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Jim Romdall of Novo Fogo Cachaça, and previously of Vessel and Rumba in Seattle, joins us this week to talk all things cachaça. It’s misunderstood and underrepresented in bars and package liquor stores yet is one of the most consumed liquors in the world. The terroir, regional traditions, deforestation, and distillation methods all affect the production of cachaça. Despite being a sugarcane spirit, it shares a lot of characteristics with mezcal. So make yourself a caipirinha. To paraphrase Kyle Kinane, we aren’t going to solve the confusion around cachaça, but we will shave some of the sharp edges off of it.
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