What is Cachaça
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- čas přidán 11. 12. 2023
- What is this stuff you ask?
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I’ve had a few different cachaças. To me, they are similar in character to Rhum Agricole, though certainly not identical. I think the one I like best is the Novo Fogo aged product. IMO, the unaged products are a little rough around the edges. I think I like the Rabo de Galo better than a caipirinha. I also modified the Jungle Bird by replacing rum with aged cachaça and Demerara syrup with agave syrup to create what I call a Southern Screamer (which is an actual jungle bird from southern Brazil).
Thank you for this video! Caipirinha made with Cachaca is still one of my favourite drinks.
Ooh, I haven't watched this channel in ages, but what a video to come back to. Now my mouth is watering.
I know this might sound silly because you possibly do a tutorial on how to properly peel citrus and other garnishes? For some reason, I keep nicking my fingers
Thanks man! Very educational! ❤
Remember the first time I tried this at a Rum festival tried it neat first & didn't like it, then the person squeezed some line juice into the glass & it totally changed the flavour profile.
Love Cachaça!
LEANDRO!!! I love Cachaca!!! With that said, I wish there were versions in my area that i can get my hands on...
little fun fact, the original pots and barrels to age cachaca were brought to Brazil around 500 years ago by Portuguese colonists from the island of Madeira.
People need to get their heads around the astonishing concept of categories. Cachaca is rum the same way a BMW is a car. There are other cars, and no matter how proud the owner is of his particular brand and model, it's still a car like all other cars.
Sure, it's rum (agricole). But there's also geographical denomination.
Champagne is still (sparkling) wine.
it is not rum, it have the same base plant, but the process is different from rum
@@eliasbram3710
Only minor differences that does not justify categorizing it under another completely different spirit. Cachaça is a branch of the rum familty, more specifically a branch of the rum agricole group, which is a branch of the larger rum famility of spirits. Instead of molasses it uses the cane juice itself.
Using cane juice instead of molasses is called RUM AGRICOLE (which is also a branch of the rum family) and it's done even in the caribean.
What makes it cachaça (according to brazilian law) is being made with cane juice, single distilled (although some are starting to do double distilled, maybe the law will change soon) distilled in a pot still (alambique), has to be done in brazil exclusively, and aged (or not) in any wooden barrel, and being between 38 and 48% abv. It's possible even according to law to add sugar to it, up to 6grams per liter, and if used more than that (up to 30 grams per liter) it should be labeled as sweetened cachaça.
That's it.
Also notice that brazilian law treats rum slightly different from abroad, exactly to give cachaça its "exclusive" status.
Every cachaça is rum (agricole), but not every rum is cachaça, just like every convertible is a car but not every car is a convertible.
People insisting that chachaça is not rum is either misinformed or has some emotional attachment to it. Brazilians just love to have their stuff being "exclusive" and unique, but it's rum, get over it, speaking as a brazilian myself.
Im confused by "only once through a column still". I thought the way some mass produced vodkas can claim huge number of times distilled was because each layer of a coloumn counts as a distilation run
I think he says only once to indicate that the original flavor from the cane juice is still present. Vodka is usually distilled multiple times in order to remove any flavor from the distillate and make a more neutral spirit.
Caipirinha is a terrific summer cocktail. Shake cachaca with lime, sugar, and ice. Dirty dump and enjoy.
Cachaça is the worst spirit I've ever tasted. It's very rough cos it's single distilled
by law and not column distilled, which would in theory make it less harsh.
Im brazilian btw, so Im not bashing at them, it's just my honest opinion
And let's be honest, caipirinha is just a sloppy lazy daiquiri. The concept of mixing alcohol and cutting it with something sour
and then adding some sweetness for balance is a concept as old as alcohol itself. Brazilians didnt invent it, they just probably copied the
daiquiri in a sloppy manner and thus made it worse. Daiquiri is from the late 1800s and caiprinha is from 1950. Plus I dislike all that pulp in the caipirinha.
And the way it's done there's always a bunch of sugar crystals at the bottom.
A daiquiri is hands down better, better flavor and aroma, better appearance, more balanced and a better drinking experince overall.
.
Yes I agree, but it is not as hip as some new fad drink. @@virusmyth4930
Wait where are the cocktails 🧐
Can we get a tour of your studio and liquor collection in a future video?
Closed captioning spelling Cachaça as 'kashasa' is hilarious
What's the difference between cachaca and rhum agricol?
While both are distilled from fermented sugarcane juice, cachaça is specifically Brazilian, while rhum agricole hails from the French Caribbean initially but is made throughout the whole Caribbean as well as the Pacific.
Most rhum agricole are distilled more than once, cachaça is usually distilled once (and it has to be made in Brazil, similar to champagne and other geographical indicated products). Also, rhum agricole is exclusively aged in oak barrels, cachaça is aged in a variety of different wood types, such as amburana, ipê, jequitiba, and many more.
Thank you guys!
There is also a historical culture around cachaça in Brazil very like poitín in Ireland or moonshine in the US.
There is the good stuff, officially distilled and bottled…but also the crazy stuff your father in law will offer you that he has been making in his shed or garage😂
Brazilians are the tropical version of the Irish😂
what's the historical culture. ? are you talking about the Portuguese influence. ?
@@bconni2 A culture of home made pinga (a slang word for informally made cachaça).
Absolutely has Portuguese influences, like so many things in Brazil (and origins in terms of distillation, which didn’t exist in the Americas before Europeans arrived) but like moonshine in the US where the new world ingredients (corn) were substituted for the old world barley of Ireland and Scotland…in Brazil sugar cane was the life blood of the colony so it replaced the grapes the Portuguese would distill in Portugal to make a grappa type spirit, for them using the abundant sugar cane available to them in Brazil.
@@ckpalmeiras1318exactly. you know your history. and the original pots and barrels to age cachaca were brought to Brazil around 500 years ago by Portuguese colonists from the island of Madeira.
Cachaça is rum in the same way that Cognac is brandy and Prosecco is sparkling wine.
It's a little too wild to be a rum and even the ones rested on barrels will still be crystal clear!
So not quite rum... But I would call a boring, clear rum a boring cachaça.
Tho both are supposed to have wild flavors.
I'm brazilian, i love cachaça! It's not rum. And is called cachaça only when Its made in Brazil
It totally is rum. You guys just wanna be different... 😂
It's rum the same way that Cognac is still brandy.
Champagne isn't sparkling wine.
That's how you sound... It's definitely a rum
It's rum (agricole). Get over it.
It's like saying champagne is not wine. C'mon...
@@WatanabeNoTsuna. rum is made with molasses, cachaça with the fresh juice of cane
When you find a good cachaça you realize that is destoys rum
Speaking as a brazilian, cachaça is the worst spirit I have ever tried. I've tried many brands, from
cheap dollar-a-bottle to very expensive, nothing seems to make me like it. The least worst cachaças are the amburanas.
Brazilians get mad at me because of that, cos it's part of our "national identity".
Weak minded brazilians tend to perceive any criticism as a personal attack, instead of some honest feedback. It's sad...