This research is aimed at developing regional macerated; Burgundy grape black (vitis labrusca), The lndano (Byrsonima crassifolia L. Rich), And Huito (Genipa americana L.); Maceration using as a solution to the sugar cane liquor and two types of sweeteners: Honey sugarcane and invert sugar; also was tested and compared clarified using gelatin and Bentonite in the macerated obtained. During the maceration time (90 days) was assessed using the power dulzaíno same concentration of sweeteners (70º Brix), compared with the same strength of spirit (42º GL), as determined by the physicochemical characteristics (%SS, PH, acidity, density and alcoholic strength). Was submitted after maceration to the test of clarification with Gelatin (0.50 g / lt) and Bentonite (0.80 g / lt). Whose results were evaluated by sensory analysis (test affective) and the differences between the treatments for proof...