Cachaça is made from sugar cane and so is a kind of rum (although as traditionally maze meal is used to start the fermentation, many brands of cachaça are not strictly rums according to EU regulations). In the beginning of the 17th century, the producers of sugar from various European colonies in the Americas used the by-products of sugar, molasses, and scummings as the raw material for the production of alcoholic spirits. The resulting beverage was known by several names: in British colonies, it was named rum; in France, tafia; in Spain, aguardiente de caña; and in Portugal (Brazil), aguardente da terra, aguardente de cana and later cachaça (locals also call it "Pinga", [19] which translates to drip). [9] Figures from 2003 indicate 1.3billion litres of cachaça are produced each year; only 1% of this is exported (mainly to Germany). [13] Production [ edit ] Barrels of cachaça Franz, Carl; Havens, Lorena (2006). The People's Guide to Mexico. Avalon Travel. p.96. ISBN 9781566917117. Archived from the original on 13 April 2017 . Retrieved 15 February 2013.

O tempo que o espírito gasta na fase de envelhecimento depende diretamente do produtor e das características que ele quer que o produto final tenha. Espírito da Cana de Açúcar One form that can be qualified as moonshine is known as " Maria Louca" ("Crazy Mary"). This is aguardiente, made in jails by inmates. It can be made from many cereals, ranging from beans to rice, or whatever can be converted into alcohol, be it fruit peels or candy, using improvised and illegal equipment. Miszputen, Milton (2007). "Simply Cachaçça, Simply Brazil". Gastronomica. 7 (2): 90–93. doi: 10.1525/gfc.2007.7.2.90.

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copo que irá servir de medidor – preferencialmente, igual ao que será usado para servir a poncha depois;

Most of the moonshine in Spain is made as a byproduct of winemaking by distilling the squeezed skins of the grapes. The essential product is called " orujo" or " aguardiente" (burning water). The homemade versions are usually more potent and have a higher alcoholic content, well over the 40% that the commercial versions typically have. It is often mixed with herbs, spices, fruits, or other distillates. Types include pacharán, licor de café and orujo de hierbas (tea mixed with orujo). Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008". EUR-Lex. . See the Spanish version here and the Portuguese version here. Aguardente de Cana Rum Agricola da Maderia Calheta is similar, in many ways to Clairin. So it’s probably going to be a bit of a marmite experience for many rum drinkers.

O que não deve aparecer no rótulo e embalagem

butanodiol; 2-fenil-etanol; 2-metil-butanol; 3-metil-butanol; acetaldeído; acetato de etila; acetato de isoamila; acetato de metila; acetato de metila; acetato de propila; acetona; ácido acético; ácido butírico; ácido cáprico; ácido caprílico; ácido láurico; água; álcool 2-feniletílico; álcool amílico; álcool butílico; álcool cetílico; álcool cinâmico; álcool etílico; álcool isoamílico; álcool isobutílico; álcool isopropílico; álcool metílico; álcool n-propílico; álcool propílico; álcool sec-butílico; aldeído acético; benzaldeído; benzoato de etila; butirato de propila; caprato de etila; caprilato de etila; caproato de etila; carbamato de etila; cobre; formaldeído; furfural; geraniol; glicerina; heptanoato de etila; hidroximetilfurfural; iámílico; i-butanol; isobutanol; lactato de etila; laurato de etila; mentol; metanol; n-butanol; n-butiraldeído; n-dodecanol; n-propanol; n-tetradecanol; propanol; propionato de amila; propionato de metila; succinato de dietila; tanino; valeraldeído; valerato de isoamila

A aguardente de cana é a terceira bebida destilada mais consumida no mundo e a primeira no Brasil, segundo o Programa Brasileiro de Desenvolvimento da Aguardente de Cana, Caninha ou Cachaça (PBDAC). Primeiro, aproxima-se das narinas o copo com a cachaça em repouso, tampa-se uma delas e inspira-se com a outra. Se "queimar", significa presença de alto teor alcoólico. A viscosidade, ou seja, a presença de glicerol, pode ser observada agitando levemente o copo em movimentos circulares. Da parte superior do copo onde o líquido alcançou, começam a escorrer "lágrimas". Quanto mais lento o deslizamento da lágrima, maior é a viscosidade. Portuguese aguardente has several varieties. Aguardente vínica is distilled from either good quality or undrinkable wine. It is mostly used to fortify wines such as port or aged to make aguardente velha (old burning water), a kind of brandy. Aguardente bagaceira is made from pomace to prevent waste after the close of wine season. It is usually bootlegged, as most drinkers only appreciate it in its traditional formulation of 50% to 80% ABV. A common way to drink it is as café com cheirinho ("coffee with a little scent"), a liqueur coffee made with espresso. [10]There are various articles online about the distillery/visitor centre but frustratingly little about the actual rums they sell. One article notes that Aguardente de Cana from Calheta is the “best” for drinking in a Poncha. In the Azores, this espresso-aguardente combination is commonly referred to as café com música ("coffee with music"). Aguardente Medronho is a variety distilled from the fruit of the Arbutus unedo tree. [ citation needed] With a little time in the glass the more grassy, vegetal notes calm down a little you can perhaps only now smell it as 5 paces rather than 10. It’s the kind of drink you would imagine the locals giving to stupid, mouthy, drunken British tourists to shut them up…….