Planetrum - The manufacture of Agricultural Rum

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The manufacture of Agricultural Rum


	The manufacture of Agricultural Rum starting from the sugar cane First stage: The harvest of the cane Harvest takes place between June and February, this period being most favourable to obtain the best quality of sugar canes. The seedlings of canes are flaring portions out by piece to remove the fields from the insects, of the parasites. The canes are then cut and brought to distilling to be treated as soon as possible and not to lose in quality. In the distilling the canes are treated in the 24 hours, giving to the rums their gustatory and incomparable Flavours qualities. Second stage: Washing and crushing of the sugar canes After reception of the canes, these last are washed then crushed in order to extract from it the juice or “vesou” the rum beginning. Third stage: The boiler The solid residues or “bagasse” (cellulose fibres) are used as fuel to supply the boiler, thus supporting the energy autonomy of distilling and this in the largest respect of the environment. This system makes it possible to heat at very high temperature the fractionating columns and to collect the so much awaited vapours… Fourth stage: Fermentation After filtration, the “vesou“ (juice of sugar canes) is transferred in large steel tanks for a fermentation which will last between 18 and 36 hours and whose result will give a “cane wine”. Fifth stage: Distillation This “cane wine” is sent through fractionating columns heated at very high temperature and whose condensed vapours are transformed into white rum perfectly clearly titrating between 65 and 75° (still a little strong to be drunk!).