Abelha Cocktail Research Lab - Bees n Ting
50ml Abelha Cachaca Gold (3 year old), into an ice filled highball. Top up with Ting (Jamaican Grapefruit Soda). In terms of a basic cachaca + mixer drink, I don’t think you can get much better than this. The fruityness of the 3 year really shines through the Ting. It’s a difficult one to describe, but it just really works. From the most unlikely Jamaican/Brasilian ambassador, Will Foster of Casita Bar, London.

The Wednesday Night Drink returns, Rumfest and Barrio North’s 2nd Birthday weekender
The Wednesday Night Drink After a long absence, due to festivals, trade shows and the like, we are back with the Wednesday Night Drink. We’re off to West London, to drink in one of London’s truly fine bars, Montgomery Place. It’s a little bit too nice a bar to play Buckaroo in, but Hal will take on all-comers in the new Sport of Cachaça Backgammon. We will buy a few rounds for the early birds so get down as soon as you can. The Wednesday Night Drink - Facebook event link Wednesday 21st October -

A day at the Abelha Cachaça offices part 2
In this weeks episode, Pedro Souza dos Santos (our management accountant) a.k.a. Dog, comes to terms with the new holiday approval system.

Different woods used to age cachaça
Good article here from the American Society in Sao Paolo, about the different woods used to age cachaca: Prime cachaças age in wood barrels made from over 26 different native Brazilian trees, giving them different body and characteristics. As even the most seasoned people around the world are only used to oak barrel-aged spirits, the discovery of these unexpected notes can intrigue even the most experienced connoisseur. It’s really interesting to see the reactions of people to Abelha Gold, which is aged for 3 years in garapeira - a type of native Brazilian Ash. Abelha Gold doesn’t have t

Abelha Cocktail Research Lab - Brasilian Lady
From Colin Macy, who heads up the bar at Barrio North, this is a delicious tropical take on a White Lady: 40ml Cachaça Abelha Silver 20ml Cointreau 20ml Lemon Juice 15ml Simple Syrup Flesh of half a passionfruit Half an egg white Dry shake all ingredients (to add froth), then add ice and re-shake. Fine strain into a coupette, and garnish with the other half