Cachaça

While rum uses molasses as a raw material, cachaça uses sugar cane juice as a raw material. Again, though, it should not be confused with Agricole r(h)um, which is also made from sugar cane juice. That’s because Agricole is produced in distillation columns, with a continuous process. Instead, cachaça is produced in discontinuous stills. Thus, the first one is a "purer" spirit, richer in alcohol, which must then be diluted with water, in order to reduce its alcohol level to 40% or 50%. Cachaça is directly distilled to a lower alcohol strength, allowing it to be bottled immediately. Due to the way it is distilled, a multitude of chemical compounds is present, responsible for its unique character. In terms of aging, rum is only aged in oak barrels, while cachaça is aged in barrels made of various types of wood. This is also a reason for its taste uniqueness. Finally, cachaça is only made in Brazil, while rum is made anywhere.

An unaged cachaça, like Sagatiba Pura, would be a good suggestion. It provides the basic character of the spirit, so it works great as a starting point.

Its origin from sugar cane explains its relatively sweet character. It is herbal in taste, quite spicy and at the same time smooth, due to "gentle" chemical compounds, resulting from its discontinuous distillation method. In terms of aroma, grass and tropical fruits prevail. If aged in barrels, it acquires an additional organoleptic dimension, which depends on the construction wood, eg. amburana, oak, ipê (Brazilian walnut tree), poplar, cabreúva (myroxylon) or jequitibá.

Because of its flavor and aroma, but also because of its Brazilian spirit, cachaça goes best with summer. After all, it usually takes part in cocktails, inextricably linked to the warm season of the year.

At dinner, go for an aged cachaça, which will work wonderfully after the meal. At parties, go for an unaged, which will work great as a cocktail ingredient.

Shellfish, salted fish, sushi, ceviche, salmon appetizers, pasta with pesto, salads with green vegetables, avocado and dried nuts, as well as sandwiches that include arugula and prosciutto go wonderfully with unaged cachaça. Aged goes best with a cheese and charcuterie platter.

A shelf, away from sunlight and heat sources, is ideal. Alternatively, store it in the fridge, especially if it is unaged.

Choose a low glass and maybe add some ice. Some also suggest adding a little lime juice. Usually, however, cachaça is served cold in small, stemmed glasses or shot glasses.

There is nothing more popular than Caipirinha. Cachaça "meets" thin slices of lime, powdered sugar and ice. As for Macunaima, it consists of cachaça, lemon juice, sugar syrup and Fernet-Branca, in a ratio of 6:3:2:1. Maçã is also interesting, in which cachaça, apple juice, elderflower liqueur and lime juice are mixed in a ratio of 4:3:1:1.