STEP 1: GROWTH
The sugarcane is grown on a hillside in direct sunlight, allowing for drainage of rainfall to irrigate, and sunshine to stimulate growth.
The soil is damp, volcanic and nutrient rich.
Sugarcane, being a grass, replenishes quickly and regrows roughly 10 times before needing replanting.
The sugarcane season lasts from February until July.
The cane is cut mostly by hand to preserve the flavor. It is cut when fully mature and at its most moisture rich, just before flowering. Hand cutting preserves the flavor.
Within 24 hours of being cut to avoid the cane and juice from drying out. It is first crushed or ‘prepared’ by breaking open the cane fibers to facilitate the juice extraction. In a similar process to extra virgin olive oil, only the first press of cane juice is used. It is then filtered to remove solid particles and put into open fermentation vats.