Sugar production was mostly switched from the Madeira islands to Brazil by the Portuguese in the 16th century. In Madeira, aguardente de cana is made by distilling sugar cane juice into liquor, and the pot stills from Madeira were brought to Brazil to make what today is also called cachaça. White cachaça is usually bottled immediately after distillation and tends to be cheaper. Cachaça apricot puree produced in copper stills.