Cachaca is still a mystery to many. While most punters are innocently ignorant of its pronunciation (ka-chass-a), only a few know its origins.
Cachaca hails from Brazil, where after beer, it is the second most consumed drink. The distillation process dates back to 1532, when one of the Portuguese colonisers brought the first cuttings of sugar cane over to Brazil from Madeira.
Cachaca is distilled from the fermented juice of the sugar cane where various techniques are employed to finish off the product after distillation. Cachaca is usually water-clear indicating no ageing, just filtration before bottling.
Age Makes A Difference
The taste is clean and strong, a white rum reminiscence with an edge. A rarer form (in this country at least) of the Brazilian spirit is aged cachaca. This has been kept in casks for anything between two and twelve years after distillation. Don’t waste an aged cachaca on cocktails; a good slug over ice is the preferred way to enjoy this feisty Brazillian beverage.
If you have spent any time in London bars and tend to opt for cocktails then it is likely you will have sampled cachaca at some stage as the ever popular caipirinha cocktail consists of cachaca, lime juice and sugar making for a lethally strong and delicious cocktail.
Content updated: 30/10/2014 12:10
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