We age our organic cachaça distillate in 53-gallon American oak bourbon barrels that have been taken apart, sanded, and re-toasted. The 2-3 year process takes place in the heat and humidity of our home in the Atlantic Rainforest. The result? Banana bread, with notes of chocolate, cinnamon bark, and coffee. Nuances of pepper remain, but the cachaça’s time spent in wood changes its spiciness from fresh red pepper to toasty black pepper.
750 ml | 700 ml | 50 ml | 40% ABV
Barrel-Aged Cachaça Cocktails
1.5 oz Novo Fogo Barrel-Aged Cachaça
0.5 oz Ancho Reyes chili liqueur
0.5 oz cold brew coffee
0.25 oz cinnamon syrup
2 dashes Scrappy’s Aromatic Bitters
Stir ingredients with ice and strain into a chilled cocktail glass; garnish with an orange twist.
Brazilian Old Fashioned
2 oz Novo Fogo Barrel-Aged Cachaça
0.25 simple syrup
2 dashes of Scrappy’s Chocolate Bitters
Add the simple syrup to the bottom of the glass. Nearly fill the glass with ice, then add cachaça and the bitters. Stir and fill the glass with ice. Twist an orange peel over the glass and then drop it in.
How to Make a Brazilian Old Fashioned Cocktail