Contact Us

contato@amazzonigin.com

Reseller and Distribution

contato@amazzonigin.com

Website by Thiago Modesto

Find Us

SP

Gin Club

www.ginclub.com.br

SP

Emporium Gourmet

Av. Vinte e Três, 536 – Centro – Barretos

SP

Jacarandá

R. Alves Guimarães, 153 – Pinheiros

SP

Ranieri Tabacaria

Alameda Lorena, 1221 – Jardim Paulista

SP

SUPERMERCADOS PADRÃO BUTANTÃ

Av. Vital Brasil, 652 – Butantã

SP

METAPUNTO

R. Cantareira, 651 – Luz

SP

KUCHO’S PREMIUM

Rua Teodoro Sampaio, 630 – Pinheiros

SP

Banca do Ramon

R. Cantareira, 306 – Luz

SP

Empório Frei Caneca

Rua Frei Caneca, 569 – Consolação

SP

Armazém de Los Man

Rua Dr. Vigílio de Carvalho Pinto, 171 – Pinheiros

SP

Casa Santa Luzia

Alameda Lorena, 1471 – Jardim Paulista

SP

MR Man

(11) 2249 9000

RJ

Posto Record Shell

Leblon e Lagoa

RJ

Tricana Barra

Shopping Millennium – Av. das Américas, 7707 – Loja 112

RJ

Lidador

Rio de Janeiro

RJ

SUPERMERCADOS ZONA SUL

Zona sul – Rio de Janeiro

RJ

Safra Wine Stores

Avenida Atlântica 4240 – Copacabana

RJ

Porto Di Vino

Praça Santos Dumont, 140 – Gávea – 2137-4154

RJ

A Garrafeira

Rua Dias Ferreira, 259 – Leblon (21) 2512-3336

RJ

Bar do Momo

Rua General Espírito Santo Cardoso, 50 – Tijuca

RJ

Empório Jardim

Rua Visconde da Graca, 51 – Jardim Botânico

Do you want to be Amázzoni distributor in other states and in the world? Contact us.

Cocktails

Mangue Seco

THE REDISCOVERY OF THE AMAZONS

 

Technique: direct
Garnishing: maxixe slice.
Glass: Martini

 

Ingredients

100ml Amázzoni gin
10ml White Dry Vermouth
5ml maxixe brine
1 maxixe slice

 

Directions

Add all the ingredients into a mixing glass and fill with ice.
Stir until very cold and strain into a chilled cocktail
glass and dirty with maxixe brine.

Cocktails

Negroni da Fazenda

THE REDISCOVERY OF THE AMAZONS

 

Technique: stirred
Ice: in cubes
Garnishing: orange slice and
a cocoa seed.
Glass: tumbler

 

Ingredients

30ml Amázzoni gin au chocolat*
30ml Campari
20ml Red Vermouth
10ml Amaro Lucano or simila

 

Directions

Put the ingredients into a mixing glass and then add ice.
Stir slightly and strain into a glass with a solid ice inside.
Garnish with a orange slice and a cocoa seed.

* Amázzoni au chocolat
Macerate 15gr of cocoa seeds into 750ml
of Amazzoni gin for 24 hours.

Cocktails

Cioba

THE REDISCOVERY OF THE AMAZONS

 

Technique: direct
Ice: in pieces
Garnishing: cucumber stripe,
lemon slice and black pepper.
Glass: highball

 

Ingredients

50ml Amázzoni gin
100ml tomato juice
5ml pará´s comarí chilli
malagueta chilli shot
Salt
15ml lemon juice
15ml Worchester sauce
Black pepper and cucumbe

 

Directions

Fill the glass with ice and add all the ingredients.
Stir and garnish with a cucumber stripe, a lemon slice
and black pepper.

Cocktails

Água das águas

AS ÁGUAS DE AMÁZZONI

 

Technique: direct
Ice: in cubes
Garnishing: pink pepper grains,
laurel oak leaves.
Glass: tumbler

 

Ingredients

50ml Amázzoni gin
150ml Yndiá tonic water (or similar)

 

Directions

In an ice cubes filled up glass measure 50ml gin and
complete with tonic water. Stir accurately and garnish
with 8 pink pepper grains and a laurel oak leave before serving.

Cocktails

Brinco D’água

AS ÁGUAS DE AMÁZZONI

Technique: shaken
Ice: in cubes
Garnishing: tangerine slice.
Glass: tumbler

 

Ingredients

50 ml Amázzoni gin
150 ml Viiváh tonic water (or similar)
1/3 of a cashew fruit

 

Directions

in a metal shaker mash the third part of a cashew
fruit, while mixing up with gin. Pour mixture in a tumbler
using a strainer, add ice cubes and complete with
tonic water. Stir together and garnish with a tangerine
slice before serving.

Cocktails

Leite de Cacau

OS LEITES DE AMÁZZONI

Technique: shaken
Ice: in cubes
Garnishing: toasted coconut wedges, freshly picked mint twigs.
Glass: rocks glass

 

Ingredients

45ml Amázzoni gin
45ml cashew cocoa milk
5ml coconut milk
20ml natural coconut water
15ml simple syrup

 

Directions

put all ingredients in a metal shaker and vigorously
shake them all; then pour the preparation in an abundant
ice filled rocks glass, using a strainer and garnish easing
down the toasted coconut slivers and the mint twig
directly on the foam.

Cocktails

Estrela D’água

AS ÁGUAS DE AMÁZZONI

Technique: direct
Ice: in cubes
Garnishing: carambola star.
Glass: tumbler

 

Ingredients

50 ml Amázzoni gin
150 ml Viiváh tonic water (or similar)
3 carambola stars

 

Directions

in a metal shaker mash three carambola slices,
while mixing up with gin. Pour mixture in the glass
using a strainer, add ice cubes and complete
with tonic water. Garnish with three carambola
stars before serving.

Cocktails

Fresco de Coco

OS FRESCOS DE AMÁZZONI

Technique: shaken
Ice: in cubes
Garnishing: lemon slices.
Glass: highball glass

 

Ingredients

50 ml Amázzoni gin
75 ml natural coconut water
25 ml sugar cane syrup
20 ml lemon natural squeeze

 

Directions

measure all ingredients in a metal shaker, with the ice cubes.
Then pour mixture in an ice cubes filled up highball,
using a strainer. Garnish with thick lemon slices before serving

Cocktails

Fresco de Melancia

OS FRESCOS DE AMÁZZONI

Technique: direct
Ice: in cubes
Garnishing: watermelon wedge.
Glass: tumbler

 

Ingredients

50 ml Amázzoni gin
150 ml watermelon natural juice

 

Directions

fill up a rocks double glass with abundant ice,
then measure gin and watermelon juice.
Stir accurately then garnish with a watermelon
wedge before serving.

Cocktails

Gomos D’água

AS ÁGUAS DE AMÁZZONI

 

Technique: direct
Ice: in cubes
Garnishing: maxixe slice.
Glass: tumbler

 

Ingredients

50 ml Amázzoni gin
150 ml Viiváh tonic water (or similar)
25 ml tangerine natural juice

 

Directions

rub a maxixe wedge inside the glass rim then
measure tangerine juice and add ice cubes.
Complete with tonic water, stir and garnish
with a maxixe slice.

Cocktails

Coco D’água

AS ÁGUAS DE AMÁZZONI

 

Technique: direct
Ice: in cubes
Garnishing: Parà chestnut, extra-dark chocolate (up to 70%).
Glass: tumbler

 

Ingredients

50 ml Amázzoni gin
150 ml Viiváh tonic water (or similar)
25 ml coconut natural water

 

Directions

fill up a tumbler with abundant ice, measure gin
and coconut water, completing with tonic water.
Stir together and garnish with a toasted Parà chestnut
and extra-dark chocolate scales before serving.

Cocktails

Musa D’água

AS ÁGUAS DE AMÁZZONI

 

Technique: direct, mashed
Ice: in cubes
Garnishing: banana slice, with peel; flowered basil twig.
Glass: tumbler

 

Ingredients

50 ml Amázzoni gin
150 ml Viiváh tonic water (or similar)
1/3 of a banana

 

Directions

in a metal shaker mash the third part of a banana,
while mixing up with gin. Pour mixture in a tumbler
using a strainer, add ice cubes and complete with tonic water.
Garnish with a thick banana slice and a basil flower before serving.  

Cocktails

Fresco de Mamão

OS FRESCOS DE AMÁZZONI

 

Technique: direct
Ice: in cubes
Garnishing: papaya wedges, with seeds
Glass: old fashioned glass

 

Ingredients

50ml Amázzoni gin
120ml papaya natural juice
15ml simple syrup

 

Directions

in an ice filled glass measure gin, simple syrup
and papaya fresh juice. Stir together all ingredients,
then garnish with papaya wedges and seeds.

Home Gin Home

Fazenda Cachoeira

Hosted in verdant Paraiba river valley, at about 130 km from Rio de Janeiro downtown, the place where Amazzoni comes to life is a three-hundred years old fazenda, in recent times accurately restored to A.D. 1717 magnificence. A flourishing coffee plantation all along centuries XVIII and XIX, in 1902 was equipped with all necessary tools and machineries for the sugarcane manufacture, and with a bare stone mill, even nowadays operating, for the flour grinding.

 

The Distillery

Out of time

The fazenda (the Portuguese word stands for farm, but you have to imagine a really huge one) rises just in the middle of a still uncontaminated milieu, with mangrove and imperial palms, and prairies, plants, corrals and fishponds. Even if every corner in this place deserves the name Eden, the hart of La Cahoeira is the lagoon, in which the white and blue main building profile reflects each evening at dawn.

The Alembic

Full steam ahead

It’s just here, that Amazzoni is made: a mighty wood-burning furnace – breathing from an ancient bricks chimney, by height and age considered the entire Valleys’ pagan divinity – puts the fire in our preparation process and, boiling up, turn the waters of nearby waterfall in the nectar you will find in each our bottle.

The Néctar

The Naiá’s incantation

Herein the mixture is taken to boiling point, dried out, cooled down until it turns back to liquid status. And it’s only now that, cathartically, Naia takes the lead, diluting the spirit with spring water, down to the 42° alc./vol. strength of our smooth gin. Not completely dry, not too much aromatic: just unique, in case, since the very first tasting

G.I.M

Made in Brazil

The alembic is the first designed and fused in Brazil, pulsating heart and pride of the Amázzoni Distillery

The Alchemists

Ok, maybe we’d not believe in Destiny but what’s for sure is that the initials of our
family names compose the word "gim" and here only, therefore (as in all the rest of
the world is spelled gin, with "N") our spirit could bloom; the first in Brazil with an its own
dedicated distillery, though with a scent of Italian dolce vita...

Arturo Isola

Four quarters Italian by birth (and been living there for his first thirty), emigrated to Brazil moved by true love, and setting sails from Genoa, his hometown, like before him Cristoforo Colombo, Garibaldi and su hermano Tato’s grandparents. An architect and a designer by formation, a painter by passion, and a creative, globetrotter, he never stops thinking at how to set up what he would like to meet on his path. In Rio de Janeiro he created the bar of which he would be a patron, the ice-cream that was missing, and the beers that would be nice to have available. Now it’s time for the gin and then, with the same companion, will be tonic water’s and ginger ale’s turn. As a backbone of Amazzoni’s project, he planted a tangerine’s tree in La Cachoeira’s garden as his father always says: “We are what we grow” and, too, because the tree’s fruits will give good substance for a forthcoming infusion. “I’ve drunk a gin’s drop or two in both the Old and New World” he uses to say “but making out one by my own really tastes like heaven”.

Tato Giovanonni

An Argentinian and a Buenos Aires Boca’s Xeneixe, is unanimously appreciated as one of top mixologists worldwide. His grand-parents coming from Lucca, a city-state in Medieval Tuscany, he was born in Argentina where his eureka moments gave birth to tonic water “Pulpo Blanco”, vermouth “Familia Giovannoni” and gin “Principe de los Apostoles”, the first ever counting yerba mate amongst botanicals. Before all this happened, he was a cinema student in L.A. and a bricklayer in Boston, then gardener, art director, shower-singer and finally author of bestselling “El mar del Tato”, a book that counts between its readers the multi-starred chef Ferran Adrià. Nowadays, Giovannoni spends the most of his time being the boss and factotum of Floreria Atlantico, twice voted the #1 cocktail bar in Latin America and three times nominee in planet Earth’s top fifty. He thinks at himself – with good reason – like at a true Renaissance man, while La Naciòn consider him one of the most inspiring minds in the country. 

Alexandre Mazza

Amongst three the sole “brasileiro” since the beginning, pops out as a right-side forward in Operario Futbol Club of Ponta Grossa, in the Paranà region. Then, in San Paolo, while cohabiting with jazz musicians, he cheated the ball with the bass, a fling than later will drive him to found the “totem” recording studios, a basic meeting point for the Brazilian musical elite all along the Nineties. Also, a bartender (and sometimes the manager) of any between the carioca bohemian hangouts, at that times he was used to switch from counter to stage (being amongst Oasis’ supporting bands, too), at least unlike another brainwave shook him. Having literally saw the light in a parisien alley, he began to study refraction and other visual effects, soon becoming a successful international video artist: his works on light multiplication are now starring in many museums all over the world. From clear light to transparency it’s a small step and, an artist all round, it seems that to first Amazzoni bottle he asked “Why don’t you speak to me?”.

Herbal

Abide by four centuries of tradition, while opening wide all senses
to capture all new world’s fragrances and suggestions.

Amazzoni is not only the first ever premium gin to have in Brazil its own dedicated distillery, but also the spirit better than anyone else greeting in his manufacture this country’s pure essence. Juniper berries, of course, and then pink pepper, laurel, lemon, tangerine, coriander are the shell in which five ever previously unreleased Amazonian botanicals find a shelter, then from there overflowing at first taste: cocoa, Brazilian chestnut, maxixe, victoria regia, and cipò cravo are their names: about their flavour, you’ll let us know. All those eleven ingredients are macerated at natural in cereal alcohol and the out-coming infusion is then spilled - being the proportion calibrated by Captain Tato’s Giovannoni top secret recipe - in the majestic copper alembic, the first ever designed and realized in Brazil, beating hart and pride of La Cachoeira.

Tangerine

Citrus reticulata

Lemon

Citrus limonum

Aroeira

Schinus terebinthifolius

Cocoa

Theobroma cacao

Brazil Nut

Bertholletia excelsa

Bay Leaf

Laurus nobilis

Coriander

Coriandrum sativum

Maxixe

Cucumis anguria

Juniper

Juniperus sabina

Cipó-cravo

Tynanthus elegans

The Bottle

Handmade gin produced in the first gin exclusive distillery in Brazil.

The rescue of the artisanal techniques with recycled glass to execute a bottle’s design that refers to the medical Renaissance ’s bottles. The embrace that protects the gin Amázzoni had to be special, like this. The bottles are produced one by one with recycled glass and their perfection is measured just by the artisans’s eye. That’s why, even the imperfections, are precious details that we warmly accept as a demonstration of the entire production process.

The Still

Estrela, our alembic, is the first in Brazil exclusively designed to make gin. It represents our will to preserve the purity of distillation through the traditionals methods.

The Arowana

Fish known for bringing health and good luck, the life’s key. In a legend of Aruanã tribe’s indians, he became a valiant warrior with the help of Tupá, life and nature’s God.

The Sprout

Nothing is created, nothing is destroyed, everything is transformed. The seed sprouting from its roots, perpetuating the cycle of life.

The Drop

The sacred water. The star that is born from the water and the perpetual motion of the waves. The purity of Naiá which was made star for having followed his dream to embrace the moon.

Tato Giovannoni

The symbol of Captain Tato Giovannoni, creator of our gin’s recipe and inspired Amázzoni’s partner. In 2015, La Nacion mentioned him among the 50 most influential people in Argentina

Manifesto

Pureness. That of the waters nourishing Amazzonia, and giving birth to our gin. Water, transparent like each raindrop hung on a leaf in the forest, fresh like the more intimate nature of our green lung, crystal clear and gushing like it would portray the sunny and jovial spirit of our people. From all this, an unseen, amazing blend flows now out, starring botanicals never used before in a gin recipe, selected and balanced by “Captain Tato” Giovannoni, one of South America’s more eminent mixologist with any fear to start up a revolution and the respect due to a centuries-old way of tasting.

Old and new world meeting, then, and embracing to become one. Just lie happened to Naià, a Guarani Indian girl that, innocent but breezy, dreamed about becoming the spouse of Jaci, the great Lunar Warrior: if you could catch him, someone told her, you’ll become a star. For such a long time, the maiden spent each night running through the forest with her arms wide open, desperately trying to hug her distant love until, one night, she sensed his mirrored image on a smooth water. She suddenly dived into, to join her sweetheart, but water wrapped up herself, and she sank. Was just in that exact moment, that - so deeply touched by such an ingenuous ambition, by such a fierce ambition to shine - Jaci became aware of Naia; and, driven by sincere admiration for her pureness, turned her in a star.

Das aguas nasceu a estrela, it’s the motto on all our bottles’ label: from water a star is born.

Popular wisdom and day-dreaming, water as the source of life and the magic inside the forest heart are, today, what gives to our gin its unique character. So deeply Brazilian, bravely nonconformist, proud of its aspiration; rooted on its land but at same time irresistibly cosmopolite. Genuine, true, even naïve, though projected to seventh heaven. This, is Amazzoni’s essence: distilled to give the world a taste of that Brazil that’s not for all and is - just because that - not to be missed.

(G)introduction

A cereal alcohol based spirit, with aromatic herbs and spices, aka the botanicals. If we consider the Plymouth papers, as composed in the British town where our days’ gin evolved from Dutch Jenever, the making of a good gin seems to be a child’s play or the raw application of a mathematic formula.

We could remark how, instead, there’s people making gin out of apples, potatoes, wine or adding saffron, cucumbers, petal and leaves, or officinal plants supposed to give to final out-come phenomenal features. In more than four hundred years, for sure, to gin consumers occurred to taste all possible variation on the theme, and the contrary of each one. Never, though, a premium gin made in Brazil (and, after all, there has never been in the country a gin-dedicated distillery) nor one able of so much highlighting the gifts of this prodigal land, and combining its people’s purest spirit along with the respect of a centuries-old sampling tradition. Born in the enchanted atmosphere of La Cachoeira and made out by only local ingredients, Amazzoni is a 100% Brazilian brand both for philosophy and manufacture process. And even in four hundred years this is, actually, unseen. Until now.

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