I’m interested in the general opinion of Cachaca here. I’ve submitted a few cachacas to the rum-x database, but they have not been approved. In my opinion cachaca is a subcategory of rum just like agricole or charanda. It’s made exactly like rum (but with more restrictions), but due to Brazilian regulations has to be called Cachaca within Brazil. If it was distilled anywhere else it would be called rum.
What are your thoughts? Should they be approved to be added to the rum-x database?
Here is a recent podcast about Cachaca that discusses some of these things:
I’m with you there and keep saying the same for a long time.
Since we import some major quality brands with Perola such as magnifica, salinissima, Santo grau and espirito de minas and I’m a huge cachaça fan myself I’d like that too.
Just not sure if there’ll be enough fans to appreciate this category here.
On the one hand: Yes, add them. Made out of Sugarcane.
On the other hand: My (few) tastings of cachaca in the last time didn’t give me (unaged) Rum vibes, while Agricole, Clairin and Arrack definitely did so.
I am still looking for a sample, that shows me the relationsship to unaged Agricole oder Clairin.
I’m not sure if clairins or even argicole have ever given me “rum vibes”, but i’ve just gotten used to having completely different flavor profiles under the rum umbrella.