Cachaça
This is the name of the local rum in Brazil. Many different techniques are used for its manufacturing; some specific ferments are used to make sugarcane or treacle. The distillation of Cachaça can be continuous or discontinuous. After distillation Cachaça rests in oak barrels. The aging does not exceed twelve years, and it is normally put in white Brazilian oak barrels or in other wood tropical essences.
