Process

Sugar Cane Plantation


Located in Motril (Granada) the last sugarcane plantation on the European continent survives and was the first plantation that has been cultivating uninterruptedly more than 1,000 years. In the past years we have been conserving and replanting the historical varieties of cane, from which we elaborate Occidens agricultural rum.

Zafra


The harvesting of the cane is done manually, as it has been done historically, in the spring. The work of clearing to leave the plant clean for grinding is also done manually.

Grinding


The extraction process of cane juice is carried out by simple pressure, in cold, so that this way the juice is extracted without impurities, to preserve its organoleptic qualities.

Fermentation


The pure juice of the cane is fermented in stainless steel tanks at a controlled temperature, so that the character of the cane is preserved, maintaining the clean vegetal aromas that make up the peculiarity of the plantation with a certain salinity due to its proximity to the sea, aromas that we want to maintain.

Distillation


The fermented cane juice is carefully distilled in columns, which highlights the character of the terroir and the historical varieties of the cane in the rum.

Aging


The agricultural rum is aged in static aging in different types of barrels, among which stand out those that have aged Pedro Ximénez wines, sherry and white wines from La Rioja. Each barrel gives the rum a distinctive color, aroma and flavor.