Blueberry Beat
Muddle the blueberries with the sugar. Strain into a rocks glass with ice. Add Capi and squeeze the lime. Garnish with a few whole blueberries.

When I moved to the United States from Brazil at 16, I realized how little the country knows of Brazilian culture. This was apparent at every family gathering when our American friends would come over and taste a caipirinha (or “caipi”) for the first time. A Caipirinha is a Brazilian cocktail made by muddling limes and sugar and topping it with Brazil’s national spirit, cachaça (pronounced kah‑sha‑sah). Through cachaça, my family shares a beacon of Brazilian culture to all who come through our home. I’m excited to share an important part of my culture with you through the finest cachaça Brazil has to offer.
There’s nothing more representative of my hometown, Curitiba, than the capybara. They live in the city’s main park, 5 minutes away from where I used to play after school. They lounge, sunbathe, and genuinely enjoy a relaxed life. I imagined Capi, the Capybara, discovering sugarcane and inventing cachaça. By doing so, he transforms his friends into sophisticated party animals.
We hope you join our festa. Saúde!
Capi is small‑batch artisanal cachaça, handcrafted in Rio Grande do Sul, Brazil from three ingredients only: sugarcane, deep‑well water, yeast. No additives. Ever.
*Rum is fermented from molasses. Cachaça is fermented from fresh sugarcane juice. Brazil's national spirit, and the difference is everything.
Grown and hand‑harvested on a single family estate. Organic. Water‑neutral.
Drawn from a deep water well on the property. Purified by the earth, not a factory. Soft, mineral, clean.
The third and final ingredient. No additives. No flavor agents. No coloring. Nothing else gets near the still.
The sugarcane is pressed into juice on the estate, within hours of harvest.
Yeast turns the cane juice into a sugarcane wine.
The wine is distilled a single time in a copper alembic still, keeping every aroma of the cane intact.
Small batches mean each year tastes a little different. That's the point.
Muddle the blueberries with the sugar. Strain into a rocks glass with ice. Add Capi and squeeze the lime. Garnish with a few whole blueberries.
Shake Capi, lemon, and simple syrup with ice. Double strain into a champagne flute. Top with prosecco and garnish with mint.
Blend all ingredients together. Serve in a coupe glass with a sprig of fresh mint.
A cocktail that tugs at both Brazilian and San Franciscan hearts. Artisanal cachaça meets the altar of fernet.
Combine ingredients in a cocktail shaker with ice. Shake and strain into a lowball glass over fresh ice. Garnish with a freshly peeled lemon twist.
Recipe via Edible SF ↗We're a small operation — so for now, every bottle of Capi in the United States lives in the Bay. Here's where to find one.
More cities coming soon.