Bottle of Cachaça 51 tasting like sour milk?

Bottle of Cachaça 51 tasting like sour milk? - People taking dessert and glass bottle of milkshake placed on wooden board

Whilst recently shopping, I grabbed a bottle of Cachaça 51 intended to use for some flambé. Upon opening it, I found it smelling (and tasting) like slightly sour milk.

Googling for it, I didn't come up with any hits about it at all, which makes me wonder what's going on.

Edit: I have had a straight Cachaça before, but it was a different brand, and it didn't have this sour milk taste.



Best Answer

Further research on this revealed my own answer: Bagasse is the waste product from extracting juice of sugar cane, and if naturally fermented/decaying, smells like sour milk!

Depending on the grade of sugar cane juice (freshness of sugar cane itself, as well as heads vs tails of extraction), the juice can have some of the bad flavour from the bagasse, and it's sufficiently volatile to persist in the distillation process!




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What does cachaça taste like?

Flavors of Cacha\xe7a Smaller-batch unaged cacha\xe7as often tasty grassy or funky, like a rhum agricole or a bianco tequila. Aged cacha\xe7as take on flavor notes from their barrels, and can taste like Christmas spices, baked or dried fruits, coffee, and/or grass (in a good way).

How do you store cachaça?

Cacha\xe7a in the freezer Some people like to drink cacha\xe7a very cold and usually keep their favorite bottle in the freezer. When it reaches low temperatures, cacha\xe7a softens its sensory and taste.

What type of alcohol is cachaça?

Like rum, cacha\xe7a (pronounced k\u0259-\u02c8sh\xe4-s\u0259) comes from the sugarcane plant. The Brazilian government (and cacha\xe7a aficionados) define the spirit as a liquor distilled from fermented sugarcane juice that contains between 38 and 54 percent alcohol by volume.

Is cachaça the same as rum?

Technically, cacha\xe7a can only be made in Brazil from fresh cane juice, which is fermented and single distilled. Rum, on the other hand, can be made anywhere, and is usually produced from molasses, a cooked byproduct of sugar production, and distilled to much higher percentages of alcohol by volume.



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