Press Room
As one of the Latino all-Star Distillations, Cachaça is quickly being recognized as the hot new spirit in the US along with its cocktail counterpart the Caipirinha. Renowned Bar Chef Naren Young provides an insight into the cachaça distillation and highlights Leblon Cachaça as one of the premier Cachacas in the category.
Cristiano Taluzzi says: "Using better quality cachaça allows me to play around with more flavors and use less sugar in the cocktails. Over the past few years, cachaça has gotten better, and the taste of sugarcane, as opposed to molasses (like most rums), is lighter and therefore can play better with various fruits".
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How many Cachaça drinks do you know? Caipirinha, coconut batida and... and... The list doesn't go much further. The country that created the Caipiroska of imported vodka, even the Mexican Tequila is used in more cocktails than the cane nectar. It took a foreigner to show that Cachaça can be used creatively at the bar: the Australian Naren Young, who works in New York at Bobo's restaurant (and what are we laughing at the name of the place?). Sponsored by a Leblon Cachaça the guy prepared five exclusive drinks for VIP (three recipes are on this page, the others are on our site). Naren makes drinks with things that belong to the culinary world - is a trend in Europe and US where the trade of making drinks has been renamed mixology, barmen, and barchefs. Some of the ingredients of his creations: cucumber, egg, sage and balsamic vinegar. It is f****** good. You will never want salad any other way.
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Cachaça: It's the Essence of Brazil in a Bottle is how USA Today described the new emergence of not only a new spirit, a new cocktail, but also a new category that is emerging in the US. The origins of cachaça in Brazil dating back to the 1500s with no refined and harsh qualites, brands in the US are becoming more refined and palatable. ..."and now that the quality has improved significantly cachaça is now catching on in the USA at fashionable waterholes and upscale eateries".
"People always want different and better" says Leblon president Steve Luttmann, whose New York Headquartered company entered in the US market in 2006. "In spirits, there's are trend for super premiums. We're experiencing vodka fatigue; people are moving over to cachaça and rum. It's a cultural phenomenon that has a strong Latin undercurrent".
After his first visit to Brasil last May, the famous Australian bartender Naren Young in partnership with Leblon Cachaça, developed a new recipe of quentão.
Young, voted the best bartender of the world at the first Bols 200 world bartender competition, is known as one of world's most respected cocktail makers.
The genuine Brazilian cocktail is cooked at low heat, 360 ml of Cachaça, lime juice, honey, nutmeg, cinnamon and ginger.
Naren's revisited recipe adds apple juice, amaretto and black pepper, brought to boiling point. The quentão is then strained, served still hot in a large wine glass with a slice of lime and cinnamon.
Naren's version will be available at Confraria do Sabor in Campos de Jordão on the 25 and 26 July closing the city's high season.
