The vesou is the liquid which leaves the Canne to sugar when it is crushed. The vesou is the base of the agricultural Rhum.
The vesou is obtained by crushing the cane with sugar and while passing it in a press. This very compact fiber, called Bagasse, is introduced into crushing, is composed of three large cylinders which ensure an increasingly fine crushing. Last bagasse, very fibrous, is used like fuel and provides to the factory energy necessary to its operation. Crushing must be carried out at the latest 36 hours after the cut of the canes. Agricultural rum comes from the direct distillation of the vesou and the transformation of its alcohol sugar. This process requires a fractionating column uninterrupted. The vesou, carefully filtered, is placed in tanks with fermentation during 36 to 48 hours. That gives a wine called “bunch” and containing 5 to 6 degrees of alcohol. The continuation of the process concerns traditional work of the Master wine storehouses. A ton of cane with sugar gives on average 100 liters of agricultural rum to 55°.
Characteristic: one finds in Martinique, with the Field Mauny, an exceptional vinegar called " Vesou". This vinegar releases from splendid flavors of cane with sugar and is single in its kind. Its discrete and local production and its diffusion being, there remains rare to taste. To discover if you pass on Madinina!
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