Cachaça is often called Brazilian rum, but even though Cachaça and Rum are made from the sugarcane, that is where their similarities end. Discover now the differences between those two unique and distinct spirits.
They are produced in different parts of the world
Cachaça is the typical and exclusive denomination of the sugarcane spirit produced in Brazil, is protected by law and its production is restricted only to Brazil. The rum, despite its Caribbean origin can be produced anywhere in the world, although its production is more concentrated in South America, Mexico, the United States and Asia
Different alcohol content
The rum may range from an alcohol content of 35% to 54% in volume while the cachaça must be between 38% and 48%, according to the Brazilian legislation.
They have different production processes
Rum is made with boiled sugarcane juice, also known as the molasses, a byproduct of the sugar production process. On the other hand, cachaça is made with fresh sugarcane juice, called garapa. Those differences result in different chemical compositions, resulting in two distinct products with their own sensorial properties.
They are aged in different types of barrels
Both rum and cachaça can be bottled and sold aged and unaged but they are generally aged in different types of barrels. Rums are aged in oak barrels, which are often previously used to age whisky or bourbon, Scotch whisky, Cognac or, in a few cases, sherry.
Cachaça is one of the few alcoholic beverages that are not exclusively aged in oak barrels, it can be aged in different types of wood barrels and this variety of storage plays a significant role in adding flavor to the spirit. Brazilian native woods such as amburana, jequitibá, ipê, tapinhoã, bálsamo and many others can be used for aging or storing the drink.