Mashing & Fermentation
The sugar cane is chopped and crushed for the cane juice.
The juice is boiled to crystalize the sugars, which are removed by centrifugal spinning, leaving behind the molasses.
Molasses is mostly sugar, but it also contains large quantities of vitamins and minerals that add aroma, flavor and complexities to rum.
The raw sugar cane molasses is diluted and fermented with the aid of "Don Pancho's" distinct natural pineapple yeast.
Caña Brava rum is distilled through five continuous stills to an ABV of 92-94%. The first 4 stills are copper plated. The last still is 100% Copper and Brass.
Caña Brava is distilled to an ABV of 94-96% ABV, the rum is cut to a proof of 75% ABV and placed into new American oak barrels.
Aged for 18-24 months in the new American oak barrels.
It is then removed from the oak barrels, cut to 49% ABV and transferred to used American whiskey barrels (a mixture of bourbon & Tennessee whiskey barrels) and aged for a further 12-24 months.
Caña Brava rum is a 3 year old aged and filtered rum.
It is aged in a combination of new American oak barrels and used American whiskey barrels
Blended with older rums for consistency.
Every blend was tested in Daiquiris and other famous mixed rum drinks. This is how the final blend was chosen.
When we first went to "Don Pancho" to make Caña Brava, the youngest rum he had was 6 years old. We used some of his older rums in the blend to ensure consistency of style.
The journey to create the final blend of Caña Brava is a story that features some of our favorite rum drinks. Every blend we made was tested extensively in Daiquiris as well as Cuba Libres, Mojito's, Hemingway's and El Presidentes to name a few, but the main focus was on the Daiquiri. Dushan Zaric, of the 86 Co., would head down to Las Cabras with a bag of sugar and limes and test the blends with Pancho and bring his favorite ones back for our friends to try.
We increased the ABV from 40% to 43% to give a little extra kick and hold more flavor in a cocktail.
Caña Brava is a 3 year old aged and filtered rum.
Caña Brava Rum goes through 3 different filtration processes
1. Carbon filtration
Carbon filtration is the defining stage of creating 'Carta Blanca' style rums. It removes the bigger oak flavors and strips most of the color the rum has picked up during aging. This is the key step in creating Caña Brava's balance between aromatic sugar cane distillate and the subtle flavors of vanilla, wood and sugars from the aging.
2. Millipore Cellulose Filtration
This is the standard particle filtration that virtually every spirit goes through (including spirits that say they don't filter).
3. Cold Filtration
Once the rum has completed the first filtration, we pour it in to a tank that lowers the temperature of the liquid to an average of 30˚F/-1˚C. This increases the density of the liquid and allows it to eliminate protein particles.
Caña Brava contains no added macerations, esters, aldehydes or caramel color.