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?
BEIJA – HIBISCO
2 oz Beija cachaca
Juice of 1/2 lime
1 tbslp raw sugar syrup
splash hibiscus grenadine
3-4 drops hibiscus tincture
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!
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