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Are you by any chance a fan of that trendy Brazilian cocktail known as the caipirinha? If not, you’ve probably at least heard of cachaça; along with the mojito out of Cuba, this has become one of the hot tipples of the early 21st century. But unlike the mojito, this particular tipple depends on a particular kind of booze, one hailing only from Brazil.

Like rum, cachaça is made from sugarcane – but unlike most rums, not its by-product molasses but from fresh cane juice, and there are a whopping 40,000 producers in Brazil (most of them small mom-and-pops in places like Minas Gerais, Paraty, and Belo Horizonte). Also known as aguardente, pinga (which funnily enough also happens to be the most popular Cuban slang for the male member), and caninha, it comes in two varieties: white (unaged) and gold/amber (aged in wood from two to 16 years and which can go for hundreds of dollars a bottle). It generally has 38% to 48% alcohol, and some of the more popular brands include Pitú, Leblon (this is one that’s gotten a lot of promotion in North America), Cabana, and Beleza Pura.

The cachaças I’ve tried come across a little grassy for my own taste, but I admit I haven’t gotten to sample the many artesenal and aged versions sloshing around out there.  And in any case, when mixed in a caipirinha (with sugar and lime) or other cocktail, it does add an exotically refreshing note.

If you’re interested, and planning to vacation at one Iberostar’s pair of Brazil resorts or cruise on its Grand Amazon, why not tack on a hop to one of the above mentioned regions that are home to distilleries that welcome visitors. If that’s not in the cards, at least check out a cachaçaria (watering hole specializing in cachaças) near you, such as Água Doce (“Sweet Water,” another nickname for the booze) in Salvador or Cachaçaria do Dedé in Manaus.

Or even easier – just belly up to the Iberostar bar…

Tim-tim! (Cheers!)

Photo | rmx

 

Mexico’s national liquor has of course become a runaway worldwide success, that’s for sure (I hear even George Clooney is planning to launch his own brand, called Casamigos). But slowly but surely, more folks these days are also appreciating that there’s lots more to tequila than frozen margaritas, slammed shots and ay, caramba hangovers.

This particular tipple comes from the juice of the spiky, cactuslike blue agave plant, cultivated (by hand even today, as shown above) in the reddish soil around the city of Tequila, near Guadalajara in the state of Jalisco. Agave juice has been fermented in this area for many centuries, dating back to the days of the Aztecs (and today their particular form of firewater is still sloshing around, known as pulque). But the Spaniards in Mexico had their own go at agave, inventing tequila around the 17th century, just a couple of generations after the original conquest; not long afterward, the first license to produce tequila commercially was granted to a family whose name you’ll recognize: the Cuervos.

Today there are more than 100 distilleries, with some of the better-known and high-quality tequila houses in addition to José Cuervo include Sauza, Don Julio, and Patrón, and some of these are open to visitors. Most are around 80 proof, but the white tequila that goes into most margaritas is only the least aged type. Finer grades include reposado, which is aged in oak at least two to several months, añejo (aged one to three years), and the more recently added extra añejo (aged more than three years). Some of the more vintage tequilas have a smoothness, darkness, and complexity that’s practically cognac-like.

Photo | Niv Maoz

In addition to serving a respectable range of fine tequilas, Iberostar resorts offer them for sale in their shops, staffed by employees who know their firewaters; some will conduct tastings with experts. Give ‘em a swirl and a gulp, and you’ll see they’re way beyond Carlos ‘n Charlie’s

As I travel around the Caribbean (and to some extent this is true in Latin America, too), I find nearly every island has some kind of homegrown hooch (often rum-based) that purports to be “medicinal” (and sometimes certainly tastes the part), often  including revitalizing, curative, and even aphrodisiac qualities. And if you’re staying at one of the Iberostar resorts out in Punta Cana, up in Playa Dorada/Puerto Plata, or down in Bayahibe, you may well come across the Dominican variation on this type of esteemed elixir.

The name Mamajuana (Spanish for “Mama Jane”) is thought to derive from Dama Juana (Lady Jane), which referred to a traditional kind of large glass jar with a short, narrow neck. Although there is increasing commercial manufacture of mamajuana, it’s still mostly a homemade potion, and everyone has a different recipe.  Basically, though, it usually involves botanicals – sticks, leaves, bark, roots, herbs – essentially pickled in 40-proof rum and sometimes leavened with other flavors and sweeteners such as honey, cinnamon, molasses, vanilla, or red wine. And that’s not even counting the animal parts some people add – snails, octopus, and sea turtle penis, anyone?

And honestly, most of the time the resulting brew can look a bit, well, nasty. But most the the versions I’ve tasted actually come across a bit funky – a little hard to describe, actually, but ranging from not bad to downright appealing, and the commercial brands increasingly found on store shelves can be downright silky (one good one is called Kalembú). And while traditionally the drink is imbibed straight or on the rocks, in recent years it’s been finding its way into cocktail culture, either in versions of popular tipples like mojitos, bloody marys (bloody juanas?), and cosmos, but also new inventions like the motoconcho (mamajuana mixed with vodka and rum, garnished with a couple of cherries).

And that “medicinal” part?  Mamajuana is held to help with headaches, colds and flu, to help get pregnant or keep from getting pregnant – and of course the ol’ libido (some have taken to referring to it as “liquid Viagra”).  Honestly, on that last point I can’t say I noticed  much difference, but what the hey. For me it will always evoke warm memories of the Caribbean – particularly the beautiful corner of the Caribbean known as the Dominican Republic.

¡Salud!


Photo | Cristian Lazzari/iStock Photo

If you stay at one of the Iberostar resorts out in Punta Cana, up in Playa Dorada/Puerto Plata, or down in Bayahibe, don’t forget to try the best local rums and traditional drinks like the Mamajuana!