“It is produced in over 20 of the 27 states in Brazil. You have different types of sugar cane used. There are then the different types of wood used in the ageing process and on top of that, you have blends of cachaça that were aged in different woods. The world of cachaça is as rich and as varied as Brazil itself.”
The major difference between Cachaca and Rum is that rum is usually made from molasses, a by-product from refineries that boil the cane juice to extract as much sugar crystal as possible, while cachaça is made from fresh sugarcane juice that is fermented and distilled. As some rums are also made by this process, cachaça is also known as Brazilian rum. However, the United States recognized Cachaça as a distinctive Brazilian product by signing an agreement with Brazil in which Ron Kirk and Brazil's Fernando Pimetel were involved, hopefully this is likely to drop the usage of the expression "Brazilian Rum".
The history of Brazil's National Spirit is interesting see it really did not start in Brazil. “Sugar production was mostly switched from Madeira Island to Brazil by the Portuguese in the 16th century. In Madeira Aguardente de cana is made by distilling sugar cane. The pot stills that make Aguardente de cana in Madeira were brought to Brazil to make what today is also called Cachaça. “
The Caipirinha can be made with almost any juicy fruit instead of the lime, many version which are found through out Brazil and the rest of the world. Let your imagination run and enjoy the fun of the varieties of Caipirinha you can create.