Ron dop Cuba
Distillation“Distillation is a very ancient technique that allows you to separate two or more substances dissolved in a liquid or in a mixture through a process of evaporation and condensation of the vapors”.
The
molasses
The production of molasses is obtained by harvesting the sugar cane, from which the leaves are removed, then it is mechanically processed to obtain the juice and finally the liquid obtained is heated to crystallize the sugar.
The sugar is boiled and generates the very dense, dark and bitter molasses
The
fermentation
of
molasses
The fermentation that is used in Cuba is of the controlled type (in batches) with execution of block processes.
This fermentation uses yeasts raised in Ronera and then putS IT in contact with the molasses.
Cuban distilleries maintain and grow their own strains, which they protect as a trademark.
This type of 24-hour fermentation allows to obtain as the final product a “cane wine” with 5/6 degrees of alcohol and other alcoholic ingredients, which will then be responsible for the aromas of the Aguardiente.
The basis of Aguardiente is the true wealth of Ron Dop Cuba.
La melassa
The production of molasses is obtained by harvesting the sugar cane, from which the leaves are removed, then it is mechanically processed to obtain the juice and finally the liquid obtained is heated to crystallize the sugar.
The sugar is subjected to boiling and generates the molasses, very thick, dark and bitter.
This fermentation uses yeasts raised in Ronera and then putS IT in contact with the molasses.
Cuban distilleries maintain and grow their own strains, which they protect as a trademark.
This type of 24-hour fermentation allows to obtain as the final product a “cane wine” with 5/6 degrees of alcohol and other alcoholic ingredients, which will then be responsible for the aromas of the Aguardiente.
The basis of Aguardiente is the true wealth of Ron Dop Cuba.
THE MOLASSES
The production of molasses is obtained by harvesting the sugar cane, from which the leaves are removed, then it is mechanically processed to obtain the juice and finally the liquid obtained is heated to crystallize the sugar.
The sugar is boiled and generates the very dense, dark and bitter molasses
The Aguardiente is one of the four magical elements of the Ron Cubano.
The Aguardiente is one of the four magical elements of the Ron Cubano.
The Aguardiente is one of the four magical elements of the Ron Cubano.
The
Distillation
The distillation used by Cuban distilleries is of the continuous column type.
The columns are made with the contribution of the Masters Roneri, who adapt them to their specific needs.
The fermented liquid is heated in a closed container, in order to allow the evaporation of the alcohol.
The raw product obtained from the distillation process has an alcoholic concentration ranging between 76% and 78%.
Il principio della distillazione
The basic principle of distillation is to separate the elements contained in a liquid according to their degree of evaporation.
The components, and especially the aromatic components of Ron, have different degrees of evaporation and the art of the distiller lies in being able to select the desirable elements created during fermentation.
The distillation used by Cuban distilleries is of the continuous column type.
The columns are made with the contribution of the Masters Roneri, who adapt them to their specific needs.
The fermented liquid is heated in a closed container, in order to allow the evaporation of the alcohol.
The raw product obtained from the distillation process has an alcoholic concentration ranging between 76% and 78%.
THE PRINCIPLE OF DISTILLATION
The basic principle of distillation is to separate the elements contained in a liquid according to their degree of evaporation.
The components, and especially the aromatic components of Ron, have different degrees of evaporation and the art of the distiller lies in being able to select the desirable elements created during fermentation.
Recrification
Head
Heart
Tail
The next step is the Head-Heart-Tail rectification.
Rectification is the operation that allows you to separate valuable volatile substances from vile ones and is divided into three phases: head, heart and tail.
The head: represents the first fraction, rich in impurities, but also in aromas.
In this phase, the so-called volatile substances have a boiling point lower than that of ethyl alcohol and contain ethyl acetate and methyl alcohol.
The excess of these substances tends to make the Ron defective and of poor quality.
For this reason they are separated.
The heart: it constitutes the most excellent fraction of the distillate Here the best part is contained in the greater quantity of ethyl alcohol, for typicality and finesse.
The tail: it is the last fraction of the distillate, rich in impurities but also in aromas, composed of volatile elements which contain unpleasant compounds and begin to pollute the distillate.
Via Alambicco
The Alembic is a tool that allows you to distil large quantities of products without ever interrupting distillation.
In practice, the distiller is made up of two columns divided into “chambers” by perforated plates. The first column is called “analyzer”, the second “rectifier”. The analyzer column has the task of concentrating the product to be distilled, while the rectifier column has the task of separating the various components, i.e. the head, the body and the tail.
Via Alambicco
The Alembic is a tool that allows you to distil large quantities of products without ever interrupting distillation.
In practice, the distiller is made up of two columns divided into “chambers” by perforated plates. The first column is called “analyzer”, the second “rectifier”. The analyzer column has the task of concentrating the product to be distilled, while the rectifier column has the task of separating the various components, i.e. the head, the body and the tail.