The main component of the Caipirinha and recognized as a national heritage, Cachaça is full of curios and myths. As a typical Brazilian drink with a wide variety of flavors and wide flavors, stories developed over time that also show how important the drink is for the Brazilians.
But which of these popular wisdoms about the fermented and distilled sugar cane juice drink are really true? Rafael Araújo, the "Cachaçaria Nacional", reveals some of these myths and truths:
1 – A good cachaça is only the stored cachaça.
A white cachaça that has not been stored is a puristic cachaca in its unadulterated version. It "works" like its wood-colored counterpart – but there are no qualitative differences between the two variants.
2 – The longer a cachaça matures, the better it is.
The storage time does not determine whether a cachaça is good or bad. In general, it can only be said that a longer ripening process leads to more complexity in terms of sensors. Ultimately, everything depends on individual taste – but not on the storage time.
3 – Cachaça artesanal is better than the industrial one.
The traditionally made cachaça is produced with more care. The Alambiqueiros accompany the entire process of distillation in order to be able to separate the heart of the pre-run and post-run. The unwanted ingredients can contain harmful substances and affect the taste. The industrial processes are designed for the production of large volumes and, due to the system, cannot be implemented with this care. Over 500 million liters of Cachaça artesanal are produced each year.
4 – Cachaça should be drunk from clear glasses.
Ideally, you can see what you have in the glass to assess viscosity and purity.
5 – The most expensive cachaça is of the best quality.
Each producer has its own production, bottle and market costs – plus VAT and spirits tax. At a price of 10 euros for a 0.7 liter bottle, the taxes make up over 50% of the price. Packaging and transport have a share of around 15%. This makes it clear that the actual product is of little importance – and that quality cannot be paramount. Tastings do not always win the most expensive products … and actually never the cheap products. One should not be unsettled by high prices – especially as an inexperienced connoisseur, one is inclined to take advice such as price, duration of storage or the packaging to help.
6 – Cachaça should be drunk in small sips.
Usually you should consume cachaça in micro-swallows and taste it slowly.
7 – Cachaça causes headache.
Poorly produced cachaças can cause headaches. Even if the centerpiece is not separated properly when distilling. But this is the same for all spirits.
8 – Cachaça stimulates the appetite.
In fact, Cachaça increases appetite. Due to the complexity of the taste, the taste buds are "opened" and prepared for the meal.
9 – Strong cachaça burns in the throat.
High-proof cachaça tends to be more aggressive in the throat because alcohol is an excellent solvent for flavors. The "burning" is mostly caused by acids that arise during the fermentation process. Ideally, the finish of a spirit should be determined by complex aromas and not by harmful alcohols. Incidentally, cachaça may only have a maximum of 48% alcohol – above that it would be harmful to health.
10 – Cachaça has an indefinite shelf life.
In fact, cachaça has an indefinite shelf life. However, alcohols and fruit acids can combine to form esters, changing the taste over the years. Spirits should always be stored dark and without large temperature fluctuations. Ceramic bottles are the better choice than glass bottles – at least if the bottles are not emptied straight away.
11 – Cachaça and Aguardente are the same.
The regulations regulate how a cachaça must be made. This includes that Cachaça may have a maximum of 48% alcohol – Aguardente, however, may have more …
12 – Cachaça may only be made in Brazil.
Cachaça may only be made in Brazil. This is now internationally recognized. Something like organic cachaça from Dresden is misleading marketing and just as little existent as champagne from Thuringia.