Strength: 40% ABV (80 proof)
Created by a fourth-generation Cachaça-making family, Cuca Fresca is made using age-old methods passed down for almost a century. The entire process is done at their distillery located in the heart of Minas Gerais, the world’s most famous Cachaça-producing region. “Cuca Fresca”, which literally translates to “cool head” and is a Brazilian expression meaning “to be relaxed.”
There are very important regions in Brazil where fine pot stilled Cachaça is produced such as Cuca Fresca in the State of Minas Gerais State, Paraty in the State of Rio de Janeiro, and Monte Alegre do Sul n the State of São Paulo.
Cachaca: The major difference between Cachaça and Rum is that rum is usually made from molasses, a by-product from refineries that boil the cane juice to extract as much sugar crystal as possible, while cachaça is made from fresh sugarcane juice that is fermented and distilled.
Rhum agricole of the French Caribbean is also made by the same process as Cachaça or Brazilian rum.
Cachaça, like rum, has two varieties: unaged (white) and aged (gold). White cachaça is usually bottled immediately after distillation and tends to be cheaper (some producers age it for up to 12 months in wooden barrels to achieve a smoother blend).
It is often used to prepare caipirinha and other beverages in which cachaça is an ingredient. Dark cachaça, usually seen as the "premium" variety, is aged in wood barrels and is meant to be drunk straight (it is usually aged for up to 3 years though some "ultra premium" cachaças have been aged for up to 15 years). Its flavour is influenced by the type of wood the barrel is made from.