TASTE THE NEW WHAT IS IT?

The Brazilian plurality.
Nothing better to define
what Cachaça is. Freshly
distilled from sugarcane
juice, with a unique flavor
and rich combinations,
Cachaça allows numerous
types of consumption, be
it pure, cold or with fruits.

That is why it is full of
new possibilities for those
who had enough of the
traditional. There are over
20 different types of wood
for aging and a range of
genuine Brazilian ingredients
to be mixed.

DISCOVER THE
SPIRIT OF
BRAZILIANNESS
IN ITS DISTILLED
VERSION
CONSUMPTION TYPES

The spirit of Brazil. This sets the way to drink Cachaça. Full of joy, lightness and relaxation, Brazil is the country of multiplicity. As well as Cachaça.

There is no limit to the combinations that you can do, since Cachaça has the most varied tastes and the most different aging processes using wood.

No rituals
needed.
Open to
combinations.
TRY THIS
BRAZILIAN
GEM IN
DIFFERENT
WAYS
AUTHENTIC
Caipirinha

Preparing Caipirinha is
not difficult, but you
have to watch out for
this: treat the lime well.

How To Prepare
1

The ingredients of traditional Caipirinha are only Cachaça, lime, sugar and ice. Any of your favorite Cachaças can be used. You can go with white or aged Cachaça.

2

Lime needs to look green. Discard the yellow ones. Cut both lime tips, open it vertically and remove the central cord – that white part. Slice it in the opposite direction.

3

Put the slices of one lime in a small glass and pour one or two (to your taste) teaspoons of sugar. With a pestle, macerate gently, otherwise the juice of the peel will make the drink bitter.

4

Fill the glass with ice to the top and pour 70-75ml of Cachaça over it. Stir with a toothpick around the cup, in order to mix the ingredients.

OTHER FRUIT
THAT MAKE
GOOD
COCKTAILS:

Yes! Cachaça can be made
with (almost) any fruit. Just
repeat the above recipe
changing the fruit.

VARIETY OF
FLAVORS,
STYLES AND COLORS.

Woods

Cachaça also shows all
of its versatility in
its aging process.

The use of Brazilian woods
such as jequitibá, amburana,
ipê and pau-brasil create unique
nuances to our distillate.

The whole process of using
wood for aging is able to tinker
with the taste perception of
those who experience these
small Brazilian riches.

SEE THE MAIN WOODS USED IN THE AGING PROCESS OF CACHAÇA:
Amburana

Cachaça aged in Amburana. Features intense color and a strong and characteristic bouquet, with notes of vanilla and slightly sweet flavor.

Amendoim

Features a subtle scent, barely noticeable, slightly yellowish color and a bit astringent taste. Ideal for preparing drinks, especially Caipirinha.

Freijó

A hardwood that not much alter the smell, odor and taste of the drink. It is often used for the “resting period”, which accentuates the natural roughness of the drink and makes it tastier to take.

Angico

Aroma of herbs and cereal, soft to the palate without aftertaste.

Ariribá

Aged Cachaça features a light yellow color and characteristic delicate aromas of floral bouquet. It is distinguished by the viscosity and oiliness of Cachaça.

Bálsamo

Characterized by a greenish yellow color, Cachaça features intense herbal aromas and slightly astringent flavor, often used in blends with other Cachaças.

Castanheira

Cachaça becomes smoother and lightly bronze-colored, with the characteristic aroma and flavor of chestnut.

Grapia

One of the best woods for aging. Reduces the acidity and the alcohol content of Cachaça, which becomes lighter and smoother, while keeping its original color.

Carvalho Americano

Cachaça aged in American oak features golden color, characteristic aromas of vanilla and coconut, mild flavor and complex aromatic bouquet.

Carvalho Europeu

Aging in European oak gives Cachaça an amber color, plus aromas and characteristic intense flavors of almonds, toasted wood and tannins.

Ipê

The color of Cachaça turns to a dark orange and its flavor becomes quite peculiar, very appropriate to individuals with strong personality searching for remarkable flavors.

Ipê-amarelo

Considered a national tree, it boasts symbolic importance equivalent to pau-brasil. Cachaça features an orange tone and softer taste.

Jatobá

Striking aroma, slightly earthy and mixed with herbs, medium bitterness. Strong and intense aftertaste.

Jequitibá

White jequitibá is indicated for Cachaça storage barrels, as it gives flavor and barely noticeable scents, in addition to providing a pale color.

jequitibá-rosa

Pink jequitibá provides a golden color and pleasant aromas and flavors, with complex bouquet, similar to the American oak.

Louro-Canela

Turns Cachaça smoother, providing it with a soft and sweet taste. This wood slightly affects the color of Cachaça.

Pau-Brasil

Generally, aging using this wood takes a medium to long timeframe (2 to 3 years). Good balance between sweet and bitter aromas (mixture of flowers and herbs).

Angelim-araroba

Also known as angelim-coco. Cachaça becomes yellowish and absorbs the sharp taste of this wood.

VARIOUS DRINKS
MADE WITH CACHAÇA
Cachaça goes well with
a lot of things. Put your
ideas into practice.

  • Dry Chaça Dry
    chaça
  • CAIPIRINHA WITH ERVA-MATE Caipirinha
    with erva-mate
  • Pink cachaça Pink
    Cachaça
  • Banana tonton Banana
    tonton
  • Venga Venga
  • Oyster Cocktail Cocktail
    Oyster
  • Dry Chaça Dry
    chaça
  • CAIPIRINHA WITH ERVA-MATE Caipirinha
    with erva-mate
  • Pink cachaça Pink
    Cachaça
  • Banana tonton Banana
    tonton
  • Venga Venga
  • Oyster Cocktail Cocktail
    Oyster
Oyster Cocktail Venga Banana tonton Pink cachaça CAIPIRINHA WITH ERVA-MATE Dry Chaça
OYSTER
COCKTAIL
Ingredients
  • • 1 lime
  • • 2 tablespoons of sugar
  • • 50ml of Cachaça
  • • 2 in natura oysters
  • • 1 teacup of crushed ice
How to Prepare

Cut the lime in half and then cut one-half into 4 wedges. Place the wedges in a cup and add sugar.

With a pestle, macerate to extract the juice.

Place the ice and fill it with Cachaça. With a bar spoon, mix all ingredients.

Open the oysters carefully, in order to keep the broth, which must be incorporated into the cocktail.

Place the two halves of the oyster, with the flesh, into the drink. Serve immediately.

Venga
Ingredients
  • • 20ml of Pedro Ximenez wine
  • • 40ml of Cachaça
  • • 30g of lime
  • • 40g of green apple
  • • 15g of sugar
  • • 150g of ice
How to Prepare

Macerate the lemon, apple and sugar. Add Cachaça and ice, and stir the shaker for 5 seconds to mix. Serve in a glass of Caipirinha and finish with Pedro Ximenez wine, the lemon wedge and a straw.

Banana
tonton
Ingredients
  • • 30ml of sugar banana Cachaça
  • • 30ml of banana liqueur
  • • 50ml of passion fruit juice
  • • 50ml of condensed milk
  • • 50ml of milk cream
  • • 8 cubes of ice
How to Prepare

Combine all ingredients in a shaker and stir it up. Serve in a tall glass for drinks.

Pink
Cachaça
Ingredients SYRUP
  • • Half liter of water
  • • 1kg of refined sugar
  • • 250g of grated natural ginger
Drink
  • • 50ml of Cachaça
  • • 15ml of watermelon liqueur
  • • 5 pieces of watermelon
  • • 10ml of Sicilian lemon juice
  • • 15ml of ginger syrup
How to Prepare SYRUP

Start with the ginger syrup. Heat water and add refined sugar, blending well with a mixer until all the sugar becomes diluted. Add ginger and store it for 24 hours. Then, strain the syrup and store it again.

Drink

Macerate the pieces of watermelon along with Sicilian lemon juice and ginger syrup in a shaker. Add the other ingredients and mix together with the ice cubes. Strain and put it in a tall glass with fresh ice blocks.

For the garnish, put a thin slice of watermelon and a broken stalk of holy grass into the cup.

CAIPIRINHA WITH
ERVA-MATE
Ingredients
  • • 60ml of Cachaça with erva-mate infusion
  • • 20ml of sugar syrup
  • • 50ml of passion fruit juice
  • • Half a lime
How to Prepare FOR INFUSION:

Strain 500ml of Cachaça in 50g of erva-mate with a fine strainer. Set aside the mixture.

FOR SUGAR SYRUP:

Heat half a liter of water and dilute 1kg of sugar with an electric mixer. Store the syrup in the refrigerator.

FOR THE DRINK:

In a shaker, put half-sliced lime, plus the passion fruit and sugar syrup. Macerate. Add Cachaça with erva-mate infusion and ice cubes into the shaker and whisk vigorously until the cocktail cools down. Thinly strain it in a gourd of mate with broken ice or in a passion fruit peel with broken ice.

Dry
Chaça
Ingredients
  • • 1 dose of Cachaça
  • • 15ml of grenadine syrup
  • • 5 drops of noilly prat
  • • 1 cherry
How to Prepare

Use a mix glass (a tall glass suitable for mixing cocktails with the help of a bar spoon). In sequence, add crushed ice, Cachaça, noilly prat and grenadine. Stir with the bar spoon, mixing gently. Pour the mixture into a cold cup for dry martini and finish with the cherry.





Drink responsibly