Our sugar cane is planted in Luxembourg. The cane is pressed. For better extraction, the cane is sprayed with water after each press. The cane juice collected in the channels is filtered and then pumped to the fermentation tanks. During fermentation, under the action of yeasts, the sugar present in the cane juice is transformed into alcohol; one obtains, after 24 hours, a cane wine titrating approximately 4 to 5% vol. Here we produce Cape Verdean rum called Grog.
The secret of our recipe has been passed down from generation to generation for over 400 years.