Thanks so much for submitting a report. It has been emailed to the Rum Captain and will be actioned shortly.
Flawed with a glimmer of hope
No age, no taste, no quality.
Only if you add tons of sugar, lime and ice goes down to the throat (caipirinha).
I do not recommend.
Firstly, this is a place for rums, so cachaça being here is a bit of a gray area. Yes, the production and distillation processes are similar enough, and true, the source of distillate is sugar cane, but Brazilians (and marketers) are keen to differentiate this spirit from the others for all the human reasons... I'm gonna review this here anyway.
Head-on, this smacks of the grassy, citrusy funk of rhum agricole or Barbancourt in the nose. Not as nuanced in scents as its island rum counterparts, but still in the same ballpark - afterall, the brethren share not only a common source, but also a processing of freshly pressed cane juice. Cachaça always strikes my palate as "warmer" and "flabbier" than the aforementioned rums, a little oilier than those rums and lest zesty, but what's detected here more than anything is the touch of sweetness added to it. It doesn't leave your mouth feeling as though it had just sucked on a lollipop, but hi, there's a little sugar here. All this said, it's great as a caipirinha base and wonderful as a stand-in for French agricoles in drinks that call for it. Oh for shame, say the purists, but this is more affordable and easily discoverable in most places, where as agricoles tend not to be.
If I were to directly compare it to a rum on all these points, it'd be the HSE blanc from Martinique. Versatile and handy, but noteworthy it is not.
40% ABV. 5yo? Dry, a little spicy, still kinda funky and rubbery. I don't recall if I liked it more or less than the others, so I'll just give it a 7
"YPIÓCA BRASILIZAR CACHAÇA PRATA RESERVA ESPECIAL"
Had a rum tasting on a sunny afternoon, because why not. Ypioca Prata Cachaça bottle and label design looks spectacular! Strong alcohol and plenty of funky flavors abound coming through to the nose and palate. Strong burn at the end, so better to mix it up with plenty of lime and Demerara sugar.
I eventually tried as recommended in a caipiriha as suggested by my daughter in law. If you squeeze a 2 or 3 juicy lime wedges into the bottom of a glass its tolerable. I was intrigued by the bottle and had never heard of it before.
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