When I visited Barbados, I came across a delicious spirit in the Mount Gay Distillery named Sugar Cane Brandy, a name uniquely held in the island for the spirit. It did not cross over to the United States for legal reasons, brandy needing to be derived from fruit. It is available in the US under Sugar Cane Rum. The product was a clean, fresher tasting rum, with some vegetal notes and very enjoyable. According to our guide, it was made primarily from the juice of the cane, not molasses.
Some research later, and I came across the rhums of Martinique, which are fantastic and made from the juice as well. The ones I've had are far more vegetal and complex than most other rums I've tried, and have a wholly different flavor profile.
Then there's Cachaca, which I have not enjoyed on its own but am curious about. From what I can tell, it is made much the same way as the rhums. Is there a technical difference between cachaca and rhum or are they basically the same products? Thank you in advance for your comments
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