Capirote; The Eurasian Blackcap (Sylvia atricapilla)
This is a small bird, with a sombre and discreet colour, pleasant song, agile flight, active and restless flight that feeds on insects and fruit. This subspecies is endemic to Macaronesia.
After the introduction of sugar cane to Europe by the Arabs, Macaronesia specifically Madeira and theCanary Islands, supplied a large portion of Europe with this product and provided a launching point to the new world together with Christopher Columbus.
The sugar cane also led to the tradition of rum in the Canary Islands. The first distilleries were installed by Flemish and Genoese masters at the beginning of the 17th century. Then, small agricultural distilleries started to appear, distilling the fermented cane juice to turn it into spirits. Unfortunately, due to the requirements of an increasingly demanding market, the rum producers started to become sugar factories and to produce rum using molasses, the main waste from sugar production.
Luckily, there are still small producers that continue to respect the direct distilling of the cane juice, such as the Aldea Distillery on the island of La Palma. Here, with the guidance of the Quevedo Family and the master Santiago Bronchales, our rums are born as a homage to the Canary Island rum tradition.
Photograph by Javier Mendia García
The distillery is currently located on the island of La Palma, specifically in Los Sauces, in a privileged enclave above the sea. This is not the original location, as the distillery was founded in Gran Canaria in 1936. Four generations of the Quevedo family have continued to respect the tradition and to distil rum directly from the cane juice.
The process begins with the local farmers cutting the cane, during the harvest season. Once the cane reaches the factory, the milling process begins in order to obtain the juice or "Guarapo". The juice is then left to ferment between 48-60 hours before distilling begins.
The distilling takes place in the same distillery that the family has owned since its foundation in 1936, a copper continuous distillation system, Ergott brand, with a wood-burning oven. The family has stayed loyal to the same distilling process since its beginnings, maintaining the quality and originality of the product intact. The elaboration process for the rum is completed with the adequate ageing and mastery when creating the best blends.
This is a complex mixture of rums aged up to a maximum of 10 years. For ageing, new barrels of American white oak are used. After the final mixture, the rum goes through a period of refinement in barrels that were previously used for the maturing of red wine, thus achieving an even sweeter and fruitier character.
Unique spiced rum in its category. This rum is the fruit of a natural maceration of vanilla, cinnamon sticks, cocoa seeds and coconut water. After ageing for 12 to 15 months in barrels of American white oak, the rum is mixed and sweetened with cane honey.
After resting for 12 months in barrels of American white oak, this rum is mixed with 5% pure bee honey from island bee-keeping.
The most immediate result of distilling cane juice. Using selected cane, we obtain the authentic essence of the sugar cane. This rum is created after careful selection and a complex mixture of the best spirits from different harvests.
Thanks to the Quevedo Family and Santiago Bronchales.
Perfect serves and cocktails by Raimondo Palomba and Jony Santana.
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