About Cachaçagora

  • Hi. My name is Phil Gomes. By day, I work at a public relations firm as its senior vice president of digital integration. I'm a proud SF East Bay native who currently lives in Chicago.

    I was introduced to cachaça by my wife, a Carioca. Her mom, in turn, is the president of the Confraria de Cachaça do Copo Furado, a group that meets monthly to talk about Brazil's indigenous spirit. I participated in one of their meetings when I vacationed in Rio in July 2008.

    This started me thinking about the basic question of whether cachaça in the U.S. is today where, say, tequila was some decades ago.

    So I decided to start this blog as a means to record and share the cachaça-related items I've been seeing day-to-day. I hope to be sharing recipes, impressions, and random thoughts as the U.S. continues to catch on to the potential for this particular spirit.

    Oh... The name? "Cachaçagora" is a portmanteau of "Cachaça" and "agora", which is the Portuguese word for "now". In Greek, "agora" also means public square. I hope to meet the expectations of both.

    Saúde!

    cachacagora~~ at~~ gmail~~ dot~~ com

Rating System

  • Five barrels: Baptize your kid with this. Immediately.

    Four barrels: This should be in your special stash. Hide it from your uncle and the guy who keeps wanting to borrow your truck.

    Three barrels: Decent.

    Two barrels: Almost guaranteed to turn into a four-barrel-rated cachaça after the third one. Cocktail-mixture is absolutely essential.

    One barrel: If Wolverine from the X-Men wanted to go on a serious bender with this stuff, his mutant healing-factor would come in quite handy.

    Zero barrels: Your engine block probably needs cleaning, doesn't it?

    More details here.

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    « Cocktail Recipe: Raspberry Caipirinha | Main | Cachaça Brand? Media Company? Why Not Both? »

    August 15, 2008

    Mixology on "The Truth About The Caipirinha"

    Over at Mixology, here is a highly detailed an entertaining account of a European (who is also married to a Brasiliera, I'm told) experiencing the caipirinha in Brazil.

    In the last 4 weeks of my travels I have had a lot of Caipirinhas. I have had them at little beach huts in the sizzling sun, I have had them in 5 star hotels overlooking the sheer madness of Sao Paulo, I have had them in all kinds of restaurants and bars and I even had one in a greasy diner on the highway from Rio to Sao Paulo. Every single one of them tasted better and pleased my palate more than pretty much anything I have been served under the name of "Caipirinha" in the whole of Europe.

    I asked myself: Why? What is the difference?

    Posted by Phil on August 15, 2008 in Caipirinha |

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