Blue Cane

[RumClub]

Many Rum brand lately specify the use of Blue Cane as raw material, Depaz in primis. Which are the features of Blue Cane?
How many different kind of sugar cane Rhum is produced with?

How much the cane quality in the whole production process is important ?
10Cane focuses attention on the raw material and the first and best juice.
It can really change the quality of the final product?
Or is it an appealing mktg incentive?

[Rum Runner]

Hi Daniele. I do not have enough information on "Blue Cane" to comment specifically as to the quality of rum produced from this variety in the Caribbean.

The Israeli firm Netafim (http://www.sugarcanecrop.com/) is devoted to researching and consulting on the growing of sugarcane. Their aim is not necessarily pointed at cane production for rum, but rather focused on quality production of cane based on location, climate and variety choice appropriate.

I encourage you to visit their site for a useful instruction on what goes into selecting varieties of cane.

Whether or not "Blue Cane" makes a substantial qualitative difference in rum production is a bit of a mystery to me. I am happy to be enlightened by those here who know more.

[Papa Jules]

Many Rum brand lately specify the use of Blue Cane as raw material, Depaz in primis. Which are the features of Blue Cane?
How many different kind of sugar cane Rhum is produced with?

How much the cane quality in the whole production process is important ?
10Cane focuses attention on the raw material and the first and best juice.
It can really change the quality of the final product?
Or is it an appealing mktg incentive?

Hi

I went 3 months ago to Martinique to spend a day in the CTCS (centre technique de la canne et du sucre), in this lab they are study the sugar canne and also check out the rums from the distillery, there I have seen 300 different type of sugar canne growing. Within them it was of course the blue canne. they told me that the sugar type wasn t affecting that much the taste of the rum. four days later I fly over trinidad and go to visit 10 cane and meet up with the director of the distillery Matthieu Meyer, a young french "ingenieur agronome" who is passionate about rum but specialy sugar canne. This man work all the year long with the farmer, and give incentives to them to increase the quality of the canne but not the quantity. At the end I am not sure that it will make a massive difference at the end. But for those guys in 10 cane that is vital to have a quality sugar canne, that is nothing to do with the marketing people

hope that it helped.

ppj