The Cachaça . a passion from this side

The importance of good cachaça to have a good caipirinha. Find out what good cachaça is, how it is made and the role represented by cachaça in the reconstruction of Lisbon after the earthquake.

Help me clarify what makes a good or a bad cachaça. In Portugal more than 4,500,000 caipirinhas are consumed per year, but do you know if the cachaça used in these Caipirinhas is of good quality? Why do so many people ask for a caipiroska and not a caipirinha with cachaça? Why do they have a headache after drinking a caipirinha or they find the taste of bad cachaça unpleasant? How can we distinguish one from the other? On the other hand, cachaça is not only a component of caipirinha. Cachaça can be aged in oak barrels or other woods and the book explains how to drink an aged cachaça. Do you know that cachaça helped rebuild Lisbon after the 1755 earthquake? Do you know that cachaça is Brazilian but resulted from the Portuguese bringing sugar cane to Brazil? Cachaça is a distilled beverage derived from sugar cane: the sugar cane is squeezed, its juice is fermented and then distilled in pot stills, but the secret for a good cachaça will be explained in the book.

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About the author

a Portuguese citizen who has an in-depth knowledge of the cachaça sector in Brazil. A motivation that grew along sixteen years of research with regular trips to Brazil and thousands of kilometres travelled. With regular visits to production sites, cachaça houses, fairs, exhibitions and many conversations with qualified cachaça producers, experienced evaluators, well-informed appreciators and prominent writers. Brazil has 5,000 brands of cachaça registered in the Ministry of Agriculture, in cachaça fairs in both São Paulo and Belo Horizonte I have been offered to taste hundreds of these different cachaças. Throughout these 16 years I have also acquired a wide bibliography on cachaça that has reinforced my practical experience. It is this experience that I propose to share to the curious Portuguese through the first and only book to be published in Portugal on this thematic.

capa do livro

Budget and due dates

Budget and deadlines

cover and printing 1 250 €

mail delivery 102,4

PPL + iva 62.73 €

recipes 680 €

Writing base - made

Preface - 1 Dec

Review - Dec 20

Printing - January 2019

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