What Is Cachaça? Explore the Spirit Behind Rio's Caipirinhas

If you're envisioning a getaway to Brazil's Copacabana Beach, begin your journey at home by mixing a cocktail featuring cachaça, the national spirit of this South American gem. 

Cachaça (pronounced 'kah-SHA-sah') can be found in vibrant sips worldwide, but it is most recognized as the star of the Caipirinha cocktail. A classic Caipirinha ('kai-peer-EEN-yah') is a Brazilian drink made with muddled lime and sugar, ice, and cachaça, served in an old-fashioned glass with a lime slice on top.

There are other delightful ways to experience this spirit, such as a Batida Rosa, which combines soda, pineapple juice, lemon juice, and grenadine, as suggested by Difford's Guide for Discerning Drinkers, one of 20 cachaça-based cocktails they recommend. 

Chef Ed Verner of Boxer, a bar in Auckland focused on immersive drinks, incorporates cachaça into a spritz cocktail with chardonnay, club soda, tartaric acid, and eucalyptus smoke. 

"As someone who incorporates many indigenous plants in my cocktails to highlight the flavors of New Zealand and its unique terroir, I truly value that cachaça is among the rare spirits that can age and develop in wood from its home country,” he shared with Dinogo.

Cachaça is crafted from fresh sugarcane juice that undergoes fermentation and distillation, gaining its unique aroma and flavor from the Brazilian woods where it is aged. For instance, amburana barrels help reduce acidity while adding hints of cinnamon and vanilla. There are also premium cachaça (aged a minimum of one year) and extra premium cachaça (aged for at least three years). 

And no, it’s not rum, despite being called "Brazilian rum" until 2013 when a formal agreement between the U.S. and Brazilian governments mandated that it be referred to as "cachaça." (In fact, cachaça has been around since the 1500s, over a century before rum appeared.) The key distinction lies in their production: rum is typically made from molasses, while cachaça is derived from fresh-pressed sugarcane juice—giving cachaça a more earthy flavor compared to the thick, licorice notes of rum. 

There are also differences in their production locations and alcohol content. Legally, cachaça must be produced in Brazil and have an alcohol content ranging from 38 to 48 percent by volume, while rum can be produced anywhere and is distilled to a significantly higher ABV. 

Cachaça is often described as spicy, sweet, fruity, vegetal, and even funky. The acclaimed Cachaça Alambique Brasil Ouro Amburana was highlighted in the International Wine and Spirits Competition with this remark: "The nose presents a bouquet of green, grassy, and floral aromas. The palate reveals notes of Christmas cake and pumpkin spice that linger through to the finish."  

If you find yourself in Brazil, settle into the dim, wooden ambiance of Oro. This two-Michelin starred restaurant features a diverse selection of cachaças on its menu. Alternatively, enjoy one of the many “Pool Caipirinhas” at the pool bar of Copacabana Palace, a Belmond Hotel. The Caipirinha de las Flores is crafted with silver cachaça, orange cordial, lemons, and edible flowers.

Looking for a reason to stock up on cachaça or to spot it on a cocktail menu? Mark September 13 on your calendar. Dia Nacional da Cachaça (National Cachaça Day) celebrates a successful revolt against a Prohibition-like ban that compelled the King of Portugal to legalize cachaça in 1661. Try crafting your own "Perfect Caipirinha," for the occasion and toast to your new favorite drink.