, which plays off both the grain character and spiced barrel notes of Novo Fogo Barrel Aged Cachaça by pairing it with wheat beer and habanero syrup.
The large degree to which bartenders are experimenting owes much to the diversity of the category; the lack of regulation dictating the types of wood that the spirit can be aged in has yielded a wide variety of expressions, even among the limited bottles available in the U.S. “You can make so much more of an impact on a drink by using some of these spirits [rather] than just going back to your regular whiskey or your regular rum,” concludes Collina.
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