This was a very nice, pleasant-to-sip white cachaça. Surprisingly smooth, actually, when consumed neat. (I often find most white cachaças in desperate need of mixer-mating, which pulled this cachaça out of the merely decent category.) Nice finish that stays around for a bit in a not-unpleasant way.
Giving it three-and-a-half barrels.
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While in Brazil on my most recent trip, my in-laws had me sample various cachaças from the family stash. (And it is quite a stash.) I had very different impressions of each.
Before I share those impressions, a little background...
Before starting a decade in Silicon Valley PR, I was an intern at Brown-Miller Communications, a boutique PR shop in Martinez, Calif. The clients at the time included the Livermore Valley Winegrowers' Association, the California Tomato Growers' Association, the Cling Peach Advisory Board, Gills Onions, and others.
At a wine-related event, I asked someone how they developed their palate. I was intimidated at the time by the mellifluous prose that waxed rhapsodic about "raspberry undertones", "hints of blackcurrant", or a "crisp finish".
"At the end of the day, there are only three kinds of wine," I was told. 'Good', 'Sucks', and 'More Please.'"
I never forgot it.
I can only hope to share my impressions of the cachaças I've sampled, with the thought that my tastes aren't so coarse as to be useless. Since my in-laws are quite involved in the community of cachaça aficionados in Rio, I hope to share my experiences with various labels that we may never see in the U.S.
So here's my one-to-five rating system:
More to come soon.
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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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