As longtime readers know, things get slow around here in the springtime as my attention goes to helping out with the Flourish! Conference. This has been the longest time between drinks, I realize.
Thing is, I'm now almost literally drowning in cachaça-related content. I'd rather keep the quality up than hit you with low-value news more frequently. Just comes down to finding/making time for posting.
Shortly after the new year, I held a blind tasting here at the Gomecile. I was fortunate in that, in addition to enjoying good cachaça with friends, one of them happens to be a professional sommelier: Michael "Windy City Wine Guy" Bottigliero.
"It's about time someone who knows what he's doing helps Phil out!" I hear you say. Fair 'nuff. Our collective palate was also helped by Mananya Soobhawan of Mananya Cooks.
Keep in mind that I would never serve bad cachaça. This tasting was about sampling some of the best of the best.
There were three cachaças offered to our panel:
- A: Marketed in the U.S. under a different brand name
- B: Organic
- C: Not available in the U.S. yet
The jury's opinion, in the above order:
- A: Sweet brown sugar and clove. Smooth with a kick at the end.
- B: Goes down easiest. Honey aroma. Citrus notes.
- C: Slightly sweet aroma. Strong with lots of "heat." Noticeable astringency.
Find out the jury's choice after the jump.