Cachaca

[schnell]

i recently had a bottle (forget the name) that was made in Brazil and had a little shrimp on it as it's logo.

It was the nastiest stuff I've ever spent money on. Definately had all the tails in it. Smells so bad I don't even use it for scrubbing grease off engine parts, because the smell sticks to what it touches and I don't want it on my fingers.

Could it be the next big thing? Put a competent cook next to the cooker and you could theoretically have a very nice product. The idea of using first run cane pressings is not new and many "rum" makers do so, especially for their higher quality rums. I think the marketing magic comes from using a new name for an old product.

[The Chemist]

Shrimp, huh? I haven't seen that one, though I do have a bottle with an armadillo...

And, yes, some poorly made stuff can be pretty nasty. On a par with Chinese schlock. But the good stuff, is.

[Aidas]

i recently had a bottle (forget the name) that was made in Brazil and had a little shrimp on it as it's logo.

That would be Pitu. It's one of the main brands here in Europe.

Nope, it's NOT a premium, but it IS a good example of a standard cachaca.

Aidas

[manu de hanoi]

tried some, tastes like my bad molasses rhum

[wineo]

I am going to try to develop a recipe for Cachaca,and see how it turns out.I think it will be rum-like,but from what Ive read,it shouldnt have molassus in it,or it would be rum.Im going to do a 13 gallon wash of it with 12 pounds of raw sugar,and 5 pounds of demerea sugar using some used distillers yeast that I made a light rum with.The yeast has been washed,and re-grown a few times so it shouldnt carry any rum flavors over in the ferment.It will have a starting SG of 1070,and I will add a small amount of acid and DAP to the ferment.I will potstill it 1 time making cuts as I run.It should be about 100 proof right off the still.
I used some demerea sugar a while back in a sugar wash,and just a pound of it gave a real good flavor to the potstilled wash.I have only read about Cachaca,and never tasted it myself,but I am sure that with good cuts,it will be tasty stuff.
I just started it,and will let you all know how it turns out when I run it.Im using a large yeast starter,so it will ferment out in a few days.

[muckanic]

I guess unrefined sugar is the only practical substitute for fresh cane juice. I do, however, suspect the spontaneous fermentation could have quite a bit to do with the product. Agricole rums are supposed to be fruity. This aspect can also be faked to some extent, but obviously not with a single-strain commercial yeast culture.

[wineo]

Theres no cane juice around here.so raw sugar will have to do.It does have some fruitiness if single distilled with a low % wash.I have used it alot,and it made a good lite rum,mixed with brown sugar and a little molassus.The demerea sugar seems to carry over alot of sweet aroma,and sweet flavors when potstilled at 8-10%.Im sure it will turn out good,but dont know if it will taste like the comercial stuff.No mater,I needed to classify what kind of distillate it will be,since its not really rum.Its fermenting like hell this morning,and will probably be finished in a few days.Im going to clear it real good before running it.

[wineo]

Its been fermenting good,and went from 1070SG to 1020SG in 3 days.It smells wonderful.That demerea sugar is real aromatic.

[Asohosy]

The real challenge is to reproduce the sugar cane juice. I never tried with demera sugar but did try with panela which is basically dehydrated sugar cane juice.

After carefull cuts and about 6 months in a closed bottle I had a very sweet smelling distillate that I cut down to 45%ABV. Delicious.

Could I call it Cachaca, or the fact that I made careful cuts should I call it Rum. What's the difference?

[theholymackerel]

Rum and cachaca are made from the same materials, the main difference between the two is the method of distillation.

Seein' as how you and wineo are talkin' 'bout makin' cuts and agin' and such then it's definately not cachaca. Maybe yall could call it pseudo-rum?

[Asohosy]

That's my point. It is rum; agricole rum.

[wineo]

I think THM has a point,I will be making cuts cause theres no way I will be running it all together.I guess we should just call it rum or rhum.I dont really care what we call it,as long as its good.I opened a 1 year old bottle of rum today that said captain malibu on the label.Kinda a cross of spiced oaked rum with a little coconut flavor.It was really good with coke.Me and a friend finished it off.I only made a gallon of the stuff.I have 3 bottles left,but there going to get aged another year or so.