(pronounced ka SHA sa) Cachaca is the most popular distilled alcoholic beverage in Brazil, made from sugarcane juice (also called garapa). The legal definition of cachaça says “cachaça is the product of the distillation of the fermented sugarcane juice, with alcohol strength between 38% and 51% by volume. Up to 6 grams per liter of sugar can be added”.

Cachaça is often said to differ from rum in that it is made from sugarcane juice while rum is made from molasses. However, a number of rum distillers use sugarcane juice instead of molasses to make their rums.

Cachaça is the 4th most distilled spirit of the world with 1.3 billion liters produced each year (Vodka, Rum, Soju, and Cachaca). Only 1.5% of this production is exported (mainly to Portugal, Paraguay and Germany). Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous cocktail.

(from the Quechua word pisscu, for “little bird”) Pisco is a brandy distilled from white Muscat grapes; Pisco at its best is light, floral, and fragrant, similar to fine tequila. It is the most widely consumed spirit in Peru and Chile, where the iconic cocktail is the pisco sour. Peruvian Pisco is aged in glass or steel barrels, is clear in color and a higher proof (76 to 96) than Chilean Pisco, which is aged in wood barrels and mixed with water for a lower alcohol content (from 60 to 90 proof, depending on the designation).

Introducing lucid, Absinthe Supérieure. lucid represents a breakthrough product for the U.S. market, as it is the first true, Grande Wormwood-based Absinthe of its type since before prohibition. Unlike imitators in the U.S. and many of the so-called "Absinthe" products that litter the international markets, lucid is crafted directly from select whole herbs, including Grande Wormwood, and never from cheaper assemblages, macerations, extracts or oils.

Amarula is a South African cream liqueur made with the fruit of the African Marula tree (Sclerocarrya birrea) which is also locally called the Elephant tree. According to age-old myths and legends the tree also holds a significant position. Amongst some tribes it is known as the “The Marriage Tree” as it is accredited with special aphrodisiac properties, and many marriage ceremonies are still held under the Marula tree. The bark of the tree is used for a number of different things, from determining the sex of one’s child, to treating a sore stomach, and even curing measles.

But the main reason why the Marula tree is so popular is because of its fruit. Whether eaten plain, ice cold or made into beer, jellies or jams, the marula fruit and its oil–rich nut are always in demand when the tree is producing.

Amarula was first marketed in September 1989. The predominant flavor is caramel. Amarula is perfect as a nice, relaxing after-dinner drink or dessert replacement, as many people do with Bailey’s Irish Cream.

Licor 43 or Cuarenta Y Tres (Spanish for 43), is a bright yellow Spanish liqueur. It is made from citrus and fruit juices, flavored with vanilla and other aromatic herbs and spices, in total 43 different ingredients (hence the name). Licor 43 has a sweet citrus-vanilla flavor, and it can be served neat, with soda, or mixed with fruit juices.

Distilled in an old pot still, Jamaica has an incredible mouth feel with subtle aromas of banana and vanilla. Eight years of aging in small Limousin oak casks give a final touch to its subtle and smooth finish. In the Caribbean, the PLANTATION is the estate.

Plantation rums are rare treasures which have not yet been sold to be made into anonymous blends and which are the production of a single estate, normally labeled with their year of distillation. Each has been bottled straight from the casket at its optimum strength to preserve the unique subtleties of bouquet and taste.

“It is a deep amber color with a copper hue with a powerful nose of raisins and spice. A buoyant entry leads to slightly sweet, light-to medium-bodied palate with pungent, multilayered spices, figs, orange peel oak and spicy caramel. The rum finishes with a long charred oak fade. A racy, assertive style.” – Rated 89 points, The Beverage Testing Institute