Cachaça & Food in Paraty: What to Taste in the Home of the Spirit

For centuries, "parati" was a synonym for cachaça in Brazil — so much so that the town's name became the drink's. Today the region's artisanal distilleries still produce some of the country's most awarded cachaças, and caiçara cooking rounds out the table with what comes from the sea and the land.

The cachaças and the distilleries

Several distilleries in the hills open for visits and tastings, many on the same road as the waterfalls. It's worth trying the wood-aged versions and the artisanal liqueurs — from jabuticaba to ginger. Buy straight from the producer: it's cheaper and you take home a label you won't find in a shop.

The Gabriela: Paraty's signature drink

If you try just one drink in Paraty, make it a Gabriela: cachaça, lime, clove and cinnamon, sometimes with a touch of honey. The name is a nod to "Gabriela, Cravo e Canela" (Clove and Cinnamon), Jorge Amado's novel — clove and cinnamon are, literally, the spices in the glass. It's sweet, aromatic and pure Paraty; nearly every bar in the center serves its own version.

Caiçara cuisine

• Peixe na grelha — fresh fish grilled over coals, simple and caiçara to the core.
• Camarão casadinho — breaded shrimp, the classic bar snack.
• Moqueca caiçara — fish or shrimp in coconut milk and dendê oil.
• Cassava fritters with carne-seca — the starter that pairs with a local-cachaça caipirinha.

The cachaça festival

Each year, usually in August, Paraty holds its Cachaça Festival (the "Bartolomeu"), with producers, music and the historic center filled with stalls. If you love the spirit, it's the liveliest time to visit — but book your stay well in advance.