Once the distillation is complete, we separate the cane alcohol from the water. This is distillation. Here too the process is traditional, using wood, which we cut ourselves. We built a large stone oven, topped with a 400 liter copper pot, stuck suspended in the middle of a ton of earth.
At the start of the distillation, we release pure alcohol at over 75°: this is the head. Then the alcohol level decreases, between 60° and 25° it is “the body”. Then comes “the foot”.
Only the body is preserved to produce rum.
