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Foodie site We Are Never Full is featuring our favorite spirit this month, and richly so.
I found their treatment of the caipirinha particularly enjoyable:
And, for me, it’s the style of the drink that I find so attractive. The rawness of the cachaça, the sharp tang of lime, the sweetness of the sugar, the muddling it all together - all these different flavors and textures speak to me of a vibrant, diverse culture that retains a sharp bite.
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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
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