Cachaça is a traditional Brazilian spirit made from fermented sugarcane juice, distinct from rum, which is typically produced from sugarcane molasses. The production process involves crushing fresh sugarcane to extract the juice, which is then fermented with the help of natural or added yeast. After fermentation, the liquid is distilled, often in pot stills, resulting in a potent alcoholic beverage that can range between 38% to 48% alcohol by volume. Cachaça can be clear, known as "cachaça branca," or aged in wooden barrels, giving it a golden hue and complex flavors, referred to as "cachaça envelhecida." It is the key ingredient in Brazil's national cocktail, the caipirinha, and is celebrated for its unique taste profile that reflects the terroir of the regions where it’s produced. Cachaça has gained popularity worldwide, showcasing Brazil's rich cultural heritage and artisanal production methods.