GUAAJA was created to provide the tasting of this distillate with the signature flavor and identity of the tiquira, an ancestral distillate 100% brazilian.
In the early days the brazilian indians produced and drank the Cauím, a fermented alcoholic drink prepared from cassava (also known as manioc). The Cauím was consumed in ceremonies and special occasions. With the distillation of the Cauím, the Ti-kyra was originated. A word that, to the Tupi Indians, meant "liquid that drips".
Despite being the oldest brandy (spirit) in Brazil, the tiquira has remained unknown to most of the people,
including brazilians beyond the frontiers of Maranhão.
The guaaja tiquira was conceived to present and provide the tasting of this ancestral distillate
100% original from brazil, with its very own identity and uniqueness.
Manufactured with high quality standards, the guaaja tiquira has the objective of conquering
the most refined palates and enchant everyone with its unique flavor.
MARANHÃO WAS THE BRAZILIAN STATE WHICH CULTURALLY AND TRADITIONALLY MAINTAINED, SINCE THE BEGINNING, THE PRODUCTION OF TIQUIRA. HOWEVER, SUCH PRODUCTION HAS ALWAYS BEEN ARTESANAL AND INFORMAL.
BEING CONSIDERED THE TYPICAL DRINK OF THE STATE AND WORKING ALONG THE LINE OF “FAIR TRADE”, THE COMPANY TIQUIRA BRASIL HAS BUILT AND INSTALLED ITS FACTORY IN THE COUNTY OF SANTO AMARO DO MARANHÃO, VALUING THE CULTURE AND MAINTAINING THE TRADITION OF PRODUCING TIQUIRA IN THE REGION WHILE RESPECTING, ABOVE ALL, THE ENVIRONMENT.
“Way before the arrival of the Portuguese in brazilian soil, the indians that inhabited the current region of Maranhão already produced a fermented drink from cassava, called Cauím. It served as base for this distillate 100% brazilian.”
“Betting on brazilian products is the most brilliant idea one can have. Exploring what we have in abundance also provides authenticity.”
“Just as the good alembic cachaças, only the ‘heart’ is bottled as tiquira. The ‘head’ and ‘tail’ are transformed into fuel ethanol for vehicles.”
“I have 55 years old, I am a chef in Quebec and take part in the movement of the new quebecoise cuisine. Here, I tasted the cassava distillate, the Tiquira. I found it to be special and unlike anything else in the world, I liked it very much.”
QUESTIONS, CRITICS AND SUGGESTIONS
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