Bar Convent São Paulo announces first exhibitors

9th January, 2019 by Nicola Carruthers

Reed Exhibitions has revealed the first exhibitors for its inaugural Bar Convent São Paulo trade show, which will be held in Brazil this year.


Bar Convent São Paulo will launch in June 2019

Set to take place on 16 and 17 June 2019, the first Bar Convent event in Brazil will give local bar owners and bartenders the opportunity to mingle with international spirits brands and industry professionals.

Organiser Reed Exhibitions Alcantara Machado hopes to attract more than 100 exhibiting brands and 3,000 visitors from the on-trade and wider drinks sector.

Already confirmed to exhibit are “artisanal” producers Wiba, Beg Gin, Hof Microdistillery and Santo Mel.

Founded in 2014, cachaça producer Wiba will use the show to target new strategic relationships.

“We’ll be able to make more contacts, increase our sales and, consequently, increase our customer portfolio. Trade fairs like Bar Convent Berlin (BCB) help spur new business across the beverage industry chain of stakeholders, especially in the business-to-business sector, who are most responsible for spreading ideas and new products to the end consumer,” said Wiba founder Wilson Barros.

Launched in 2015, Santo Mel cachaça will highlight its Cambu Santo product at the show. The expression has been made with cachaça and a concentrate of cambuci fruit from the Atlantic Forest.

Exhibitor Hof Microdistillery, which launched in 2013, produces premium cachaças, gins, liqueurs and spirits prepared with local ingredients.

Meanwhile, Beg Gin is made with juniper, coriander seeds, angelica root and Brazilian ingredients pitangueira and elderberry leaves.

Arthus Folsi, master distiller of the brand, said: “BCB São Paulo is an opportunity to establish more direct contact with retail professionals. This is a time-demanding job, and in meetings with industry clients, for example, they do not always have the chance to taste our products because the focus is on the negotiations.

“At the event, it will be possible to show the quality of what we produce and the concept behind it, in addition to all the care we [take] during the preparation stages.”

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