Brazil has first cachaça with cocoa leftovers

There were many studies, researches and experiments of distillation until reaching the label The idea came from a businessman from Espírito Santo. André Scampini, until then an IT professional, has always been passionate about hard drinks and saw in his father-in-law's cocoa production an opportunity to manufacture the drinks. He lives in the municipality of Linhares (ES), a place that accounts for 85% of the fruit's production in the state. Of the cocoa, only the almond is used to make the chocolate and the rest went outside. That was when the idea of making brandy with leftover cocoa came up. There were many studies, researches and experiments of distillation until reaching the label. With the name Cacahuatl (“bitter juice” in Aztec), the drink has already had samples sent to the USA, Portugal, Belgium, Switzerland, and participated as a guest at three fairs in Germany. Currently, production is outsourced by an alembic in the municipality and as of this month of November it is ...