Unlike rum, cachaça is made by pressing and fermenting the pure juice of sugar cane, skipping the sugar-extraction stage entirely.  David Wondrich advises against the industrial cachaça that is exported from Brazil to the USA and other countries.  He recommends instead artisanal cachaça that is beginning to make its way to the export markets such as Avuà and Novo Fogo. The popular Brazilian drink made from this spirit is the Caipirinha.  Here is Wondrich’s recipe:

1 Lime
1 tsp Sugar
2 oz Cachaça
Glass: Old-fashioned