Sugar cane pressing is a key stage in the production of JBEY grog

The sugar cane is harvested in the town of Sorno, at the ideal point of ripeness. Most of the work is done by hand, using machetes, allowing the stalks to be cut close to the ground in order to guarantee maximum use of the sugar content.

After harvesting, the cane is prepared by the production team and goes to the cleaning and pressing stage. The stalks are cleaned and pressed on site, a job that requires precision and physical endurance, with the aim of extracting a naturally sweet juice. This pure sugar cane juice is the only ingredient used in the production of JBEY grog.

The extracted juice then goes through a rigorous filtration process to remove solid impurities such as cane fibers and plant residues. The nectar obtained is then gravity-fed into stainless steel vats located in the fermentation room. Throughout all stages of production, systematic quality control tests are carried out, including color analysis and density checks.

According to José Andrade, the cane is pressed the day after it is harvested to avoid the risk of oxidation and ensure the freshness of the juice. Between February and May, the process is repeated around fifteen times, always respecting the time needed for the complete transformation of each batch of juice.

MS