The production of cachaça is practically identical to that of rum, the only difference being that cachaça is made from fresh sugar cane. In both spirits, the sugar cane is fermented and then distilled as "sugar cane juice". In a first step, fresh sugar cane is pressed out, water is added and yeast is added. This mixture ferments in tasteless containers for up to 1 ½ days. Another difference to rum production is that the addition of fermentation-accelerating substances during fermentation is allowed. A distinction is made between traditional production and industrial production. In traditional production, many manual processing steps are applied and natural yeasts are used. Industrial production is more efficient, cheaper, but cannot fully represent the taste diversity of sugar cane. Many manufacturers add sugar to enhance the taste. The maximum sugar addition is fixed at 30 grams per liter and must be indicated on the bottle as "adocada".
According to law, Brazilian cachaça must contain between 38-48% alcohol by volume. All spirits that exceed this value are exported and sold as "Aguardente".
Cachaça is a must for Caipirinha and Batida cocktails, this makes a certain difference to rum cocktails. So all that remains is to say: Cheers!