Capi Cachaça

Tame the wild with Brazil’s finest artisanal cachaça.

Awarded a Silver Medal at the 2025 San Francisco World Spirits Competition — a blind-tasted nod to Capi’s exceptional craft.

Discover the legend of Capi Cachaça

Long ago, the Brazilian Pantanal was the world’s largest tropical wetland, a wild and untamed land where creatures of all kinds roamed. Among them were a herd of capybaras who, during one of their annual expeditions, stumbled upon a remarkable discovery: sugarcane.

Intrigued by this new find, the herd chose their most curious, Capi, to remain behind and unlock the secrets of this extraordinary plant. When he finally returned home, he brought with him a revolutionary creation: cachaça.

He quickly shared it with the other animals. With their help, his creation spread to every corner of the Pantanal. 

Capi’s cachaça was more than a drink—it was a catalyst for change. The animals who tasted his spirit found themselves transformed into sophisticated and stylish members of a new, thriving society. The Pantanal was forever changed, as Capi’s cachaça bridged the wild with the refined, uniting the realm in a celebration of culture and camaraderie.

Capi’s Recipes

Blueberry Beat

2 oz Capi Cachaça

1 lime

1/4 cup of blueberries

1 tablespoon of sugar

Instructions

Muddle the blueberries into the sugar. Strain into a rocks glass with ice. Add cachaça and squeeze the lime. Garnish with blueberries.

The Situationship

1.5 oz Capi Cachaça

1 oz meyer lemon juice

0.5 oz simple syrup

Prosecco to taste

Instructions

Shake cachaça, lemon juice, and simple syrup with ice then double strain into a champagne flute. Top with prosecco and garnish with mint.

Menta da mata

2 oz Capi Cachaça

2 oz pineapple juice

1 oz lime juice

Fresh mint

Instructions

Blend all ingredients. Serve in coupe glass with a sprig of fresh mint.

Romeo a Rio

1.5 oz Capi Cachaça

1 tablespoon crème de violette

0.5 strawberry jam

0.5 oz lemon juice

Fee foam or egg white for froth

2 sprigs fresh mint

Dash of cayenne pepper

Instructions

Dry shake all ingredients except cayenne. Add ice, shake vigorously. Double strain into cocktail glass. Garnish with dash of cayenne pepper and mint.

How it’s made

Capi cachaça is handcrafted for a smooth and sweet taste with just 3 ingredients — Brazil’s finest sugarcane, water purified from a deep water well, and yeast.

The sugarcane is pressed into juice and then fermented into wine for 16 to 24 hours. The wine is then distilled in a copper alembic still. We distill it a single time to maintain the natural aromas and flavors of the sugarcane.

Made in São Vendelino, Rio Grande do Sul, Brazil.