The Dood recently posted (here) regarding the TTB's decision to consider "Cachaca" as subcategory of rum, and noting that Cachaca would be considered unique to Brazil (much as Kentucky Bourbon and Tennessee Whisky are to us). Indeed this was the agreed trade-off with Brazil.
Congratulations to Brazil! I know my many Brazilian friends will be pleased.
Still this raised a bit of controversy over at Dood's over the issue - somewhat created - as to whether Cachaca deserved it's own category separate from (and not a subcategory) of "rum".
Naturally I chimed in...
"An excellent post by the Dood, and I do agree (that Cachaca belongs as a subcategory of "rum"). Still, a little pro and con is in order.
Pro
Cachaca is a product of cane juice.
Irrelevent
Where and when Cachaca evolved is of no matter. The Dood argued this well.
Con
Almost all rum is aged in some form of oak, most commonly American oak, but also French Oak. It has been well said that any spirit really obtains its flavors from three sources: the yeast, the distillation and the wood. Indeed, the contribution of wood simply cannot be underestimated with American Oak providing such flavors as vanillan or coconut, and French Oak providing some lovely spicing. Rum without oak aging would not be perceived as rum.
In fact wood is so important that spirits like bourbon, single malt and other whiskies specify oak, whether it is new, and how long the spirit must be rested in the oak. It's that important. Although "rum" does not specify oak, the use of oak has become established trade usage.
Cachaca - in general - is NOT aged in oak but rather in a wide variety of exotic woods. These include chestnut, umburana, jequitibá, ipê, grápia, balsam wood, almond, jatobá, guanandi, brazilwood, cabreúva, tibiriçá, garapeira, or cherry and yes occasionally even oak (but not usually)."
