Abstract
Cachaça and rum are distilled alcoholic beverages produced in large quantities from Brazil to the Caribbean. This chapter is dedicated to showing how these spirits are made and their differences in the must production, fermentation conditions (temperature, yeast strains, fermentation schedule), and aging conditions. Many similarities and confusion between these spirits exist because of the raw material (sugarcane) and some steps of the production, but perceptible changes in organoleptic properties can show their differences. Congeners can vary greatly in function of the fermentation and aging conditions, giving each spirit its particularity.
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