Sugar Cane Spirit
Cane Spirit production begins with sugar cane.
To this day, mature sugar cane is harvested by hand - gruelling machete work - in many parts of the world. The cut cane is promptly transported to the mill where it is crushed in a machine. The crushing extracts the sugar cane juice from the fibrous pulp.
Now that you have the sugar cane juice, three different things can happen:
One, you can proceed directly to fermenting and distilling the sugar cane juice. This is the common practice in the French West Indies (Martinique and Guadalupe). Understandably, this most direct approach like this yields rum that most closely preserves the vegetal characteristics of the cane.
Two, you can cook down and concentrate the sugar cane juice into a syrup. This syrup is itself a stable sweetening product, but the syrup can also be fermented and distilled.
Three, you can process the juice into molasses and crystallised sugar. The crystallised sugar is sold as a sweetening product, and the molasses is sold to a distillery to be fermented and distilled into Spirit. The most commonly found varieties of Sugar Cane Spirits are distilled from fermented molasses.
Here at Golden Lion Distillery, we use the second method mentioned above, whereby we create and emulate a style similar to the Martinique Style called Rhum Batterie.
This method allows us to capture the most flavour and reflection of the sugar canes vegetal character.
This in turn produces a stunning deep flavoured multi layered Rum.