Novo Fogo Releases Brazilian Old Fashioned Highball RTD

Novo Fogo Cachaça today announces the release of its first aged-cachaça based canned cocktail, solidifying its trendsetting vision begun in 2017 with the launch of the Sparkling Caipirinha RTD line. The new Brazilian Old Fashioned Highball is composed of Novo Fogo Chameleon cachaça (aged one-year), vanilla syrup, orange and aromatic bitters, and is lengthened with water and then carbonated, in the style of a highball. Just as the original caipirinha RTDs help promote silver cachaça into new sales channels, this new expression seeks to support the growth of barrel-aged cachaça into mass retail.

The new drink intersects classic cocktails from both sides of the equator. The tropical adaptation of the world’s most popular cocktail serves as a bridge between rum and whiskey drinkers and is designed to appeal to all genders. The addition of carbonation defies seasonality, and the flavor profile combines floral and rugged oaky notes. It may be served straight from the can (chilled) or over ice in a glass.

“We designed this canned cocktail as a dichotomy mediator for the spirits industry, a very relevant metaphor for today’s world of perceived divisions,” says Novo Fogo’s CEO, Dragos Axinte. “In a world that is increasingly shedding labels, this drink transcends categories, appeals to broader audiences, and represents Novo Fogo’s double heritage: South and North America. It makes a statement that Novo Fogo stands for unity.”

Novo Fogo is an exceptional, award-winning Brazilian cachaça producer that handcrafts its spirits in small batches at a zero-waste distillery at the edge of the Atlantic Forest in Brazil’s southern state of Paraná. Crafted by Master Distiller Dr. Agenor Maccari, Jr., one of Brazil’s foremost agronomists, distillers and barrel-aging experts, the one-year aged Chameleon cachaça serves as the base spirit in the Brazilian Old Fashioned Highball.

“American oak merits every global distiller’s attention, due to its rich flavors, ideal porosity, and sustainable sources,” says Dr. Maccari. “It’s no wonder that it’s also Brazil’s prevalent cachaça barrel source. American oak and Brazilian sugarcane make an amazing partnership.”



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