You may want to dig that bottle of cachaça out of the back of your liquor cabinet because, according to our own Rob Chirico, Caipirinha season is back again: “The first warm days of spring through the end of summer are best suited for this refreshing drink.”

Chances are, the bottle you’ve got is either Pitú or Cachaça 51, the two dominant brands on the market here in the US. But, according to the New York Times, those mass-produced brands “cost little more than a bottle of water and get little respect.” Thankfully, the demand is growing for small-batch cachaça (registration required), which means you’ll get to upgrade to a better bottle for your next round.

Olie Berlic, a liquor importer and former sommelier at Gotham Bar & Grill, told the Times: “What cachaça can show the world is a variety of flavors that is unavailable in any other spirit.” He said at least 20 kinds of wood are being used for aging, including oak, which can add a toasty vanilla note, and native Brazilian trees such as jequitibá rosa, which can imbue the drink with spicy notes like cinnamon.

This fall, Sagatiba will be introducing Velha, a cachaça aged for two years in oak barrels, reports Grub Street. For better or worse, there are no plans to import the canned cachaça that Grub Street used to illustrate its post.

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