Five Brazilian rainforest botanicals extend the familiar gin vocabulary in Amázzoni. Distilled at Cachoeira Farm and bottled at 42% ABV, the gin combines eleven ingredients in Brazil's first distillery devoted specifically to gin.

Cocoa, Brazil nut, maxixe, Victoria regia and cipó-cravo meet juniper, coriander, bay, lemon, tangerine and pink pepper. The native ingredients add texture and green spice, while the traditional group keeps the structure recognisably dry.

Tangerine and lemon give the opening its lift. Laurel and pink pepper carry the middle, followed by the rounder weight of cocoa and Brazil nut. Juniper remains present through a finish that feels herbal, lightly earthy and clean.

Cachoeira Farm gives the project more than an address. The converted coffee estate has its own spring water and a copper still developed for the distillery, while spent botanicals are reused as boiler fuel. Maxixe, a small native cucumber, contributes a fresh vegetal note; cipó-cravo is known for a clove-like aroma, and Victoria regia refers to the giant Amazonian water lily. These ingredients are not treated as exotic decoration. Together with cocoa and Brazil nut, they give the centre of the palate a recognisable Brazilian accent. The creators - Arturo Isola, Alexandre Mazza and bartender Tato Giovannoni - designed the recipe to remain functional in classic cocktails despite that unusual vocabulary.

Amázzoni remains convincing because its regional ingredients are integrated rather than displayed one by one. The fruit and native plants broaden a familiar juniper framework, producing a bottle that feels specifically Brazilian while retaining the dryness needed for classic mixed drinks.