Brandy

By definition, spirits are strongly alcoholic beverages, obtained by the fermentation and subsequent distillation of sugary musts, from the broth, and from vegetable macerates or not. Thus, the definition of brandy is generic, and, as such, one can find fruit spirits like orange, grape, banana, arbutus; cereal brandy such as barley, corn, rice; root and tuber spirits such as beets, manioc, potatoes; such as cane sugar and bamboo.
On November 14, 1996, the analysis on cane and cachaça liquor was concluded, demonstrating that these would be similar but different products. After several changes of definition of the denomination, Normative Instruction 13, published on June 29, 2005, more current legislation on the Identity and Quality Standard of cachaça, defined cane brandy as being the alcoholic beverage of 38% and 54% by volume, obtained by the simple alcoholic fermentation of the sugarcane juice fermentation, and can be added with sugars up to 6 g / L, expressed as sucrose as cachaça as the typical and exclusive denomination with an alcoholic strength of 38 % and 48% by volume, obtained by the distillation of fermented molasses from sugar cane resulting from the production of sugar, with peculiar sensorial characteristics, similar to rum; and may also be added with sugars up to 6 g / l expressed as sucrose.