Process
Sugar cane
We harvest by hand, plot by plot, first cutting the head which will then be replanted. Then we isolate the body to keep only the best. The cane stalks are tied in bundles, then transported on men's backs along the steep paths of the plantation.
Process
Sugarcane press
We press the cane the day after it is cut to avoid any risk of oxidation. This is why we repeat the process described here no less than fifteen times, between February and May. Each repetition is spaced out by the time needed for the previous batch of juice to be processed.
Process
Natural fermentation
Fermentation is a natural process where the sugar in cane juice is transformed into alcohol. With us, the fermentation time varies from one harvest to another, ranging from a few days to a week.
Process
Traditional wood-fired distillation
Once fermentation is complete, we separate the cane alcohol from the water: this is distillation. The process used is also ancestral, as it is carried out over a wood fire. Logs feed a large stone oven, heating a copper pot.
Process
Aged in oak barrels
JBEY enters into a subtle dance with the wood, slowly absorbing its aromas and essences. The fruity notes of sugarcane harmoniously blend with the woody nuances of oak, creating a perfect balance between sweetness and depth.