Boca Loca Scores Big

Boca Loca Cachaca relaunches their brand with a new logo, packaging and top rating from industry bigs.

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imageBoca Loca, America’s top producing brand of cachaca, has been awarded the highest rating ever presented within the cachaca category. Published in the June 2015 issue of The Tasting Panel magazine, Editor-in-Chief Anthony Dias Blue gave Boca Loca a 93 rating out of 100. The previous best known rating given to a cachaca sold in America was 89.

“We were ecstatic when we heard the news,” said Boca Loca Chief Operating Officer David Thompson. “We have worked extremely hard to produce the highest quality, organic cachaca in Brazil, and to be recognized with such distinction by Anthony Dias Blue is gratifying. Much of the credit goes to the Thoquino family of Brazil who handcrafts Boca Loca on their farm with uncompromising standards. Their attention to detail is evident in every bottle we sell.”

The 93 Tasting Panel rating coincided with the official brand re-launch of Boca Loca Cachaca. On Monday, June 8, Boca Loca hosted 150 industry professionals at a celebration of the brand’s new logo, bottling and package design. Renowned bartender Ran Duan of Boston commanded the helm of the bar, having just returned from London where he participated in the Finals of the World’s Most Imaginative Bartender competition.

For information about the Bocas Loca brand, visit www.thebocaloca.com.

Cachaca Sales Down and Up

Cachaca sales are down significantly in Brazil, but up everywhere else. Here’s the scoop.

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imageGlobal sales of cachaça fell by 3.2% in 2013 to reach a record low of 79.38m cases, according to data from a new IWSR/just-drinks report.

The slip was due to the continued decline in the Brazilian domestic market, which accounts for 99% of all cachaça sales. The report, released this week, states that this is the first time in recent history that the total category has fallen below 80m cases.

The domestic market has shrunk by 18.4m cases since 2004, and fell by a further 2.6% in 2013 to 78.6m cases.

The export performance also offered scant comfort to producers of cachaça: While international sales grew by 1% to 805,000 cases in 2013, this actually represented a slowing in export growth.

Between 2008 and 2013, cachaça exports had achieved a compound annual growth rate (CAGR) of 1.7%.

On the positive side, however, cachaça’s five largest export markets, Germany, Portugal, the US, France and Chile, all recorded growth in 2013. Sales in Germany increased from 277,000 cases to 285,000 cases, while sales in Portugal rose from 82,750 cases to 84,000 cases and the US saw volumes increase from 75,000 cases to 79,000 cases.

The export market that showed the strongest growth over the past five years is the US, with a CAGR between 2008 and 2013 of 5%. Germany now accounts for 35% of cachaça exports, followed by Portugal with 10.3%. The US and France each account for 9.7%.

Cachaca Legalized

It’s official.  Cachaca is recognized as Brazil’s national spirit and claims its own liquor category.  Leblon celebrates.

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On February 25th, the Alcohol and Tobacco Tax and Trade Bureau (TTB) finally “legalized cachaca” as they published a final ruling that recognizes Brazil’s national liquor as an official spirit and a distinctive product of Brazil.

Leblon led efforts through social media and nightlife events, collecting over 300,000 signatures, to bring the petition to Congress. They also held frequent rallies and directly lobbied the TTB to pass the new legislation.

To celebrate their victory, Leblon is debuting the “Be Brazilian Be Leblon” movement to bring the best of Brazil to the world.  Leblon founder Steve Luttmann ‘s book How to Be a Brazilian, which features tips such as O Jeitinho Brasileiro (“The Brazilian Way”), will launch the campaign. The book will be introduced this spring in conjunction with a “Be Brazilian” video series and Leblon’s new signature Caipirinha Mix.  Leblon also recently introduced a new embossed bottle, as well as Reserva Especial, a delicious luxury Cachaca aged for two years in new French oak.

“Now that the U.S. government has recognized Cachaca, it’s time for the world to discover what it means to be Brazilian without leaving the states,” explains Luttmann.

Celebrations began at the South Beach Food and Wine Festival this past weekend with the unveiling of the new Be Brazilian Be Leblon Caipi-Mobile and will continue in other major cities over the next month.

Leblon has won “Best Cachaca” at the San Francisco World Spirits Competition since 2006 and has claimed the top spot in cachaca sales in Hollywood, New York, Miami, London, and Paris.

To experience Leblon, visit www.leblon.com.

Leblon Cocktails

Just in time for Independence Day in Brazil and Friday cocktail hour worldwide, Leblon releases a wonderful cachaca cocktail called the Blood and Honour.  Enjoy!

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Leblon has always been generous with their wonderful drink recipes.  Check out their latest in honor of Brazilian Independence – Blood and Honour.

In 1822 Prince Pedro, Crown Prince of Portugal, threw off his Portugese insignia and vowed to make the Kingdom of Brazil independent at last. “By my blood, by my honor, I will make Brazil free” he cried. Brazil of course is now independent, prosperous, and a country with the eyes of the world upon it. Toast Brazil’s independence, and the efforts of Pedro, with this twist on a classic Prohibition-era cocktail, the Blood and Sand. Usually the drink calls for syrupy cherry liqueur, but take advantage of the last of summer’s fresh cherries, and muddle your own fresh cherry juice.

Join us on Facebook for our virtual toast to Pedro and all the Brazilian patriots who have come after him, with this summery Leblon Cachaça cocktail.

Blood and Honour

1 1/2 oz Leblon Cachaça
1 1/2 oz fresh orange juice
1/2 oz sweet vermouth
5 cherries, pitted

In a cocktail shaker, muddle together the cherries, add spirits and orange juice, and fill with ice. Shake well, and strain into a chilled Cocktail glass. Garnish with a fresh cherry.

Leblon Cocktails

Leblon Cachaca whips up three summertime cocktails to help you escape the heat.  Our favorite is the Rio de Leblon.  Enjoy.

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With lively, complex layers of flavor and an ultra smooth finish Leblon is perfect alone, mixed with fruit juice, or as a Brazilian twist to any cocktail. Leblon’s handcrafted Cachaça is the 2011 Double Gold Medal and “Best Cachaça” winner of San Francisco’s coveted World Spirits Competition.

Leblon was among the first premium cachacas to hit the US market and has employed several interesting marketing strategies during that time.  In 2008 they launched the “Legalize Cachaça” campaign, a movement to have Cachaça recognized in the U.S. as its own unique spirit and appellation from Brazil. In the U.S., Cachaça, the third most consumed spirit in the world, is incorrectly labeled as “Brazilian Rum,” although it is characteristically very different than Rum.

Now, Leblon brings the beaches of Rio to you! On the beach, at the pool, on a rooftop, or during the first BBQ party of the year, Leblon Natural Cane Cachaça has come to take your summertime woes away with three of Brazil’s hottest cocktails.

Leblon Caipirinha – A Brazilian classic

2 oz Leblon Cachaça, 2 tsp superfine sugar, ½ lime, cut into wedges

Instructions: Muddle sugar with lime wedges. Fill glass with ice cubes.  Add cachaca. Stir well.


Leblonade – The perfect summer cooler

2 oz Leblon Cachaça, 2 lemon wheels, 5 torn mint leaves, lemonade

Instructions: Combine cachaca, lemon and mint in an ice filled glass.  Stir and top with lemonade.


Rio de Leblon – Cachaca with a kick

2 oz Leblon Cachaça, 3 slices of English cucumbers, 2 thin slices of jalapeno (seeds removed), 1 oz agave nectar

Instructions: Shake cachaca and agave nectar over ice.  Strain into a chilled cocktail glass and garnish with slices of cucumber and jalepeno.



Eat & Drink Brazil

Brazil’s Signature Cocktail is a “Natural Match” for Spanish Tapas, Korean Fried Chicken, All-American Burgers, Mexican Fish Tacos, Wiener Schnitzel and More.

Leblon, producer of Brazil’s handcrafted Cachaca, today announced that the Caipirinha is emerging as an ideal cocktail companion to international and American dishes.  The Caipirinha, which has long dominated the Brazilian restaurant scene, is now winning fans among restaurateurs, chefs and culinary sophisticates who see it as a natural match for dishes from across Asia, Europe, Latin America and the U.S.

Made from Cachaca, Brazil’s national spirit distilled from fresh sugar cane juice, together with muddled lime and sugar, the Caipirinha can easily pair with both subtle and robustly flavored foods that are dominating today’s dining scene and Leblon is considered to be the Cachaça of choice for the Caipirinha.

“The Leblon Caipirinha is the ultimate pairing drink for the world’s cuisines,” said Chef Alex Atala of the acclaimed D.O.M. and Dalva e Dito restaurants in Sao Paulo, Brazil.  Chef Alex, who trained in several Michelin-starred restaurants, is Brazil’s preeminent chef and an exemplar of its finest cutting-edge cuisine.  “The cocktail’s acidity complements lighter fare and cuts the richness of heavier dishes.  Its pleasingly grassy sugar cane notes make it perfect for cuisines where spice plays an important role.  The fact that it can be easily interpreted with different fruits and herbs makes it a kind of blank canvas that is perfect for just about any cuisine and any dish.”

In addition, the ease of making the Caipirinha at home makes it perfect for casual takeout nights and home entertaining.  Any home bartender can become a star with the Caipirinha and impress their dates, friends and family.

Latin Ceviche

“The striking simplicity of ceviche, which is pristine fish marinated in lime juice, is celebrated and complemented by the simplicity of the Caipirinha,” said Maximo Tejada, Chef/Co-Owner, Rayuela and Macondo restaurants (New York City).  “It’s a marriage made in culinary heaven.”

Korean

Picture 32“The biggest trend in Korean cuisine right now is Korean fried chicken, both in Korea and the U.S.,” said Jennifer Maeng, former owner of Temple Restaurant (New York City) and Korean food expert.  “Nothing goes better with spicy chicken wings than an icy-cold, freshly-muddled Caipirinha.  The acidity cuts the richness of the chicken and the fruit notes are a perfect offset to the chicken’s savory and spicy notes.”

Mexican

“The Caipirinha is perfect with everything from freshly-made guacamole to fish tacos and quesadillas,” said Chef Julian Medina of Toloache and Yerba Buena restaurants (New York City).  “Our spice palette, which includes countless fresh and smoked chili peppers, garlic and cumin, are all heightened by the bright citrus flavor of the Caipirinha.”

Japanese Sushi Rolls and Tempura

“It’s no coincidence that the Caipirinha is one of SUSHISAMBA’s signature libations–it pairs exceptionally well with fresh sushi and sashimi,” said Dan Tucker, Chef de Cuisine, SUSHISAMBA rio (Chicago).  “From the fresh lime and Cachaça come citrus flavors that heighten the savory notes of our specialty rolls.  In particular, our Neo Tokyo roll’s quick kick of spice–from the aji panca–is offset by a thirst-quenching Caipirinha.  In the heat of summer, there’s nothing better!”

Seafood

“The thing that excites my customers about Caipirinhas is they can experience the very essence of Brazil without ever leaving their barstool,” said Chef Ron Oliver, The Marine Room (La Jolla, Calif.).  “Then, by pairing this exuberant cocktail with our Avocado Beignet, or Hazelnut Dukkah Crusted Prawns or even our Green Curry Escargot Casserole, they are suddenly on an exotic tour around the globe in every sip.”

Spanish Tapas

“Tapas launched the highly-popular small plate dining trend in the U.S.  This casual style of eating goes well with a vivacious cocktail,” said Cynthia Diaz, Owner, Bar Celona (New York City).  “From salt cod fritters to chorizo cooked in wine to prawns sautéed in garlic, the Caipirinha really turns these Spanish classics into a fun and festive occasion.”

Burgers

“The ‘Recipe’ burger and a Caipirinha are a party waiting to happen!  It is what this drink needs.  A special blend of rich chuck and brisket cuts of beef are designed for medium-rare cooking and classic accompaniments, not to mention duck-fat crisped potato chips and house-made pickles that pack a bit of spiciness,” said Shawn Paul Dalziel, Executive Chef, Recipe (New York City).  “Oh…and don’t forget my Caipirinha, I like mine well muddled so the bitterness from the zest of the limes balances against the sugar, acidity and kick of the Leblon Cachaca.”

Steakhouse

“Nothing stands up better to our perfectly charred and marinated ancho chili BBQ bone-in Rib-Eye Steak than a Hibiscus Caipirinha,” said Chef Todd Mark Miller, STK New York (New York City).  “The acidity cuts through the richness and robust flavors of the grilled rib-eye and refreshes the palate, preparing it to taste the beefy flavors anew.  Moreover, the inherent fruitiness of the drink contrasts the primal char of the steak and takes diners to the portal of a superb pairing experience.”

Austrian

“Since there is a significant amount of acid present in this bright and citrusy cocktail, it’s best to serve the Caipirinha with heartier fare that both cuts the acidity and complements the flavors,” said Kurt Gutenbrunner, Chef/Co-Owner, Wallse and Blaue Gans restaurants (New York City).  “For example, I love it with our classic Wiener Schnitzel or Cod Strudel.  It slices through the richness of these dishes, cleanses the palate and refreshes the body and soul.”

About Leblon Cachaca

Leblon is a handcrafted Cachaca (pronounced ka-SHA-sa) produced at Maison Leblon in Minas Gerais, Brazil’s agricultural heartland.  Distilled from freshly pressed sugar cane juice, Leblon is then rested in XO Cognac casks and blended to create superior complexity and taste.  Leblon is the leading Cachaca brand in high-end establishments and is the premier base spirit of the Caipirinha (pronounced kai-pur-EEN-ya), the national cocktail of Brazil.  Available in all 50 U.S. states, Leblon recently won the “2010 Rising Star Growth Brand” Award by the Beverage Information Group and “Best Cachaca” with a Double Gold Medal Award at the 2010 San Francisco World Spirits Competition, its fifth Gold Medal win to date.  Leblon also garnered “Best in Class” at the Rum Experience International Tasting Competition – London.  Leblon is also available in Brazil, France, the U.K., Italy, Ireland, Canada, Thailand, Spain and Portugal.  For more information, visit www.leblon.com.

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Media Contacts:

Hanna Lee or Emily Nordee

Hanna Lee Communications, Inc.

212-527-9969 (office) / 646-752-1526 (cell)

hanna@hannaleecommunications.com

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SOURCE Leblon Cachaca