Brazil’s national spirit par excellence, cachaça is one of the signature ingredients of one of the most popular cocktails, the caipirinha.
The history of this spirit has its roots in the Portuguese conquest of Brazil and its processing is now a trademark of the South American country’s master distillers. Let’s discover in detail its characteristics, which make every preparation fruity, enveloping and aromatic.
The characteristics of cachaça and its manufacturing process
Cachaça is one of the iconic products of Brazilian tradition. A distillate with an unmistakable and aromatic flavour, it is the main ingredient in the preparation of the caipirinha that traditionally appears on the menus of pubs throughout Italy and beyond.
It is an aromatic and fruity brandy that comes from the distillation of sugar cane juice must. The process begins with the harvesting of the sugar cane, which is then crushed to obtain the juice, which is then cooked and fermented with the addition of yeast.
Once the juice has become a must, it is distilled, which can be done through different processes depending on the experience of the master distillers. The finished product is a mix of unmistakable aromas and flavours: the aroma is sweet, fruity, enveloping and leaves pungent, rich notes on the palate.
It generally consists of spicy hues, caramelised fruit, cinnamon, candied fruit: all ingredients that evoke tropical flavours and aromas and turn cachaça into a taste experience to be savoured.
Obviously, the production of cachaça depends on the distillation method: it is generally slow and gradual, as it transfers more flavour nuances to the product.
Origini storiche della cachaça e il suo utilizzo nei cocktail
Although traditionally associated with the Brazilian tradition, cachaça actually originated on the island of Madeira in Portugal. It was only after the conquest of Brazil by the Portuguese that the new settlers imported sugar cane from Madeira, and a flourishing trade in the production of cachaça was born and developed on South American soil, which over the years has become Brazil’s signature spirit.
This traditional exotic spirit is often associated with rum, although there is a difference in the processing of the raw material. Both come from the distillation of fermented cane juice, however rum uses a waste product such as molasses, whereas cachaça comes from the fermented juice of the cane itself. The manufacturing process therefore changes, although both distillates retain an aromatic, fruity and unmistakable flavour.
Cachaça is the signature ingredient of capirinha, one of the most popular drinks, but it can also be used for other preparations. Smile Tree, a pub symbol of Turin’s movida, exploits its unmistakable characteristics in the Carioca cocktail: the distillate is combined with passion fruit puree and basil, lime juice and panela syrup, for an experience to be savoured.
The combination of particular ingredients with each other is one of the distinctive features of their business: enjoy their unique and original cocktails that you will hardly forget.