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ANTONIETA AND AMBURANA

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Cachaça Antonieta I is made with natural fermentation, produced in copper stills, and stored in amburana barrels, a noble wood that gives it its golden color and intense aromatic bouquet, with notes of vanilla, honey, and dried fruit. The woody, slightly sweet flavor of amburana gives it personality and smoothness. Versatile, it can be enjoyed neat, used in more complex cocktails, or in gastronomy. It pairs well with red meat, cheese, nuts, chocolate, and more.*WINNER OF THE GOLD MEDAL AT THE 2019 WORLD CUP.

ANTONIETA II JEQUITIBÁ

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Cachaça Antonieta II is made with natural fermentation, produced in a copper still and stored in jequitibá barrels, a Brazilian hardwood that preserves the drink's crystal clarity, gives it smoothness, softens the sugarcane aroma and flavor, and adds light herbaceous notes and subtle spicy nuances. Balanced and versatile, it can be enjoyed neat, in cocktails (which require a lighter base), or used in gastronomy. It pairs well with seafood, white meats, spicy foods, and strong-flavored cheeses.*WINNER OF THE GOLD MEDAL AT THE 2024 BRUSSELS WORLD CHAMPIONSHIPS.

ANTONIETA III INOX (PURE)

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Cachaça Antonieta III is made with natural fermentation, produced in a copper still and stored in stainless steel tanks (no wood or barrels), thus preserving the original sugarcane flavor. For this reason, it is known as Pura. It is a striking distillate, characterized by a pronounced floral aroma and balanced acidity. Versatile, it can be enjoyed neat or in cocktails (it is ideal for caipirinha). It pairs well with feijoada, white and red meats, seafood, tropical fruits, and more.

ANTONIETA Blend Brazil BRAZILWOOD, BALSAMO, AMBURANA

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Antonieta Blend Brasil is produced with natural fermentation and slowly distilled in copper stills. Antonieta Blend Brasil is an elaborate blend made with cachaças aged in Pau Brasil, Amburana, and Bálsamo barrels. It presents notes of honey, caramel, vanilla, and dates. It pairs well with roasted meats (beef and pork), artisanal sausage, cheeses (Grana Padano and Parmesan), caramelized nuts, desserts with dulce de leche, and others.

DRINKS

The recipes below were created by Cachaça Antonieta's partner bartenders and can be replicated at home or even added to your bar's cocktail menu*. A toast to Brazilianness.*The name of the mixologist who created the cocktail must be mentioned and the cachaça must be the same Antonieta mentioned in the recipe.

Horn #2

(By Vinicius Laurentino)

Antonieta Blend Brasil, Bourbon, averna, floral coffee liqueur and aromatic Angostura bitters.

Horn #2

Cardinal

(By Tiago Bittencourt)

Antonieta Blend Brasil, white vermouth with apricot and tamarind, Campari.


30 ml cachaça Antonieta Blend Brazil

20 ml campari

30 ml white vermouth

15 ml apricot and tamarind liqueur

Scrambled

Serve in a short glass, with ice.


Hose

(By Tiago Bittencourt)

Antonieta Blend Brasil, mango, Cynar 70, Galician lemon and clarified in milk.


30 ml cachaça Antonieta Blend Brazil

20 ml early 70

30 ml Galician lemon

40 ml mango

10 ml sugar

Clarified

Serve in a short glass, with ice.


Brazuca Garden

(By Marcello Gaya)

Antonieta Blend Brazil, Red Shisso, 1883 Yuzu, Cantaloupe Melon, Sicilian Lemon and Sparkling Water.


Brazilian Sour 

(By Marcello Gaya)

Antonieta Blend Brasil, 1883 Maple, Sweet and Sour, Emulsifier and Old Fashioned bitter.


Misdeeds

(By Vinicius Laurentino)

Antonieta Blend Brasil, cupuaçu, Earl Grey tea, orange and house tonic.