around brazil in 40.000 alembics- presentation
TRANSCRIPT
Around Brazil in 40.000 alembics
Thanks to: #cachaça #mapadacachaca #coquetelariabrasileira #TOTC
Felipe Jannuzzi, Jean Ponce, Tony Harion
presents
DADOS DE ACESSOTONY HARION
Works with hospitality and cocktails since 2001
Studied robotics engineering, product design and business
Founded Mixing Bar consultancy 2005 in Belo Horizonte / Brasil
Grey Goose vodka brand ambassador
@TonyHarion
DADOS DE ACESSOJEAN PONCE
Hospitality Degree in 2002
Studying Brazil And cachaça for over 15 years
Best Brazilian barman (2013-2014) By the specialized magazine “Prazeres da Mesa”
D.O.M. Worked at chef Alex Atala restaurant, elected the seventh best in the world
@JeanPonce7
DADOS DE ACESSOFELIPE JANNUZZI
Quest: What makes an outstanding cachaça?
Mapa da Cachaça: Created Mapa da Cachaça in 2010 with Gabriela Barreto.
2013: Recognized as the best cultural digital project of Brazil
2014: Represented Brazilian gastronomy at the World Cup
On the road: Learn and share more about Brazil at Mapa da Cachaça
@felipejan/@mapadacachaca
Informal producer in Rio Pardo de Minas: small city in Minas Gerais with + 100 informals.
+ 4.000 REGISTERED
+ 40.000 UNREGISTERED
600.000 JOBS
US$ 600 MILLIONS/YEAR
1,7 BILLION OF LITERS/YEAR
ONLY 1% IS EXPORTED
2013: 4124 cachaças on the market! Data from the Ministery of Agriculture
MAPA DA CACHAÇA SINCE 2013: 1351 REGISTERED CACHAÇAS
CONNECTING PRODUCERS TO
1.8 MILLION ONLINE VISITORS
Sugarcane: Distillation of the fermented sugarcane juice
Sugar: You may add sugar (6 g/L)
Aguardente from Brazil: Must be produced in Brazil
Alcohol: 38% to 48%
Woods: Aged in different kinds of woods or only rested in stainless still
CACHAÇA
Cachaça Adoçada To 30g/liter
MÍDIAS SOCIAIS
RESPOSTA...
MAP
Tiquira Aguardente from manioc
Aguardente de Cana Sugarcane spirit with 49%
AGUARDENTES
Different names: Aguardente da terra (1646) Jeritiba (Bahia, 1689) Geritiba (Luanda – Angola, 1688) Pinga (1773) Caninha (1867)
Official name: During the 60s the name cachaça starts to get more famous. 2001 is officialized.
Origins: Cachaza – cheap brandy from Portugal and Spain made from grapes Cagaça – dregs of sugar Cachaça – female of the pig (cachaço)
THE NAME
Many nicknames: More than 600 hundred synonyms: água-que-passarinho-não-bebe (water that bird doesn’t drink)
300-200 B.C: Archeological site at Pakistan
shows evidence of commercial distillation
Sugarcane: Originally from Asia.
Only in India grew more than 400 wild species.
Mid. 1300 in north western Asia distilling with raw sugar
Sugar mill spreads though the Brazilian coast during the XVII 1585: 192 sugar mills. 1629: 349 sugar mills
1500: Portuguese “discovered” Brazil. Here they found cauim, a fermented from manioc, cashew or other fruits.
1512: First sugar
mill in Brazil (Itamaracá)
1532: Martim Afonso
de Sousa: São Vicente
Last quarter of the XVI century: 15.000 to 20.000 slaves per year to Bahia and Pernambuco (traded for cachaça in Africa)
Café Branco: White Coffee
1635: Prohibition of cachaça
1660-1661: Cachaça Revolt
First decades of XVII: (1630-1650) Dutch were producing sugarcane spirit in Pernambuco. Moved to the Caribbean: produced sugar and rum.
Cachaça is older than rum!
Bandeirantes: Anhanguera: Old Devil
During the the XVIII, population in Brazil increased 10 times, from 300 thousands to 3 millions.
1790: End of the gold cicle. Paraty has 87 mills
1750-1770: Gold rush. Mining for gold in Minas Gerais, Goias, Bahia and Mato Grosso.
1808: Royal Family comes to Brazil
1800-1930: Coffee, considered a more noble drink, replaces cachaça
AMAZÔNIA
1889: Brazil becames a Republic. Cachaça is a symbol of the past
1924 Modernist
Movement: Cachaça as a symbol of Brazil
2001: Cachaça officially Brazilian:
the terms: Cachaça, Brasil e Cachaça do Brasil can only be used to describe the Brazilian spirit.
1994: Capirinha registered at IBA
2012: Cachaça is not Brazilian Rum!
Julio C.: Comprei uma garrafa da "Cachaca X", ao degusta-la observei que a aguardente esta mal destilada com o teor alcoolico muito alto ,como tambem faltou o adocicamento,bem amarga.O lote e: 011 50615 - 17:15.Peco que me troque o produto,e envie a garrafa ao laboratorio para ver o que aconteceu com este lote meu telefone : 11-51816095.
Julio C.:
I bought a bottle of "Cachaça X", after tasting it I observed that the aguardente was with a high ABV, also it lacks of sweetness and it was very bitter. I ask to exchange the product and to have your cachaça analysed in a lab to see what happened.
1.HARVEST
Crop goes from: May to December
Different varieties: SP80-1842, RB85-5156, CTC-5, Java Amarela, Cayana, Creoula…
Climate: Tropical plant 18ºC to 35ºC (64.4ºF to 95ºF)
Brix: 18 to 24 brix
Cachaça: 1 ton = 130 liters
Industrial: Harvested by machines. It is common practice to burn the sugarcane crop before harvesting.
5. FERMENTATION
Duration: 14 to 24 hours
Yeasts varieties: Wild yeasts, CA-11, CANAMAX, CAT-1, BG-1 (Saccharomyces cerevisiae)
Temperature: 28ºC to 32ºC
Alcohol: Microorganisms transforms sugar into Alcohol + CO2
Pé de Cuba “Fermento Caipira”, tradicional recipe to start the fermentation process: lemon, orange, corn, manioc, soy, rice
Wine: 7-9% ethanol
Industrial: Use of chemicals, such as amonium sulphate, and antibiotics. fermentation period of 8 to 16 hours.
Different alembics: Sizes, shapes, materials, volumes
Eco-friendly Bagasse can be used for fire
Direct fire or steam Different forms of heating the pot
Alembic x Column Copper pot (artisanal) x Stainless steel column (industry)
6. DESTILLATION
Cachaça Caramelizada by Jean Ponce
Cachaça Leblon Special Reserve Disaronno Dry Vermouth Beet powder
6. DESTILLATIONHead, heart and tail Copper pot still Separates in 3 parts: • Head (10%) and Tail (10%) • Heart
Industrial: Continuous distillation in stainless steel columns.
Industrial: There is no separation of the “head”, the “heart”, and the “tail”. We can say that the cachaça comes out of distillation without the undesirable fractions.
Industrial: It is a standardized and controlled product, but loses in sensory complexity.
8. WOODS Different woods: oak, amburana, bálsamo, ipê, sassafrás, castanheira, amendoim, jequitibá…
Adds $$$ + economical value to rested and aged cachaça
Adds regional identity Local traditions to use certain types of woods to age cachaça
New colors, aromas and flavors Add new sensorial qualities and eliminate undesirable compounds
50%-60% alcohol Lose alcohol and diluted with water to reach 38-48% alcohol
Industrial: Usually not aged, and when aged, caramel color is added to give it a yellow hue.
R E S T E DB a r r e l o f a n y s i z e a n d c a c h a ç a
i s r e s t e d f o r a n o n s p e c i f e d p e r i o d
A G E D :5 0 % o f t h e c a c h a ç a i s a g e d f o r a t l e a s t 1 y e a r i n b a r r e l s o f u p t o 7 0 0 l i t e r s ( 1 8 5 g a l ) c a p a c i t y
VISUALViscosity: The “legs” of the cachaça formed in the glass
Colors: Clear, gold, amber, yellow-green, mahogany…
Aroma Wheel Spicy, Sweet, Floral, Fruity, Nutty, Toasted, Vegetal, Fermented, Animal, Floral, Medicinal, Defects.
Sensations Velvety, astringency, metallic, freshness, burning, spiciness, woody, alcohol
Sommelier Leandro Batista
FLAVORS
B L E N D : B Á L S A M O ( 4 5 % ) + J E Q U I T I B Á R O S A ( 5 0 % ) + A M B U R A N A ( 5 % )THE POWER OF THE BLEND
Dra. Aline Bortolleto Esalq - USP
North of Minas Gerais - Januária/Salinas (MG): Use of high alcohol cachaça aged for many years in bálsamo and amburana
Serra Gaúcha (RS): Selected yeasts. aged in oak. blends of oak and bálsamo
Coast of Bahia (BA): Producers use a national wood called Ariribá
Brejo Paraibano (PA): Producers use freijó to store high alcohol cachaça
North of Santa Catarina (SC): Cachaça aged in grapia (many aguardentes from melasse)
Paraty (RG), some places at Estrada Real (MG), Vale do Paraíba (SP): White Cachaças fermented with “Fermento Caipira”: corn or rice
São Paulo, Pernambuco, Ceará Big industrial brands. SP (44%), Pernambuco (12%), Ceará (12%)
Jambu (PA) Cachaça with jambu
Cataia (PR, SP) Cachaça with cataia
Azuladinha (RJ) Cachaça with tangerine flowers
Consertada (SC) Cachaça with coffee
2. Industrial Pirassununga - SP
1. Cachaça Leblon Seleção Verde Patos de Minas - MG
4.Cachaça Maria Izabel Paraty - RJ
5. Cachaça Sanhaçu Chã Grande - PE
6. Cachaça Weber Haus Ivoti - RS
7. Cachaça Anísio Santiago Salinas - MG
3.Cachaça Século XVIII Coronel Xavier Chaves- RJ
Cachaça Século XVIII
Producer: Chaves FamilyWhere: Coronel Xavier ChavesSince: 18th century (oldest alembic in Brazil)Production details: Use corn to start the fermentation Cachaça rested 3 years in stone (it is now forbidden in Brazil to do that)ABV: 45%
Cachaça Leblon Verde
Producer: Maison LeblonWhere: Patos de Minas - MGSince: 2005
Production details: Natural fermentation Distill once in copper pot stillABV: 45%
Cachaça Maria Izabel
Producer: Maria Izabel
Where: Paraty - RJSince: 1994Production details: Only producer in Paraty that still uses wild yeasts and corn. Rested in Jequitibá for 3 monthsABV: 44%
Cachaça Sanhaçu
Producer: Barreto FamilyWhere: Chã Grande - PESince: 2008Production details: Organic production. Cachaça rested 6 month in AmburanaABV: 40%
Cachaça Anísio Santiago
Producer: Santiago Family
Where: Salinas - MGSince: 1946
Production details: Java and Uva sugarcane. 8-10 years rested in large Bálsamo vets.ABV: 47%
Cachaça Weber Haus
Producer: Family WeberWhere: Ivoti - RSSince: 1948Production details: Selected yeast. Aged 5 years in oak and 1 year in bálsamoABV: 38%
O QUE É?
CONTACTS
Felipe Jannuzzi @felipejan [email protected]
MAPADACACHACA.COM.BR
THANK YOU. OBRIGADO!
@mapadacachaça
Tony Harion @tonyHarion [email protected]
Jean Ponce @jeanponce7 [email protected]