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'Cachaça' () is the most popular distilled alcoholic beverage in Brazil. Cachaça is denomination of origin, in other countries it is known as "aguardente", "aguardiente" or other names. Cachaça is only produced in Brazil. The average Brazilian drinks about three gallons (roughly twelve litres) of Cachaça annually.[1] Cachaça is, "''...the product of the distillation of fermented sugarcane juice, with its alcohol strength between 38% and 48% by volume. Up to six grams per liter of sugar may be added.''"[2]
Cachaça is often said to differ from rum in that it is made from sugarcane juice while rum is made from either molasses or sugarcane juice then aged in oak barrels.
1.3 billion liters of Cachaça are produced each year. Only 1% of this production is exported (mainly to Germany).[3]. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the ''caipirinha'' being the most famous cocktail.
Bottles of cachaça
Production
There are two types of cachaça: artisanal and industrial.
'Artisanal 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, tibiriçá, garapeira, cherry, and oak. Makers of artisanal cachaça usually bottle their own product, selling directly to the market (consumers, bars, restaurants, supermarkets, etc.). Domestically, artisanal cachaças are mostly drunk straight by consumers from the higher economic classes of society, or made into ''caipirinhas'' with sugar and lime. Some popular brands of "artisanal cachaças" are Germana, Espirito de Minas and Cachaça Brazil.
'Industrial cachaças' are made by medium-sized and big mills mostly located in the countryside of the São Paulo and Ceará states. The industrial cachaça 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 cachaça bottlers such as "''51''", "''Velho Barreiro''", "''Tatuzinho''", "''Pitu''", "''21''", "Colonial". The bottlers adjust the cachaças to their standards by adding or removing components. Most of the time, industrial cachaças are not aged, being drunk straight by the lower economic classes. There are exceptions such as brands Ypióca and ''Sapupara'' (also a product of Ypióca Group), whose cachaça is 100% produced from their own estate and then aged in wood barrels.
History
Cachaça was invented by the first Portuguese settlers of Brazil, in the region around the town of São Vicente, sometime between 1532 and 1548. Workers at local sugar mills first discovered that the sugarcane juice (''garapa''), cooked and left standing, would "sour" (ferment) and turn into a mild alcoholic beverage. The product, disparagingly named ''cagaça'', was consumed by slaves, as a cheap substitute for the Indians' ''cauim''. Soon someone had the idea of distilling it, and thus cachaça was born.
Cachaça distilleries multiplied through colonial Brazil during the 16th and 17th centuries. Portugal eventually took notice and, in order to protect the market for Portuguese-made grappa (''bagaceira''), tried several times to outlaw the manufacture and consumption of the new spirit. In 1756, after a century of failure to suppress it, the Crown gave up and levied a tax on cachaça. This tax brought substantial revenue to the Treasury, and contributed to the reconstruction following the 1755 Lisbon earthquake and tsunami.
Currently there are more than 4,000 different brands of cachaça available in Brazil. Early in its history it was consumed mainly by Africans, peasants, and members of the lower class. As is often the case, elitists considered it a low drink, unfit for exclusivist bars and tables. However, the finer points of the product gained wider and wider appreciation, and it is now a very popular drink, considered by some to be in the same class as whiskey and wine. The most prized brands are produced in Minas Gerais. The Brazilian government and producer associations have recently acted to promote the export of cachaça.
Drinking cachaça
Cachaça, like rum, has two varieties: unaged (white) and aged (gold). White cachaça 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 cachaça is an ingredient. Dark cachaça, 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 cachaça (white or gold) is to sip it in a small 50 ml glass. Cachaça 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 cachaça 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
Main articles: Cocktails with cachaça
In Brazil there are many different types of cocktails in which cachaça is the base ingredient, this list is not meant to be exhaustive.
''Caipirinha''
Main articles: Caipirinha
A cold cocktail made of cachaça, limes, and sugar. It is the most famous Brazilian cocktail, the most popular in Brazil. The unique combination of sour (lime) and sweet (sugar) with the strong taste of cachaça makes its character.
''Bombeirinho''
A very popular drink made of cachaça and gooseberry syrup (''groselha'').
''Quentão''
This is a hot drink that is traditionally prepared in ''Festas Juninas''. Cheap wine is the base ingredient, with cachaça being added to increase the alcoholic level, with ginger and spices added in. It has a strong scent, a sharp taste and a sudden effect. People often claim (inaccurately) that the boiling will make much the alcohol evaporate, this avoiding the social stigmatization associated with drinking cachaça drinks. The name is the augmentative form of the adjective that means "hot", roughly translating into "the very hot (drink)".
''Leite de Onça''
A cold drink also popular in ''Festas Juninas'', it is made of milk, condensed milk, cinnamon and cachaça. The name means "jaguar milk".
''Rabo-de-Galo''
''Rabo-de-Galo'' is a mixture of cachaça and red vermouth. The name is a calque of cocktail.
''Capeta or Capetão''
A strong hot cocktail made of cachaça, cinnamon, some fruit juice (usually cherry, strawberry or grape) vodka, red wine and sugar which is served in large portions, with dry ice added to enhance the fumes. The name means "devil" or "demon".
Other Mixtures
Popular ingredients added to cachaça are cinnamon, lime juice, honey and anise. Honey is especially popular in Minas Gerais.
''Batidas''
Batidas are cocktails in which some kind of fruit juice or pulp is mixed with cachaça and sugar. Sometimes milk may be added. One special kind of Batida is prepared with egg white instead of fruit. Passion fruit, coconut, lemon and pineapple are the most popular flavours. Batidas are usually denser, sweet beverages that have a fame of causing bad headaches the next day if one drinks too much of them.
''Licores''
''Licores'' are not cocktails, but the Brazilian version of liqueur. They are beverages in which some spirit is added to fruit juice (sometimes enhanced with sugar) as a catalyst to fermentation or a substitute to it. Traditionally, before importing foreign beverages was possible, ''licores'' were prepared by the women of a rich household and kept in beautiful glass bottles in the sitting room, to be served to welcomed guests.
Cachaça is used in the preparation of several types of ''licores'' (singular: ''licor'') made of fermented fruit juice (or pulp). The most appreaciated ''licores'' are those made of cocoa, jabuticabas, mint, cherry, figs and peanuts. Jabuticaba ''licor'' is especially cherished in Minas Gerais, being a deep purple beverage with a sweet taste and low alcoholic percentage.
List of regional names for cachaça
The name ''cachaça'' is now a trademark owned by the Brazilian producers and used for export purposes. However, before the standardisation of cachaça, each Brazilian region had its distinctive name for the same beverage. All around Brazil you can hear people call cachaça with the most different names, such as:
★ Pinga, from the verb ''pingar'' ("to drop");
★ Cana (cane, sugar cane) and its diminutive, ''caninha'';
★ Aguardente, "burning (or flaming) water", used to be its formal name and is still used for industrialised cachaças;
★ Mé, miss-spoken ''mel'' ("honey"), because it sweetens life;
★ Marvada ("malvada", "the evil" or "the meanie", feminine form);
★ Água-que-passarinho-não-bebe ("water that birds won't drink");
★ Cangibrina;
★ Aquela-que-matou-o-guarda ("the one that killed the policeman")
★ Manguaça;
★ Mardita ("maldita", or "the damned", feminine form);
It must be noted that Tiquira, although often used as a synonym for cachaça, is actually another drink, made of manioc starch, that was found over the Brazilian North and North-East in colonial times. The Aurélio dictionary lists dozens of popular names for this beverage.
See also
★ List of Brazilian dishes
★ Frisco Fish Cachaca Silver
★ Frisco Fish Cachaca Gold
★ Brazil Cachaça
★ Cabana Cachaça
★ Cocktails with cachaça
★ List of cocktails with cachaça
★ Caipirinha
★ Rum
★ Vodka
References and notes
1. Willey, Rob. caipirinha.us/news/files/everyday.jpg "Cane and Able"] (February 2006). ''It is made from the bunghole of anteaters Everyday with Rachael Ray''. Retrieved January 14, 2007.
2. Resposta técnica - cachaça
3. Marvada chique
External links
★ State of Paraty Tourism Website Information in Portuguese on cachaca production
★ [1] information on cachaca brands available in the US Market
★ Academia da Cachaça -- a bar in Rio de Janeiro dedicated to the preservation and presentation of all forms of cachaça-related culture. One of Rio's popular tourist destinations.
★ Museu da Cachaça
★ cocktail recipes with Cachaça (click-through-menu)
★ O Álbum Virtual de Rótulos de Garrafas de Cachaça na Net Web site dedicated to cachaça labels. In English and Portuguese.
Brands of Cachaças:
★ Agua Luca Cachaça
★ [2]
★ [3]
★ [4]
★ Cachaça Água Doce
★ Beija-Flor
★ Cachaça Gabriela - Organic
★ Beleza Pura Cachaça
★ Boca Loca Cachaça
★ Cachaça Brazil - Pirassununga
★ Cachaça Cabana
★ Cachaça Schermann
★ Cachaça Serra Morena - Cachaça artesanal
★ Leblon Cachaca
★ (http://www.brasilla.co.uk/ Brasilla Cachaca)
★ Cachaça Velho Barreiro
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