Sugar added has lost nothing in rum and cachaça, right? – Goose liquor

On
A popular game among cognac, rum and cachaça producers is the addition of
Sugar. Why actually?

Sugar wakes you up
archaic reflexes in man. Even if we suffer from obesity, let it
we are seduced by the sugar. The more sugar we can eat, the more
better. For this reason, the industry can hardly avoid sugar in
To use lemonades. Tonic used to be literally a bitter lemonade
– today it contains sugar (e.g. Thomas Henry and Schweppes, Indian Tonic: 9
gr).

Brazil
only gained importance for Portugal through the sugar cane. Before that
Brought sugar cane wealth, the wood was "Pau Brasil", the only one
which promised the colonists some money. In times when the most desirable
Women were weighed against sugar, there were sweet dreams only for those
Bohemian. Today sugar is cheap and available everywhere – and the caipirinha will
no longer prepared with honey.

Our
instinctive design makes sugared spirits appear milder
and it retouches the corners and edges. Sugar is a nice doping agent –
also for the sales potential. Spirits can be rinsed and softened
exchange character for suitability for the masses.

Coke
for example has just over 100 gr / liter. The border is already blurring here
to the liqueur, which must contain at least 100 grams of sugar – and of course alcohol.

Than before
around 50 years ago it was possible to produce distillates in large quantities,
the price dropped enormously. Small manufacturers with complex production methods
were inevitably the losers. Countless distilleries have been abandoned or
merged to reduce costs. Instead of the classic
The more efficient stainless steel column was now used for copper stills
the fermentation process, which is the basis for the aroma development, was included
Turbo yeast reduced to 6 hours. In short, the quality dropped – more than
the price.

The
poorer quality was concealed: by adding sugar to the finished product
Distillate. In Brazil you can add up to 6 grams of sugar / liter without
that it has to be declared. Who uses more, has the word
Write "adoçada" on the label. This rule applies in Germany
not – which is why the information is sometimes lost on the way here. On
However, cachaça may only contain a maximum of 3% sugar – i.e. 30
Grams / liter.

How's it going?
from he made out of rum? There are some varieties that can do without sugar. There are
but loud Refined Vices also rums with neat
Sugar:
  • El Dorado 12 years: 41 gr
  • Diplomatico / Botucal Reserva
         Exclusiva: 41 gr
  • Rum Plantation 20th Anniversary
         Extra Old: 29 gr
  • Zacapa XO: 26 gr
  • Rum Plantation Grande Reserve
         Barbados: 22 gr
  • Angostura 1919: 14 gr
  • other varieties:
Up to 3% sugar can be added to cognac –
So 30 liters per liter. With so much sugar – without declaration –
the question arises whether this can still be in the interests of the consumer.

At
The manufacturer of high-quality Brazilian distillates is the addition of sugar
frowned upon. It would be an admission that the quality is sub-optimal. In
Germany has some Brazilian distillates with the addition
"adoçada": Berro d'Agua, Velho Barreiro, Cachaça 51 are just a few
Sorts.

On
Distillate that in Berlin at the 4th German Rum Festival without sweetening additives
was able to convince SALIBOAwho is the best cachaça in Berlin
was awarded. It matures 5 years in a wood that Ipê amarelo
is called. With 45.5% Alc it is the strongest cachaça in Germany.