Podcast S1 Ep 3: Brazilian Whisky, Angel’s Share Gone Wild

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Brazilian Whisky: Sun, Sand, and Surprising Drams with André de Almeida

Sun, samba, and single malt? If your image of Brazil is all Copacabana and caipirinhas, settle in for a surprise. The latest episode of WhiskyAngelz: Cask Strength Chaos, hosted by your ever-enthusiastic dram guide Max, rolls out the beach towel for the Brazilian whisky burgeoning scene. Joined by André de Almeida, whiskypedia-on-legs and founder of the industry-insider Inside the Cask blog, we embark on a revealing journey into South American whisky you’ll want to pour yourself a generous measure for.

1. Inside the Cask: André’s Story

First, a bit about our guide: André started Inside the Cask Blog as a humble site for job listings and industry gossip (the wholesome kind, we promise). Now it’s the go-to backstage pass for anyone with a nose for the drinks business, minus the endless tasting notes and snobbery. Picture Watercooler Chatter, but everyone’s holding a dram and half the news is, “Guess who’s launching a new whisky in Brazil?!”

2. Whisky in Brazil: Much More Than a Beachside Oddity

No, whisky isn’t what you’d expect as the toast of Brazil (move over, cachaca). Yet, here we are: Brazil ranks seventh globally for Scotch imports, with a thirst responsible for a whopping 52 million bottles shipped over the last year—a 22% jump from 2023. Forget cocktails and coconuts: on Brazilian beaches, you might just spot folks swirling whisky with coconut water and ice. Take that, Scottish weather!

Brazilian Whisky Union Distillery

3. Meet Union Distillery: Brazil’s Whisky Trailblazers

Turns out Brazil’s not just importing the stuff. While on family trips back to his homeland, André stumbled across Brazilian whisky Union Distillery in the south—a whisky operation that shifted gears from wine to single malt a half-century ago. Perched in Brazil’s wine country (with more Italian immigrants than a pizza festival), Union quietly churns out well over two million litres a year. Most of it heads abroad as blending stock, but in recent years, they’ve gone from anonymous jug-fillers to proud single malt producers in their own right. Hurrah for homegrown!

4. Angels’ Share & Tropical Ticking Clocks

Producing whisky in Brazil isn’t just a case of “let it sit and do its thing”. With a climate that’s closer to Rio than Rothes, evaporation—or “angels’ share”—is a weighty concern: up to 6 or 7% loss per year compared to Scotland’s tame 1-2%. No wonder Brazilian whisky matures faster and can boast serious ‘lived-in’ flavour at 16 years, while casks in chilly Scotland plod along like pensioners in the cold. Plus, having easy access to local wine casks gives Brazilian distilleries a playground of flavour possibilities right on their doorstep.

5. Tasting Notes with a Twist

Max and André sample a 16-year-old Union single malt and, while we can’t pour you a dram (pesky podcasting limitations), their tasting paints a lush picture: golden hues, layers of tropical fruit, bourbon’s vanilla sweetness, and a finish that manages to be rich yet marvelously light. More of a punch than a peck, and at a heart-warming-for-winter 48%, this is a whisky that both impresses and refreshes. And good luck finding it outside Brazil—unless you’ve got a friend with a spacious suitcase or an Amazonian bar crawl planned.

Brazilian Whisky Lunatic Asylum

6. The Lunatic Asylum: A New Breed of Bottlers

Up next Brazilian whisky: Lunatic Asylum—no, that’s not where whisky bloggers get sent, but Brazil’s first independent bottler. Partnering with Union, these adventurers are all about cask strength chaos (see what we did there?), bottling whisky at the legal Brazilian limit of 54% ABV. Their inaugural 11-year-old offering brings youthful swagger, a punchier oiliness, and serious caramel ‘oomph’. It’s also selling out fast – apparently, Brazil’s whisky fans know a good thing when they sashay up to it.

Desert Island Dram Victoriana

7. Campbeltown Calls: André’s Desert Island Dram

Speaking of whisky wishlists, André’s “Desert Island Dram” takes us back across the Atlantic to Campbeltown, Scotland, for a Glen Scotia Victoriana (“because asking a whisky lover to pick one bottle is like choosing your favourite child”). Emotional ties aside—he once helped design the packaging and snuck in the colours of his Brazilian football team—the dram itself ticks all the boxes: robust, fruity, gently oily with a hint of seaside smoke, and perfect for those whisky daydreams when stranded with only sand, surf and your thoughts for company.

8. Authenticity and the Future: Why Brazil Matters

The episode rounds off with a rosy view of Brazil’s whisky potential—not in imitating Scotland, but by embracing native woods, local grains, and a dash of vibrancy that could only come from Brazilian whisky. As more micro-distilleries like Lamas join the fold, expect even more distinctive drams blending heritage and raw creativity. For now, though, Union and Lunatic Asylum are setting the scene: creating whiskies as distinctive and sunny as a Rio carnival, but with the depth and complexity to make even a tartan-clad Scot raise an eyebrow—or a glass.

Ready for a Taste Adventure?

Brazilian whisky: who knew? If you’re ready to shake up your whisky repertoire with something sunshine-soaked, fruity, and a tad cheeky, get the full story and a few laughs direct from Max and André. Tune in to this episode of WhiskyAngelz: Cask Strength Chaos and don’t forget to browse our other episodes for more wild and wonderful whisky explorations. Hit subscribe, grab a dram (even if it’s not coconut-watered), and join the liquid revolution!

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