cachaca Feed

The Academia da Cachaca in Rio de Janiero, Brazil

When I was in Rio last month covering the Diageo Reserve World Class Global Finals, I had all of half a day to go out and see Rio. I only did the two things I felt were the most essential: had a Caipirinha on the beach... and went to the Academia da Cachaca. The Academia da Cachaca I'll call Rio's most famous cachaca bar, but that's partially because it's the only bar I can name there. It is located several blocks back from Leblon beach and quite a cab ride from Copacabana where we were staying. The place itself doesn't... Read more →

Latin, Packing, Pisco: A Few Articles I've Written Lately

I've had several stories come out recently, so I thought I'd share them here. This blog is also my resume, after all. Friday I wrote about my recent piece in the daily email Tasting Table San Francisco. This one is about Encanto Pisco, brought to us by a bartender, a sommelier, and a distiller. Attention people attending Tales of the Cocktail in New Orleans this July: My story about what to pack for the week (for media, speakers, bartenders, PR, and brand reps) in the June issue of Tasting Panel Magazine is now online. In the July issue of Executive... Read more →

Photos from the Leblon Carnival Party at Rickhouse Feb 21, 2010

Leblon cachaca threw a heck of a party at Rickhouse last night. Here are some photos. To see the rest, click below! Camper English and beverage PR superstar Debbie Rizzo Musical guests Diego's Umbrella. Super fun music. Guest bartender Phil Ward from Mayahuel in NYC Guest bartender Misty Kalkofen of Drink in Boston, and Rickhouse bartender Owen Westman Cocktail server and bartender Keli (sp?) of Rickhouse and Bourbon & Branch Doctor (of tequila) Vince Lund of Beretta Debbie Rizzo and bartender Tony Devencenzi Read more →

Drinks With: John Gakuru of Sagatiba Cachaca

The other week John Gakuru, jet-setting (seriously his Facebook updates are from a different country every couple days) international brand ambassador for Sagatiba cachaca, gave a talk at the Palace Hotel in San Francisco. Cachaca, as we know, is a type of rum (as defined by US laws anyway) made in Brazil from fermented sugarcane juice instead of from molasses, which is the by product of sugar production. The brand Sagatiba has been making a big marketing push internationally and seems to be in the top three high-end cachacas catering to mixologists, along with Leblon and Cabana. Sagatiba has an... Read more →