Description
Cachaça is produced by distilling fermented sugarcane juice to separate ethanol while preserving aromatic esters and polyphenols.
Technical
During distillation, ethanol vaporizes at 78–80 °C, while higher‑boiling congeners such as esters, aldehydes, and polyphenols remain in the liquid until the tails cut at ~85 °C. Copper pot stills catalytically remove sulfur compounds, and a second distillation preserves volatile aromatics, yielding a spirit of 38–48 % ABV.
Science
Primary Reaction
Ethanol vaporization and separation of congeners
Sensory Profile
Aroma ()
citrustropicalgrassyfloralwoodysugarcanespicyherbalcaramelvanilla