LA RUTA DE LA CAÑA

A guided tour to discover the world of caña paraguaya, and more specifically the rum production process of the Fortín SA distillery, located in Piribebuy. This company, set up by the Diaz de Vivar family, is the most famous producer of Paraguayan rum. A rum recognized for the quality and the originality of its production process, starting from the "miel de caña". Cane honey is a thick black liquid, resembling bee honey, obtained by the process of evaporation of mosto (vesou), the juice extracted from the cane. The traditional technique of coction and condensation of the mosto, over a low fire and in the open air until caramelization, to transform it into "honey", dates back to colonial times, when mechanized means to bring the liquid to the distilleries did not yet exist, and it had to be preserved. This part of the process, nowadays modernised, gives the final product all its body, bouquet and aromas. This is a sine qua non condition for the rum to be able to bear the denomination of Caña Paraguaya. The honey is then diluted and fermented in large vats, where a cane wine of 6 to 8 degrees, called guarapo, is made. The guarapo is then distilled to produce the "caña fuerte". This 70 °C alcohol retains the organoleptic properties of the raw material due to its not too high temperature (compared to the usual 85-90 °C for basic rum). The caña fuerte is then filtered and aged in wooden barrels for several years (American oak for the best rums), before bottling in different presentations. This 100% organic production has earned the distillery the honour of being recognised as the "best distillery in the world" in 2015. The honey-based rum has a powerful character and singular floral notes. In 2019 Fortín won two gold medals at the International Rum Conference in Miami, which brings together the best specialists. The limited edition Don Gustavo won the competition in the category of superior extra old rums, while Takuare'e Orgánico took first place in the organic white rums category. The Fortín Heroica Batalla de Piribebuy (distributed in France) was also awarded for the best design and etiquette. The day trip (approx. 9am-4pm) starts with a visit to Piribebuy (historical museum and Franciscan church). We then go to the cañaverales, the cane plantations (1,500 ha) to appreciate the agricultural work. 70% of the production is harvested by hand, mainly between April and November. The visit is guided by the excellent cellar master María Irene González, who shows us a typical "carreta" (cart) pulled by oxen and an old trapiche, the homemade grinder used to extract the juice from the freshly cut cane, known as a mosto. The tour then goes on to visit the industrial factory, with explanations of the fermentation and distillation process, followed by a visit to the cellars (bodegas) where the rums are aged for several years. Fortín S.A. is the city's main employer. Its owners are committed to making the process as environmentally friendly as possible, including the recycling of all residues. Rum is not sold in Fortín, but in the tiendas (grocery stores) in Piribebuy, where the rum is distributed, or in the shops in Asunción.