Cachaça is a spirit that tastes delectable in cocktails, and is the base spirit for the Caipirinha, the national cocktail of Brazil.
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Established in the 16th century in the Madeira Islands, cachaça was founded in Portugal, but production was later moved to Brazil. Cachaça is exclusive to Brazil and cannot be manufactured elsewhere, hence it is popularly known as Brazilian cachaça.
Created from fermented sugar canes, the distillation process takes place in pot stills and is matured for anywhere between 12 months to 12 years. The level of copper in the pot still is instrumental in the production process. A desirable level is reached to act as catalyst in the fermentation process, however too much copper can hinder the quality of the spirit.
Known for its similarities to rum, Cachaça is still its own spirit. Where rum is typically made from molasses and boiled sugar cane, cachaca is made from freshly squeezed sugar cane juice that is then fermented and distilled for varied time periods.