A look into the production of the “Brazilian rum”
This popular Brazilian liquor is produced in small artisanal distilleries scattered across the country. There are 40,000 cachaza producers, and it is made from fermented and distilled sugarcane juice. The main difference with rum is that cachaza is made from the molasses derived from sugarcane juice.
The artisanal production process uses corn flour, called fubá, as a fermentation agent, and it is distilled in copper vessels. The aging process can range from 2 to 16 years, and its flavor is often enhanced with balsamic aromas from oak and cinnamon; it can take on an amber or golden color and develop an earthy taste similar to tequila.
Sometimes, it is used as a substitute for rum in drinks like the Cuban mojito, daiquiri, mai-tai, and between the sheets. It is also the base spirit of the national beverage of Brazil, the Caipirinha, whose fame continues to grow worldwide.
Cachaza, a symbol of resilience
The history of this liquor is closely tied to the resilience of the African race, who during colonial times were enslaved, contributing invaluable cultural heritage to the country.
Cachaza is a prime example. Although sugarcane plants were introduced by the Portuguese, it was the enslaved people who worked in the sugar-making process, boiling the cane juice—which produced foam given to livestock. This foam caught the slaves’ attention because, when fermented, it developed a pleasant flavor and helped them endure long work hours.
It was also the drink of independence fighters, who toasts with it, elevating it as a symbol of Brazilian identity.
The best cachaza in the country is produced in Minas Gerais and São Paulo, cities where enslaved Africans first started the tradition of distilling this beverage.
Today, there is a National Cachaza Day commemorating the uprising that took place on September 13, 1661, against the Portuguese, demanding the repeal of a decree that prohibited producing this drink in the territory.
There is also an International Cachaza Day celebrated on June 12, which is fitting since this liquor is the third most consumed worldwide and is exported to 50 countries.
The cachaza industry
The emergence of cachaza led to an economic boost and naturally impacted local populations by creating jobs. From colonial times to today, the story remains the same. Luckily for the Brazilian people, cachaza production is not monopolized; 99% of it comes from micro-distilleries spread throughout the country.
There is a city called Paraty near Rio de Janeiro that owes its development to the production and sale of cachaza. Historically, it housed sugar mills and over 150 distilleries known for making the best cachaza in Brazil.
Don’t miss the chance to try Brazil's typical drinks. In our recipe collection, you’ll find how to prepare them and, while enjoying their flavors, you’ll also remember the magic behind this liquor.
