Abstract
Sugar cane spirits are alcoholic beverages produced by the distillation of fermented sugar cane juice, and the alcohol concentration can reach between 38% and 54% alcohol by volume (ABV). Rum, by definition, is a spirit drink obtained by alcoholic fermentation and distillation of sugar cane molasses, sugar cane syrups, sugar cane juices or cane sugar produced during the processing of sugar cane. Cachaça is the typical and exclusive denomination of sugar cane spirits produced in Brazil, which can reach 38‐‐48% ABV at 20 ºC, obtained by distillation of fermented sugar cane juice must. As a finished product, distilled spirits need to meet the acceptance criteria of consumers including those of appearance, flavor and aroma. This chapter aims to describe the main stages of the production process of distilled beverages from sugarcane and their chemical quality control points as well as the sensory quality acquired through traceability, technological diversity and sensory aspects to add premium quality to the consumer. This chapter provides a strategic analysis of the future of the rum and cachaça distilleries.
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