Barrel-Aged Cachaça
Cachaça
Morretes, Brazil
40% ABV
Novo Fogo Barrel-Aged Cachaça is an organic, all-natural cachaça aged in American bourbon barrels, with a toasty, banana-bread character.
VAT included. Free delivery on orders €50+
tasting notes
Ripe Bananas
Cinnamon
Coffee
Chocolate
Banana Bread
Roasted Black Pepper
Flavour Intensity
Suggested Use
On its Own
In a Cocktail
What's in it
- Sugar Cane
Recommended Pour
Caveira Cocktail
This wonderfully balanced cocktail combines notes of coffee and cinnamon with a kick of hot spice. Pour 45 ml of Novo Fogo Barrel-Aged Cachaça, 15 ml of chili liqueur, 15 ml of cold coffee, 10 ml of cinnamon syrup and a couple of dashes of aromatic bitters over ice in a mixing glass. Stir everything together until it’s chilled, then strain into a chilled cocktail glass. Garnish with an orange twist, and enjoy!
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Tasting Notes
- Ripe Bananas
- Cinnamon
- Coffee
When you smell Novo Fogo’s Barrel-Aged Cachaça, you’ll be met with a deliciously warm array of banana-bread flavours: ripe bananas, cinnamon, and a hint of coffee.
- Chocolate
- Banana Bread
- Roasted Black Pepper
When you taste Novo Fogo’s Barrel-Aged Cachaça, the ripe banana flavours will be balanced by notes of chocolate, toasted black pepper, and roasted coffee.
Flavour Intensity
Morretes, Brazil
Novo Fogo’s distillery and sugarcane plantation is found in Morretes – a small town in southern Brazil’s Atlantic Forest. With Morretes having over 350 years of cachaça-making history, Brazilians often refer to cachaça simply as “Morretiana.” Morretes sits above the Bay of Paranaguá and below the peak of Mount Marumbi, in the heart of the Serra do Mar region. Its high elevation slows the heart rate; its clean, sweet air is fresh and pure; and the dynamic coastal weather makes the land rich and fertile.
In the heart of nature
All of Novo Fogo’s products are entirely natural. The distillery and sugarcane plantation is in the heart of the Brazilian rainforest, where the team farms the sugarcane using purely organic methods (no chemical fertilisers, pesticides or herbicides touch this sugarcane) before harvesting it by hand using machetes. The fermentation process takes less than 24 hours, as wild natural yeasts transform the pressed sugarcane juice into wine, and then the cachaça is distilled in a copper alembic pot still.
Ageing in American bourbon barrels
When it emerges from distillation, Novo Fogo’s Barrel-Aged Cachaça enters the ageing process that gives it its distinctive character. The barrels used to age it are 53 gallon American bourbon barrels, which have been taken apart, sanded, and re-toasted – toasting the wood breaks down the structure of the oak, which allows the liquid inside to penetrate more easily, and the toasting itself adds charred, caramel flavours to the final product. The heat and humidity of the Atlantic Rainforest also adds to this process, meaning that after two to three years of ageing, this cachaça emerges with a uniquely delicious flavour and aroma profile: banana bread, coffee, chocolate, cinnamon bark, and roasted black coffee all mingled together to create a superbly balanced aged cachaça.
The Brains Behind It
Falling in love with a country
Novo Fogo was founded by Dragos Axinte, alongside Torres Viruel and Dr. Agenor Maccari. Originally from Romania, Dragos moved to the U.S. as a teenager and studied English and chemistry at the University of Washington. After visiting Brazil for business, he and his wife, Emily, became captivated by the Brazilian rainforest and the Brazilian people’s passion for soccer and cachaça. Dragos saw the production of cachaça as a unique business opportunity that could also be used to support positive environmental change, and started Novo Fogo in 2009.
More on the Brand
Agenor
Dragos
Torres
