The ginger-infused cachaça from Bahia, Brazil.
At the small bar inside Uxua’s restaurant on Trancoso’s quadrado I sat down for a drink. The bartender was experimenting with mixing different spirits with juices from the fruits that grow in abundance in the surrounding trees, such as caju, tamarind, and cacao. I wanted to try something new and he asked if I ever tried Netuno, then pointed to an odd lo…
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