What to do with excess Brasilian sake, particularly if you don't want to drink any more of it? I will be following up on a suggestion to use it for braising, but seeing as I had a fair amount to get through, I thought I'd attempt to improve upon the listless/lifeless versions I tried in Brasil. I'll say that this wasn't much of an improvement... as then, it tasted of most of the ingredients: lime, mint, & kiwi, muddled and mashed with my pilão, topped with Azuma Kirin over crushed ice. Couldn't really much make out the sake, not that I really wanted to taste this sake anymore, but I don't see how you could over all the other stuff... maybe needs a very strongly rice-y sake?Which name do you prefer: caipisake or sakerinha? I've heard both. Either way, I don't know why, but this drink is all the rage in the hippest spots down south. Certainly it seems like it would be a waste of good sake. And combined with the low potency, it would take some effort to get sozzled on this, let me tell you. Stay tuned. I intend to improve upon this.
On a mountain-biking (300 km in 3 days - we learned later on that it was intended as a 6 day ride) trip in the south of Brasil, in the state of Santa Catarina, we overnighted in the town of Luiz Alves, a municipality with about 9,000 residents and 25 cachaça distilleries. A solid ratio, and a fine place to kick off a hard day's riding.
My riding partner was not so keen on this liquor, but a glass at dinner changed his mind - smooth and delicious.
Spezia was recommended by the owner of the hotel we stayed in, and despite it being a sleepy Monday morning at 7... ok, 9, they rustled up someone other than the puppy to show us around. 1km down, 120km to cover today.
The cane fields surround the town, not so obvious amidst all the banana plantations, but nonetheless, locally grown. After the juice is pressed, it is collected in these large open fermentation vessels.
The only still on the property, but a hefty size.
Aging room for the young cachaça, aged 1-2 years and intended for mixed drinks.
The barrel room - oak barrels, most printed with the names of various Bourbon distilleries, but apparently not previously used. Didn't quite understand this. The room isn't exactly open to the elements, but it was very warm and humid.
Of course, alcohol to clean makes sense, but it didn't inspire much confidence.
Which was, of course, very, very wrong. DELICIOUS, 15 years old, smooth and textured, full of flavour, including a mild hint of vanilla, from the oak no doubt. Wow.
Interesting, informative tour, but we had a lot of cycling ahead of us this day, so really we had to push off, but wait, what's this? A tasting bar??
Well, you can guess what happened next. Only the lack of storage space prevented the strapping of barrels to the bikes - only a single bottle of that lovely 15 year old elixir. The light weaving along the dirt paths that morning suggest it was for the best.
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