$ — 39% ABV — 2 years
One of the best examples to highlight the differences between rum and cachaça is Ypióca [ee-pee-oh-kuh]. They make a large range of products, most of which are not present at your corner liquor store here in the U.S., but their straw-wrapped bottles of ouro (gold) are usually an easy find.
There's a distinct vegetal note that probably belongs to the fresh fermented cane juice used to make this kind of spirit. It tastes much 'greener' than rum's heavy, brown molasses flavors. It might also be from the South American balsam barrels used to age this distillate, a very rare sight in the spirits world.
39 is a strangely low A.B.V. at which to bottle a hard spirit and — especially in a batida or caipirinha — curiosity can easily turns to what-ifs. A bite is still noticeable in this spirit, and would likely be even more noticeable at a higher proof. Perhaps since it's billed as a sipping spirit, the distiller wanted something milder without blending or over-aging, but more likely this is a money thing. If anything it will keep your guests from getting too drunk too fast.