Skip to main content

Novo Fogo Launches New Cachaça Expression Aged in Brazilian Teak Barrels

Referred to sometimes as rum’s older cousin, cachaça (ka-sha-sa) is Brazilian in origin and made from fermented sugarcane juice as opposed to a by-product of the sugarcane process, such as molasses, like many rums are. This liquor has risen dramatically in popularity in the U.S. in the last two years thanks, in part, to the 2016 Olympics in Rio de Janeiro, some might argue.

(Curious about cachaça but don’t want to go all in on a bottle yet? Check out the canned and sparkling version of cachaça’s most famous cocktail, the caipirinha.)

Recommended Videos

One of the companies responsible for this surge is Novo Fogo, a Brazilian brand based in the Atlantic rainforest village of Morretes that creates a variety of organic cachaça expressions. Novo Fogo is back this year with a new product: Colibri (“hummingbird” in Portuguese).

novo fogo colibri
Image used with permission by copyright holder

Colibri is the second expression in Novo Fogo’s Two Wood line. It is aged in a combination of American oak and Brazilian teak (also known as Amburana). The first two liquors in that line, Tanager and Graciosa, were made by aging cachaça in a mixture of American oak and zebrawood, and american Oak and Brazil nut wood, respectively.

Amburana is a tree native to northeastern Brazil and has been used for centuries in both traditional medicine and perfume. The very fragrant wood, unfortunately, is endangered due to deforestation, making legal Amburana a scarcity — “legal” being the key here, as there are countless examples of illegal logging.

For the Colibri release, Novo Fogo was only able to secure two barrels’ worth of Amburana wood. During the aging period, the cachaça was moved back and forth between the used American oak barrels and the Amburana barrels. This created a cachaça with a nose redolent of vanilla, toffee, and cinnamon, and a palate that brings tropical fruits like banana and passionfruit into play. The finish brings you back to the spice characteristics with brown sugar and cinnamon.

If this sounds right up your alley, then you’re going to have to move fast — only 400 cases of Colibri are available (remember, they only had two Amburana barrels to begin with). Colibri comes in at 42 percent  ABV and retails for around $35.

Images courtesy of Novo Fogo.

Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
Chocolate-covered espresso beans: The ultimate combination of sweet and bitter
A coffee lover's perfect snack
chocolate espresso

Chocolate and coffee go together like peanut butter and jelly or wine and cheese. It just makes sense. Despite these commonly known food pairings, many chocolate and coffee lovers have forgotten the ultimate snack: chocolate-covered espresso beans. Many of us get stuck in our food "hyper fixations," as I call them, where we tend to gravitate toward the same foods or snacks until they're replaced with a new option.

As it turns out, this snack is just as delicious as I remembered them. No matter how long it's been since you've snacked on them, consider this your reminder to fall in love with chocolate covered espresso beans all over again.
The appeal of chocolate covered espresso beans

Read more
Bottomless portafilter vs. regular: Which one makes better espresso?
What makes each portafilter different?
espresso filter

One thing I love about brewing espresso is that it can be adjusted and adapted for any skill level. Whether you're a coffee nerd or a barista who wants to perfect every part of the brewing process, you can brew espresso. Regardless of your skill level, you need to learn about one of the most critical components of an espresso maker: the portafilter. You can't brew espresso without it -- unless you're using a capsule-style system like a Nespresso Veruto.

There are two types of portafilters that you can use with your espresso maker, yet neither is better than the other. Both the bottomless portafilter and a regular, spouted portafilter do the trick to brew delicious espresso. With this in mind, the winner of the bottomless portafilter vs. regular debate comes down to your preferences and how deeply invested you are in the art of brewing espresso. Here's what to know about each type of espresso filter.
Bottomless portafilter vs. regular

Read more
This is how to make beef tips worthy of the Kentucky Derby
Chef Robert Lopez spills the tea on how to make slow-cooked beef tips
Horses racing in the Kentucky Derby

When it comes to the Kentucky Derby, the spectacle isn’t just on the racetrack. The annual event is synonymous with Southern tradition, elegance, and indulgence, which makes it the perfect backdrop for a curated, high-end dining experience. Chef Robert Lopez, Senior Executive Chef at Levy Restaurants and Head Chef at Churchill Downs, has crafted a Derby-inspired menu that blends tradition with seasonal, locally sourced ingredients to capture the essence of this legendary horse racing event.

Lopez is known for his attention to detail and deep respect for classic Southern flavors, and he has carefully and thoughtfully selected dishes like the Bluegrass Fields Salad and drinks like the mint julep that evoke both comfort and refinement. You’re in for a treat, as we had the pleasure of speaking with the chef and picking his brain on how he selected these recipes for this year's menu. One of the most popular dishes that he has on there are the slow-cooked beef tips, and we were eager to learn not only how to make beef tips, but also how to do them the Kentucky Derby way.

Read more