Barrel 136 is a rare expression that makes the mind wander far off, seeking to understand it. Take the finest cracker that money can buy, dip it in butterscotch sauce, then sprinkle finely-granulated sea salt on it. When you’re good and ready, dip this fine concoction into a glass of Cabernet and let it sun-dry on a tropical island beach near a rainforest. When it’s no longer dripping but not quite dry either, bite into it. That’s how Barrel 136 tastes. Whoa, there goes an albatross!
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The national spirit of Brazil, cachaça (pronounced as kah-SHAH-sah), is a distilled spirit made from pure sugar cane juice. Many people mistake it for rum; in fact, cachaça is its own drink and often sells better than both gin and tequila.
Cachaça comes from pure, freshly pressed Brazilian sugar cane and comes from Brazil's over 3,000 legal (and just as many illegal) distilleries. The distillers ferment the juice with yeast, converting the sugar to alcohol, then distill it using copper still pots to reach around 40% ABV. Aging usually occurs in French or American oak barrels or using indigenous woods to offer widely varying flavor profiles.
No, cachaça is not rum — though it was originally listed as a type of rum when it was first imported to the USA. It likely predates rum by a long shot, and though both are sugar-based distillates, cachaça comes from fresh-pressed sugar cane juice, while rum usually comes from molasses or other sugar byproducts. Cachaça also tastes different from rum, with a more subtle sweetness and a raw, fruity taste.