"Cachaça' is a protected name for a sugar cane brandy produced and sold in Brazil. The production of cachaça is practically identical to that of rum, the only difference being that cachaça is produced from fresh sugar cane. In both spirits, the sugar cane is fermented and then distilled as sugar cane juice.
The first step is to squeeze fresh sugar cane, pour water over it and add yeast. This mixture ferments in tasteless containers for up to 1 ½ day. Another difference to rum production is the permitted addition of fermentation-accelerating substances during fermentation. A distinction is made between traditional production - with many processing steps by hand and natural yeasts - and industrial production. The latter is more efficient and less expensive, but cannot fully represent the variety of tastes of sugar cane. Many manufacturers then add sugar - this is limited to 30 grams per litre and must be indicated on the bottle as "adocada". Brazilian cachaça must have between 38-48% alcohol by volume according to the law, anything exceeding this value is exported and sold as "aguardente".
Cachaça fits perfectly into your cocktail - especially Caipirinha and Batida are known for it.
*regular prices = former selling prices