[Music]
ten years ago I gabriela barreto and
eduardo martins we want a map of
our desire was to travel through the
Brazil document the history of
small producers of
still
what we discovered our travels is
that talking about cachaça is a cut for
Talk also about the history of Brazil.
our culture and also in the aromas and
flavors
the cachaça is a drink exclusively
Brazilian as well as scotch whiskey only
is made in Scotland the only tequila in the
mexico the brandy only in france the cachaça
It can only be made in Brazil and we come
producing cachaça there are many
many years
there is evidence of cachaça production that
date back to the beginning of the 16th century
in the early years of colonization
Portuguese and of course that all these years
right rum production evolved but she
follows basically the same process
of production
The raw material is sugarcane a
graminha coming or from asia and india
that the Portuguese brought here in the
brazil and it was very good here and neither was the
Brazilian economic matrix in
first two centuries of Brazil
colony and more specifically the broth
there are others on this side of
cane for example also cane but
effect of my side of molasses which is a
by-product of the sugar industry already
cachaça ribbon garapa né click indicating
that he would take a fair
then distracted the cane juice is
for yeast fermentation
sugar cane and
cane and then carried by advertisements
beautiful copper
who also calls lambics who
turns this wine into this side and
then it can be stored in nox
that the cachaça that calls purim the
white or aged in barrels of
the yellowish rum that is very
interesting in relation to cachaça besides
it’s too old
is perhaps the oldest left of the
america older than the good guri
older than pisco
older than the tequila she also
is spread across all states
practically what makes Brazil the
mapping work pretty much
challenging is at first only the central
mines general
but there is traditional production of
cachaças in states such as the rio grande do
south of rio de janeiro
this figure of four thousand one hundred and twenty
four brands is a given official
ministry of agriculture
but we were to consider the producers
informal is that guy who does the
backyard he can multiply
this number by 10
are more than 40 thousand producers of cachaça
for Brazil
maybe you know some family
known a friend who has the
your place or farm, andrezinho there
making cachaça and how I said
beginnings of cachaça from the beginning of
brazil there are some versions do not know
precisely when it appeared but was
probably somewhere on the coast
Brazil or Bahia or Pernambuco are
paulo between 1,500 and 12,532 this photo by
example is one in são paulo of the mill of the
we were possibly one of the first
places that were made here in the
brazil in 1532
the ruins of the engineer are still there and it is
one of the oldest manifestations of
Portuguese presence here in Brazil then
As I said, there is a lot of this.
cachaça also goalkeeper over 40 thousand
producers in addition to the four thousand
formalized producers and lots of cachaça
in Brazil and to help map people
could not visit all the
producers then we have created a
tool is a virtual map of the site
cachaça where anyone can enter
the producer is a tourist and help them
to map these producers by putting their
stories your photos your methods of
production for this tool to
people received is a museum award from the
culture 2012 and after 2014 the people
presented the Brazilian gastronomy in the
world cup, right?
this enabled us to continue our
travels
so I’m going to make a quick trip now
for Brazil starting in paraty with
maria izabel
she has a paradisiacal place in paraty
it follows the same recipes as your
ancestors in the city of paraty
in the 17th century it had more than 100 producers
of alembic cachaça is a region
where the economy is very recent.
gold cycle, right?
when precious stones flowed through the
port of paraty and also including the
coffee cycle is when the grains
produced in the Fluminense coffee valley
is also disposed of by the port of paraty
then cachaça empathy until the days of
today it is very recognized now going to
the south of the great river of the south evandro old
né as the name already announces it is from
German offspring
his family produce the box of
synapses in germany which is a beverage of the
potatoes and arriving here in the
Serra Gaucha had no potatoes but the
cana they started to make a cachaça
called web house and today is one of
main producers in the state
we also have the nando Chávez a guy
very good people figured here that is
Colonel is in keys near xavier
line of tiradentes near são joão
del rey and the nando family produces
cachaça more than 250 years
the 18th century spam box and it’s the environment
which is the oldest activity in Brazil
and who set up this environment
was the brother of the tiradentes
the Brazilian hero hero we have a
cachaça made to this day followed
by ancient techniques made by a
hero
the descendant of a Brazilian hero
although the north of mines in the region of
roberto santiago salinas follows the same
recipe that his father invented in the decade
of 40 when he created the cachaça area
santiago and cachaça havana in a box
which has been so successful in the
an entire local economy and
made today one of the main poles
production of cachaça from Brazil and a
latest trend is the coming
of foreigners in Brazil to produce
Sugarcane liquor
today I remember that it was here that
brought French oak barrels to the
Brazil to grow old cachaça
curiosity is a surprise for me is
one of my trips I do not want
barreiro a family januzzi producer
of cachaça
São Paulo in caçapava with many
Italian families
They came to Brazil here to Sao Paulo.
paulo to produce coffee to plant
coffee but with the crisis of 9 né with the
fall of the new york scholarship
they set aside coffee and began to
cane plant to the sugar mill and
also for cachaça
so today in the state we have the
cembranelli we have januzzi we have
sesi we have the belfries one
series of Italian descendants produce
handmade cachaça of something that I
Throughout these trips or we are
asked was why did the
cachaça produced in paraty is as
different from the produced cachaça is
cerrado that is so different from the
cachaça produced in the
We could bring the cachaça to the
advice that wine makes and what ooo
mescal does for example in mexico that is
of the commercial agent who is
people formulated a concept of what would be
if you have the air for cachaça like a business
called the territory that it is formed
is from three pillars the first to
political issue is not how this group of
organized producers
usually based on some factor
historical some economic factor
then the physical question is how the
climate of that place as it is the rains
how can the sugarcane they plant there
how does it influence the taste of
the end and finally the question
cultural
what are the ingredients that these
drivers use what makes the cachaça
is specific to that region that brings
this local identity and environments
more interesting than we have here in
Brazil is our woods
the cachaça unlike the others of
snares like skiing like a tequila
it does not age only in oak that is
a northern hemisphere wood
Here in Brazil we offer rum and
woods like amburana and ipê jequitibá
pink jequitibá white neighborhood cabreúva eu
could kill my final nine minutes
here only with wood is a lot of wood
that we use to grow old cachaça
and each passes a color pass a scent
can taste the drink and let this
very interesting, and we started
take these different boxes for this
take a picture to understand what the color is
of a long-aged cachaça
in cabreúva was the color of a cachaça
they are so long in balm
creating the vocabulary to understand the
colors of the Brazilian woods aroma and
flavor
another key part we have created is in
partnership with the doctor blade Bortoleto
usp of practicing of piracicaba a roda
of cachaça aromas there are
beer wine wheel why not create
a route of aromas for a drink of ours
and with that we created a series of
words with aromas and sensations
can write this cachaça that people
found our travels then the map
that began with markers there marking
where are each producer today turned the
Sensory map of Brazil is not ours
This is the way it is today.
as a vector to show the aromas and
Brazilian flavors
so I can tell you today that the cachaça
south of rio grande do sul in the sierra
in the state of Rio Grande do Sul, she brings
behind vanilla has an amber color
of a wood called amburana that they
use there to age the cachaça
while in salinas
they will find a way called
balm that brings a golden color and
silver and denise aroma of clove of herb
and cachaça are so different a
the other box of the Paraiba swamp is
different from the cachaça of the Paraíba valley
which is so different from the cachaça of paraty
that they are not competitors they are
complementary
they are part of the palette of aromas that
and Brazil
and for us this is very cool because
people can value small
producers to explain why they are so
special
to value old recipes
the new ingredients, what are these
Brazilian products that I did not know
before the map of cachaça and also a
another agency is to be able to explain and
to tell you about it is that many of these
The woods we use today are in
extinction either by means of extractivism
illegal but what we do not know about
people do not value what we do not
values people lose
we are losing a potential there
huge
with these ingredients of our flora
then for example amburana extinction o
Chestnut tree in extinction
the man of the intention practically all
the ways that leading leaders
today the data to grow old cachaça
are at risk said
This is what made me think.
alcohol as a vector to extract the
perfumes of Brazilian botanists in the
Brazilian plants where more people
could go
Country of the most diverse countries
of the world in terms of flora
What else can I use this theme of
map of cachaça to explore other
Brazilian plants other seeds
roots ne
and today my motivation is very much
what other mixtures do we
we use cachaça
many of them by including it
religious motivations motivations
medicinal
every good friday here in the interior
of são paulo here in the interior of são
in the city of monte alegre do sul and
help this region they take mixture
of cachaça with which neither arruda and that yes
many many years to close the
against the seas of physicists and also
from the soul
who already took the one that cataia the whiskey
a single one to be collected is a
Brazilian plant that is also in
extinction the species of miss brasilienses
and the Indians consume it as if
was a natural invigorating and the caiçara
since the 80’s by by my
they take this plant and
Boot in the cachaça flame of burrice caiçara
and a very interesting plant
tongue clove remind mate is there at home
my wife does not like it very much but I
can I call boot on the beans at last?
an incredible Brazilian plant and people
do not know what we do not know and
does not value what values people
lose someone already took the powder
a brandy made from cassava is a
Brazilian plant and is typical of
Maranhão but does not arrive here in São Paulo
are few formalized farmers an
still very informal culture and a
incredible brandy that has a
crab inside not so much but has
producers now doing very
legal with this is the Brazilian plant, right?
and let’s see joão bujumbura is in fashion
a goal for more people because it ‘s another
very typical brazilian ingredient
common in para
very common in stopping the gastronomy
now it’s getting more here in Sao
paulo on account of the cachaça cachaça as
vector extraction of aromas and flavors
of our botanists and I
I was particularly excited
When I discovered pacová pacová a
seed growing in the Atlantic forest
also extinction and it is known as
the case of the good Brazilian
we are much cooler with cardamom
in the mouth it reminds ginger it reminds every
It reminds me a lot the side reminds me
and I got so crazy about
this project and if this seed that
people did
the gin using a cachaça is today is that
brings this aroma of pacoval our game
is a way to spread this
Brazilian botany, right?
I have friends that we are grinding
rising to season in meat and
make food last once again
alcohol as a vector to show new
aromas new flavors including with
people made our wine a project that
I did with three more friends.
jorge gabriel joão we did not know
that we would have so many challenges, right?
principle we want a mark of one
drink on this more real side that is
doing here today a company to prove
because nobody sells then today our
effort is also to understand how to ride
a sustainable economy of this botanist
Brazilian in Brazil is talking about
many and many other possibilities
and finally have celestial allergy under
regency of the west and east I found
a historical document it into practice
which dates from 1876 in which by agreement
Portuguese coffee stand and bottles of this
celestial orange is what this drink is
a cachaça that the producers practice
leaves and flowers and tangerine
in the distillation column and gave a bridge
if they passed these plants at the time
that he compensated
is to make a cachaça the same side with a
Citric touch is amazing but the problem
We can not buy it outside.
from paraty to anvisa she does not understand this
process has history that has document
Do not you understand, do you think some sense is going to come?
Hurt
so they do not formalize production
then be restricted to that purchase
That ‘s a shame.
For me, it’s talking about celestial allergy.
cachaça gets pacová catar is a
way to make Brazil and Brazil that
I ‘m particularly excited and
I really like Brazil’s small
producer of small creativity
producer is the brazilian tradition of
our revenues and innovation Brazil
of our ingredients that we – still
we are discovering and for a long time
I had to put this photo
the class name of the anthrax
everything that comes from outside is better and my
idea with this design of the
cachaça with and live with others
projects is the girl who does not have much
Cool thing here in Brazil and I wanted to
propose a gift for you and also
a challenge you have received your
lots of curious people to see
that ‘s not illegal from us
[Laughter]
you can eat can take is us
shared a little bag of umburana that this
Typical wood to use for aging
cachaça and another small piece of
catalog
so here’s the invitation for you
get home after putting in
cachaça and extract some of these aromas
Brazilian flavors
thank you
[Applause]
ten years ago I gabriela barreto and
eduardo martins we want a map of
our desire was to travel through the
Brazil document the history of
small producers of
still
what we discovered our travels is
that talking about cachaça is a cut for
Talk also about the history of Brazil.
our culture and also in the aromas and
flavors
the cachaça is a drink exclusively
Brazilian as well as scotch whiskey only
is made in Scotland the only tequila in the
mexico the brandy only in france the cachaça
It can only be made in Brazil and we come
producing cachaça there are many
many years
there is evidence of cachaça production that
date back to the beginning of the 16th century
in the early years of colonization
Portuguese and of course that all these years
right rum production evolved but she
follows basically the same process
of production
The raw material is sugarcane a
graminha coming or from asia and india
that the Portuguese brought here in the
brazil and it was very good here and neither was the
Brazilian economic matrix in
first two centuries of Brazil
colony and more specifically the broth
there are others on this side of
cane for example also cane but
effect of my side of molasses which is a
by-product of the sugar industry already
cachaça ribbon garapa né click indicating
that he would take a fair
then distracted the cane juice is
for yeast fermentation
sugar cane and
cane and then carried by advertisements
beautiful copper
who also calls lambics who
turns this wine into this side and
then it can be stored in nox
that the cachaça that calls purim the
white or aged in barrels of
the yellowish rum that is very
interesting in relation to cachaça besides
it’s too old
is perhaps the oldest left of the
america older than the good guri
older than pisco
older than the tequila she also
is spread across all states
practically what makes Brazil the
mapping work pretty much
challenging is at first only the central
mines general
but there is traditional production of
cachaças in states such as the rio grande do
south of rio de janeiro
this figure of four thousand one hundred and twenty
four brands is a given official
ministry of agriculture
but we were to consider the producers
informal is that guy who does the
backyard he can multiply
this number by 10
are more than 40 thousand producers of cachaça
for Brazil
maybe you know some family
known a friend who has the
your place or farm, andrezinho there
making cachaça and how I said
beginnings of cachaça from the beginning of
brazil there are some versions do not know
precisely when it appeared but was
probably somewhere on the coast
Brazil or Bahia or Pernambuco are
paulo between 1,500 and 12,532 this photo by
example is one in são paulo of the mill of the
we were possibly one of the first
places that were made here in the
brazil in 1532
the ruins of the engineer are still there and it is
one of the oldest manifestations of
Portuguese presence here in Brazil then
As I said, there is a lot of this.
cachaça also goalkeeper over 40 thousand
producers in addition to the four thousand
formalized producers and lots of cachaça
in Brazil and to help map people
could not visit all the
producers then we have created a
tool is a virtual map of the site
cachaça where anyone can enter
the producer is a tourist and help them
to map these producers by putting their
stories your photos your methods of
production for this tool to
people received is a museum award from the
culture 2012 and after 2014 the people
presented the Brazilian gastronomy in the
world cup, right?
this enabled us to continue our
travels
so I’m going to make a quick trip now
for Brazil starting in paraty with
maria izabel
she has a paradisiacal place in paraty
it follows the same recipes as your
ancestors in the city of paraty
in the 17th century it had more than 100 producers
of alembic cachaça is a region
where the economy is very recent.
gold cycle, right?
when precious stones flowed through the
port of paraty and also including the
coffee cycle is when the grains
produced in the Fluminense coffee valley
is also disposed of by the port of paraty
then cachaça empathy until the days of
today it is very recognized now going to
the south of the great river of the south evandro old
né as the name already announces it is from
German offspring
his family produce the box of
synapses in germany which is a beverage of the
potatoes and arriving here in the
Serra Gaucha had no potatoes but the
cana they started to make a cachaça
called web house and today is one of
main producers in the state
we also have the nando Chávez a guy
very good people figured here that is
Colonel is in keys near xavier
line of tiradentes near são joão
del rey and the nando family produces
cachaça more than 250 years
the 18th century spam box and it’s the environment
which is the oldest activity in Brazil
and who set up this environment
was the brother of the tiradentes
the Brazilian hero hero we have a
cachaça made to this day followed
by ancient techniques made by a
hero
the descendant of a Brazilian hero
although the north of mines in the region of
roberto santiago salinas follows the same
recipe that his father invented in the decade
of 40 when he created the cachaça area
santiago and cachaça havana in a box
which has been so successful in the
an entire local economy and
made today one of the main poles
production of cachaça from Brazil and a
latest trend is the coming
of foreigners in Brazil to produce
Sugarcane liquor
today I remember that it was here that
brought French oak barrels to the
Brazil to grow old cachaça
curiosity is a surprise for me is
one of my trips I do not want
barreiro a family januzzi producer
of cachaça
São Paulo in caçapava with many
Italian families
They came to Brazil here to Sao Paulo.
paulo to produce coffee to plant
coffee but with the crisis of 9 né with the
fall of the new york scholarship
they set aside coffee and began to
cane plant to the sugar mill and
also for cachaça
so today in the state we have the
cembranelli we have januzzi we have
sesi we have the belfries one
series of Italian descendants produce
handmade cachaça of something that I
Throughout these trips or we are
asked was why did the
cachaça produced in paraty is as
different from the produced cachaça is
cerrado that is so different from the
cachaça produced in the
We could bring the cachaça to the
advice that wine makes and what ooo
mescal does for example in mexico that is
of the commercial agent who is
people formulated a concept of what would be
if you have the air for cachaça like a business
called the territory that it is formed
is from three pillars the first to
political issue is not how this group of
organized producers
usually based on some factor
historical some economic factor
then the physical question is how the
climate of that place as it is the rains
how can the sugarcane they plant there
how does it influence the taste of
the end and finally the question
cultural
what are the ingredients that these
drivers use what makes the cachaça
is specific to that region that brings
this local identity and environments
more interesting than we have here in
Brazil is our woods
the cachaça unlike the others of
snares like skiing like a tequila
it does not age only in oak that is
a northern hemisphere wood
Here in Brazil we offer rum and
woods like amburana and ipê jequitibá
pink jequitibá white neighborhood cabreúva eu
could kill my final nine minutes
here only with wood is a lot of wood
that we use to grow old cachaça
and each passes a color pass a scent
can taste the drink and let this
very interesting, and we started
take these different boxes for this
take a picture to understand what the color is
of a long-aged cachaça
in cabreúva was the color of a cachaça
they are so long in balm
creating the vocabulary to understand the
colors of the Brazilian woods aroma and
flavor
another key part we have created is in
partnership with the doctor blade Bortoleto
usp of practicing of piracicaba a roda
of cachaça aromas there are
beer wine wheel why not create
a route of aromas for a drink of ours
and with that we created a series of
words with aromas and sensations
can write this cachaça that people
found our travels then the map
that began with markers there marking
where are each producer today turned the
Sensory map of Brazil is not ours
This is the way it is today.
as a vector to show the aromas and
Brazilian flavors
so I can tell you today that the cachaça
south of rio grande do sul in the sierra
in the state of Rio Grande do Sul, she brings
behind vanilla has an amber color
of a wood called amburana that they
use there to age the cachaça
while in salinas
they will find a way called
balm that brings a golden color and
silver and denise aroma of clove of herb
and cachaça are so different a
the other box of the Paraiba swamp is
different from the cachaça of the Paraíba valley
which is so different from the cachaça of paraty
that they are not competitors they are
complementary
they are part of the palette of aromas that
and Brazil
and for us this is very cool because
people can value small
producers to explain why they are so
special
to value old recipes
the new ingredients, what are these
Brazilian products that I did not know
before the map of cachaça and also a
another agency is to be able to explain and
to tell you about it is that many of these
The woods we use today are in
extinction either by means of extractivism
illegal but what we do not know about
people do not value what we do not
values people lose
we are losing a potential there
huge
with these ingredients of our flora
then for example amburana extinction o
Chestnut tree in extinction
the man of the intention practically all
the ways that leading leaders
today the data to grow old cachaça
are at risk said
This is what made me think.
alcohol as a vector to extract the
perfumes of Brazilian botanists in the
Brazilian plants where more people
could go
Country of the most diverse countries
of the world in terms of flora
What else can I use this theme of
map of cachaça to explore other
Brazilian plants other seeds
roots ne
and today my motivation is very much
what other mixtures do we
we use cachaça
many of them by including it
religious motivations motivations
medicinal
every good friday here in the interior
of são paulo here in the interior of são
in the city of monte alegre do sul and
help this region they take mixture
of cachaça with which neither arruda and that yes
many many years to close the
against the seas of physicists and also
from the soul
who already took the one that cataia the whiskey
a single one to be collected is a
Brazilian plant that is also in
extinction the species of miss brasilienses
and the Indians consume it as if
was a natural invigorating and the caiçara
since the 80’s by by my
they take this plant and
Boot in the cachaça flame of burrice caiçara
and a very interesting plant
tongue clove remind mate is there at home
my wife does not like it very much but I
can I call boot on the beans at last?
an incredible Brazilian plant and people
do not know what we do not know and
does not value what values people
lose someone already took the powder
a brandy made from cassava is a
Brazilian plant and is typical of
Maranhão but does not arrive here in São Paulo
are few formalized farmers an
still very informal culture and a
incredible brandy that has a
crab inside not so much but has
producers now doing very
legal with this is the Brazilian plant, right?
and let’s see joão bujumbura is in fashion
a goal for more people because it ‘s another
very typical brazilian ingredient
common in para
very common in stopping the gastronomy
now it’s getting more here in Sao
paulo on account of the cachaça cachaça as
vector extraction of aromas and flavors
of our botanists and I
I was particularly excited
When I discovered pacová pacová a
seed growing in the Atlantic forest
also extinction and it is known as
the case of the good Brazilian
we are much cooler with cardamom
in the mouth it reminds ginger it reminds every
It reminds me a lot the side reminds me
and I got so crazy about
this project and if this seed that
people did
the gin using a cachaça is today is that
brings this aroma of pacoval our game
is a way to spread this
Brazilian botany, right?
I have friends that we are grinding
rising to season in meat and
make food last once again
alcohol as a vector to show new
aromas new flavors including with
people made our wine a project that
I did with three more friends.
jorge gabriel joão we did not know
that we would have so many challenges, right?
principle we want a mark of one
drink on this more real side that is
doing here today a company to prove
because nobody sells then today our
effort is also to understand how to ride
a sustainable economy of this botanist
Brazilian in Brazil is talking about
many and many other possibilities
and finally have celestial allergy under
regency of the west and east I found
a historical document it into practice
which dates from 1876 in which by agreement
Portuguese coffee stand and bottles of this
celestial orange is what this drink is
a cachaça that the producers practice
leaves and flowers and tangerine
in the distillation column and gave a bridge
if they passed these plants at the time
that he compensated
is to make a cachaça the same side with a
Citric touch is amazing but the problem
We can not buy it outside.
from paraty to anvisa she does not understand this
process has history that has document
Do not you understand, do you think some sense is going to come?
Hurt
so they do not formalize production
then be restricted to that purchase
That ‘s a shame.
For me, it’s talking about celestial allergy.
cachaça gets pacová catar is a
way to make Brazil and Brazil that
I ‘m particularly excited and
I really like Brazil’s small
producer of small creativity
producer is the brazilian tradition of
our revenues and innovation Brazil
of our ingredients that we – still
we are discovering and for a long time
I had to put this photo
the class name of the anthrax
everything that comes from outside is better and my
idea with this design of the
cachaça with and live with others
projects is the girl who does not have much
Cool thing here in Brazil and I wanted to
propose a gift for you and also
a challenge you have received your
lots of curious people to see
that ‘s not illegal from us
[Laughter]
you can eat can take is us
shared a little bag of umburana that this
Typical wood to use for aging
cachaça and another small piece of
catalog
so here’s the invitation for you
get home after putting in
cachaça and extract some of these aromas
Brazilian flavors
thank you
[Applause]
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