Novo Fogo Organic Cachaça

rum’s older Brazilian cousin

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Prepare to find your own Brazilian Zen.

NEW: More volume. Higher proof. Improved ergonomics. Truly carbon neutral. Better cocktails.

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Our tropical twist on America’s original cocktail

The Brazilian Old Fashioned Highball RTD

The TREE-KEEPER program with pro goalkeeper Stefan Frei.

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Craving cachaça? You can buy a bottle online.

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Find the perfect cachaça drink recipe.

explore Novo Fogo cocktails

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Sep 21

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Congratulations to the top 10 finalists in the Novo Fogo Bar Strength Challenge cocktail competition with @ChilledMagazine! Swipe through to see the talented bartenders who submitted video demos of their cocktails. This week, the judges will convene to taste these stellar cachaça cocktails and to select two grand prize winners who will win an adventure to visit Novo Fogo's distillery in Brazil. The following eight winners will all win cash prizes. Boa sorte a todos – good luck to everyone! ...

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Sep 13

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Happy Cachaça Day! September 13th commemorates the re-legalization of cachaca in Brazil, way back in 1661. Yep, Brazil's national distilled spirit has some history behind it! Here are some classic cachaça drink recipes for when you're feeling tropical:

CAIPIRINHA:
- 2 oz Novo Fogo Silver Cachaça
- half of a lime, quartered
- 1 tbsp superfine sugar
Muddle the sugar and lime quarters until all the juice is squeezed out, add cachaça, shake with ice, and dump everything into a glass. Feel free to dress it up with some of your favorite seasonal fruits for a fun twist!🍍

Brazil's second cocktail is the blended BATIDA:
- 2 oz Novo Fogo Silver Cachaça
- 1 oz fresh pineapple juice
- 1 oz coconut milk
- 0.5 oz lime juice
- 1 tbsp superfine sugar
Add everything to a blender with a cup of ice and blend until smooth.

It's also easy to dress up as a STRAWBERRY-BANANA BATIDA:
- 2 oz Novo Fogo Colibri Cachaça
- 1 date
- 1 ripe banana
- 4-5 strawberries
- 3 oz coconut milk
Add everything to a blender with a cup of ice and blend until smooth. ...

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Sep 9

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Our Sparkling Caipirinha canned cocktails are made with the same USDA-certified 100% organic Silver Cachaça that we bottle. We think high-quality cachaça belongs in your fresh AND ready-to-drink cocktails alike! ...

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Aug 24

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Novo Fogo Organic Cachaça teamed up with Seattle pro goalkeeper and four-time champion Stefan Frei, now a Novo Fogo partner, to create a program that promotes rainforest conservation through cocktails, soccer, and art.

Watch how Stefan finds balance between soccer and art, and how he creates the artwork behind Novo Fogo’s Tree-Keeper program. Learn more at novofogo.com/tree-keeper in the link in bio.

Shout-out to @aschwartz02 for the stellar video production. ...

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Aug 23

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To round out the last five of the top 20 finalists in our Novo Fogo Bar Strength Challenge cocktail competition with @ChilledMagazine, we’re pleased to share these wonderfully inventive cocktails!

Hundreds of bartenders from around the country submitted their original cocktail recipes inspired by the theme of environmentally-friendly drinking, featuring Novo Fogo's latest Bar Strength Cachaça. Novo Fogo Bar Strength Cachaça is the world's first truly carbon-neutral spirits bottle – from true origin to final destination, including the carbon footprint of our suppliers, distributors, freight, fuel, warehousing, etc.

Congratulations to these five bartenders for making it to the top 20! Check out these brilliant cocktails, shared no particular order:

“SERRA DO MAR,” BY JILSON RAMOS, MIAMI, FL

Novo Fogo Bar Strength Silver Cachaça, apple, “Serra Verde Syrup,” lime, and saline solution

“EXTRA-CURRICULAR ACTIVITIES,” BY COLLEEN HUGHES, CHARLOTTE, NC

Novo Fogo Bar Strength Silver Cachaça, acidified strawberry cordial, lemon oleo saccharum, and vegan egg white

“LA MADRUGADA,” BY KARLA GREEN, JEFFERSON, IN

Novo Fogo Bar Strength Silver Cachaça infused with golden beets, lime, Spirits Direct Malabar Spiced Liqueur, coffee-infused Giffard Banane du Brèsil Liqueur, and a whole egg

“THE TALE OF TUCUPI AND THE NIGHT-SUN KING,” BY MAXWELL BERLIN, PHOENIX, AZ

Novo Fogo Bar Strength Silver Cachaça, jackfruit vinegar, Meyer LemonPop, Marie Brizard Crème de Banane, salted cacao bitters, and a banana peel tea ice cube

“THE PROTÉGÉ EFFECT,” BY GABRIELA HOLZER, CLEVELAND, OH

Novo Fogo Bar Strength Silver Cachaça, Seedlip Garden, red bell pepper cordial, lime “super juice,” Scrappy’s Cardamom Bitters, and bell pepper lime fruit leather ...

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Aug 19

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More winning cachaça drinks! We’re pleased to share five more of the top 20 finalists in our Novo Fogo Bar Strength Challenge cocktail competition with @ChilledMagazine!

Hundreds of bartenders from around the country submitted their original cocktail recipes inspired by the theme of environmentally-friendly drinking, featuring Novo Fogo's latest Bar Strength Cachaça. Novo Fogo Bar Strength Cachaça is the world's first truly carbon-neutral spirits bottle – from true origin to final destination, including the carbon footprint of our suppliers, distributors, freight, fuel, warehousing, etc.

Congratulations to these five bartenders for making it to the top 20! Check out these brilliant cocktails, shared no particular order:

“EVERYTHING WITH PURPOSE,” BY LANCE BOWMAN, CHICAGO, IL

Novo Fogo Bar Strength Silver Cachaça, acid adjusted and fortified spiced pineapple-clementine-chamomile-honey cordial, and Bittermen’s Elemakule Tiki Bitters

“COCO NOVO,” BY ANGELA WOOD, TAMPA, FL

Novo Fogo Bar Strength Silver Cachaça, coconut water and palm sugar syrup, coconut puree, lime, and whipped cream

“THE PHOENIX,” BY TAYLOR LAX, LOS ANGELES, CA

Novo Fogo Bar Strength Silver Cachaça, banana peel pineapple syrup, Mahina Coconut Liqueur, acid-adjusted citrus stock, Angostura Bitters, and nutmeg

“EVERYTHING BUT THE KITCHEN SINK,” BY JOAN VILLANUEVA, SAN ANTONIO, TX

Novo Fogo Bar Strength Silver Cachaça washed with bacon fat, lime, pear syrup, pineapple-cinnamon oleo saccharum, and Scrappy’s Cardamom Bitters

“MORE BOUNCE TO THE OUNCE,” BY A.J. GOODRICH, LOS ANGELES, CA

Novo Fogo Bar Strength Silver Cachaça, pineapple, strawberry date syrup, citric acid, and Amaro Angeleno ...

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We are steadily filling the open spaces on our property with native tree seedlings.

Novo Fogo is a carbon-negative company. Calculating the numbers to make this claim took us two years of research and collaboration with multiple individuals and NGOs that have extensive expertise in this field. NativeEnergy is our primary partner in these calculations. They are a reputable NGO that we selected after doing a lot of research; we think that the Sierra Club made a persuasive case for why NativeEnergy is legit, so you can take it from them. In addition, we sometimes make carbon offset purchases through NativeEnergy to balance out extracurricular things like the flights of distillery visitors who travel from far away. Through them, we support projects like the Seneca Meadows Landfill in upstate New York, which transforms landfill methane gases into electricity. The calculations for the carbon absorbtions of our existing and developing forests and cane plantation are more complex. According to Dr. Sílvia Ziller’s survey of the forested areas on our property, she states that:

“These forest remnants are secondary growth, which means at some point in the past these areas were cleared, then the forest grew back. The forest structure varies very little and is mostly composed of two tree stories, the highest trees reaching about 18 meters in some areas, and only 10-12 meters in other areas. The mature Atlantic Forest has four stories and reaches up to 35 meters. Despite their young age, these forest remnants are in good condition and are well-developed. The undergrowth is not dense and is easy to walk through, as the shade is dense. There are many palmito juçara plants (Euterpe edulis) and a high diversity of life forms. This is the ideal environment to receive the seedlings the Un-Endangered Forest project is going to produce, as these are the species that will develop into the mature forest. From a carbon offset standpoint, these forests will be capturing carbon for a long time and may contribute to the carbon neutral goal of Novo Fogo.”

We also depend on the calculations done by a local NGO named Sociedade de Pesquisa em Vida Selvagem (Society for Research on Wildlife, or SVPS). The folks at SVPS in Curitiba have calculated that secondary growth Atlantic Forests in our area sequester between 0.2 and 0.64 tons of carbon per acre per year, depending on the plant density and other factors. If we apply that to the 75 acres of forest on our land, we arrive at a conservative estimate of between 15 and 48 tons of carbon per year absorbed by our growing forests. Our organic sugarcane fields don’t contribute much to offsetting our carbon footprint, but they offer some important considerations for how an agricultural business like ours can reduce its carbon emissions through its farming practices. First, we farm organically, which means that we don’t buy chemical herbicides or pesticides that caused carbon emissions in their manufacture. Second, we don’t burn our sugarcane fields before harvesting. While standard practice in many sugarcane-harvesting operations in order to remove the leaves and underbrush around the cane stalks, burning sugarcane phytomass emits C02 into the atmosphere. Third, we don’t use diesel harvesting machines; we rely on the talent and hard work of our machete-wielding field team. As our understanding of the diverse and complex botanical science on our property grows, we will continue to refine our calculations. Even in the absence of exact numbers, we nonetheless think that it’s worth calling attention to the fact that landowners can make a positive impact on the environment by preserving forests in addition to reducing emissions.

These aerial photos taken in 2016 show our distillery and sugarcane field properties. Most of the land we own is blanketed by recovering Atlantic Forest that absorbs carbon from the atmosphere.