Grogue
The trapiche fire: grogue — Cabo Verde's sugarcane aguardiente, distilled in the stone trapiches (ox and motor mills) of Santo Antão's Ribeira do Paul and Santiago's valleys, the archipelago's national spirit (with its aged grogue velha and the ponche infusions).
What it is
The trapiche fire: grogue — Cabo Verde's sugarcane aguardiente, distilled in the stone trapiches (ox and motor mills) of Santo Antão's Ribeira do Paul and Santiago's valleys, the archipelago's national spirit (with its aged grogue velha and the ponche infusions). Origins: cane came with Portuguese settlement (15th century); grogue distilling is centuries old in Santo Antão — the EU now helps protect 'grogue' as a designation. Made from: fresh cane juice, fermented, pot-distilled in copper alembics. How it's made: 1) Crush cane at the trapiche (January-May season). 2) Ferment the juice. 3) Distil; age the velha in oak. Served: in small glasses at Santo Antão grogue routes, with cachupa feasts. Flavor: grassy cane fire, smoothing with age. Strength: 40-50%. Culture: grogue is Cabo Verde distilled — morabeza (hospitality) with a kick. See also: Madeira and Canary traditions in Portugal/Spain collections.
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General guidance on this topic is free: on this page and on the call we explain what it is, why it happens and what options exist in general terms, valid in any country, without citing specific laws.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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- Who manages it: a professional management company, the board itself or another model?
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