Bar consulting, beverage consulting and cachaça events specialized in turning the drink into a sensory differentiator that guests photograph, recommend and return to taste.
Belmond Cap Juluca · Vila dos Orixás · Grupo Origem · Mahre Resort
Discover my project's potentialWhy the drink is different
You invest in architecture. In cuisine. In service. In location. All of it competes for the guest's attention.
The drink doesn't compete. It concludes.
It's the last thing that enters the body before departure.
The one that stays in memory. The one that becomes a story told to friends —
in the toast, in the photo, in the review.
If that last word is generic, everything before it loses force.
If it's signed — unique, yours, of that place —
it becomes the reason to return.
"Aprendi a construir desejo onde ele é mais difícil de fabricar: no luxo sensorial."
What Travessias Brasil is
I research what sustains a place, a brand or a moment — its origin, its audience, its history.
Then I turn it into a drink. Into a recipe. Into narrative. Into a ritual that repeats every day with consistency and pride.
The result isn't a pretty product. It's an experience recognized as exclusive — one you won't find anywhere else in the world.
Three areas of work
Brasil Ritual Atlas runs through all three areas: it is the invitation to an experience that carries the desired message in ingredients and drinks — in a hotel, a brand or an event.
Credentials
Portfolio
01 · Luxury Hospitality
Anguilla, Caribbean
An iconic resort needed a last word worthy of it. We created a sensory signature that translates the Caribbean into a sip — one no other place in the world can serve.
The drink became a brand differentiator — photographed, talked about, remembered.
Morro de São Paulo, Bahia
A place with deep cultural narrative deserved a drink worthy of that history. We developed a program that makes guests stop — and ask about the meaning of every sip.
A cultural experience guests carry in memory — and tell their friends about.
Salvador, Bahia
Chef Fabrício Lemos's cuisine has identity. The drink needed to dance — not compete. We created a signature that dialogues with every dish and expands the dining experience. Consulting for the first bar in the Northeast to enter 50 Best Restaurants — a group of six high-level venues.
The drink became part of the restaurant's culinary critique.
Milagres, Alagoas
A luxury eco-resort with a calling for nature and silence. We developed a botanical drink with local herbs that is exactly that place — the journey that doesn't end on the trail.
A signature that translates nature into a sip — exclusive to the destination.
02 · Brands & Market
An artisanal cachaça that needed a narrative worthy of the process. We worked on sensory identity and positioning for the premium market.
Presence built on origin narrative, not on price.
Ferments demand their own sensory language. We worked on narrative and positioning for a category still taking shape in Brazil.
One of the country's few players with dedicated sensory curation for the category.
03 · Events — Brasil Ritual Atlas
Events & Activations
Not just cachaça — exclusive, authorial, never-before-seen products, presented through sensory immersion. Every event speaks to the message of the moment, whether a corporate activation or a brand reception.
Every toast is built as an argument — not a formality.
Frequently asked questions
Isadora Bello Fornari, known as Isadinha, is a sommelier, sensory curator and beverage consultant. She is the first and only Brazilian spirits judge at Concours Mondial de Bruxelles, was named Cocktail Personality of the Year 2026 by Prazeres da Mesa, and consults for Grupo Origem, the first bar in Brazil's Northeast to enter 50 Best Restaurants.
It covers a full understanding of concept, operation, bottlenecks and opportunities. After working together with the team and managers, we align every point to deliver an optimized flow, a sharp message and greater profit.
The work is tailored to the reality of each venue: every space's calling and flow must be understood to chart the best route, like a car trip. The stages are: initial analysis, conceptualization and sustainability strategy; study of suppliers and partners; tests and menu definition; bar and floor training; optimized pricing; implementation and adjustments.
Every project has its own character. The average period is 120 days.
Every project is unique and the proposal is tailored. We also run discounted projects when we see a social cause and a benefit of knowledge for the local population.
Yes. We work anywhere.
Hotels, bars and restaurants are signatures of the place. A brand is a signature that expands the product. Events translate a message in a sensory way.
It is an invitation to an experience that carries the desired message in ingredients and drinks. Brazil is infinite in combinations, so everything can be translated into toasts.
A sensory experience for guests of luxury hotels, with Brazilian drinks and ingredients that are researched and blended with ingredients from elsewhere, led by Isadinha. It can be offered year-round.
Yes. Along with bar consulting, you get access to a real-time sales and consumption control tool built exclusively for you.
Where to start
Not every space is. And that's perfectly fine.
That's why we created a quick mapping — eight questions that help understand where you stand, what differentiators you already have and what still needs to be developed.
You receive a clear diagnosis. I reach out personally to talk about what's possible.
No prior commitment
No generic proposal
Every project is unique — every place has its own calling
Before we start, how can I reach you?
Got it — thank you!
Start the mapping