A friend of mine came back from Brazil with a bottle of Cachaça for me, a type of Brazilian booze fermented from raw sugar cane.
It reminds me tequila (which I don’t like), but smoother and more exotic.
It was mixed in a cocktail called Caipirinha: crushed ice, lime, a teaspoon of sugar and 1.5 shots (or more) of Cachaça.
I had a couple drinks and felt high at first and then pleasantly buzzed for a couple hours.
It’s nothing like a good single-malt scotch, but I enjoyed it more than any rum I’ve ever tasted, even the excellent Cuban rum I had over Xmas.
Apparently it’s difficult to get Cachaça in Canada. I can’t find it at any of my local liquor stores. I wouldn’t go out of my way and pay a premium price for it like I do with single-malt, but I wouldn’t mind having a bottle or two around if I could get my hands on it.