Ti potrebbe interessare anche…
New in
How a great Cachaça is born
Yaguara is produced from organic sugar cane of the Java variety. Fermentation is enriched by the addition of certain yeast strains present on the cane, which are proliferated in the laboratory in order to enhance the specific terroir and avoid contamination.
Distillation takes place in a 750-litre copper still powered by steam. Afterwards, the Cachaça remains at least eight months in stainless steel tanks and is then gradually diluted to 41% with water from the artesian well 300 metres below ground. The subsequent filtration is done in a triple process: carbon, cellulose and sub-zero. Finally, barrels of the precious Brazilian woods cabreuva and amburana are used for the Cachaçe intended for ageing, as well as the traditional American oak.
Brazil's national cocktail
Strange but true, the Caipirinha has no history behind it, it is simply considered Brazil's national cocktail. The only indications are those of the name, Caipirinha in fact being the diminutive of caipira, meaning peasant girl. A Brazilian saying goes 'a pior cachaça faz a melhor caipirinha', i.e. 'the worst cachaça makes the best caipirinha', meaning a cheap Cachaça and therefore the one most used by ordinary people.
INGREDIENTS
½ Lime* cut into small pieces
2 teaspoons brown sugar
6cl Cachaça
Mash the lime with the sugar to extract the juice and essential oils. Fill the glass with coarsely crushed ice, add the Cachaça and mix.
