Capucana Cachaca

The distillery was founded in 1886 by Christiano Matthiessen, an abolitionist road engineer who emigrated to Brazil from Denmark. He was hired to plan roads and highways in the area. There he met his wife; Sofía, half Brazilian and half German.

Christiano, totally in love with Sofía and the colors of that wonderful country, decided to buy the estate with the help of Pudente Morais, the President of Brazil at the time.

They began working on local wood furniture, and later they started producing coffee. Although the really fascinating moment is when they ventured out to work the cane to produce sugar. And that´s how the production of cachaça began in 1900. In the beginning it was only for their own consumption, and was Matthiessen’s particular substitute for Aquavit.

Today, thanks to this legacy, his great-grandchildren continue the thousand year old tradition, producing this exceptional spirit so that the whole world can discover that cachaça is much more than Brazilian rum.

To make Capucana, the produce of three separate farms provides nuances and essences that improve the final result. Each cane offers a harmonious mixture of flavors and aromas from land rich in phosphorus and iron, which, year after year, nourish cereals, legumes and vegetables. It is now the cradle for a new harvest of unique canes. Each sugar cane distillate is individually worked and later there is a single final blending.
The final blending is made with batches aged for three years which have been rounded off in American oak barrels previously used for bourbon, which are then left to further mature in the magical region of Islay, aged with peat-distilled malt whisky, and other, unaged batches to achieve a unique balance between freshness and complexity.