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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Aug 18

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America's original cocktail gets a tropical twist with our barrel-aged cachaças. With a little demerara sugar syrup (dissolve 2 parts sugar in 1 part hot water) and your favorite bottle of bitters, you really can't go wrong! Here is an easy night cap sipper:

2.5 oz Novo Fogo Colibri Cachaça
0.25 oz demerara syrup
4 dashes of Scrappy's Aromatic Bitters

Stir with ice until chilled and pour over a big ole ice cube. Twist a lemon or orange peel to express the oils over the top and drop in. ...

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Aug 15

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We’re pleased to share the next five 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:

“LEAP OF FORTUNE,” BY J.A. HARRISON, NASHVILLE, TN

Novo Fogo Bar Strength Silver Cachaça, Nixta Licor, and acidified corn water

“EU GOSTO DE VOCÊ,” BY PEDRO NIVAR, BROOKLYN, NY

Novo Fogo Bar Strength Silver Cachaça, acidified kiwi, banana peel syrup, and avocado pit orgeat

“BERYLLY JADED,” BY KARLA GREEN, JEFFERSON, IN

Novo Fogo Bar Strength Silver Cachaça, lime, pineapple, honeydew, Spirits Direct Stockholm Small Batch Aquavit, Green Chartreuse, and clarified milk

“THE LORAX,” BY LEANNE FAVRE, BROOKLYN, NY

Novo Fogo Bar Strength Silver Cachaça, “cham-cham syrup,” Rhinehall Mango Brandy, citrus powder, filtered water

“LIBÉLULA ROSA: MY PINK DRAGONFLY,” BY MAXWELL BERLIN, PHOENIX, AZ

Novo Fogo Bar Strength Silver Cachaça, post-peak red wine, post-peak white wine, caramelized spiced honey scrap syrup, soured watermelon juice, and orange bitters ...

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Aug 12

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Seattle's pro soccer goalkeeper and talented artist Stefan Frei captains our Tree-Keeper program to promote rainforest preservation through cocktails, soccer, and art. For every saved goal made by Stefan or his replacement during the season, we contribute $100 toward our Un-Endangered Forest project to save endangered trees in Brazil's Atlantic Forest.

So far this season, we've racked up $8,100 toward the Un-Endangered Forest. That's just 1 save and $100 away from last season's total! Tune in on Sunday as Stefan and Seattle take on Salt Lake, to see if we tie or break the record. Vamos! ...

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Aug 9

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We’re pleased to share the first five 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:

“CLEAN BEAN,” BY CHRISTOPHER DEVERN, PHILADELPHIA, PA

Novo Fogo Bar Strength Silver Cachaça, espresso, and banana-peel-coconut-palm-sugar oleo saccharum

“THE AMAZON ALWAYS WINS,” BY CLINT SPOTLESON, PHOENIX, AZ

Novo Fogo Bar Strength Silver Cachaça, Heirloom Crème de Flora, kumquat oleo saccharum, lemon, and rosemary

“MERCY MERCY ME,” BY PAULA LUKAS, NEW YORK, NY

Novo Fogo Bar Strength Silver Cachaça, verjus, guava, dragonfruit, honey, and pink salt

“VITAMIN SEA,” BY GARY SCHNECK, LAS VEGAS, NV

Novo Fogo Bar Strength Silver Cachaça, Skinos Mastiha Liqueur, grapefruit, lime-grapefruit oleo saccharum, cascara tea-infused aquafaba, and coconut milk ice cubes

“WE BELONG TOGETHER,” BY KEYATTA PARKER, ATLANTA, GA

Novo Fogo Bar Strength Silver Cachaça, coconut water, lemon, simple syrup, strawberry, mint ...

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Jul 24

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We're loving this blend of Chameleon Cachaça with Misunderstood Ginger Whiskey. The notes of vanilla and hazelnut pair beautifully with the ginger spices. Here is a juicy summer sipper that's very easy to make!

Pêssego
1 .5 oz Chameleon Cachaça
1 oz Misunderstood Ginger whiskey
2.5 oz peach juice
0.5 oz lemon juice
Scrappy's Aromatic Bitters

Shake with ice and pour over fresh ice. Top with Scrappy's Aromatic Bitters for complexity and balance, and garnish with a mint spring. ...

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Jul 22

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New crew aboard the Novo Fogo Cachaça-fueled rocket ship! Our new CFO/COO Jeremy Lenz comes to us after two decades of finance leadership experience at Starbucks HQ, where he had various roles in product innovation, retail development, international expansion, global sustainability, and funding wage increases for Store Partners. Jeremy is the father of three amazing daughters and constantly seeks to elevate those around him. He is an athlete who pushes himself to reach difficult milestones – he’s a passionate kite surfer whose run-ins with sharks only add to the experience! Jeremy also a bassist in a band, and we are excited to have his jet propulsion energy on our team. Bem-vindo Jeremy! ...

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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.