Cachaca Addiction

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Description

Cachaca is the most popular distilled alcoholic beverage in Brazil. Cachaca is denomination of orangina, in other regions of Brazil it is known as "aguardente", "pinga" or other names.

There are two types of cachaca: artesanal and industrial.

Artesanal cachaças are produced by thousands of small mills spread all over the country. Traditionally, the fermentation agent is maize flour (called fubá in Portuguese) and the distillation unit is a copper pot still. The resulting product comes out in 3 batches: "head", "core" and "tail". Most of the makers take only the "core", discarding the other two which have undesirable components.

Then the beverage is either bottled or stored in wood barrels for aging. The cachaça is aged in barrels made from a great variety of native or exotic trees such as chestnut, umburana, jequitibá, ipê, grápia, balsam wood, almond, jatobá, guanandi, brazilwood, cabreúva, tibiricá, garapeira, cherry, and oak. Makers of artesanal cachaça usually bottle their own product, selling directly to the market (consumers, bars, restaurants, supermarkets, etc.). Domestically, artesanal cachacas are mostly drunk straight by consumers from the higher economic classes of society, or made into caipirinhas with sugar and lime.

Industrial cachacas are made by medium-sized and big mills mostly located in the countryside of the São Paulo and Ceará states. The industrial cachaca makers use column stills to process the fermented sugarcane juice ("continuous distillation process"). Because of this production system, some impurities may remain in the resulting spirit. The product is then sold as a raw material to cachaca bottlers. The bottlers adjust the cachacas to their standards by adding or removing components. Most of the time, industrial cachacas are not aged, being drunk straight by the lower economic classes.

Cachaca, like rum, has two varieties: unaged (white) and aged (gold). White cachaca is usually bottled immediately after distillation and tends to be cheaper. It is often used to prepare caipirinha and all other types of beverages in which cachaca is an ingredient. Dark cachaca, usually seen as the "premium" variety, is aged in wood barrels and is meant to be drunk pure. Its flavour is influenced by the type of wood the barrel is made of.

Pure

The traditional way to drink pure cachaca (white or gold) is to sip it in a small 50 ml glass. Cachaca tasters let the drink linger inside their mouths in order to savor the aftertaste. It is best tasted slowly but is sometimes consumed as a shot, like vodka. This alternative way to drink cachaca is in a short and slim glass called martelinho ("little hammer"). Because the glass is narrow the alcohol will not evaporate so fast, thus reducing the smell (considered foul by some).

Cocktails

In Brazil there are many different types of cocktails in which cachaca is the base ingredient, this list is not meant to be exhaustive.

Caipirinha

A cold cocktail made of cachaca, limes, and sugar. It is the most popular Brazilian cocktail, both in Brazil and in the rest of the World. The combination of sour (lime) and sweet (sugar) flavors with the strong taste of cachaca makes its character.

Bombeirinho

A very popular drink made of cachaca and red gooseberry syrup (groselha).

And many others...

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