THAT’S THE SPIRIT

THAT’S THE SPIRIT: CACHAÇA

BY ALEXIA KEMERLING

When the frost softens and birdsong fills the air, a spirit of rejuvenation always seems to float in on a warm breeze. Spring is the perfect time to pour energy into learning about new spirits. Refresh your palate and breathe new life into your cocktail hour by exploring the versatility of an often overlooked spirit — cachaça.

Until 2013, cachaça was often mislabeled in the United States as “Brazilian rum.” While rum and cachaça are both made from distilled sugarcane, that’s about where the similarities end. Cachaça must be made from fresh sugarcane juice and must be produced in Brazil, whereas rum can be made around the world and commonly uses molasses.

After a single distillation, cachaça can either be stored in stainless steel casks until bottling or undergo an aging process. Unaged cachaça (often labeled branca, prata, or clássica) tastes bright, grassy, and floral. However, the aging process can transform the tastes and aromas. This is true for many spirits, but what makes cachaça unique is that it is often aged in barrels made from native Brazilian woods. To name a few — amburana barrels impart a cinnamon and vanilla aroma; peanut barrels lower the spirit’s acidity and give the liquid a soft yellow color and aroma of white flowers; and balsam wood enhances the herbaceous flavors of cachaça.

Cachaça is considered aged, and labeled amarela or ouro if at least 50 percent of the bottle contains cachaça that was aged for at least one year. Premium cachaça must be completely aged for at least a year and extra premium at least three years.

Caipirinha — a cocktail made with cachaça, muddled limes, and sugar — is the national drink of Brazil, and the most common way cachaça is served. Without a doubt, this refreshing beverage is a great place to start. However, don’t stop there. The range of aging methods that can be used to produce cachaça result in a plethora of flavors and endless opportunities for mixology.

The cocktail menu at Batuqui, a Brazilian restaurant with locations in Cleveland and Chagrin Falls, offers perfect examples of cachaça’s versatility. In the Rio-Tini, premium cachaça is mixed with Chambord, passion fruit, and muddled basil. Meanwhile, fresh coconut milk and condensed milk accompany the spirit in a Brazilian Coconut Batidinha.

Though cachaça makes a great base for creative cocktails, the spirit can also stand alone, neat, or on the rocks. In fact, we recommend starting there. Pour a taste and allow yourself time to notice the aromas, flavors, and mouthfeel, as each bottle or brand may offer a new experience. Then, let the spirit’s natural taste inspire and inform your mixology or simple sipping.

SAY IT WITH US

Cachaça is pronounced “Kah-SHAH-sah.”

CULTURE COUNTS

For many countries, the spirits native to their region are a point of pride and a staple in the culture. Can you match these spirits to their country of origin? a. Tequila b. Scotch c. Bourbon d. Gin e. Cachaça 1. Brazil 2. The Netherlands 3. Scotland 4. United States 5. Mexico