Spirits | Carribean | Navet 1804 | Sirop de Canne

Sirop de Canne

NOTES

PRODUCTION METHOD: Freshly pressed Madame Meuze sugar cane juice is lightly boiled to evaporate water and concentrate sugars. This spirit exists in-between rum agricole, and rum industrial in that the cane juice is boiled, but not to the point of crystallizing the sugars. Once the desired consistency is reached, the liquid is left to ferment, before being distilled. It takes about 10 bottles of Jus de Canne to make 1 bottle of Sirop! Excellent for daiquiris, but the body allows for use in many classic tropical cocktails.