Sugarcane pressing is an essential step in the process of transforming sugarcane into juice, molasses, or sugar. The main general steps of the process are:
Harvesting: Sugarcane is harvested at maturity in Sorno, typically using machetes, and the stalks are cut close to the ground to recover the maximum amount of sugar.
Cleaning and Pressing: The sugarcane prepared by our team is fed into a sugarcane press. This press can operate in different ways, but the objective is This is a meticulous and enduring task. The cane stalks are cleaned and pressed on-site to extract a naturally sweet juice. This pure cane juice will be the sole ingredient for preparing JBEY grog.
Filtration and Control: Once the juice is extracted, it can be passed through filters to remove solid impurities such as sugarcane fibers and plant residues. The precious nectar is filtered, then falls by gravity into stainless steel tanks located in the fermentation room. We systematically test our product at all stages of production (color test, density control...).
At JBEY, we press the sugarcane the day after it's cut to avoid any risk of oxidation. This is why we perform the process described here no less than fifteen times, between February and May. Each process is spaced out to allow enough time for the previous batch of juice to be transformed.
