Regularly made in Brazil with cachaça, vodka or sake. Apparently in English cachaça can be called sugar cane rum which might be why the recipe guy made the mistake.
As I said in the other comment, cachaça is a type of rum. The definition of rum is “spirit made from sugar cane”, it doesn’t specify if you’re using the molasses or the juice. (IIRC in the French-speaking parts of the Caribbean the rum is also made from the juice, but don’t quote me on that as it might be wrong.)
But even if we disregard that, and pretend that cachaça is something apart from other rums, your advice sounds a bit weird IMO. The recipe is flexible enough to allow any sort of spirit; or even a non-distilled beverage, as the sake that you mentioned. Other types of rum wouldn’t break it.
Rum has a very distinct taste from cachaca, by your logic you could change from coke to fanta in a cuba libre and it would still be a cuba libre somehow. You can use whatever you want on you recipes but if you use rum on a caipirinha, it isnt caipirinha. The original is with cachaca and if anyone wants to try it, they should probably use it but since its hard to find in other countries the alternatives are also common here, but mind you, caipirinha with vodka is called caipiroska and with sake its sakerinha so technically they arent caipirinha either.
For the reason already explained, saying “rum has a very distinct taste from cachaça” is as silly as saying that “fruits have a very distinct taste from apples”, or that “fermented Ives Noir has a very distinct taste from wine”. One includes the other; all tastes of one will be included as tastes of the other, by definition. Like this:
The only reason why people claim that cachaça is “not rum” is nationalists shilling exoticism, a long time ago. They screeched so much when you called a duck “duck” that people started pretending that the duck is “magically” different if it quacks in Vargas’ Reich. That’s it. In the meantime, other cultivated rums kept being called “rum”. (The Australian rum that I mentioned in the Venn diagram is an example. It tastes… well, like cachaça.)
Now, on cachaça and other types of rum (yup) tasting differently: some will be extremely similar, some will be completely unlike each other. A simple rum will taste almost the same as a non-aged Velho Barreiro, even if the rum in question is made of molasses, like a “simple” Bacardi. And both will taste completely alien compared with an Anísio Santiago (one of those expensive cachaças from Salinas), even if we both agree that the later is cachaça (and likely that it’s a poor choice for caipirinha). What affects flavour the most isn’t even if it’s cachaça or another rum, but it’s how it’s handled past distillation, and for drinks you’ll probably pick the simplest one anyway.
If you have an impaired reading comprehension, or if highlighting that cachaça is a type of rum hurts your precious, so precious nationalistic feelings so much, to the point that you’re desperately gatekeeping booze, you do you. But perhaps you should’ve stayed in Reddit then.
Go make caipirinha with regular rum, not specifically brazillian rum, and enjoy how shit it tastes.
It works better with Bacardi than with Salinas. (I regret the later. Salinas is great, just not good for caipira)
Cachaça is a type of rum. More specifically, rum made with sugar cane juice (other rums might use molasses instead).
And, while vodka is by no means traditional, caipirosca is still practically everywhere. (Also check the other commenter, as he mentions saquerinha, also common.)
I’ve never heard of it with any spirit other than cachaça
Regularly made in Brazil with cachaça, vodka or sake. Apparently in English cachaça can be called sugar cane rum which might be why the recipe guy made the mistake.
DO NOT use rum for caipirinha
As I said in the other comment, cachaça is a type of rum. The definition of rum is “spirit made from sugar cane”, it doesn’t specify if you’re using the molasses or the juice. (IIRC in the French-speaking parts of the Caribbean the rum is also made from the juice, but don’t quote me on that as it might be wrong.)
But even if we disregard that, and pretend that cachaça is something apart from other rums, your advice sounds a bit weird IMO. The recipe is flexible enough to allow any sort of spirit; or even a non-distilled beverage, as the sake that you mentioned. Other types of rum wouldn’t break it.
Rum has a very distinct taste from cachaca, by your logic you could change from coke to fanta in a cuba libre and it would still be a cuba libre somehow. You can use whatever you want on you recipes but if you use rum on a caipirinha, it isnt caipirinha. The original is with cachaca and if anyone wants to try it, they should probably use it but since its hard to find in other countries the alternatives are also common here, but mind you, caipirinha with vodka is called caipiroska and with sake its sakerinha so technically they arent caipirinha either.
For the reason already explained, saying “rum has a very distinct taste from cachaça” is as silly as saying that “fruits have a very distinct taste from apples”, or that “fermented Ives Noir has a very distinct taste from wine”. One includes the other; all tastes of one will be included as tastes of the other, by definition. Like this:
The only reason why people claim that cachaça is “not rum” is nationalists shilling exoticism, a long time ago. They screeched so much when you called a duck “duck” that people started pretending that the duck is “magically” different if it quacks in Vargas’ Reich. That’s it. In the meantime, other cultivated rums kept being called “rum”. (The Australian rum that I mentioned in the Venn diagram is an example. It tastes… well, like cachaça.)
Now, on cachaça and other types of rum (yup) tasting differently: some will be extremely similar, some will be completely unlike each other. A simple rum will taste almost the same as a non-aged Velho Barreiro, even if the rum in question is made of molasses, like a “simple” Bacardi. And both will taste completely alien compared with an Anísio Santiago (one of those expensive cachaças from Salinas), even if we both agree that the later is cachaça (and likely that it’s a poor choice for caipirinha). What affects flavour the most isn’t even if it’s cachaça or another rum, but it’s how it’s handled past distillation, and for drinks you’ll probably pick the simplest one anyway.
Alright man, not even gonna bother reading. Go make caipirinha with regular rum, not specifically brazillian rum, and enjoy how shit it tastes.
If you have an impaired reading comprehension, or if highlighting that cachaça is a type of rum hurts your precious, so precious nationalistic feelings so much, to the point that you’re desperately gatekeeping booze, you do you. But perhaps you should’ve stayed in Reddit then.
It works better with Bacardi than with Salinas. (I regret the later. Salinas is great, just not good for caipira)
Cachaça is a type of rum. More specifically, rum made with sugar cane juice (other rums might use molasses instead).
And, while vodka is by no means traditional, caipirosca is still practically everywhere. (Also check the other commenter, as he mentions saquerinha, also common.)