Call It "Çeasonality"

Awhile back, in my first State Of The Spirit post, I posted my first graph highlighting searches for "cachaça" in the U.S.

Here's an update, just to cap off the seasonal trend.

Basically, you can count on interest in cachaça to peak in early-to-mid July and taper off sharply as the summer ends.

Leads me to think about how cachaça marketers can think about evening out the peaks-and-valleys a bit.

Here's one idea: coffee drinks using aged cachaças.

Aimee over at Sagatiba's comms firm thoughtfully sent over some airplane bottles of Sagatiba Velha, the U.S. introduction of which was leaked some time ago. The press materials included the recipe for the Velha Espresso:

Velha Espresso

• 1.5 ounces Sagatiba Velha
• 3/4 ounce of Tousaint coffee liqueur or Kahlua especial black label
• Single or double shot of espresso
• Dash of simple syrup

Add Sagatiba, coffee liqueur and espresso to a cocktail shaker. Shake vigorously to make foam. Pour into a frozen martini glass. Float three coffee beans in the foam.

It'll be interesting to see if cachaça marketers similarly expand the nature of their recommended recipes.