What’s the difference between rum and cachaça? That’s probably THE MOST common question I get asked. Here, I’ll lay out what distinguishes cachaça from traditional rum production.
First, cachaça as you know is distilled spirit made from fermented sugarcane juice, made exclusively in Brazil. Many countries, including the United States, will only allow products called cachaça if they were made in Brazil.
Second, cachaça can only be made from fermented sugarcane juice. Many types of rum are made from molasses, which is a byproduct of sugar processing. Rhum Agricole, which is commonly produced in the French-speaking Caribbean is also made from fermented sugarcane juice.
What truly distinguishes rum from cachaça is the aging process. As you’ve read and heard elsewhere, cachaça can be aged in one of dozens of different types of wood. Many producers also make blends, which are created from cachaça aged in at least two different types of wood. This is different from traditional rum, which almost exclusively uses oak for aging.
Since 2012, in the US, this product has been called cachaça. Before that, it was commonly referred to as Brazilian rum.
So, ultimately, while rum and cachaça share many characteristics, and can certainly be considered of the same family, their differences are many. To learn more about cachaça and to try our latest release, head on over to our store, where you’ll find great cachaça and more about its history and cultural significance. Sign up for our newsletter to get regular updates!