Since the publication of Vodka: How a Colorless, Odorless, Flavorless Spirit Conquered America, I’ve been fortunate to receive the occasional sample of liquor. But a recent miscommunication led to my acquiring an entire case of Cachaça 51—that clear spirit fermented from sugar cane (as opposed to molasses, which leads to rum). It was only proper that I write a column about this booze from Brazil, right? You’ll find it here at weeklystandard.com.
Photo by Cachaca Dave at the English-language Wikipedia