Beija cachaca is a hand crafted blend of artisanal cachacas from the states of Sao Paulo and Minas Gerais. Many cachacas are today multi-distilled to become a purer product but at the same time the distillations strips away much of the flavour and characteristic earthiness that makes cachaca so lovable. Beija is made only from the first press of sugarcanes and is distilled within ten hours of pressing and then distilled only once.

The nose is very light, sweet sugarcane paired with a herbal and fruity aromatic aromas and there´s maybe even a slight smokiness here. The flavour is “light grassy” and fresh. This cachaca immediately reminds me very strongly of a good quality rhum agricole blanc and fresh cut sugarcane but with its own personlity and flavour. I think light and fresh are the best words to describe Beija. (Bey`Zha=kiss) i find it different from other cachacas i`ve tried in the terms of fresh sugarcane flavour.

Beija was founded by Kevin Beardsley and Stephen Diforio and they have managed to get a product into the market which is both versatile and mixable. The bottle design also stands up nicely against the rest. An interesting detail on the bottle is the text at the bottom “Virgin Cane Rum” i have never seen that on a cachaca bottle before. A cachaca with a “virgin cane rum” statement on the bottle? i found that fascinating.

I know that cachaca must be imported as “rum” or “Brazilian rum” in the US but i have never seen the cathegory “virgin cane rum” and “cachaca” both written on the same bottle. It turns out after some research that this cachaca has been placed into an entirely new category from the US govt for “virgin cane rum” and its the only product in this cathegory. There are attempts to have cachaca classified as cachaca in the US, let´s see what happens.

And as i just wrote – this is mixable! and very much so. I wonder when we will see this tasty cachaca in Europe?



2 oz Beija cachaca

Juice of 1/2 lime

1 tbslp raw sugar syrup

splash hibiscus grenadine

3-4 drops hibiscus tincture

crushed ice

Shake everything except the hibiscus grenadine and serve over crushed ice, add a splash hibiscus grenadine for color and tropical zing. Add a few drops hibiscus tincture on top. This last thing is a beautiful way to garnish an exotic cocktail and this i`ve learnt from here.

The word Beija means kiss in portugese and the word Hibisco means Hibiscus and Beija Hibisco means Hibiscus kiss or kiss the Hibiscus – referring to the hummingbirds which look like they almost kiss the flowers when they collect their nectar. The word Beija-Flor means hummingbird in portugese but the word flor by itself means flower.

I thought the name was fitting as the nectar is the Beija and the Hibiscus flowers in the form of tincture and grenadine is present and the hummingbirds are we the drinkers!



Sugarcane bar 413.htm


4 Replies to “BEIJA CACHACA”

  1. Frederic, you are lucky to have many cachacas to choose from, where i live i can find one in the shop and a few that we can special order, very limited.

    Jim, i love cachaca and i`m intending to write more, look out for my next post which features a rare cachaca.

    John, i agree, its better to stick to good quality but its not always you can afford it so its good that there are choices.

  2. In response to Frederic’s comment, I understand the price difference may be imposing upon first glance, but as far as I’m concerned, it’s simply a continuation of a precedent that’s been set in other categories like tequila and vodka. Sure, you could pay $15 for a crappy bottle of Jose Cuervo and be king for a day; or, someone with more discerning taste will pay up for a product of superior quality, something that can be shot, sipped, and mixed, like Patron. Beija is simply the Patron of the cachaca (and for that matter, rum) category.

  3. It’s good to see these cane based spirits from Brazil becoming more recognized. There’s much to discover.

    Great write up Tiare.

  4. Beija has a rather big presence here in Boston (which is understandable since they’re based here). Although Leblon seems to have a bigger one (and they’re located in NYC but have a more aggressive campaign to get their product out there). These two brands make up the vast majority of cachaca served in our city. Both are rather smooth but cost twice as much as many of the lesser known cachacas I see in stores around here (we have a big Brazilian population).

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