Cachaça isn’t a one trick pony

Over the last six weeks, I outlined the cachaça creation process. I got little feedback on the work. And that’s okay. Many posts remain unpopular. ...

Cachaça Education Part 5: To Age or not to Age

We’ve reached the final week of cachaça education. I’ve written these posts as a summary of how distillers produce cachaça. This week, we focus on ...

Cachaça Education, Part 4: Distillation

Last week we discussed the fermentation process. Today, we move on to distillation. Once there is sugarcane wine, as some call it, the distiller ha...

Cachaça Education Part 3: Fermentation

Two weeks ago, before I went on vacation, I began my exploration of the cachaça creation process. Today, I will continue this discussion, looking m...

Cachaça Education, Part 2: Processing Sugarcane

Last week, I spent time discussing the differences between cachaça and rum, as a baseline for interested readers to understand why the two are not ...

Cachaça Education, Part One

After last week’s discovery of how poor cachaça is doing in terms of exports, and realizing that the industry is simply not doing enough to convey ...

Festa Junina and cachaça

Festa Junina is one of the great cultural celebrations in Brazil. Though originating in Europe, it is a month-long, countrywide celebration where a...

Cachaça: life over a barrel, Part Two

Cachaça aged in Amburana is one of the most popular forms of the sugarcane spirit. The Amburana tree, which is found in the Northeast of Brazil, is...