Novo Fogo Tanager is the first two-wood cachaça widely available in Europe – aged in American oak and zebrawood, its tropical, spicy character is incredibly distinctive.
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What's in it
- Sugar Cane
This fresh, tropical cocktail tastes like sunshine, even when it’s raining outside. Pour 60 ml Novo Fogo Tanager, 30 ml passion fruit syrup and 15 ml coconut milk into a blender, then squeeze a fresh lime into it. Add a handful of ice cubes and blend until smooth. Pour into a cocktail glass, and finish it off by grating fresh nutmeg over the top.Back to shop
When you smell Tanager, you’ll be met with a gloriously festive cloud of holiday spice notes, mixed with fresh grass.
- Tropical Fruit
- Cinnamon Bark
When you taste Tanager, you’ll encounter notes of cinnamon bark, tropical fruit, and spices, balanced with the earthiness of the zebrawood.
Novo Fogo’s distillery and sugarcane plantation is found in Morretes – a small town in southern Brazil’s Atlantic Forest. With Morretes having over 350 years of cachaça-making history, Brazilians often refer to cachaça simply as “Morretiana.” Morretes sits above the Bay of Paranaguá and below the peak of Mount Marumbi, in the heart of the Serra do Mar region. Its high elevation slows the heart rate; its clean, sweet air is fresh and pure; and the dynamic coastal weather makes the land rich and fertile.
A cachaça that glows red
Tanager is an unusual cachaça – this much is obvious at first sight, from its natural jewel-red hue. This ruby colour comes from Brazilian zebrawood, or araibá. Tanager is aged twice, first in repurposed American bourbon oak barrels, which give it depth and warmth; next in the zebrawood, which gives it earthiness and distinctive mountain flavours, along with the beautiful colour. These two types of woods are the most popular in the Brazilian south, and this technique has only recently begun to be appreciated outside Brazil.
The taste of nature
Everything that Novo Fogo creates is made naturally. To make Tanager, the sugarcanes are organically farmed in their plantation in the Atlantic rainforest, before being hand-harvested, pressed, and the juice naturally fermented with wild yeasts. The fermented juice is distilled just once, in a copper alembic pot still, before entering the double-wooded ageing process. Due to all of these natural methods, Tanager retains many of the characteristics of the rainforest where it was born: its tropical notes reflect the fresh, floral environment that nourished its sugarcane base.
The Brains Behind It
Falling in love with a country
Novo Fogo was founded by Dragos Axinte, alongside Torres Viruel and Dr. Agenor Maccari. Originally from Romania, Dragos moved to the U.S. as a teenager and studied English and chemistry at the University of Washington. After visiting Brazil for business, he and his wife, Emily, became captivated by the Brazilian rainforest and the Brazilian people’s passion for soccer and cachaça. Dragos saw the production of cachaça as a unique business opportunity that could also be used to support positive environmental change, and started Novo Fogo in 2009.More on the Brand