Finally, the time has come again and I dedicate myself to a topic I wanted to write about for quite a time now: it’s about Cachaça! The “Brazilian rum”, which actually is not rum (although it is not so far from it), enjoys (to my great satisfaction) a certain and increasing popularity in Europe and ultimately also in Germany. However, of course there is still a lot of room for improvement, because mostly it is still the old top dog Pitú, which can be found in the spirit assortment of most bars (which makes it more or less the counterpart of the famous tequila with the red plastic hat in its segment). If I can help to change that even further with my article, all the better. (provided test product)*
I would like to start today with the Magnífica de Faria Cachaça (“start” because I am planning more articles about representatives of the Cachaça category in the coming weeks). Nevertheless, before I forget, I would also like to refer to my article about the Yaguara Cachaça, in which I also briefly explained what Cachaça is and how it differs from rum. Therefore, if you have no idea at all what you are dealing with in this category, you should briefly get some information there. For all others, I will continue directly with the Magnífica de Faria.
This one comes from the Brazilian state of Rio de Janeiro (even if maybe not everyone knows that this is also a state, it is probably at the same time the best known state of the country). Sometimes you read or hear about the Magnífica de Faria that it is an unmatured cachaça, but this is not true. Also, I would like to point out directly that under the same name there is a version with 40% vol. and one with 45% vol. Thankfully, I can devote myself today to the higher percentage version, which of course promises more flavors.
Magnífica de Faria is made from sugar cane juice fermented with natural yeasts, which was previously pressed from hand-harvested sugar cane. After distillation in copper stills, it is aged for at least two years in Ipé wooden barrels (a South American Lapacho wood), which also give Magnífica de Faria Cachaça a slight color. With a price slightly above 20 euros, this cachaça is also not really expensive. But what does it taste like?
Aroma: Yes, a very nice, rich sugar cane aroma with sweet associations that flows towards you here. Similarities to some unmatured Rhum Agricoles or even Clairin are hardly surprising here. The nose shows greenish woody notes, hints of freshly mown grass, behind that a little mango and banana and a subtle herbal note of chamomile. With time, I also detect pineapple bark. I like it very much!
Taste: Relatively mild despite the abv of 45%, yet surprisingly spicy with woody notes, herbs and white pepper. Here I find notes of hay (almost reminds me a bit of a hay eau-de-vie in between), freshly cut mushrooms, sugar cane, chamomile and lemon.
Finish: medium long, surprisingly dry.
Of course, when you think of a cachaça, you immediately think of the caipirinha, whether in the “regular” version or as a highball. However, today I would like to show that cachaça can do more in a drink that is completely to my taste. As many readers surely know, I’m a big fan of all-alcohol drinks, because they often simply showcase the base spirits much better and give them room to develop their character. This is also the case with the drink called Apotekose by Brazilian bartender Thiago Ceccotti from Belo Horizon’s bar “Dub Maletta”. Combined with Cynar and D.O.M. Benedictine (both favorites of mine) and some dry vermouth, the Magnífica de Faria Cachaça can shine beautifully here! Saúde.
Recipe “Apotekose” (by Thiago Ceccotti):
7 cl Magnífica de Faria Cachaça
2.5 cl dry vermouth
1.5 cl Cynar
0.5 cl D.O.M. Benedictine
Preparation: The drink is built in the glass, simply pour all ingredients on ice and stir briefly.
Garnish: Lemon zest
Buying sources: At specialized retailers or online
*The fact that this product has been sent to me free of charge for editorial purposes does not – in any way – imply any influence on the content of this article or my rating. On the contrary, it is always an indispensable condition for me to be able to review without any external influence.