Cachaça: Life Over a Barrel, Part 3

Regional variation is standard in cachaça production. If one were to ask, say, about the state of Minas Gerais, where the largest number of producers are located, one would get a very clear answer about typical cachaça. Minas Gerais is known for its production of cachaça aged in Balsam-wood barrels. Balsam, or Cabreuva-vermelha (red), is extremely popular, though remains controversial amongst some cachaça adherents.

 And though Minas popularized its use, balsam is now common throughout the country as a stand-alone product, and is often used in blends.

 The tree itself, like many of the other species used to age cachaça, is threatened, though not at the same level as Amburana. It is primarily found in Maranhão, Mato Grosso, Mato Grosso do Sul, Minas Gerais, Paraná, Rondônia, and São Paulo. Again, rather than going with hefty imports, Brazilians have capitalized on what they have.

 Balsam wood leaves cachaça with a light, yellow color. The nose is quite vegetal. The taste is, unequivocally, anise. If you don’t like anise, you’re not going to like balsam-aged cachaça. To be honest, I didn’t like it much at first. I’ve never enjoyed black licorice. But it’s grown on me quite a bit. The only balsam-aged cachaça I’ve had has been Salinas, perhaps the most popular brand out of Minas Gerais. It is quite good when chilled. Of course, a balsam-aged cachaça also works in a caipirinha, or even in a rabo de galo.

What balsam also does fairly well is blend with other aged cachaças, particularly oak. It also has a solid place in multi-wood blends. But blends are for another day. For now, suffice to say that if one is a fan of anise, one may very well enjoy balsam-aged cachaça by itself. Otherwise, you might settle for it in certain mixed drinks.