Brazilian Rum

When most people talk about Brazilian rum, they’re referring to Cachaça: the national spirit of Brazil. It’s a sugarcane spirit full of cultural heritage that tastes delicious. Who doesn’t love a good Caipirinha? But while Cachaça captures much of the international limelight, Brazilian rum is a distinct category too. The spirit is made all over the country and has been since sugarcane cultivation was brought to Brazil by the Portuguese. What makes Brazilian rum different from its popular counterpart cachaça at the most fundamental level is what it’s made from. Cachaça is always distilled from fresh sugarcane juice. While you can make Brazilian rum from this, more typically it’s made from molasses, a byproduct of the sugar production process. Brazilian rum is often aged wooden casks, like rum made elsewhere, lending it additional layers of flavour and depth. The tropical climate of Brazil creates higher temperatures which accelerates the interaction between the spirit and the wood. The taste of Brazilian rum can be as varied as the vast nation itself, but some common notes run through most expressions including caramel, toffee, and vanilla, courtesy of the molasses and the ageing process.