{"id":2042201,"date":"2014-04-11T16:55:01","date_gmt":"2014-04-11T14:55:01","guid":{"rendered":"https:\/\/www.luxsure.fr\/2014\/04\/11\/ballantines-brasil-a-whisky-with-a-samba-feel\/"},"modified":"2026-05-04T20:06:52","modified_gmt":"2026-05-04T18:06:52","slug":"ballantines-brasil-a-whisky-with-a-samba-feel","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2014\/04\/11\/ballantines-brasil-a-whisky-with-a-samba-feel\/","title":{"rendered":"Ballantine’s Brasil, a whisky with a samba feel."},"content":{"rendered":"

Ballantine’s takes to the samba with its latest launch: Ballantine’s Brasil.<\/span><\/p>\n

For over a century, Ballantine’s success has been built on <\/span>exports, making them one of the pillars of the brand today.<\/p>\n

Ballantine’s moved to South America to discover new ways of drinking. Ballantine’s Brasil, a 35% alc. Scotch whisky-based spirit partially macerated with Brazilian lime peel, was born from the meeting of Scottish know-how and an ancestral Brazilian custom of adding lime to spirits. <\/p>\n

\"Bouteille-MiseEnAmbiance_BD\"<\/a>AT THE CROSSROADS OF SCOTTISH AND BRAZILIAN FLAVORS<\/b><\/p>\n

After more than two years of research and development, Sandy Hyslop, Ballantine’s Master Blender, has perfected a unique and original blend, a true innovation. It’s the maceration of freshly dried lime peel in whisky casks that gives Ballantine’s Brasil the subtle freshness of citrus, delicate and without any compromise on Ballantine’s pretium quality. <\/p>\n

TASTING NOTES<\/p>\n

NOSE: A balance between the richness of intense vanilla, authentic Brazilian lemon and the sweetness of whisky.<\/p>\n

PALAIS: Mild and sweet, a perfect balance between the freshness of lemon and the softness of vanilla. Ideally complemented by the signature Ballantine’s whisky taste, delicate and round on the palate. <\/p>\n

FINISH: Lime zest for a tangy flavor and sweet finish.<\/p>\n

TO DISCOVER BALLANTINE’S BRASIL, AN ORIGINAL SIGNATURE COCKTAIL, CA\u00cfPIBALLSAO, WHICH REINVENTS THE FAMOUS CA\u00cfPIRINHA FROM A SCOTCH POINT OF VIEW<\/p>\n