Our fermentation process begins as soon as the juice is sluiced into the fermenters to ensure that none of the flavors are lost. This early fermentation allows us to preserve the organic intricacies of each sugarcane. The juice is combined with water and cultured yeast and undergoes fermentation for 24 to 48 hours, resulting in a beer-like 'wash' with an alcohol by volume (Abv) of about 7%.
During fermentation, the yeast consumes the sugar present in the juice, converting it into alcohol. It also triggers reactions in the wash, leading to the formation of flavorful compounds known as congeners, including aldehydes, esters, and acids. The type of yeast used and the fermentation temperature influence the creation of these compounds. The rate of fermentation and the alcohol level produced are influenced by the concentration of non-sugar dissolved solids, primarily minerals and potassium chloride. Higher concentrations of these substances can inhibit yeast growth.
Once fermentation is complete, the fermented sugarcane juice is ready for the distillation process.