Cachaca

[casamayor]

Many thanks for your reply, sorry for the third question, i found the answer in a previous post where you spoke about distilling molasse!
Regards

[Moorea]

Tentando ajudar
Salve Paulo, ele quer saber se vc consegue 90% de alcool destilando apenas uma vez e sem refluxo.
Ou, em caso negativo, quantas vezes vc destila

Trying to help,
Cheers Paulo, he want to know if you can reach 90% abv with a single run and without reflux
Or, in case you dont, how many runs you do

my regards


Moorea, from Ilhabela - Brazil

[casamayor]

Muito obrigado estimado amigo
saudacões cordiais

[Paulo Moreira]

My still has several job settings, one is still as reflux, another way of working is like pot still, a third way which is an evolution of the pot still is the use of deflagmator.

When you use the deflagmator you do a low reflux in the column and may reach up to 90%, is only one condition to extraction of the head. After extraction of the head you can work as a pot still improving, or you can create a situation intermediate between a common still and a bi-distillation.

I believe is clarified!

[Moorea]

Hello Paulo, do you have any pics ?

regards

Moorea, from Ilhabela - Brazil

[casamayor]

Hello Paulo
I thank you for information on your pot still, about the manufacturing of the cachaça it does not have there a great difference with the rum in the Antilles, the small difference is that fermentation is in only one stage and is done between 24:00 and 48h with a SG of 1055; no problem of infection!

Regards

[Paulo Moreira]

Hello Moorea

I have some pics of still, if you want i send for you with a description of construction details.

It is a pleasure to help friends

In some moments I need some help too!!!!

But it's better transfer information in portuguese to email...

[Mr.Spooky]

Hello Moorea

I have some pics of still, if you want i send for you with a description of construction details.

It is a pleasure to help friends

In some moments I need some help too!!!!

But it's better transfer information in portuguese to email...

por favor Paulo Moreira, this is a international forum, could post this in english, so other particapants can benefit from your experiences? if translation is needed, i can do.
spooky

[Paulo Moreira]

The deflagmator is a small condenser installed between the column and the head still, it is done in my case with copper tube 3/8" with only three coils, placed as close as possible to the head of the distiller. And controlled by a needle valve in output.

You should vary the number of turns according to the diameter of your column and the power of your heater. For cooper pipe to 32mm 1400Watts two turns are sufficient to 50mm with 2500Watts you can use 3 turns it up to 75mm and above with 4000Watts you can use 4 turns.

The images below show the installation of deflagmator.









When we operate in mode deflagmator the condenser on the left side is totally useless because your valve is fully closed, and the right valve is fully open, when I run in reflux mode use these valves to control the level of reflux in the steam mode management (VM), I hate to operate in liquid management (LM).

Do not be afraid of the third condenser on the right below, it only serves to further cool the condensed product is already minimizing the errors in reading the alcohol content.

Another detail, is the packing of the column to operate in deflagmator, I do not use Raschig rings, I use marbles, is only 100 to 180mm of filling of the total height of 900mm of my column, this adjustment of the height of the marbles is done empirically. And related with the kind of spirit (Whisky, rhum, cachaça).

It is as if we created a column with fractional plates, 1.5 or 1.7 plates. I do not know a definition for this model, if it is a pot still improved or a still column worsened. But it is an improved version of still with hood (Capelo).

I'll explain the functioning of deflagmator using two letters of distillation which ended yesterday, to see the images below. these spirits are provide at the same wine.







The first chart illustrates a distillation with little water circulation in the deflagmator, only 1/8 back on the needle valve, note that the temperature rises rapidly and that the alcohol content is already low at the beginning near 75% ABV, is a characteristic curve for the production of cachaça.

In the second chart illustrates a distillation with more water in deflagmador, about ¼ turn on the valve needle, it is clear that the temperature rises more slowly and the alcoholic contents are higher.

The result is that the first spirit has more flavor and is a product with more congeners, the second drink is a cleaner and more elegant sensorial better than the first, but less rich in aromas and flavors, it is more neutral.

I apologize if my English is not perfect and if any doubt ask the help of friend Moorea to improve understanding.

[Junkaboy]

Hello

Very nice to find this topic here at homedistiller. I believe cachaca is still one of the most underrated spirits around and I am glad that we can share information about it here.

I would like to back up the claims that 99% of all the cachaca you find outside of Brazil is pretty much the worse stuff that there is. All those brands that were mentioned here are the ones that would be frowned upon by anyone with a little knowledge of the matter.
You could compare that to drinking Tequila in Brazil... many people here (I am from Brazil as well) think that Jose Cuervo is the good stuff, after all that's what's available...

Cachaca is very unique spirit, and I dont find it accurate to closely compare it to Rum. Even tho both take their fermentables from cane sugar juice, the final product is diferent.

Also, another point that I haven't seen mentioned here, that I find very relevant to the cachaca subject, is the fact that we have a large variety of diferent kinds of native wood that are used to aging and flavoring. Some names of brazilian native wood for your searching pleasure:
- Umburana (called Amburana in some regions)
- Ipê (quite a few varieties)
- Jequitibá
- Garapa (or Grápia)
- Castanheira
- Freijó
- Cabreúva (or Bálsamo)


Keep up the good spirits =)

Junka

[casamayor]

Hello JUNKA, Paulo told me, the only diference between the agricole rum and cachaca is in cachaca you go far in tail during the run
cheers

[LWTCS]

Well untill you,Paulo and Moorea started contributing to this thread,,,there was very little info available.

Thank you for the info and thanks for rescuing this thread from them depths.

I do hope you fellows continue your discussion. Very happy to read and learn.

Cheers
Larry

[Moorea]

if you allow me to add my 2 cents on the subject, we have one critical problem here, the good cachaça is something with its value understimated by brazilian people.

The vast majority of brazucas believe that when he´s drinking a very poor quality cuban or jamaican rum he´s drinking something completely different from (and better than) cachaça. and sometimes paying 10 times the price of a very good bottle of cachaça.

To reach the origins of this stupidity we must return in our history, until Fernando Collor the Mello, knowed for some as a crazy, for others as a hero,but at his time we where not allowed to import almost anything, so at that time, almost 85% of everything consumed here was localy made, from cars to computers.

So we have our IBM-PC likes, from itautec and prologica, copyed, 10 times slower and 5 times more expensive that an original one, our best cars where nominated by this president as "wagons" but he was refering to XVIII century ones...

The same happened to spirits, since almost everything that´s produced had its market share assured,(and have no outside competition) big bussiness men and industy owner do not have to care about quality and costs, so at this time a bottle a johnnie walker red start to have its price near US$ 70.00 and people believed that finding something good to drink locally was impossible.

Collor sent the import-reserve to hell and opened brazilian market to entire globe, one month later we started to buy our first honda´s, chevy´s and bmw´s (and even niva´s) the imported spirit´s price drop and today the same JW red you can find for US$ 30.00, but, vast majority of brazilian people still believing that if you want something good to drink (except for the beer) you have to buy something imported.

The local "destilarias" started to do some new quality spirits, with competition growing and prices droping locally, brazilian cachaça earned its reputation, most outside than inside Brazil and it happened even sending not the premium stuff to you, so imagine what kind of god nectar´s we have here ??

Today things are starting to change, the new age of brazilians, those that do not remember the old time generals and military police using green uniform on the streets are becoming more nacionalist and critic, but unfortunelly we´re a very young country, and if we had a different kind of colonization, not only exploration by bandits and thieves that came around here to stole our gold and kill our indians maybe today we could have some better and most know spirits.

But when its happening and nature sometimes take a long to change things, we try to do our best at home.


my best regards

Moorea, from Ilhabela - Brazil

[Paulo Moreira]

As the woods, my favorite is the Umburana, it gives a lighter color without creating a product with great intensity, but the flavor is wonderful, that creates cachaças in popular terms it says is the mouth, or down the throat when not brings no stinging or burning. The sensations are all in the taste system.

Freijó The wood is a very interesting, those who do not want to give color to the product, it adds no color but gives breath to the rest of the necessary material.

I use Frejo barrels, with oak chips in my aging.

Do not particularly like the balsam, it generate some flavors of cinnamon and some bitter flavors.

Cachaça Weber Haus with three years in oak and one year of Balsamo, in my humble opinion (and taste is like about the others) has a taste less pleasant than same cachaça with two years of pure oak.

You can search for a master's thesis, ESALQ, on aging in various kinds of wood, I do not remember the link, but I have to anyone interested the file. in PDF.

my best regards

Paulo Moreira

[Junkaboy]

Hello Paulo.

I would very much like to check out that PDF.
If you could provide a link to it, I bet more people could benefit from that.

Obrigado

Junka

[Junkaboy]

Hello JUNKA, Paulo told me, the only diference between the agricole rum and cachaca is in cachaca you go far in tail during the run
cheers

casamayor:

As far as I know, there is more then that.

To my knowledge, cachaça is made from cane sugar juice freshly squeezed, what we call "Garapa".
On the other hand, Rum is normally made from molasses, or "Melado" as we call it here in Brazil, which is nothing more then cane sugar juice that has been cooked, and thus concentrated due to evaporation. Before fermenting, this molasses are diluted back in water.

Since molasses can be stored, Rum can be made any time of the year.
Cachaça on the other hand is dependent of the fresh juice that is only available when crops are ripe.


Well, thats what I know about it, but If I got the wrong picture here, please someone enlighten me.


Junka

[casamayor]

Hello Junka, i am living in french west indies, there is two kind rum the first one is made with the molasses and the other with the fresh juice of sugar cane that last one is the best for us! 98% of the local market
Cheers

[Paulo Moreira]

Perfect, the definition is up by law, the Brazilian legislation defines as cachaça is a spirit obtained from the juice of fresh sugar cane.

But can be made of molasses but the name is "spirit of cane molasses", can not be called cachaça.

[fermentitall]

I am thinking of making my husband a special surprise batch of cachaca for his upcoming birthday. Im lucky that living in South Florida I have access to a ton of fresh pressed juice from our sugar cane mills. Im not exactly sure where to start however. Im debating on whether or not I should initially boil the juice or leave it fresh pressed to keep the wild yeast. It would, within a few hours of being collected, need to be filtered, skimmed, and boiled or frozen or it would need to go directly into carboys if Im leaving the juice "fresh". There is such a large amount of yeast on it naturally and such a high sugar content it begins to ferment immediately. There is also oil from the mill (they use food grade lubricant) that can be skimmed off the top. Im thinking if I leave it fresh I can just not include the top where the oil is sitting when I syphon it from the carboys. Ive had the juice several times for drinking, though never fermented it to be distilled.

I also have about 50 varieties of cane to choose from, including ribbon, syrup and chewing cane. I was going to get one of the heirloom varieties as opposed to the commercial as they are testing some this year that are supposed to be immensely more flavorful. Any recommendations as to the type of cane? Also, should add in additional granulated sugar??

I feel like this experiment could either turn out fantastic or be a miserable failure!

[NZChris]

I wish I was so lucky. This is what I would do.

Rehydrate enough baker's yeast correctly so that you have a starter ready to go.

As soon as you have the juice home, check the pH and adjust with lemon juice or phosphoric acid if necessary. Add some DAP if you haven't used phosphoric acid. Aerate it and add the yeast.
Check the OG for interests sake. Do not add sugar because it dilutes the flavor, if you want more yield, buy more juice.

When it's finished, distill, discarding foreshots at a rate of 150ml/25l of wash.
Distill down to 30% total. Mine was dribbling from the spout at a miserable 11% to do that, but it was worth it to capture the flavors.

Spirit run, I discarded a small foreshot with intense cane flavor, then collected in smallish jars.
Air the jars overnight then blend. Make up samples using a teaspoon, diluting to about 40%. The last jars will have increasing amounts of fusel. If you want it to taste like you bought it from a street vendor in Brazil, include as many of them as you see fit. I don't like fusel, and didn't include most of them. My final blend came out at 61.5%, near perfect for aging. Tastes good already, but I've put it on some JD chips and a tiny piece of vanilla bean for year or so before I put it in the drinks cabinet. I will have a sample at harvest time to see if I want to make any changes to my method.

It might be a good idea to keep some dunder to use to adjust the pH if you do another ferment. I froze some for next year, but haven't tried this yet and I'll make that decision after I've crushed my cane.

[warp1]

What an awesome thread....great info. Heard about this stuff from a friend that worked in Brazil for 3 years or so...he and his wife always get fresh bottles when friends come up to visit. I guess it's one of those aquired tastes that once you enjoy...just can't reproduce from Rum.

He gave me a bottle last night...believes it to be one of the better brands...Alambique Retiro Velho? Anyhow...was going to give it a shot at copying it. Seems similar to the Panela rum I was making....only I will need to do in a slow, single run and go a little deeper into the tails. Maybe, as someone else mentioned, try to achieve the correct ABV so as not to dilute with water.

Definitely going to give it a go after this last batch of bourbon.

[RevSpaminator]

I am thinking of making my husband a special surprise batch of cachaca for his upcoming birthday. Im lucky that living in South Florida I have access to a ton of fresh pressed juice from our sugar cane mills.

You are very lucky to have a source of fresh pressed cane juice. I suggest experimenting with the natural juice. Just take it and put it in a fermenter. Let the natural yeast do its thing. Wild yeasts tend to collect on things their strains are best suited to ferment. No need to add sugar. Let it go on its own and see what you get.

[warp1]

Well, finally ran it this morning. Amazed the tails were hard to find. I went down 206 F before they were nasty smelling...measured them at around 10% ABV. Threw away some fores and about a pint of heads. The rest of the run all got mixed together...final was 44%. A little higher than I hoped....should have probably run it a little harder.

Compared it straight off the still to the bottle my friend gave me (posted above).....not a direct match. Can tell both have a "panela" aroma but mine is a stronger flavor....maybe theirs was water diluted? Anyhow, great tasting, don't even get the tails aroma...which shocks me, because I expected/wanted a little. Very good though....and imagine even better after some time in glass, off the still. Can't wait to make some Caipirinha's with it Tried a quick rum & coke with it and I'd have to say I prefer it to white bacardi.

[Sugar Daddy]

http://www.cnbc.com/id/102404773" onclick="window.open(this.href);return false;" rel="nofollow

Apparently we were ahead of Snoop Dog on this...

[LWTCS]

http://www.cnbc.com/id/102404773

Apparently we were ahead of Snoop Dog on this...

It' not obscure. Only obscure to the folks living in the bubble.

[tommysb]

A few years later - I have some more information to add.

I was given a book (more like a diary for keeping tasting notes) for various Cachacas, by a kind and knowledgeable Brazilian bar-owner (and one of the authors) who runs a Cachaca bar here in Porto, Portugal. The history of Portugal and Brazil are intertwined, and probably most of the literature on Cachaca will be in Portuguese. Here is the text extracted from photos of the book, via google-lens. I will post up the photos maybe below, for context. This text is a preface to the tasting-notes section, and an introduction to and some of the history of Cachaca. The Author, Milton Lima is somewhat of a Cachaca expert, and his Colleague, Marcello Moschetti has opened the bar here in Porto. Milton also runs 'Cachacaria Macauva' in Brazil, and Marcello Cachacaria.Bar here in Porto. Anyway, onto the history....

A passion which can cross any border
Amidst the marvelous nature of Analândia a place where you can find only good cachaça is born. There's no mistaking: Cachaçaria Macaúva - you will feast on food and drinks. More than two decades ago Milton Lima fell in love with cachaça. He never recovered from it. From this passion, Cachaçaria Macaúva was conceived whose and its ideal is to spread the history, culture, and pleasures of the most authentically Brazilian drink that exists.A great effort on research and careful analysis of our cachaças is required to make available what it's considered the best in national production (it's hard work, we know it, but someone must do it...). We usually say around here the passion for cachaça is highly contagious. A few shots later, along with great food and warm conversation, and that's it, there is no turning back!
Such great passion that it brakes barriers and lands in the city of Oporto in Portugal, a kind of return we could say, of gratitude. We extend the mission of bringing cachaça to people's
mouths. It's a new step, let's move on! Cheers to you and to our cachaça!

"Cachaça, a 500 years history
No gentlemen, cachaça is not a type of rum, it has historical precedence. It was born, certainly, in the XVI century, some hundred years before rum- - although neither of the two can boast a totally reliable birth certificate.
Rum is made from molasses, a residual liquid resulting from sugar production; cachaça is from the juice of fresh sugarcane.
Caribbean rum, Brazilian cachaça, as well as grog from Cape Verde, are distilled beverages that represent the expansion of sugarcane and European civilization throughout the world from the Age of Discovery on.
But pay attention: cachaça is a Brazilian drink. The Portuguese contributed with distillation techniques created by the ingeniousness of Arab culture, which was strongly present in Lusitania in the XVI century.
Native Brazilians (who Europeans call Indians), however, entered with the knowhow of a drink they had produced for millennia: Cauim, a fermented beverage made from cassava, maize or fruit, especially Cashew.
Arriving on the Brazilian coast, European sailors witnessed noisy Cauinagens, celebrations of the Tupinambás, in which they drank until unconsciousness to celebrate victory over an enemy-who was served as the main dish during the party.

When sugarcane came definitively to Brazil, from the Canaries in 1531, the Indians wasted no time in applying their traditional fermentation methods to the sweet grass: women chewed the raw material and threw it in a great pot, accelerating fermentation; to the horror of the Portuguese, who had forgotten that their grapes were trodden under, sometimes booted, feet.
Of course the Portuguese, in the absence of their native grape juice, had the idea of distilling that fermented broth. And this was done in a still- ceramic at that time - that some illuminated soul had brought aboard the ships.
And so cachaça was born, a plebe from the cradle. At various points along the Brazilian coast, very quickly occupied by sugarcane, cachaça production developed. Brazil became the largest producer of sugar on the planet by the end of the century. And where there was a sugar mill, there was also a cachaça still.
The beverage immediately conquered the population. It was cheap, relatively easy to produce and strong. Not that Brazilians indulged in elfish libations. The Portuguese kings, the two abstemious emperors and the Jesuits did not look kindly on consumption of alcoholic beverages and repressed the indigenous cauinagens, as well as celebrations of Negros, who had to hide them in the midst of European religious celebrations (in the XIX century, the famous naturalist Auguste de Saint-Hilaire described the Brazilian's love of his distilled elixir with a flattering caveat: "one must not suppose that the taste of these men for cachaça frequently leads them to drunkenness").
When gold was discovered in the interior of the country (in the region that received the name by which it is known until today: Minas Gerais - General Mines), at the beginning of the XVIII century, cachaça production interiorized. In that land, far from the ports at which Portuguese wine arrived - not always in the best of conditions - cachaça settled definitely, molded in a market formed by thousands of small producers.
In the XIX century, cachaça enjoyed its golden period. Brazil became independent in 1822 and, longing to create patriotic symbols, elevated the distilled beverage to the status of the National Drink. The sugar mills of Minas Gerais and Paraty, a town close to the court at Rio de Janeiro, produced at full capacity.

In Ceará, in Bahia, in Pernambuco, in São Paulo and in Santa Catarina, the scene repeated itself. Cachaça was drunk by Negros in the slave quarters, and in the grand halls of the Brazilian Empire, brought from Paraty to Rio in barrels by the French son-in-law of Pedro II, the Count of Eu, grandson of Luis Felipe 1, and well-known lover of the Brazilian beverage. The period of glory did not last long. At the end of the century Brazil freed itself from a curse: slavery. The shame of three centuries that trade in humans lasted in Brazil was so great that the then minister, Rui Barbosa ordered the burning of all archives related to that dark institution.

At the same time, Brazil went through a process of accelerated Europeanization, with tones of eugenics. European immigrants arrived in boat loads. Cachaça, friend of the people, had been an inseparable comrade to the Negro in the slave quarters and after. It had often been part of the frugal daily rations for labourers in the sugar mills. It was a story that Brazil did not like to remember. And so Brazil started to be ashamed of cachaça

This lasted from the end of the XIX century until the third quarter of the XX century. How did cachaça survive this stigma? By way of the simpler folk, who never distanced themselves from the evil spirit, as it is affectionately known. At the end of the XX century, cachaça reappeared in a Brazil that, in 1985, freed itself from a dictatorship that had lasted 20 years. Advances in production, which never stopped happening, became more evident; the Academy started to be interested in researching processes involved in cachaça elaboration; producers made new investments to improve important manufacturing stages such as aging and blending: offerings and consumption diversified and became more sophisticated. At the same time, Caipirinha-a cachaça, lime and sugar cocktail- conquered the world.

Cachaça, little by little, regained status as the pride of Brazil.

This victory is reflected in the market. Today the sector offers high-standard products and a range of flavours that have no comparison with any other major global distilled beverages. But cachaça remains democratic. The descendents of slaves and the great-great-grandchildren of the emperor may not drink the same brand (there are good cachaças for USS 5 a bottle and ultra-premium products for USS 900), but both of them have access to high-quality products. And both appreciate, defend and profess their love of the Brazilian national distilled beverage.

Immerse yourself in the stories of every cachaça!
On the following pages, more than just a list of drinks, we present you an invitation. This invitation is meant for a deeper experience: a journey through Cachaça time and space. A time that began when Portugal, with its small population, tried to occupy the huge spaces of the Brazilian coast.
If Cachaça is Brazilian, it would not exist without both ingenuity and courage from the Portuguese, which took beyond Cape Bojador the techniques of distillation that allowed the first pinga, the seminal cachaça, to flow from the hands of natives and Europeans sometime in the sixteenth century.
Cachaça is a gathering of cultures which made Brazil and that is what we want you to feel at every sip. In your glass, the course of a divine gift will be concentrated in all its transparency - the sugarcane -, the cleverness of a certain people - the Brazilians - and the portrait of a country born from the confluence of Africans, Native Inhabitants and Europeans.
That is why Cachaça is so diverse, it is an archipelago by which you can navigate using this menu's compasses. Creativity! Vitality! This is the best Brazil can offer the world. The wide scope of aromas and palates of Cachaça is a crystallization of our potentialities.
Over the next page dive in the stories of each cachaça. Everyone is unique. Although they all obey the same production technique - having strict rules for fermentation and distillation, the still master's magical touch, the different woods used for aging, the blending processes, the amount of time in the barrels... all these nuances give to each one of the cachaças of this Menu a own personality.
When in doubt pick a spot on the map and indulge in the tasting-trip. Here all the cachaças are of the highest level and were selected by a guy who understands and relates to Cachaça using first the heart, then all the senses, and, finally, all his knowledge built up by scanning bars and stills: Milton Lima. Be sure of having at least one of the cachaças of this Menu fermented and distilled just for you. Open your heart and accept our invitation come across it."

[tommysb]

Practical Tasting Guide

Appreciating a good cachaça is simple and easy, but it demands some careful steps because it offers a practically infinite possibility of colors, aromas, and flavors. Cachaça sharpens all the senses, beginning with the sight, then the smell, and finally the palate.
Cachaça is certainly the spirit with the greatest diversity of colors, aromas, and flavors, and surely you will find one that will bewitch your palate.
Tip: Take 5 types of different cachaças having different woods, regions, years of aging, and alcohol content. Do the tasting having a small piece of bread and a sip of water between one cachaça and another- this will help clean your mouth so there is no interference from one to another. Feel the different nuances and choose your best cachaça. The search for the perfect cachaça is an incredible pleasure! And be sure of when choosing a cachaça from our Menu, you will be consuming a Brazilian product of the highest quality, having 500 years of history. Cheers!

Sight

clear glass, so you can begin this sensory journey. A good cachaça is transparent or translucent (It should never be cloudy!). Even aged, it cannot be opaque, and it needs to be bright and transparent. With our vision we discern its viscosity: when swinging the glass with cachaça, the tears will appear in the inside border. The way they flow will reveal the cachaça's density. The denser ones will certainly have a more concentrated taste. A good cachaça "glues" on the glass and trickles slowly.

SMELL
It is time to smell. In my opinion the most important of all the senses. This is where cachaça shows its personality. Cachaças can have infinite aromas: sweet, herbal, fruity, woody... a good cachaça will never let alcohol overcome these sensations. Put the glass up to your nose and take a deep breath, repeat this a few times and try to identify which is the aroma. One of the most incredible things is our olfactory memory - cachaça can take the connoisseur to a time journey... through aromas that can take you to your grandmother's wardrobe or even taste your aunt's pudding. The aroma must be pleasant and refer to something good and special.

TASTE
On the palate, we will begin to understand this journey of the senses. It must be friendly. Have a sip (neither small nor large) as if it was a sip of water. Drink slowly, first releasing the air from your lungs, swallowing and then breathing, in a cadence. Always swallow with your mouth closed. It must go down smoothly, without hurting the throat. If you open your mouth the moment you are swallowing, it will surely burn your throat! Did you burn your throat? Stop and try again. The most important thing is to swallow with your mouth closed.
Aftertaste: The cachaça will burn a little in the stomach (never in the throat). When feeling this warmth, breathe deeply through your nose and let the air out of your mouth. It will begin to reveal its mysteries. Now is the time for the truth, it is at that moment that it "comes back" that you will "talk" with the cachaça, it's when it will tell you a story, and it is up to you to say whether you like it or not, if it gives you something good, a good memory... and then you can say if this cachaça is good for you.

"Cachaça if drunk with prudence and moderation has beneficial effects for health working as an antioxidant."