The process dates from 1532, when one of the Portuguese colonisers brought the first cuttings of sugar cane to Brazil from Madeira.[6] Cachaça is mostly produced in Brazil, where, according to 2007 figures, 1,500,000,000 litres (396,000,000 US gal; 330,000,000 imp gal) are consumed annually, compared with 15,000,000 litres (3,960,000 US gal; 3,300,000 imp gal) outside the country.[7] It is typically between 38% and 48% alcohol by volume.[8][9] When homemade, it can be as strong as the distiller wants. Up to six grams per litre of sugar may be added.[10]