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Drink the Sugar Cane Spirit in Paraguay
La Caña is a traditional drink in Paraguay, obtained through fermenting and distilling the sugar cane honey (takuare’ê eira in the Guaraní language). For travellers who want to know about rum making in Paraguay, the best place to visit is Piribebuy.
While ”la caña” in Paraguay is technically rum, our methodology is unique to others. Such uniqueness comes from the times of the Spanish colonization when there weren’t any mechanized means to transport sugar cane until the distilleries, so the farmers used crush the sugar cane, boil the juice and condensate into a ”sugar cane honey”, known as ”miel de caña” or ”miel negra”. The sugar cane honey goes to the evaporation process, when is put into low heat vessels until turning to a caramel, and ensures the sugar cane flavour.
The sugar cane honey is diluted and fermented in bigger fermenter tanks at the distillery. After fermentation, the sugar cane wine that is known as ”guarapo” is distilled in copper columns where the alcohol is separated until produce a strong cane spirit known as ”caña blanca” that may have up to 70% of alcohol. Then the spirit is processed with treated water and aged in Incienso Marrón wood finished in French Oak. The woods give to the ”caña” its fragrance and colour. Similarly to whiskeys and other distilled drinks, the ”caña” gets better the older it becomes.
This is the route we take to produce every bottle of premium dark El Supremo Rum. All natural, static aged and agricole-style.