Garapa. Sub-product of rapadura, which, during the boiling process, produces foam which is called Cagaça. From this name was taken the name to the drink that we know nowadays as cachaça, a characteristic drink from Brazil, obtained through the distillation of the fermented treacle of sugar-cane.

            Initially, the cachaça, produced with the leftovers of the brown sugar, was consumed strictly by the slaves, as an stimulator for working. But, from the 16th century until half of the 17th century, the "houses that cooked honey" became cachaça's mills and cachaça became the currency for buying slaves.

            As time went by, the production techniques were improved and the cachaça started to be enjoyed in banquets and popular parties. The cachaça, through years, treaded paths filled with prejudice and challenge, yet, made its history. Nowadays, the brazilian cachaça is part of the world's fanciest cellars and restaurants and its production increases everyday, proportionally to its quality.