In our previous article, we delved into the distinctions between rum and cachaça, guided by experts such as Phillip Gillier and Pedro Paiva. Some key takeaways included:
Building on these points, we now explore these distinctions further with insights from Andréia Gerk (Cachaça specialist and federal agricultural auditor at the Ministry of Agriculture and Livestock) and Peter Nevenglosky (co-founder of Drifter Spirits, Avuá Cachaça, and Svöl Aquavit).
From an early age, cachaça was a part of my life. Both sides of my family were involved in its production—my great uncles were producers, and my great-grandmother even passed down a cachaça brand in her will.
This deep connection inspired me to immerse myself in the industry. I joined Brazil’s Ministry of Agriculture and Livestock, working in the beverage sector, where I studied legislation, inspected producers, and participated in countless cachaça-related events.
Through these experiences, I gained extensive knowledge about cachaça regulations, its denomination of origin, and its legal differences from rum under Brazilian law. So, let’s examine these differences in detail, referencing the foundational legislation: Decree No. 6.871 of June 4, 2009, which regulates beverage production, classification, and inspection in Brazil.
| CACHAZA | RUM |
| What is Cachaça? | What is Rum? |
| It is the typical and exclusive name for sugarcane spirit produced in Brazil, with an alcohol content of 38% to 48% by volume at 20 degrees Celsius, obtained by the distillation of fermented must from sugarcane juice. It has peculiar sensorial characteristics, with the possibility of adding sugars of up to 6 grams per liter. | Rum, Rhum, or Ron is a spirit with an alcohol content of 35% to 54% by volume at 20 degrees Celsius, obtained from the simple alcoholic distillate of molasses or from the mixture of sugarcane juice distillates and molasses. It is aged totally or partially in oak or equivalent wooden containers, preserving their peculiar sensorial characteristics. |
| Sweetness and Sugar Content | |
| Cachaça that contains sugar in quantities greater than 6 grams per liter and less than 30 grams per liter will be called sweetened cachaça. | The product may have added sugars up to a maximum amount of 6 grams per liter. |
| Aging | |
| Aged cachaça will be called a spirit that contains at least 50% sugarcane spirit aged for a period of no less than one year, and caramel may be added to correct the color. | The rum may be called: Light rum when the drink’s congener coefficient is less than two hundred milligrams per hundred milliliters in anhydrous alcohol; Heavy rum when the spirit’s congener coefficient is two hundred to five hundred milligrams per one hundred milliliters in anhydrous alcohol, obtained exclusively from molasses; and Aged rum or old rum is a spirit that has been aged, in its entirety, for a minimum period of two years. |
Source of information: DECRETO Nº 6.871, DE 4 DE JUNHO DE 2009
On the other hand, why we say cachaça is the mother of rum is because, while the exact date of its origin is unclear, records suggest that cachaça first emerged between 1516 and 1532 in coastal sugar mills of Brazil, making it the oldest distilled spirit in the Americas—predating Peruvian-Chilean pisco, Mexican tequila, Caribbean rum, and American bourbon.
Cachaça is more than a beverage; it is a symbol of Brazilianness, representing the hard work and traditions of rural families who have been producing this unique spirit for generations. Today that I’m no longer working in the beverage sector, I continue in the sector as an appreciator and as an encourager of this production chain.
As part of her journey, Andréia has met a lot of distilleries and families that make Cachaça industry one fill with soul, love, and passion. Here are some of them.
When analyzing cachaça, I like to take a macro perspective, similar to how one might approach other spirits like mezcal, tequila, and agricole rum.
Cachaça is uniquely Brazilian. Made from fresh-pressed sugarcane juice, it has its own identity and rich history. However, what truly sets it apart is the magic of its aging process, which incorporates over 40 types of Brazilian wood.
Historically, cachaça was aged out of necessity. In the early days, distilleries along Rio de Janeiro’s coast shipped their spirits inland to mining communities. To transport the liquid, distillers used French oak barrels, which imbued the spirit with a smoother, richer flavor.
Over time, the practice evolved. Today, cachaça distillers often use native Brazilian woods like:
These woods infuse cachaça with unique flavors derived from their natural oils and resins. Unlike oak-aged whiskeys or cognacs, the taste of cachaça reflects the biodiversity of Brazilian forests, creating an entirely unique drinking experience.
Beyond its aging methods, cachaça stands out because of its exclusive production processes, which cannot be replicated elsewhere. Each distillery brings its own story, influenced by the geography and traditions of its region.
From its birth in Brazilian soil to the shared moments it creates around tables and celebrations, cachaça is not just a spirit—it is an experience.
As we’ve seen, while cachaça and rum share some similarities as sugarcane-based spirits, they are fundamentally different. These distinctions stem from:
Ultimately, cachaça is a testament to the creativity, resilience, and traditions of the Brazilian people. It is a living symbol of their heritage, inviting us to explore its flavors and celebrate its story.
The magic of this spirit lies in its origins, the journey it has taken, and the moments it creates—whether in forests, around tables, or during celebrations. Today, we can confidently say: Rum is Rum, and Cachaça is its mother!
From distillery secrets to cocktail recipes—join our rum-loving community today!
A big thank you to Andréia Gerk and Peter Nevenglosky to collaborate in the development of this story!
The image of the article is courtesy of © Erich Sacco via Canva.com
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