About Cachaçagora

  • Hi. My name is Phil Gomes. By day, I work at a public relations firm as its senior vice president of digital integration. I'm a proud SF East Bay native who currently lives in Chicago.

    I was introduced to cachaça by my wife, a Carioca. Her mom, in turn, is the president of the Confraria de Cachaça do Copo Furado, a group that meets monthly to talk about Brazil's indigenous spirit. I participated in one of their meetings when I vacationed in Rio in July 2008.

    This started me thinking about the basic question of whether cachaça in the U.S. is today where, say, tequila was some decades ago.

    So I decided to start this blog as a means to record and share the cachaça-related items I've been seeing day-to-day. I hope to be sharing recipes, impressions, and random thoughts as the U.S. continues to catch on to the potential for this particular spirit.

    Oh... The name? "Cachaçagora" is a portmanteau of "Cachaça" and "agora", which is the Portuguese word for "now". In Greek, "agora" also means public square. I hope to meet the expectations of both.

    Saúde!

    cachacagora~~ at~~ gmail~~ dot~~ com

Rating System

  • Five barrels: Baptize your kid with this. Immediately.

    Four barrels: This should be in your special stash. Hide it from your uncle and the guy who keeps wanting to borrow your truck.

    Three barrels: Decent.

    Two barrels: Almost guaranteed to turn into a four-barrel-rated cachaça after the third one. Cocktail-mixture is absolutely essential.

    One barrel: If Wolverine from the X-Men wanted to go on a serious bender with this stuff, his mutant healing-factor would come in quite handy.

    Zero barrels: Your engine block probably needs cleaning, doesn't it?

    More details here.

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    « Reuters Covers Cachaça | Main | Retail Watch: Fox & Obel, 401 E. Illinois, Chicago, IL »

    August 20, 2008

    The Story Of Beija Cachaça

    WestonForum.Com ran a piece about the young founders of Beija Cachaça:

    With no previous experience in the liquor business, both men, 24, have put everything they have on the line to create a start-up company that produces Beija. Whether their gamble will pay off remains to be seen.

    Even if you only have a passing interest in the U.S. cachaça market, the article is worth a read simply because you have to admire their persistence and determination.

    Also, their tale of pursuing a distributor -- "they all laughed at us" -- seems to be a familiar one. This 2007 Forbes feature (of which I'm not too terribly fond) describes Leblon founder Steven Luttman getting "the brush-off" from fifty distributors in twelve months. Clearly these distributors are only now starting to wise up to the potential.

    And, no, I haven't tried Beija yet. 

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