I grew up with the juniper flavor present in my childhood ...

The juniper of the beautiful mountains of Slovakia, where I ventured as a boy scout at the age of 5, harvesting together with my father what would soon become a delicious spice in my grandmother's magical hands. Seasoning that perfumed the whole house while she prepared our delicious Sunday lunches.

 
 

The same flavor of my adolescence, my first contact with spirits in the meetings with friends. Yes, we Slovaks also have our “cachaça”. And it is made of juniper! It's called borovička. This flavor, which matured with me and my travels around the world, was also a companion in the long conversations with my brother-in-law about life or sports, whenever I went to visit my sister in London. A gin-tonic was the promise of a perfect afternoon for those meetings that have already become a tradition in our family.

 
 

I soon moved to London, and this change also expanded my look at this restlessness that exists in the mix of cultures in a large metropolis. It was there that my passion for Cocktail started, following the tips of my friend Erik Lorincz, also Slovak and in love with Brazil. Erik is a mixologist who inspires you and transports you for a moment to a James Bond film, 007, with each sip of a Dry Martini perfectly prepared in the bar of the Hotel Savoy in London.

 
 

One of my concerns took me to Brazil - and my instinct, the guide I trust the most -, told me that my life would change. And it has effectively changed! Living in São Paulo, I started to know a Brazil different from the stereotypes that showed advertisements in Europe. Diverse cultures that lived in full harmony, in a regional and universal way, art and cuisine, spontaneous and warm people ... it was another melody that sang the most sophisticated essence of a Brazil that I still did not know.

New references would enrich me through long conversations with my new friends. Sometimes, about gastronomy with plastic artists; sometimes about Modern Art Week with a chef. And why not turn this experience into art? And why not create a new reference for this flavor so present in my life? And so, peeling and dehydrating fruits, grating each pulluri and imbiriba by hand to later face countless macerations and tests, I was experiencing the emergence of a new flavor. Always with the perfectionist look of dear friend and master distiller Rob Dorsett, back in England.

 
 

Thus was born our Arapuru, following the most traditional methods of gin distillation in England with the sophistication of the flavor and perfume of this Brazil that fascinates me. The taste of my childhood, of my adolescence is now also on my proudly Brazilian side, which I will take forever, worldwide, with the symphony and the lightness of a bird's flight. #TupaSaveTheGin

 

I grew up with the juniper flavor present in my childhood ...

The juniper of the beautiful mountains of Slovakia, where I ventured as a boy scout at the age of 5, harvesting together with my father what would soon become a delicious spice in my grandmother's magical hands. Seasoning that perfumed the whole house while she prepared our delicious Sunday lunches.

The same flavor of my adolescence, my first contact with spirits in the meetings with friends. Yes, we Slovaks also have our “cachaça”. And it is made of juniper! It's called borovička. This flavor, which matured with me and my travels around the world, was also a companion in the long conversations with my brother-in-law about life or sports, whenever I went to visit my sister in London. A gin-tonic was the promise of a perfect afternoon for those meetings that have already become a tradition in our family.

I soon moved to London, and this change also expanded my look at this restlessness that exists in the mix of cultures in a large metropolis. It was there that my passion for Cocktail started, following the tips of my friend Erik Lorincz, also Slovak and in love with Brazil. Erik is a mixologist who inspires you and transports you for a moment to a James Bond film, 007, with each sip of a Dry Martini perfectly prepared in the bar of the Hotel Savoy in London.

One of my concerns took me to Brazil - and my instinct, the guide I trust the most -, told me that my life would change. And it has effectively changed! Living in São Paulo, I started to know a Brazil different from the stereotypes that showed advertisements in Europe. Diverse cultures that lived in full harmony, in a regional and universal way, art and cuisine, spontaneous and warm people ... it was another melody that sang the most sophisticated essence of a Brazil that I still did not know.

New references would enrich me through long conversations with my new friends. Sometimes, about gastronomy with plastic artists; sometimes about Modern Art Week with a chef. And why not turn this experience into art? And why not create a new reference for this flavor so present in my life? And so, peeling and dehydrating fruits, grating each pulluri and imbiriba by hand to later face countless macerations and tests, I was experiencing the emergence of a new flavor. Always with the perfectionist look of dear friend and master distiller Rob Dorsett, back in England.

Thus was born our Arapuru, following the most traditional methods of gin distillation in England with the sophistication of the flavor and perfume of this Brazil that fascinates me. The taste of my childhood, of my adolescence is now also on my proudly Brazilian side, which I will take forever, worldwide, with the symphony and the lightness of a bird's flight. #TupaSaveTheGin


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