Cachaça: Discover the best Cachaça from Brazil

All our cachaca

The origin of Cachaça dates back to the sixteenth century. Several stories relate the birth of the style, but it is very likely that the first productions resulted from a distillation of a cooked cane juice called "Cachaça". The Cachaça appellation is protected by Brazilian law.

Discover cachaça in cocktails and tastings

The alcohol must be the fruit of pure sugar cane juice. After a short fermentation, it will be distilled in a column or pot still, and the ABV must be between 38 and 48%. Perceived as a festive alcohol, it is mostly consumed in cocktails. Nevertheless, it becomes a pure tasting product once aged in barrels. Surprisingly, if more than 4000 houses are producing cachaça in Brazil, only one percent is exported out of the billion liters produced. Among these we find superb brands like Novo Fogo, Engenho Da Vertente, or Thoquino.

 
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Understanding the Difference Between Rum and Cachaça

The world of spirits is vast and offers a multitude of flavors, textures, and aromas for enthusiasts. Among these alcoholic beverages, rum and cachaça are two products that may seem similar at first glance, but they actually have notable differences. Discover in this article the specifics of each of these sugarcane-derived alcohols.

Geographical Origin and History

Rum: A Caribbean Heritage

Rum is a spirit of Caribbean origin, crafted from the fermentation and distillation of molasses or sugarcane juice. It is believed to have appeared in the early 17th century on the island of Barbados before spreading throughout the entire Caribbean region, where it is now a true cultural symbol. Legend has it that Christopher Columbus introduced sugarcane to the region during his second voyage in 1493.

Cachaça: A Brazilian Pride

Cachaça, on the other hand, originates from Brazil and dates back to the 16th century. It is exclusively made from fresh sugarcane juice, also known as "vesou." It is considered the national drink of Brazil, and its production is centered in the country as well. The arrival of sugarcane in Brazil is attributed to Portuguese explorers who brought it from the island of Madeira.

Production Methods

The Rum-Making Process

The first step in rum production involves extracting sugarcane juice or extracting its sugar to obtain molasses, which is also the other raw material for making rum. This molasses is then diluted with water and fermented by adding yeast. The fermentation duration varies depending on the type of rum and the specific production methods of each distillery.

Following fermentation comes the distillation stage. There are two main methods for distilling rum: continuous distillation, performed in a column still, and batch distillation, carried out in a traditional pot still. The choice of distillation method impacts the rum's aromatic profile. Rums from continuous distillation are generally lighter and more neutral than those produced by batch distillation.

Cachaça Production: A Different Process

Cachaça is crafted from vesou, the fresh sugarcane juice obtained by pressing the cane. This vesou is then directly fermented without undergoing the cooking step to produce molasses. The fermentation duration is generally shorter than that of rum, imparting characteristic fruity and floral aromas to cachaça.

Cachaça is predominantly distilled in traditional copper pot stills, although some producers also use column stills. Finally, it's common to use Brazilian wooden barrels for aging cachaça, which imparts specific notes depending on the type of wood used.

Types of Rum and Cachaça

White, Amber, and Aged Rum: Categorization Based on Age

  • White Rum: This is rum that has not been aged or has been aged for a very short period.
  • Amber Rum: This type of rum has undergone aging in oak barrels for a period ranging from a few months to several years. The barrels contribute amber nuances to the rum, as well as additional roundness and aromatic complexity.
  • Aged Rum: This is rum that has been aged in oak barrels for several years, even decades. The time spent in barrels imparts a dark color and deep, rich, and complex aromas to the rum.

White and Aged Cachaça: Two Distinct Styles

Two main types of cachaça are generally distinguished:

  • White Cachaça: It is clear and has not been aged or has been aged for only a few months. White cachaça possesses typical fruity and floral aromas of fresh sugarcane juice.
  • Aged Cachaça: This cachaça has been aged for at least one year in Brazilian wooden barrels. Barrel aging imparts woody and spicy notes, as well as an amber color, to the cachaça.

In conclusion, although rum and cachaça both stem from sugarcane, their geographical origins, production methods, and aromatic characteristics clearly set them apart. Exploring these two realms allows you to discover a multitude of flavors and ancient traditions associated with each spirit.