Comments on: Cachaça http://thespiritworld.net/2007/05/03/cachaca/ Quenching your thirst with sips, nips and tipples. Tue, 02 Dec 2008 19:44:37 +0000 http://wordpress.org/?v=2.0.4 by: cocktailnerd » Blog Archive » Fight Night!: 3 Brazilians and Their French Cousin - A blog of most things cocktail and alcohol related http://thespiritworld.net/2007/05/03/cachaca/#comment-86189 Wed, 13 Feb 2008 23:37:09 +0000 http://thespiritworld.net/2007/05/03/cachaca/#comment-86189 [...] Robert Hess’s take on Cachaca [...] […] Robert Hess’s take on Cachaca […]

]]> by: Bryant Urban http://thespiritworld.net/2007/05/03/cachaca/#comment-31638 Wed, 27 Jun 2007 06:35:32 +0000 http://thespiritworld.net/2007/05/03/cachaca/#comment-31638  Good job fellas! I'll be convincing Antonio to work on many more infusions, the variations in Brasil are endless. I give the Rum/Cachaca story regularly at Tempero. Regulation-wise, in America Cachaca is a rum. I want to learn more. The historical book "Cod" illuminates the history of rum. New England caught cod, the dried salted went to Europe, the leftovers in a brine called stockfish was shipped to the Carribbean to feed the slaves who harvested sugar cane to satisfy the sweet tooth of Europe, the Molasses by-product went back to New England to make rum(hundreds of distilleries) to make the grog for the English navy so they could dominate the trade routes. Slaves, Rum, Codfish. On a lighter note, my particular favorite infusion(you'll have to go to brasil) is made with Caju, the fruit of the Cashew plant. Get in touch, we'll make some tasting notes. Cheers, Saude, Bryant  Good job fellas! I’ll be convincing Antonio to work on many more infusions, the variations in Brasil are endless. I give the Rum/Cachaca story regularly at Tempero. Regulation-wise, in America Cachaca is a rum. I want to learn more. The historical book “Cod” illuminates the history of rum. New England caught cod, the dried salted went to Europe, the leftovers in a brine called stockfish was shipped to the Carribbean to feed the slaves who harvested sugar cane to satisfy the sweet tooth of Europe, the Molasses by-product went back to New England to make rum(hundreds of distilleries) to make the grog for the English navy so they could dominate the trade routes. Slaves, Rum, Codfish. On a lighter note, my particular favorite infusion(you’ll have to go to brasil) is made with Caju, the fruit of the Cashew plant. Get in touch, we’ll make some tasting notes. Cheers, Saude, Bryant

]]> by: Thomas http://thespiritworld.net/2007/05/03/cachaca/#comment-24751 Tue, 08 May 2007 19:41:10 +0000 http://thespiritworld.net/2007/05/03/cachaca/#comment-24751 Hi Robert. Having last night swum through the first few chapters of <a>And a Bottle of Rum: A History of the New World in Ten Cocktails</a>, I concur. (Great book that is, fun reading.) OTOH, the Code of Federal Regulations describes Rum as being "is an alcoholic distillate from the fermented juice of sugar cane, sugar cane syrup, sugar cane molasses, or other sugar cane by-products...." Interestingly, that does not include sorghum molasses. What could you call a sorghum liquor? Hi Robert. Having last night swum through the first few chapters of And a Bottle of Rum: A History of the New World in Ten Cocktails, I concur. (Great book that is, fun reading.)

OTOH, the Code of Federal Regulations describes Rum as being “is an alcoholic distillate from the fermented juice of sugar cane, sugar cane syrup, sugar cane molasses, or other sugar cane by-products….” Interestingly, that does not include sorghum molasses. What could you call a sorghum liquor?

]]> by: Robert Hess http://thespiritworld.net/2007/05/03/cachaca/#comment-24584 Mon, 07 May 2007 18:23:56 +0000 http://thespiritworld.net/2007/05/03/cachaca/#comment-24584 Thomas, Actually, my research indicates that "Rum" was indeed originally made with molasses. This was in order to utilize what was otherwise a waste product that was becoming a real problem. That's not to say that a "spirit made from fermented sugar" was made somewhere else, prior to this, just that this lineage didn't directly contribute to what we now know as "Rum". And yes, we are starting to see some wonderful "artisinal" Cachaca's starting to come onto the market. -Robert Thomas,

Actually, my research indicates that “Rum” was indeed originally made with molasses. This was in order to utilize what was otherwise a waste product that was becoming a real problem.

That’s not to say that a “spirit made from fermented sugar” was made somewhere else, prior to this, just that this lineage didn’t directly contribute to what we now know as “Rum”.

And yes, we are starting to see some wonderful “artisinal” Cachaca’s starting to come onto the market.

-Robert

]]> by: Thomas http://thespiritworld.net/2007/05/03/cachaca/#comment-24453 Sun, 06 May 2007 14:01:45 +0000 http://thespiritworld.net/2007/05/03/cachaca/#comment-24453 This is great! Cachaca is coming into its own, f'sure. Rum was originally made with cane juice until folks figured out that molasses was cheaper and kept better. Cachaca is certainly a cousin to rum, if not a rum proper. I tasted a <i>wonderful</i> aged cachaca by <a href="http://www.caipirinha.us/" rel="nofollow">Cachaca Fazenda Mae de Oro</a> at the recent American Distilling Institute conference. It's a farm-based family business, they make their cachaca in small batches with an alambic still. Their unaged cachaca is really good, but the 5-year is something to write home (or on a blog) about. This is great! Cachaca is coming into its own, f’sure. Rum was originally made with cane juice until folks figured out that molasses was cheaper and kept better. Cachaca is certainly a cousin to rum, if not a rum proper.

I tasted a wonderful aged cachaca by Cachaca Fazenda Mae de Oro at the recent American Distilling Institute conference. It’s a farm-based family business, they make their cachaca in small batches with an alambic still. Their unaged cachaca is really good, but the 5-year is something to write home (or on a blog) about.

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