Move over rum ! Brazil ’s preferent feel is coming to township .
History
1.In the mid–16th 100 , Lusitanian colonist introduced a South Asiatic craw to Brazil : sugarcane .
2.Farmers quickly learn that if they fermented the sugar cane juice in barrel , they ’d get a sweet distilled purport .
3.More than two 12 types of Brazilian wood are used to eld barrels — each imparts a more or less different quality to the liquor .
Economics
4.Until recently , Brazil refused to consent that bourbon was clearly American . As retribution , the U.S. would n’t acknowledge cachaça as unique to Brazil .
5.As a solvent , any import cachaça was label “ Brazilian rum”—a misnomer , since rums are usually made with molasses .
6.All was eventually forgiven , and the spirit was able to expend the official " cachaça " name in America start up April 2013 .
Sociology
7.Although numerous high - end batches are produced today , cachaça is still considered a working humanity ’s drink in Brazil .
8.Cachaçeira in Portuguese translates to “ drunkard , ” and caipirihna comes from the Portuguese intelligence caipira , which mean “ frontiersman . ”
Linguistics
9.When the Portuguese , eager to betray their own distilled spirit , tried to conquer the cachaça market , Brazilians answer by renaming it to dupe agency .
10.Brazilians have more than 2,000 nicknames for cachaça . “ white-hot coffee bean , “ water that birds wo n’t drink , ” “ eye-lotion , ” and “ donor of laugh ” are just a few .
Try This
AVUÁ AMBURANA : Like banana tree Foster in a bottle . Cinnamon- caramel aromas give way to smoky annotation of toasted black pepper .
IF YOU care MOJITOS … TRY THE CAIPIRINHA
Brazil ’s national cocktail is cachaça ’s lifelike home ground !
1 lime thin out into wedges1 teaspoon sugar2 1⁄2 ounce silver cachaça1 cupful ice cubes
DIRECTIONS
In a tumid meth squeeze and puddle lime wedges . impart sugar , and mix with a spoon . Pour in the cachaça and plenty of ice . excite well .
Eric Bennett of Carrigan ’s Public House in Birmingham , Alabama , made our caipirinha .
