Commonly known as the “Brazilian rum,” Cachaça (Ka-Shah-Suh) is gaining popularity in the U.S. but has always been a staple of tradition at the authentic Brazilian steakhouse Fogo de Chão.

Cachaça is a fine spirit distilled directly from sugarcane, as opposed to rum, which is distilled from molasses. Fogo de Chão Gaucho Chefs are your experts and insiders because many hail from Southern Brazil (particularly the Rio Grande do Sul region), where their families produced homemade cachaça. Fogo de Chão serves its own private label premium cachaça, which is distilled by Weber Haus Distillery located in Ivoti, a municipality in the Brazilian state of Rio Grande do Sul.

About Fogo de Chão:

Fogo de Chão® Churrascaria – Brazilian Steakhouse was founded in 1979 in Porto Alegre, Brazil and expanded into the U.S. in 1997. There are currently 33 locations throughout Brazil and the United States, with the recent openings in New York City, San Jose, Portland, and the Jardins neighborhood of São Paulo.

Check out “The Gaucho Way”, a documentary-style video that is shot through the eyes of real Fogo de Chão Brazilian gauchos and explores the restaurant’s deep cultural roots in Southern Brazil.

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