José Andrade, born in Brava in 1952, first saw the light of day in Faja d’Agua bay, on the same mountain he climbed every day from the age of 7 to go to school. His father before him distilled grog, thus perpetuating this family history. Since 2000, he has been committed to rehabilitating this tradition, denouncing the trivialization of grog in favor of quantity and at the expense of quality.
JBEY production relies on traditional artisanal methods, favoring the exclusive use of cane juice without any additives. This is followed by a meticulous aging process in carefully selected oak barrels. The goal is to raise production standards in Cape Verde, a perfect counter-trend to the global spirits industry.
This approach results in high-end products in limited quantities. Our bottles are popular with emigrants established in Cape Verde, connoisseurs with educated palates, and Cape Verdeans seeking radically different taste experiences. To achieve this, José Andrade perfected his rum production methods in France at the Segonzac Spirits Training Center, as well as his sensory, taste, and maturation properties. He also learned about the characteristics of cognac and the work of the Cellar Master to perfect his product.
Concerned about ecology, José Andrade regularly invites observers to witness his process of revaluing sugarcane after pressing (called "bagasse"). It is recycled into fertilizer, as is the part of the cane juice that is not kept for rum during distillation. 100% of the waste is therefore transformed into natural fertilizer for the sugarcane plantations, but also for our fruit and vegetable gardens. Enough to delight the guests of the "Bed and Breakfast" section.
Repositioning Grog as a superior quality product. José Andrade has decided to make this his life's goal.
Indeed, grog has been trivialized for many years. With bottle prices falling while the cost of living increases. Logically, quality has plummeted, traditional processes have been flouted, and distilled sugar additives and colorants have arrived... The rum industry in general, wishing to produce more and more "aged" rums, but always faster.
JBEY, with its production of about 2000 liters per year, does not wish to speed up time or denature a traditionally natural product. JBEY is considered the best rum in Cape Verde and wishes to remain a rare and qualitative product. José Andrade wants to encourage other local producers to follow him and increase production standards. The opposite direction to that of new consumption trends in the world.
All this with the sole aim of showcasing his island, his country and grog, an emblematic product of Cape Verde's national heritage.
“The Caribbean and the French overseas departments and territories have rum; in Cape Verde, we have grog, which is the traditional agricultural rum of the archipelago. This is the product I want to defend, just like champagne or cognac in France, Port in Portugal, or whisky in Scotland... ”
