How it all started and why a Brazilian Gin


Our founder Mike moved to São Paulo in 2013 and, as a big culinary fan and arts admirer, he fell in love with the country. When studing Brazil's history and culture he started appreciating aspects different to the stereotypes know to most tourists. Arapuru is an attempt to capture the essence of Brazil in form of a gin, by infusing unique local botanicals and praising brazilian local cultures and artistic herritage.
To start this exciting journey, Mike asked the creator of his favorite gin Martin Miller’s, Rob Dorset, to join forces to create a recipe with ingredients from all five regions of Brazil. Arapuru is distilled in the interior of the state of São Paulo.
 
 

Rob Dorsett, our master distiller


We were taught the magic of gin distillation by a true master distiller, Rob Dorsett, creator of award-winning brands like Martin Miller’s, Botanist or Sipsmith. Numerous tests and tastings were carried out between England and Brazil in 2015.
We steep most of our botanicals for 24 hours in heated neutral-grain spirit and the rest is steamed in a copper pot still one shot method.
 
 

Erik Lorincz, our brand ambassador


One of the most prominent figures in the beverage industry, Erik Lorincz, became fascinated by the Brazilian culture and biodiversity since he came for a visit in early 2013. He participated in our creative process, making sure we produce a liquid which highlights our exotic essence in cocktails.
Diageo World Class 2010 winner, Erik came to São Paulo in 2016 to launch Arapuru in the Brazilian market and taught 10 original recipes in an exclusive masterclass to a select group of Brazilian bartenders.
 

How it all started and why a Brazilian Gin


Our founder Mike moved to São Paulo in 2013 and, as a big culinary fan and arts admirer, he fell in love with the country. When studing Brazil's history and culture he started appreciating aspects different to the stereotypes know to most tourists. Arapuru is an attempt to capture the essence of Brazil in form of a gin, by infusing unique local botanicals and praising brazilian local cultures and artistic herritage.
To start this exciting journey, Mike asked the creator of his favorite gin Martin Miller’s, Rob Dorset, to join forces to create a recipe with ingredients from all five regions of Brazil. Arapuru is distilled in the interior of the state of São Paulo.

Rob Dorsett, our master distiller


We were taught the magic of gin distillation by a true master distiller, Rob Dorsett, creator of award-winning brands like Martin Miller’s, Botanist or Sipsmith. Numerous tests and tastings were carried out between England and Brazil in 2015.
We steep most of our botanicals for 24 hours in heated neutral-grain spirit and the rest is steamed in a copper pot still one shot method.

Erik Lorincz, our brand ambassador


One of the most prominent figures in the beverage industry, Erik Lorincz, became fascinated by the Brazilian culture and biodiversity since he came for a visit in early 2013. He participated in our creative process, making sure we produce a liquid which highlights our exotic essence in cocktails.
Diageo World Class 2010 winner, Erik came to São Paulo in 2016 to launch Arapuru in the Brazilian market and taught 10 original recipes in an exclusive masterclass to a select group of Brazilian bartenders.

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