Paraguayan Caña and Rum
The Guaraní fire: Paraguayan caña and rum — cane spirits from the world's sugar heartland south (Paraguay is a top organic sugar exporter): Fortín is the aged-rum pride, and caña blanca the people's pour, taken with tereré breaks between.
What it is
The Guaraní fire: Paraguayan caña and rum — cane spirits from the world's sugar heartland south (Paraguay is a top organic sugar exporter): Fortín is the aged-rum pride, and caña blanca the people's pour, taken with tereré breaks between. Origins: Paraguay's Jesuit missions grew cane in the 1600s; distilleries at Piribebuy and beyond made caña the national spirit. Made from: cane juice/molasses, column distillation; rums oak-aged. How it's made: 1) Distil cane spirit. 2) Age the rum expressions in oak (some in native woods). 3) Serve caña in small glasses at asados. Served: neat; in the 'caña con ruda' ritual (rum with rue herb on 1 August, for health and luck — the beloved tradition). Flavor: cane sweetness, oak for the aged. Strength: 40%. Culture: caña con ruda on August 1st is Paraguay's protective rite — three sips on an empty stomach. See also: the Paraguay cuisines collection for the tereré it alternates with.
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