After distillation, it is given different amounts of maturation time, depending on how it is going to be drunk. White Cachaca is often bottled immediately, while Gold varieties are briefly kept in wooden barrels. The most revered is the dark Cachaca which is casked for, in some instances up to 15 years. While the lighter versions are often drunk mixed or in cocktails, it’s more common to drink these aged types on their own. The flavour of the wood from the barrels gives each batch its signature taste, making each one unique.
Loved by Brazil all over, Cachaha has many a nickname, including those that translate as ‘heart opener’, ‘tiger breath’ and ‘holy water’. There, are reportedly over two thousand words used to refer to it; if that’s not adoration for a drink I don’t know what is!