CACAHUATL
Aguardente with fruity aroma and taste, pleasant aftertaste, with taste that refers to the pulp of the fruit and discreet notes of dark chocolate.
RUMBA CACAO
Aguardente with a fruity and slightly sweet aroma and flavor, but with a more alcoholic characteristic.
VELHO CARVALHO
Distillery in partnership with the Princess Isabel Distillery, high quality spirit, in top-of-the-line facilities.
What does ‘CACAHUATL’ mean?
Cacahuatl is a word that comes from Nahuatl (Aztecs), and it means ‘bitter juice’. The name ‘cacau’(cocoa) also derives from this word, which since then is used to name the fruit (scientific name: Theobroma cacao) around the world:
In English, it is named ‘cocoa’;
In Japanese, it is named ‘カカオ’ (kakao)
In German and Swedish, it is named ‘kakao’;
In French and Italian, it is named ‘cacao’;
In Korean it is named ‘코코아’(kokoa);
In Russian it is named ‘какао’; and then on.
In our case is the name of the liquor (distilled beverage) made from cocoa produced in Linhares/ES, a city located 135 km (83,86 miles) from the capital city Vitória.
WHERE DOES OUR SPIRIT COME FROM?
Our aguardente (Spirit or Distilled Beverage in Portuguese) CACAHUATL is made from the cocoa grown in Linhares, Espírito Santo, in the Southeast of Brazil.
The cocoa (Theobroma cacao) is growed worldwide for the extraction of the cocoa beans (nuts), which is the raw material for producing chocolate. The fruit is a big berry, well known as ‘cob’ or ‘nut’. The shell is long and oval, yellow or purple, and it is 15 to 30 centimeters long, and 7 to 10 centimeters in depth, with pointed ends and grooves lengthwise. Each fruit contains about thirty to forty big beans, in the size of an almond nut. They taste bitter and are covered in a white mucilage, which taste sweet and sour at the same time.
In 2009 the district of Linhares achieved an IG (Geographic Indication) for the cocoa bean, qualifying to provide this raw material for big national and international chocolate industries, as well as to chocolatiers around the world. The unique terroir of Linhares, which is surrounded by ‘Rio Doce’ (Doce River), ensures exclusive aspects for the cocoa growing, by the perfect combination between the soil and the micro clime of the area.
This, by itself, already ensures the quality of the raw material used on the production of our cocoa liquor.
Linhares (location) Espírito Santo – Brazil
Distance from Vitoria: 135 Km (83,86 Miles)
Transport Infrastructure and Logistic
Espírito Santo is bordered by Rio de Janeiro, Minas Gerais, Bahia and the Atlantic Ocean. It has an extensive coastline 417Km (259,11 miles) and 30.167Km (18.743,66 miles) of highways.
In Espírito Santo there are:
Airport:
Cargo and Passengers International Airport, located in Vitória (IATA: VIX / ICAO: SBVT)
5 Regional Airports equipped for logistic support (cargo transportation) – Linhares, where we produce our beverage has one of these airports.
Ports:
Barra do Riacho Port (AKA ‘Portocel’)
Tubarão Port
Praia Mole Port
Ubu Port
Vitória Port
Regência Port
Norte Capixaba Port
Busses:
They cover the county, the cities and other states.
Other Services:
Taxis, Ubers and others;
Cargo Transportation;
HOW WAS OUR AGUARDENTE BORN?
The ‘CACAHUATL’ aguardente was born from the need of using the fruit (cocoa) in its fullness. Taking into consideration that the cocoa fruit is cultivated mainly for the use of its beans (nuts), what is left from the fruit is not thoroughly used.
Therefore, the idea of creating an aguardente (spirit) made from cocoa was born.
Tests and researches were made until we came up with the recipe of our liquor, considering that all the knowledge surrounding the fermentation of the cocoa was related to preparing the beans (nuts), so that all the complex biochemical reactions were stimulated to get the best aspects and fragrance, which are responsible for the quality of chocolate.
However, there was nothing known about the fermentation of the cocoa to produce alcoholic beverages.
After all the tests and researches, the creator of our recipe, André Luiz Carvalho Scampini, reached the final version of it, and then named it ‘CACAHUATL’.
After a few more tests, Scampini created a recipe for his second cocoa aguardente, the ‘RUMBA CACAO’, which was inspired by the production of the traditional RUM. The ‘RUM CACAO’ is an exclusive beverage, unique worldwide, and his creator keeps its recipe ‘under locks and keys’.
SOCIAL AND ENVIRONMENTAL COMMITMENT
In Linhares, the cocoa has two systems of production: ‘CABRUCA’ and ‘SAF’.
‘CABRUCA’ (indigenous origin, no translation to our language) is a system in which the cocoa is cultivated under the shadow of big trees in native forests. In other words, the native forest is kept untouched, and when the cocoa is cultivated, it only helps preserving centenary trees.
‘SAF’ stands for ‘Sistema Agro-Florestal, it’s a system in which the cocoa trees are cultivated among other trees, like Palm trees, Rubber trees, etc. – and any other trees that can cover (to shadow) the cocoa trees. Therefore, the area is optimized by varying the trees and avoiding unnecessary deforestation.
Having said that you can rest assured that you are enjoying a beverage that doesn’t take part in any damage to our forests.
Social Commitment:
The production of our aguardente creates income opportunities to the cocoa producer, also to rural workers by giving them the opportunity to sell their products as our main ingredient for the production of our aguardente. More work means more opportunities of having more income, and more opportunities for jobs for men and women.
In addition, you get a high-standard beverage.
CONTACT US
Velho Carvalho Comércio de Bebidas
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Please do not share with anyone under the legal purchase age for alcohol. Drink Responsibly.