This entrant, currently available in-and-around New England, has been in the "Tasting Lab" (i.e., my kitchen counter) for a pretty long time. The Beija Guys (as they two young entrepreneurs are called in their newsletter) found me and sent over a couple of bottles a while ago.
While Beija is maybe not my first choice taken straight — and I strongly deny that cocktail-mixing is a universally necessary evil when it comes to white cachaça — it makes for a very capable and versatile mixer, much like Sagatiba Pura. During my wife's birthday party, I used Beija in a 2:3::cachaça:milk brunch cocktail with sugar, nutmeg, and a dash of vanilla extract. Two guests enjoyed it, one not so much. All told, not a bad ratio considering my good-entertainer's tendency to mix things a little on the stronger side.
A few after-work caipirinhas and Cafés Irlandês continued to make Beija a welcome addition to the bar throughout the month. It's pretty tough to go wrong with this one.
Now... If only they could inch westward from Mass., Conn., and Rhode Island...
Three-and-a-half barrels with a bullet. Definitely one to watch.