To mature the Colibri expression (“hummingbird” in Portuguese), we moved the cachaça back and forth over the years between repurposed oak barrels and amburana (Brazilian teak) barrels. The predominant spices of vanilla and toffee (from the oak) and cinnamon and chestnuts (from the teak) come together in a balanced expression that also includes tropical fruit such as banana and passion fruit but finishes playfully with notes of snickerdoodle.
Fermentation: 18 hours with wild yeast
Distillation: copper pot still
Barrels: repurposed oak + Brazilian teak
Nose: cinnamon and banana
Palate: toffee and passionfruit
Finish: snickerdoodle and chestnuts
Suggested cocktail: Batida
THE FLIGHT OF THE HUMMINGBIRD
2 oz Novo Fogo Colibri Cachaça
1 oz lime juice
0.5 oz sweet condensed milk
0.5 oz agve syrup
Add all ingredients to a blender with half a cup of ice and blend until smooth. Garnish with freshly grated cinnamon.
Cachaça is Brazil’s national distilled spirit made from freshly-pressed sugarcane juice. Cachaça is 500 years old; it is an older spirit and larger category than rum. Since it’s distilled from a fresh plant, terroir matters. The terroir of the coastal Atlantic Rainforest makes Novo Fogo cachaça unique.