Fruits & botanics

Arapuru Gin has 12 carefully selected botanists from the 5 corners of the country! The unique richness of the Brazilian essence infused by the art of alchemy and distilling.
Have you ever tried the cashew fruit? Yes we use it! And it has a prominent role: juicy and astringent, brings out the sweetness and perfume of Brazil.
We obviously use juniper berries, coriander seeds and angelica root, but we also found unique ingredients to substitute the traditional botanicals Rob would use in his gins.
Imbiriba a brazilian cinnamon, Puxuri a nutmeg from the Amazon, Pacová a cardamom from the Atlantic rainfores, Bergamot Montenegrine from the South, Lemon Clove, Aroeira (pink pepper), Laurel and a brazilian Hibiscus.
All natural, dehydrated and macerated manually, in a high quality artisanal process.
 
arapuru-botanicos-pintura_Prancheta 1arapuru-botanicos-vetor_Prancheta 1
arapuru-botanicos-pintura_Prancheta 1 cópia 2arapuru-botanicos-vetor_Prancheta 1 cópia 2
arapuru-botanicos-pintura_Prancheta 1 cópiaarapuru-botanicos-vetor_Prancheta 1 cópia
arapuru-botanicos-pintura_Prancheta 1 cópia 5arapuru-botanicos-vetor_Prancheta 1 cópia 5

Juniper berries

Our juniper berries actually come from Europe as for now we haven't found a quality supplier in the tropics.

Coriander seeds

Our supplier is a family in the North of the country.

Cashew Fruit

In the indigenous Tupi-Guarani language "caju" means "a nut which grows". Originally from the Brazilian Northeast, its aroma is intense and striking, you can feel it whenever you open a bottle of Arapuru.

Imbiriba

A plant common in the Northeast of Brazil. Its fruit resembles cinnamon, being slightly spicy and sweet, the locals use it in confectionery.
arapuru-botanicos-pintura_Prancheta 1 cópia 3arapuru-botanicos-vetor_Prancheta 1 cópia 3
arapuru-botanicos-pintura_Prancheta 1 cópia 11arapuru-botanicos-vetor_Prancheta 1 cópia 11
arapuru-botanicos-pintura_Prancheta 1 cópia 6arapuru-botanicos-vetor_Prancheta 1 cópia 6
arapuru-botanicos-pintura_Prancheta 1 cópia 7arapuru-botanicos-vetor_Prancheta 1 cópia 7

Puxuri

A nut quite common in the Amazon region, substitutes the nutmeg. They say that nnature has joined cloves, cinnamon and star anise in one ingredient.

Pacová

In Tupi-Guarani, pacová means "a rolled leaf". Common in southeastern Brazil, in small quantities its leaves give flavor and aroma. We use the seeds to substitute the cardamom.

Bergamot Peel

This unique citrus fruit is the result of spontaneous mutation, discovered in 1940 in Campo do Meio, in the area of the municipality of Montenegro (Vale do Caí, Rio Grande do Sul).

Rangpur Lime Peel

Quite common in the Southeast of Brazil, it is also known as lemon-lime or lemon-tambaqui. Tasty strong citrus fruit whose aromatic, intense green leaves.
arapuru-botanicos-pintura_Prancheta 1 cópia 9arapuru-botanicos-vetor_Prancheta 1 cópia 9
arapuru-botanicos-pintura_Prancheta 1 cópia 4arapuru-botanicos-vetor_Prancheta 1 cópia 4
arapuru-botanicos-pintura_Prancheta 1 cópia 10arapuru-botanicos-vetor_Prancheta 1 cópia 10
arapuru-botanicos-pintura_Prancheta 1 cópia 8arapuru-botanicos-vetor_Prancheta 1 cópia 8

Angelica Root

Originally from China, it exudes a pleasant spicy but sweet aroma. When distilled, it adds earthy and slightly bitter taste.

Laurel Leaf

Produced in the Midwest region, but quite widespread in Brazil. Its unique aroma and medicinal properties make it an ingredient present in several local recipes.

Brazilian peppertree

Typical tree in the southern regions of Brazil, the aroeira gives bright red aromatic and sweet fruits.

Hibiscus Flower

Produced in the region of Goiás, it has yellow flowers with a red base, being widely used in cooking. Its leaf is known to locals as “vinagreira”.

Fruits & botanics

Arapuru Gin has 12 carefully selected botanists from the 5 corners of the country! The unique richness of the Brazilian essence infused by the art of alchemy and distilling.
Have you ever tried the cashew fruit? Yes we use it! And it has a prominent role: juicy and astringent, brings out the sweetness and perfume of Brazil.
We obviously use juniper berries, coriander seeds and angelica root, but we also found unique ingredients to substitute the traditional botanicals Rob would use in his gins.
Imbiriba a brazilian cinnamon, Puxuri a nutmeg from the Amazon, Pacová a cardamom from the Atlantic rainfores, Bergamot Montenegrine from the South, Lemon Clove, Aroeira (pink pepper), Laurel and a brazilian Hibiscus.
All natural, dehydrated and macerated manually, in a high quality artisanal process.
arapuru-botanicos-pintura_Prancheta 1arapuru-botanicos-vetor_Prancheta 1

Juniper berries

Our juniper berries actually come from Europe as for now we haven't found a quality supplier in the tropics.
arapuru-botanicos-pintura_Prancheta 1 cópia 2arapuru-botanicos-vetor_Prancheta 1 cópia 2

Coriander Seeds

Our supplier is a family in the North of the country.
arapuru-botanicos-pintura_Prancheta 1 cópiaarapuru-botanicos-vetor_Prancheta 1 cópia

Cashew Fruit

In the indigenous Tupi-Guarani language "caju" means "a nut which grows". Originally from the Brazilian Northeast, its aroma is intense and striking, you can feel it whenever you open a bottle of Arapuru.
arapuru-botanicos-pintura_Prancheta 1 cópia 5arapuru-botanicos-vetor_Prancheta 1 cópia 5

Imbiriba

A plant common in the Northeast of Brazil. Its fruit resembles cinnamon, being slightly spicy and sweet, the locals use it in confectionery.
arapuru-botanicos-pintura_Prancheta 1 cópia 3arapuru-botanicos-vetor_Prancheta 1 cópia 3

Puxuri

A nut quite common in the Amazon region, substitutes the nutmeg. They say that nnature has joined cloves, cinnamon and star anise in one ingredient.
arapuru-botanicos-pintura_Prancheta 1 cópia 11arapuru-botanicos-vetor_Prancheta 1 cópia 11

Pacová

In Tupi-Guarani, pacová means "a rolled leaf". Common in southeastern Brazil, in small quantities its leaves give flavor and aroma. We use the seeds to substitute the cardamom.
arapuru-botanicos-pintura_Prancheta 1 cópia 6arapuru-botanicos-vetor_Prancheta 1 cópia 6

Bergamot Peel

This unique citrus fruit is the result of spontaneous mutation, discovered in 1940 in Campo do Meio, in the area of the municipality of Montenegro (Vale do Caí, Rio Grande do Sul).
arapuru-botanicos-pintura_Prancheta 1 cópia 7arapuru-botanicos-vetor_Prancheta 1 cópia 7

Rangpur Lime Peel

Quite common in the Southeast of Brazil, it is also known as lemon-lime or lemon-tambaqui. Tasty strong citrus fruit whose aromatic, intense green leaves.
arapuru-botanicos-pintura_Prancheta 1 cópia 9arapuru-botanicos-vetor_Prancheta 1 cópia 9

Angelica Root

Originally from China, it exudes a pleasant spicy but sweet aroma. When distilled, it adds earthy and slightly bitter taste.
arapuru-botanicos-pintura_Prancheta 1 cópia 4arapuru-botanicos-vetor_Prancheta 1 cópia 4

Laurel Leaf

Produced in the Midwest region, but quite widespread in Brazil. Its unique aroma and medicinal properties make it an ingredient present in several local recipes.
arapuru-botanicos-pintura_Prancheta 1 cópia 10arapuru-botanicos-vetor_Prancheta 1 cópia 10

Brazilian peppertree

Typical tree in the southern regions of Brazil, the aroeira gives bright red aromatic and sweet fruits.
arapuru-botanicos-pintura_Prancheta 1 cópia 8arapuru-botanicos-vetor_Prancheta 1 cópia 8

Hibiscus Flower

Produced in the region of Goiás, it has yellow flowers with a red base, being widely used in cooking. Its leaf is known to locals as “vinagreira”.

Store