The Spirit of Brazil

[Edward Hamilton]

Estimates of the number of cachaзa distillers in Brazil range from 5000 to more than 20,000. Distilled from sugar cane juice and typically distilled in pot stills to between 38 and 48% alcohol by volume, most cachaзas have a viscous mouth feel and a warm spicy finish. Most commonly consumed with a lot of muddled lime and sugar,
cachaзa producers are beginning to export more highly distilled and even aged versions of this
the national spirit of Brazil.

Last year there was about 1.3 billion liters of cachaзa produced in Brazil most of which was consumed locally. Though not considered cachaзa, a few distillers distill their sugar cane juice spirit to an alcohol content of more than 48% abv. Brazilian distillers also produce rum made from molasses.

[Troy]

Is the main thing that sets Cachaca apart from rum made with sugar cane juice it's country of origin?

Can you produce cachaca outside of Brazil or would it just be rum then?

[Johnniesworld]

Also give Sagatiba Velha a try. It's not yet available in the US, but will be soon.

[anguswinchester]

I always liked this side of Cachaca:

"Cachaca is known by dozen of names. Each of Cachaзa's synonym can be placed within a regional context as well as a reference to the quality of the Cachaca itself. Among the most common names there are:

Abrideira (the opener)
A-do-у
Бgua benta (holy water)
Бgua que passarinho nгo bebe (water that the bird doesn't drink)
Aguardente (burning water)
Arrebenta peito (chest smasher)
Assovio de cobra (snake's whistle)
Birita
Branquinha (little white one)
Brasa (ember)
Brasileira (Brazilian)
Capote-de-pobre (poorman's coat)
Caxiri
Cotrйia
Danada (damned)
Desmancha samba (samba unraveler)
Engasga gato (cat choker)
Imaculada (immaculate)
Jб comeзa (it already starts)
Lindinha (little pretty one)
Mata bicho (beast killer)
Meu consolo (my consolation)
Perigosa (dangerous)
Pinga (it drops)
Purinha (little pure one)
Remйdio (medicine)
Samba
Sete virtudes (seven virtues)
Suor de alambique (alembic's sweat)
Veneno (poison)
Zuninga "

I have been told that calling for a Pinga in certain US cities may get some odd looks but still... "water that the bird doesn't drink"? Priceless!

aw

[Grouchowan]

Has anyone tried a cachaca called "Toucano"? I've been curious about this spirit since reading the posts on it, but so far in my Minneapolis/St Paul ramblings I have only found three brands. Toucano stands out from the other two in that it has a fancy, wrapped bottle with a colorful label and - as do the other two - does not look like some cheap liquor store brand.
Anyway, if anyone has an experience with this spirit, I'd be appreciative to hear your take on it.
Thanks!

[mickblueeyes]

Most of the cachacas available in the US are fairly inexpensive in Brazil. Toucano, Ypioca and P51, for instance. Ypioca is the largest producer in Brazil and they make decent cachaca for caipirinha. The best cachacas out there, IMO, is the lineup from Excalibur imports which includes: Armazem Viera Esmerelda, Rubi, Onix; Rochinha 5 yr and 12 yr; GRM and Beleza Pura cachaca and premixed caipirinha.

I tend to stay away from brands like cuca fresca, P51, Toucano, etc. Again, JMO.

[Johnniesworld]

Most of the cachacas available in the US are fairly inexpensive in Brazil. Toucano, Ypioca and P51, for instance. Ypioca is the largest producer in Brazil and they make decent cachaca for caipirinha. The best cachacas out there, IMO, is the lineup from Excalibur imports which includes: Armazem Viera Esmerelda, Rubi, Onix; Rochinha 5 yr and 12 yr; GRM and Beleza Pura cachaca and premixed caipirinha.

I tend to stay away from brands like cuca fresca, P51, Toucano, etc. Again, JMO.
FYI Cachaca 51 is the largest producer of cachaca in he world. It actually has 35% of the entire market.

[Matusalem]

No mention of Agua Luca?

Question, Ed. Oronoco, a great rum, but I've heard rumblings that it is cachaca blended with small amounts of aged Venezuelan rum. Is that true or false?

On a taste scale, Oronoco is rum, not cachaca (in my own opinion), but at the same time, it has the most matured (aged) profile of white rum which I've tasted (thus far).

Someone else suggested it might be moderately aged and then charcoal filtered to the extent that the hue is clear / white.

Any rate I love it, but what EXACTLY is it? Straight rum? Cachaca and rum? Aged but without barrel influenced color?

As we know, the bottle labeling declares this spirit "Rum".

Thanks.

[RobertBurr]

The trend toward increased popularity of cachaзa in the US is well under way. Keep your eye open for some notable spirits. Moleca (the naughty girl) is making waves in Miami with double distilled silver and gold products priced at $30 and $40 respectively. Other products aimed at the upscale consumer include Agua Luca (recently purchased by Heaven Hill), Cuca Fresca, and Leblon. Oronoco is not a cachaзa, but still brings a shine to the increased acceptance of cane spirits from Brazil.

Interestingly, the rather large Brazilian population in South Florida is generally surprised to see cachaзa priced so high. In country, it's very cheap and widely available. The trend in the US of "super premium" cachaзa product aims to give new found respectability to what was traditionally considered hillbilly moonshine.

An opportunity exists to introduce a quality cachaзa product aimed at the twenty-thirty-something crowd that is affordable, accessible and unique to the younger generation. If you're twenty five years old, your grandfather enjoyed rum and coke; your parents drank mojitos; you and your friends have discovered this sexy, fun new liquor named cachaзa and your folks have never heard of it.

[Tiare]

I can´t find any cachaca here in my country, but I got a bottle cachaca extra with a deliverance of a rum purchased from Ebay in Germany, its labeled Jamel. I don`t have any idea if its considered a good or less good cachaca? I have made a few nice batidas with this one.
I also got a bottle of xiboquinha and after investingating it it really reminds me of a sort of falernum-like thing..but made with cachaca. It contains cachaca, lime juice,honey,and syrup made with cinnamon, herbs and cloves.

[Johnniesworld]

I canґt find any cachaca here in my country, but I got a bottle cachaca extra with a deliverance of a rum purchased from Ebay in Germany, its labeled Jamel. I don`t have any idea if its considered a good or less good cachaca? I have made a few nice batidas with this one.
I also got a bottle of xiboquinha and after investingating it it really reminds me of a sort of falernum-like thing..but made with cachaca. It contains cachaca, lime juice,honey,and syrup made with cinnamon, herbs and cloves.

Hi,

Sagatiba is not yet available in Sweden although it is available in Norway through a company called Podium Wines ( www.podiumwines.no ). I've not heard of Jamel or Xiboquinha! And I was in Brasil last week testing cachaзas!

I hope that is helpful?!

[Tiare]

Hi, I found this website: http://www.xiboquinha.com.br/
I don`t think its considered a cachaca, its more a spice and herbal blend made with cachaca. Its drunken neat or as a base in cocktails.
It has a strong taste of cloves.
Here you can read about jamel :http://www.jamel.com.br/ig/p.brasil.php

[Chuck E. Mong]

I just read an article in the Boston Herald (can't find an online copy in their archives) from 1/16/08 called "Sugar Daddies - Hub duo brings Brazil's cachaca to hometown". It's about two guys who visited Brazil and are starting to bring a brand called "Beija" to the Boston area. In the article it says "... will roll out Beija, designated by the U.S. government's Alcohol and Tobacco Tax and Trade Bureau as the world's first 'virgin cane rum'." It sounds like they made the brand. Do you really think the goverment researches this claim?

[Edward Hamilton]

Apparently the TTB has made a new spirit designation Virgin Cane Rum.

[The Rum Ambassador]

I canґt find any cachaca here in my country, but I got a bottle cachaca extra with a deliverance of a rum purchased from Ebay in Germany, its labeled Jamel. I don`t have any idea if its considered a good or less good cachaca? I have made a few nice batidas with this one.
I also got a bottle of xiboquinha and after investingating it it really reminds me of a sort of falernum-like thing..but made with cachaca. It contains cachaca, lime juice,honey,and syrup made with cinnamon, herbs and cloves.

There is a guy called Ben Frost who is based in Leeds, England. he imports a cachaca called Brasillia. This is actually Jamel, just repackeaged for export. So if you can't get your Jamel, then pick up a bottle of Brasillia when you're in London for RumFest. It's a sweet cachaca because they have added more than 6grams of sugar per litre to their spirit.

[Tiare]

There is a guy called Ben Frost who is based in Leeds, England. he imports a cachaca called Brasillia. This is actually Jamel, just repackeaged for export. So if you can't get your Jamel, then pick up a bottle of Brasillia when you're in London for RumFest. It's a sweet cachaca because they have added more than 6grams of sugar per litre to their spirit.

I have a bottle of Jamel in my home bar which is half full now, so its the same as the Brasilia? I bought my Jamel from Germany.

PS:Your avartar made me laugh..

[Edward Hamilton]

You are absolutely right most Cachaça is rum under the US and EU definition of my favorite spirit. In Brazil, Cachaça must made from fresh sugar cane juice, distilled to less than 54% alcohol by volume and bottled at between 38 and 48% alcohol. But in the US, rum must be bottled at not less than 40% alcohol by volume, so some cachaças aren't rum under the US definition.

The distillation proof is also one of the defining differences between rhum agricole and cachaça, rhum agricole is typically distilled to about 72% abv, but not more than 75% abv.

In Jamaica rums are commonly distilled to much more than 150 proof, which if made from molasses would be a very tough drink. Most are bottled at less than 150 proof, but diluted after distillation.

[Chuck E. Mong]

I've recently become a fan of Cachaзa da Roзa after my local store got it in for some Brazilian customers. I drink my rum in sips chased with Coke. After the Coke goes down the next breath (in my way of thinking) gives the essence of the spirit to the tastebuds. I think it would be good in mixed drinks. It comes in a full liter bottle for $12.99.

[GregH]

I'm a little confused by the legal definition of cachaca and the marketing used by artisanal cachaca makers. For example, on the Liquidity company site, a company which imports Germana cachaca, they state that Germana cachaca is distilled between 38-57% alcohol and that, after aging, the product is cut to 43% for bottling. If this information is accurate, does it not disqualify Germana from being a cachaca? Is it not then legally in Brasil an aguardiente (instead of a cachaca). Another question. Mae de Ouro (and I think Gabriela) describe the production of non artisanal cachaca as being the result of distilling to a high proof and then cutting with water, adding sugar etc...Can the products they are describing actually be sold/marketed as cachaca in Brasil? Is this an accurate description of the production of a product like P51, or is it merely an attempt to associate large cachaca companies with the questionable products you might get at a corner shop?

[Edward Hamilton]

Welcome to confusion corner. Even after talking to every cachaca distiller, importer and marketer I can find there is very little agreement on anything and when I ask if they can call their product cachaca since they tell me it is distilled to more than 48% abv I've yet to get an answer.

So, until I can get some straight answers I'll join the confused consumer corner and wait to hear from someone who will tell what is going on. I appreciate that everyone wants to differentiate themselves from the crowd and that cachaca isn't defined in markets other than Brazil so I don't expect this to be easy, but I'll continue to try to be patient sipping my first cocktail of the day.

[RumBarPhilly]

Greg,

That should excuse them from being a cachaca. Does this Germana by any chance state it is a Cachaca-like rum? The reason I ask, if I have recently discovered OLO rum, a Brazilian rum, that claims to be similar to a cachaca. I spoke to the owner of the brand, Jennifer Anton, as to what makes it not a cachaca. They blend in some Venezuelan rums to soften it a bit. I havent tried their white, though their spiced rum is nice. It is interesting, as the flavor of the raw cane is predominant, but there is much underlying flavors of Cinammon and Vanilla.

But you are correct, a Cachaca must be just pure distillate and be between 37-47% (or was it 38-48)

[GregH]

Several of the cachaca sites that I have visited state that cachaca producers will use a leavening agent in the production of their products; that is, during the fermentation stage of the cachaca production they will add corn meal, or rice bran, (or what have you), to the sugar cane must. Unfortunately, this practice is never fully explained (in the sites). And so... I have questions: How wide spread is this practice? Do the large producers still do this, or is this practice (described as a traditional one) only maintained by artisanal producers? Do all artisanal producers do it? I've read that actual fermentation times and choice of leavening agents are tightly held trade secrets; I've read that these grain additions will add distinctive flavors and aromas to the cachaca. So...if the use of leavening agents is, in fact, an industry norm, aside from cachaca's lower distillation temperature (lower than rhum agricole), is the use of these leavening agents (the flavors that they contribute to the product) what differentiates cachaca from rhum agricole, or are these leavening agents merely what differentiates many artisanal producers from each other, and the larger producers of cachaca?

[Edward Hamilton]

But you are correct, a Cachaca must be just pure distillate and be between 37-47% (or was it 38-48)

It is my understanding that Cachaзa must be distilled to between 38 and 48% abv.

[Edward Hamilton]

So...if the use of leavening agents is, in fact, an industry norm, aside from cachaca's lower distillation temperature (lower than rhum agricole), is the use of these leavening agents (the flavors that they contribute to the product) what differentiates cachaca from rhum agricole, or are these leavening agents merely what differentiates many artisanal producers from each other, and the larger producers of cachaca?

Don't confuse distillation temperature with distillation proof. Rhum agricole in the French islands is distilled to about 72%abv, while cachaça is distilled to between 38 and 48%abv. I've heard cachaça talk about leavening agents being good for cachaça and I've heard that they are the reason brand X is so bad. I'm trying to get a cachaça whom I trust to answer some questions on this forum and raise our collective understanding of this Brazilian spirit.

[GregH]

Thank you for your patience with me: yes, I meant distillation proof when I wrote temperature (in reference to average rhum agricole distillation proofs). I was going to correct myself on that one the next time I logged on (which is now); that is, the difference between distillation proof and temperature is something that, in theory, I've worked out -contrary to what my slip might indicate. Still, the use of these leavening agents nags at me. Were they used originally to aid fermentation? Were they a method of avoiding stuck fermentations, giving the yeast other nutrients, altering the ph? Were they used because they were the easiest source of a brewer's type yeast? To explain: I've heard that variations of the Inkan chicha de jora (corn beer) were popular among Brazilian tribes. Was it merely a matter of starting your must's fermentation with what may have been locally available and proven (rather than relying on a somewhat unpredictable wild fermentation). And then, there is the family resemblance between these leavening agents, and the use of red rice in Batavian Arrack. All these questions really keep me google searching, and of course, appealing to those who've slogged through the terrain before.

[SamuraiBartender]

There was a similar thread (http://groups.msn.com/DrinkBoy/spirits.msnw?action=get_message&mview=0&ID_Message=14017&LastModified=4675629794871299936) on the DrinkBoy forums about his very same 'address on confusion corner' :) in which I believe Mr. Hamilton had participated.

Check out Cahchaca Dave's (the fanatastic importer/rep for Mae de Ouro) replies in particular for some of the relevant facts on the Brazillian apellation of Cachaca.

Cheers!

[GregH]

Thank you for the link. I remember reading it before, and it is helpful, but my questions are not really answered by it, or maybe the answers provided by the thread have just refined my questions. To sum up my confusion, hopefully in a clearer fashion, it is as follows:
1) Brazilian regulations stipulate a distillation abv range for a product to be called cachaca (between 38-54% abv), but to the contrary artisanal cachaca websites (and fan sites) claim that the big guys distill to a higher proof and then cut their product back with water upon bottling. If the big guys do this, do we as U.S. consumers (with our limited cachaca choices) ever get a product that is a cachaca by regulation?
2) In addition some artisanal sites –Liquidity’s Germana Cachaca site- state that even they - a very respected brand-will distill to a higher than regulated proof. So then, what is a cachaca and what’s an aguardiente? I still enjoy the product, but I’m confused.
3) To continue: the distillation abv is important for me because the difference between cachaca’s distillation abv and rhum agricole’s average abv seemed to me the most concrete explanation for why a sugar cane juice must can turn out two categorically different products. To explain myself: Some claim that the sugar cane's terroir can explain the different flavors presented by the distillates, but I’ve never put much faith in the argument: I’ve read different varieties of cane are better juice producers in different climates; but, I don’t think that this factor influences flavor much. Yield yes, flavor no. Or at least so goes the argument of sugar cane spirit producers not from Brazil or the French islands. Who knows?
4) Artisanal cachaca sites (and fan sites) mention using corn meal, rice bran, corn flour, what have you, and their yeast strains (corn yeast for example) as leavening agents (fermentation starters) for the must, yet this seemingly key addition seems so often glossed over. Would this addition not influence the distillates flavor like the red rice starter influences the flavor of Batavian Arrack? Could this addition explain as much about the difference between cachaca and rhum agricole as the different abv levels of the distillations? I wonder then: how wide spread is the use of these additions? Artisanal producers publicize their use, but do the big guys do it as well?
5) And if these leavening agents are used by some cachaca producers, then does it not follow that not all cachaca can be considered rum by U.S. regulations? Aren’t some by definition then mixed spirits? I’ve always wondered how big Caribbean rum companies kept Brazilian companies from selling cachaca as a Brazilian rum in the U.S. It didn't make sense to me why if cachaca is a sugar cane distillate it wouldn't advertise it self as so in the most obvious way (i.e. we are a Brazilian rum) unless of course the use of these leavening agents was historically too widespread to be able to say which cachaca was rum by regulation (i.e., no leavening agent was used) and which cachaca was not (i.e. a leavening agent was used) Is this my answer?
6) And I wonder why people historically began using leavening agents with sugar ferments in the first place. Doesn’t cane juice ferment pretty well on its own? Actually, I think I’ve got an answer for this question based on some guesses I’ve made after reading a book by a beer archaeologist, but I’ll post this theory, as unsubstantiated as it may be, separately.

[Edward Hamilton]

I have stated several times that cachaca must be distilled to between 38 and 48% abv, which has been confirmed by several cachaca importers, but there seems to be some confusion even about that, it might be that cachaca has to be distilled to between 38 and 54%abv and bottled between 38 and 48% abv.

I hope to have a definitive answer soon.

As for terrior is more than just they type of cane and the soil. Terrior embraces the tradition of the spirit and includes, but is not limited to, the fermentation, distillation and blending processes. In Guadeloupe, for example, the rhums are slightly heavier than those from Martinique. But there are variations on each island, but both are lighter in character than most cachaca which is distilled to a lower proof.

I am working to have Q&As from a couple of cachaca producers here in the coming months.

[GregH]

You are right, of course, as to the legal distillation abvs of cachaca. At least as of 2003, your numbers are correct. My confusion was not helped by people posting Brazilian regulations from 1973, 88, 94, and 97 as if they were current. It seems that 38-48% abv is still the law; but, it may be a law with little backbone or support: kind of like when legislators pass laws to increase car fuel efficiency, and yet somehow there is always a delay or ammendment before the day of enforcement.
The thing about rhums from Martinique and Guadeloupe is that they are both identifiable as rhums and never (rarelY?) confused with cachaca? Is there anything ,aside from distillation abv and the possible use of leavening agents, that is distinctly different about the production of rhum and cachaca? To get to it: If you asked a French rhum maker to make his(her) distillation cuts like a cachaca distiller could you take the product down to Brazil, enter it into a blind tasting, and fool experienced tasters into thinking it's cachaca?

[Gerry S]

I loved these names.
thanks!

[Steve Leblon]

Hi Ed, Greg, and everyone else,

wow this is a great thread and it's very cool that everyone is into Cachaзa. sorry to jump in the conversation so late.

my name is Steve from Leblon Cachaзa, so maybe I can help fill in some gaps:
- spot on with the abv: 38 to 54 in the distillate; 38 to 48 in the bottle. that is the brazilian legislation and what everyone must follow.
- currently there is a petition in front of the US TTB considering Cachaзa which would provide its own legal 'appellation' designation. in other words, Cachaзa would be to Rum as Cognac, Tequila, and Champagne are to Brandy, Mezcal, and Sparkling Wine, and the 'Brazilian Rum' descriptor would no longer be required in US labelling (note: this is currently being considered within the 'rulemaking committee' at the TTB, and once they nail down the text and Treasury approves, it gets published for public comment).
- artisanal cachaзa is made in batch potstills. industrial cachaзa is made with continuous column stills. this designation however is not recognized within Brazil's cachaзa legal definition - something the artisanal cachaзas (ampaq (http://www.ampaq.com.br)) have been pushing for, but have been getting resistance from the industrials.
- greg, i think you definitely answered your question on yeast/leavening. (note: 'levadura' means yeast in portuguese). traditionally cachaзa is fermented using indigenous yeast strains that are naturally occurring in the cane (saccharomyces). many distillers mix toasted corn meal with the cane to enhance the conversion of sugar during the fermentation process. quality and control of the fermentation is obviously critical to the final outcome.
- leblon cachaзa's fermentation takes approximately between 15 and 18 hours, and we use the traditional method with native selected yeast strains from sugar cane from our adjacent fields. the net is an aromatic, fruity must. we distill at our distillery in patos de minas, minas gerais, then age in the cognac casks for 6 mos.

thx

Steve

[GregH]

Steve,
Thank you. The AMPAC site is a great source. Here's what I don't understand: The site defines cachaca to be distilled to 54% as you do, but then it provides the link (its source for this number) to Instrucao Normativa no. 13, from 2005, which I guess is the latest word on cachaca norms, and section 2.1.2 of that document says that to be called cachaca you can only distill to 48%. According to section 2.1.1 if you go to 54% you have made an aguardente de cana. Help me. What am I missing?

[hornitosmonster]

Hello all,

If you have a BevMo by your house they have a good selection of Rum and Cachaзa...

I found out about Cachaзa from the show Three Sheets on HD Mojo...

Good Stuff

[Chuck E. Mong]

These are the two brands of cachaça available to me at my local store. They are both 40% and taste about the same. They both come in full liter bottles (not 750ml) and the price is nice. I get more miles per gallon than with the rum so for now this is what I'm drinking.
http://www.syzygyst.com/rum/c1-004.jpg

http://www.syzygyst.com/rum/c2-001.jpg

[RobertBurr]

cachaзa should be a good price.

mix .5 ounce pomegranate juice, 2.5 ounces passionfruit juice, 2 ounces cachaзa and a small amount of cream of coconut to make Piranha Punch.

[Torpnubber]

These are the two brands of cachaзa available to me at my local store. They are both 40% and taste about the same. They both come in full liter bottles (not 750ml) and the price is nice.

Hi Chuck,

I don't know where you live in Massachusetts, but some of the largest Portuguese communities are located in your state. You probably have access to a great selection of cachaзas in these communities.

I'm haven't tasted Cachaзa de Roзa (although I know it's sold as Caninha da Roзa in Brazil), Pitu is the most basic of spirits. It's almost industrial grade alcohol.

Give Leblon or Ypiуca or Mae de Ouro or Beleza Pura a try. They are readily available and I guarantee you will notice the difference in your drinks cheers.gif

[bluewave6]

I would second trying any other Cachaca over Pitu.....this was my 1st attempt at Cachacas and it turned me off until I found a nice bottle of Ypioca which is head and shoulders above the Pitu....I noticed Pitu now makes a gold version which is aged longer but I have not tried that one yet. I find Cachacas are hit or miss (really good or plain nasty)with fewer in the "not too bad category"

[Rum Runner]

Hi Chuck,

I don't know where you live in Massachusetts, but some of the largest Portuguese communities are located in your state. You probably have access to a great selection of cachaças in these communities.

Having been born and raised in Massachusetts, I agree with Torp, that Mass has a large population of Portuguese that centers around the South East part of the State. Mainly, Fall River and New Bedford. Historic fishing towns, well known for Salted Cod. In my experience, they do not share a taste for what the brethren produce in Brazil. No put down of Cachaca...They simply look East to the Homeland to ward off the chillblains as they ply their trade.