Of course, you can always enjoy them neat for a simpler, more original taste. Whatever your preference, you can Cachaça, like rum, has two varieties: unaged ( Portuguese: branca, "white" or prata, "silver") and aged ( amarela, "yellow" or ouro, "gold"). [14] White cachaça is usually bottled immediately after distillation and tends to be cheaper. Some producers age it for up to 12 months in wooden barrels to achieve a smoother blend. It is often used as an ingredient in caipirinha and other mixed beverages. Dark cachaça, usually seen as the "premium" variety, is aged in wood barrels and is meant to be drunk neat. It is usually aged for up to 3 years, though some ultra-premium cachaças have been aged for up to 15 years. Its flavour is influenced by the type of wood the barrel is made from. [15] [16] destilát musí mít objem alkoholu v rozmezí 38 až 48% (rum od 38% v podstatě až do „nekonečna“, například rakouský Stroh má až 80%) They make this drink in Brazil called cachaça. It’s sugar alcohol. Costs 35 cents a quart. One quart of that stuff and you see God. Two quarts and you grow a pair of tight pants and an electric guitar.” —David Lee Roth Miszputen, Milton (2007). "Simply Cachaçça, Simply Brazil". Gastronomica. 7 (2): 90–93. doi: 10.1525/gfc.2007.7.2.90.

In short, the liquid is crystal clear. Despite being rested after distillation, Pitú has no age indication and no signs of maturation in oak, which would color the spirit and eventually give it a brownish hue.

Amarela cachaca je žlutá a může se označovat také jako zlatá (ouro) nebo i stará (envelhecida). Tento typ musí obsahovat minimálně 50% cachaca, které strávilo v dřevěném sudu o objemu maximálně 700 litrů minimálně jeden rok. Speciální varianta „Premium“ pak musí sestávat výhradně z 1 a více ročního destilátu, „ Extra Premium“ musí mít minimálně 3 roky. The qualities from the olfactory are consequently carried over to the gustatory sensation. Clean, fresh, minimalistic.

Oak is more traditional, utilizing the French oak barrels that have been used to age cachaça for many years. It gives this cachaça an inviting vanilla-butterscotch flavor with a hint of bitterness. Cachaça can only be produced in Brazil, where, according to 2007 figures, 1,500,000,000 litres (396,000,000USgal; 330,000,000impgal) are consumed annually, compared with 15,000,000 litres (3,960,000USgal; 3,300,000impgal) outside the country. [8] It is typically between 38% and 48% alcohol by volume. [9] [10] [11] When homemade, it can be as strong as the distiller wants. Up to six grams per litre of sugar may be added. [12] Similar to the vintages often noted in wine, you may notice a change in taste in these cachaças from year to year. This is due to the subtle differences in the growing seasons as each numbered batch reflects a year's harvest of ​the cane. We say: Simple, but when made with a quality cachaça and raw honey syrup, then the Lemon Beat is delicious.

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Brazília nemcsak a cachaca országa, hanem a karniváloké is, és ez különösen igaz a latinos temperamentumoktól izzó szenvedélyes Pernambuco tartományban. A kulturális gazdagságáról híres város legnépszerűbb rendezvénye a Pernambuco-fesztivál, egy hatalmas utcai fiesta, amelynek a Galo de Madrugada, a világ egyik legnagyobb karneváli felvonulása a csúcspontja. Pernambuco egyaránt büszke a karneváljára és a Cachaca Pitúra is, a helyiek egyik legfelkapottabb italára. Jequitibá Rosa uses that hardwood for aging, giving the cachaça a delicate fruit flavor with a hint of bitterness. Machado, Ana Maria De Resende; Cardoso, Maria das Graças; Duarte, Felipe Cimino; Anjos, Jeancarlo Pereira; Zacaroni, Lidiany Mendonça; Santiago, Wilder Douglas (2016). "Sugarcane bagasse performance in copper adsorption of pot still cachaça". Cientifica (Jaboticabal). 44 (2): 138. doi: 10.15361/1984-5529.2016v44n2p138-145. We say: A bittersweet aperitif combining gentian herbal complexity with attractive coffee, cachaça and calvados spirituous notes.