Cachaça is a Brazilian liquor made from distilled unrefined sugar cane juice. The harvested sugarcane is washed and then pressed through large metal rollers to extract the juice. Then it is filtered to extract any cane fragments or other foreign matter. A leavening agent, such as fubá (corn meal), rice bran, rice flakes or other type of cereal, is added prior to fermentation. Cachaça is always distilled in such a way that the scent of sugar cane and inimitable flavor typical of rum are retained. The juice ferments in a wood or copper container for three weeks, and is then boiled down three times to concentrate.
Brazil has 4,000 brands of cachaça and the country produces 1 billion liters of the beverage per year. It is one of the most consumed drinks in Brazil, second only to beer.
Many Brazilians claim that the caipirinha was originally a folk remedy to help alleviate the symptoms of colds and the flu and to soothe sore throats.
2 tsp granulated sugar
1 lime(8 Wedges)
2 1/2 oz Cachaça
Muddle the sugar into the lime wedges in an old-fashioned glass. Fill the glass with ice cubes. Pour the cachaça into the glass. Stir well.
Some foods to eat with caipirinhas include: fried yucca, fish/potato balls, and black beans.
Cachaça can be purchased at most Minneapolis liquor stores.