When you distill sugar cane into liquor, you get rum, right?
No, no, no. Rum is what you get from distilling molasses, after that gooey dark stuff gets made from the cane. When you simply ferment and distill the juice of the sugar cane itself, you get cachaça, the Brazilian national spirit. And when you do it right, you get something very much like a sugar cane eau de vie--clear, un-oaked, fresh, fruity and aromatic, smooth as silk.
