For this week’s episode of Beards, Booze, and Bacon: The Manual Podcast, the round-table — managing editor Nicole Raney, food and drink editor Sam Slaughter, and the inimitable host, Greg Nibler — is joined by the co-founder of Avuá Cachaça Pete Nevenglosky.
Cachaça, for those that don’t know, is a sugar cane spirit made in Brazil. With a history stretching back at least 500 years, the spirit is the third-most consumed liquor in the world. How is that possible, you might be asking. What does it taste like? Do they age it and, if they do, what kind of wood do they age it in? How the hell do you even pronounce it?
All of these questions and more are answered in this week’s episode as Nevenglosky explains the ins and outs of cachaça in addition to going through a tasting of multiple expressions of the spirit with Nicole, who has had it before, and Greg, who has never tried the stuff in his life.
If you’re looking to learn about a lesser-known, yet equally delicious spirit, then this episode is certainly for you.
Have a favorite a favorite cachaça cocktail? Know something we don’t? If you have a question or comment for The Manual podcast crew, give us a shout at podcast@themanual.com — we’re always around! You can follow us on Facebook and Twitter. Make sure to subscribe and rate on your favorite podcast app, too!
Further Reading
- Dive into World of Brazilian Cachaça with an Expert Mixologist
- Novo Fogo Launches New Cachaça Expression Aged in Brazilian Teak Barrels
- Review: Avuá Cachaça Aged in Rare Brazilian Wood
