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Little Northeaster White


by Esther Câmara (Vaquejadas.com)


The drink is originated from the honey of the sugar cane, after passing through the alcohol fermentation process.

Did you know that cachaça is different of sugar cane aguardente? But it is, cachaça passes through the process of distillation of the honey, which is produced by the alcoholic fermentation while that sugar cane aguardente is resulted of the distillation of the leavened broth of sugar cane.

The drink was taken to Europe through the expansion of the Roman Empire. The Arabs had been the first inventors of the distillation equipment as we know it today. In other places of the world the distillation process is done using other products. In Italy, the distilled grape is known as Grappa. The Germans distill the cherry and call the drink Kirsch. Our Portuguese brothers make the distillation from the grape bagasse and call it Bagaceira.

These same Portuguese had been who had come to Brazil, and inside their caravels they had brought the - sugar cane, plant native of the south of Africa. In the beginning, what was drunk here was the Bagaceira and the Wine of the Port, both from Portugal. But in a device in São Vicente, in Pernambuco, between 1532 and 1548, there was discovered the sugar cane wine, that start being called "sour garapa ". The "garapa" used to be kept in the trough of the animals without any hygiene. But even then it was a clean drink in relation to the Cauim - a drink made from the corn, produced by the Indians in which they spit in a great adobe canister. The saliva helped in the fermentation of the corn.

But after all, to drink one little dose of cachaça is what everybody wants. That's the reason why this drink was baptized with the most varied popular names: "The water that birdies don't drink", "Stubborn", "Blanket of poor person", "Injured", "White Mary" and many other expressions that are part of the popular vocabulary.

You yourself can verify if the cachaça that you're drinking has a good quality. The first procedure is to look at the liquid and to verify its transparency. Then, look for any dirt in the liquid. The following step is to shake the bottle to see if it forms any foam. The ideal is that the foam appears and disappears at the most thirty seconds.

Made this, turn the cup in a 45° angle and pours the drink slowly. It must drain like oil for the sides of the container. The really good Cachaça has to have the sugar cane smell; so, smell the drink rubbing some drops in the back of your hand. When all these stages have been passed, try the cachaça. The good one doesn't kindle neither in the mouth nor in the throat. If the cachaça passes through all these approvals, you can drink as you wish, but being careful, even the good quality cachaça can cause a lot of headache.

Source: Vaquejadas.com

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