Boca Loca (Portugese for “crazy lips”). Cachaça is made from the juice of the first pressing of sugarcane. Much like rum, most fine cachaça’s are aged in barrels of European or American oak or Brazilian amburana, cedar, freijó, garapa, balsa, vinhático, jequitibá or other woods. The aging process yields a cachaça with a smoother taste and most often a yellow or caramel color. Cachaça is the primary ingredient in a Caipirinha (pronounced kai-purr-EEN-ya), the national cocktail of Brazil as well as numerous other batidas (cachaça and fruit or fruit juice mixtures).
Notes of toast, melon and some floral flourishes are readily apparent in the spirit, made in Sao Paulo state from single-plantation, hand-harvested and pressed sugar cane. It has a clean, sweet finish typical of the genre, making it suitable for straight sipping or as a versatile component in mixed drinks that usually call for rum, gin or vodka.