Run e feito a partir do melaco da cana, e a cachaca e feito a partir do suco da cana
Pra Ingles ver:
copiado do site: Eatocracy http://eatocracy.cnn.com/2014/06/04/parts-unknown-caipirinhas-bahia-brazil
Morgenthaler: “Cachaça is one of the most rustic spirits in the world. The national liquor of Brazil, cachaça is made from the juice of fresh-pressed sugarcane, which is then fermented and distilled. Unlike rum, which is usually made from molasses, cachaça retains the fresh, grassy, vegetal flavors of the cane juice.
It would be tough for cachaça to claim its position as the third-most-consumed spirit in the world if it weren’t for the simple, peasant-like preparation of a drink known as a caipirinha. With nothing more than a little sugar and lime to ameliorate the rough edges found in many cachaças, this is one drink that’s more than the sum of its parts.”
1/2 lime, quartered lengthwise, and white membrane removed
Heaping 2 tsp sugar
2 oz/60 ml cachaça
Crushed or cracked ice
For ideal serving: Chilled Old Fashioned glass
Combine the 4 lime wedges and sugar in the bottom of the Old Fashioned glass. Muddle the lime wedges with the sugar to release their juices and grind their oils from the peel. Add the cachaça.
Fill the glass with crushed or cracked ice and serve.
O Melaco da Cana e geralmente a segunda fervida do caldo da cana, a primeira e chamada de xarope da cana e contem o maior conteudo de acucar.
Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels. Rum can be referred to in Spanish by descriptors such as ron viejo (“old rum”) and ron añejo (“aged rum”).
To make molasses, sugar cane is harvested and stripped of leaves. Often the fields of cane are set afire to burn off the leaves and drive out the snakes that seem to enjoy this habitat. Its juice is extracted usually by cutting, crushing or mashing. The juice is boiled to concentrate it, promoting sugar crystallization. The result of this first boiling is called first syrup, and it has the highest sugar content. First syrup is usually referred to in the Southern states of the US as “cane syrup”, as opposed to molasses. Second molasses is created from a second boiling and sugar extraction, and has a slight bitter taste. The third boiling of the sugar syrup yields blackstrap molasses, known for its robust flavor. The term blackstrap molasses is an Americanism dating from around 1875. The majority of sucrose from the original juice has been crystallised and removed. The food energy of blackstrap molasses is mostly from the small remaining sugar content. However, unlike refined sugars, it contains trace amounts of vitamins and significant amounts of several minerals. Blackstrap molasses has long been sold as a health supplement. It is used making ethyl alcohol for industry and as an ingredient in cattlefeed.