🇨🇻 Cape Verdean Cuisine

Grogue

Cape Verdean Rum

Prep Time N/A
Servings 1
Difficulty Hard

Cape Verde's fiery sugarcane spirit distilled in copper pot stills, sipped neat or mixed into ponche — the soul of island nightlife.

Ingredients

Instructions

  1. 1 Harvest ripe sugarcane and press to extract fresh juice.
  2. 2 Transfer juice to fermentation vats. Allow natural yeasts to ferment for 5-7 days.
  3. 3 Distill the fermented wash in a traditional copper pot still (trapiche).
  4. 4 Collect the heart of the distillation, discarding the heads and tails.
  5. 5 Age in barrels if desired, or bottle clear for immediate consumption.

Did You Know?

On Santo Antão island, the trapiche (sugarcane press) is powered by donkeys walking in circles, a method unchanged for over 300 years.