
A Slow, Deliberate Process
To make our molasses, we first extract the cane juice using our traditional grinder, we then evaporate about 50% of the water in the juice by applying heat in large boiling pans using a horizontal oven.


one drop at a time
The molasses are then rehydrated and fermented for 5 days under strict controlled conditions. We then distill the obtained mash in a hybrid 9-plate copper still. Our process requires patience, the same care that any artisan takes to make its local products.
THE RESULT
AWARD-WINNING AGUARDIENTE

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