The ingredient
Jambu, the flower that makes your mouth tingle
Anyone who has tried tacacá in Belém knows the feeling: your mouth tingles, your tongue goes slightly numb and everything feels fresher. That is jambu, the most famous herb of Pará's cuisine.
In AMZ Tropical Dry Gin, that sensation goes into the glass.
The plant
Native to the Amazon
Jambu (Acmella oleracea) is a low-growing plant with green leaves and small, button-shaped yellow flowers. It thrives in the humid heat of northern Brazil and appears in tacacá, duck in tucupi and many dishes from Pará.
The tingle
The secret is in the flower
The jambu flower is rich in spilanthol, a natural compound that stimulates the nerves of the mouth. The result is a light tingling on the tongue, more salivation and a fresh sensation that lasts a few seconds.
That is what makes our gin unique: citrus and botanicals come first, then jambu slowly appears.
From field to bottle
Harvested in Pará
Our jambu comes from farming families in Castanhal, in the countryside of Pará. The flower is distilled with selected botanicals to create AMZ Tropical Jambu Dry Gin, Silver at the World Gin Awards 2024.