[Sca-cooks] Limes

[Sue Clemenger]

Residual sugars, maybe, since someone mentioned that the cachaca is sweeter?
Non-ketchup mellowing agents?* Time of fermentation? Percentage of alcohol?
Time allowed for maturity? Aging methods? There could be a LOT of different
things that contribute to the different flavor, just as there's a huge
difference between really good champagne and Mad Dog 20/20, even if they're
both fermented grape products....
I'm intrigued, too, by the way.  Sounds like an interesting twist on two of
my favorite bar drinks (Kamikazes and Cuba Libres).
--maire
*sorry.  Non-topical silliness, leftover from listening to Prairie Home
Companion this weekend.  For those of you who don't listen, one of their
"sponsors" is the Ketchup Advisory Board, which reminds us that ketchup is
good for us, and contains natural mellowing agents ;o)

----- Original Message -----
From: <CorwynWdwd at aol.com>
To: <sca-cooks at ansteorra.org>
Sent: Monday, January 02, 2006 11:17 AM
Subject: Re: [Sca-cooks] Limes


>
>
> In a message dated 1/2/2006 12:11:01 P.M. Eastern Standard Time,
> agora at algonet.se writes:
>
> It's  made with "cachaca", a very strong alcohol made of raw
> fermented  canesugar.
>
>
> I'm really not trying to be funny, but what exactly, besides the  name, is
> the difference between "cachaca" and the rum in grog then? Both are  made
from
> the distillate of fermented raw sugar.
>
> I need to try this I think.
>
> Corwyn