Red Grape Caipirinha: Cachaca Beyond the Traditional

The video features a regional chef from the Standard Hotels in New York discussing Casassa, a Brazilian spirit. The speaker shares their first experience with Casassa and demonstrates how to make a red grape Caipirinha. The video highlights the diversity within the Casassa category, noting the lack of strict production rules, the variety of flavors, and the influence of Brazilian terroir.

What was the teacher's first experience with Shasta?

Describe the process of making a red grape Caipirinha.

What is the significance of variety in the category of Casa?

How does the aging period affect the flavor of Kershaw?

In what ways does terroir influence the production of Stone in Brazil?