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    Cachaça (Portuguese pronunciation: [kaˈʃasɐ]) is a liquor made from fermented sugarcane.

    It is the most popular distilled alcoholic beverage in Brazil. It is also known as aguardente, pinga, caninha and many other names. Cachaça is mostly produced in Brazil, where, according to 2007 figures, 1.5 billion litres (390 million gallons) are consumed annually, compared with 15 million litres (4.0 million gallons) outside the countr It is typically between 38 and 54% alcohol by volume. When it is homemade it can be as strong as the distiller wants. Up to six grams per litre of sugar may be added." The major difference between cachaça and rum is that rum is usually made from molasses, a by-product from refineries that boil the cane juice to extract as much sugar crystal as possible, while cachaça is made from fresh sugarcane juice that is fermented and distilled.

    While many rums are made from molasses, "cachaça rum" is made from "cachaça", a by-product quite different from molasses. Cachaça is prior to crystallisation of sugar. Molasses is produced after crystallisation. The Dicionário da Lingua Portuguesa 2008 gives to the entry "cachaça" two meanings: one refers to the by-product, the other to the beverage metonymically called also "cachaça". The Diccionario de la Real Academia Española also gives to the entry "cachaza" the same double meaning.

    Figures from 2003 indicate 1.3 billion litres of cachaça are produced each year though only 1% of this production is exported (mainly to Germany). Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous cocktail.
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