Hudsons Cane - Product Information
Rational
- Smooth & very mixable
- Recommended by industry specialists
- A Great base spirit
- 37.5% abv
- Imported by industry professionals
Distribution
Served by stylish bars, poured by amazing bartenders & distributed by Splash
The product
HUDSONS CANE is a crystal clear spirit distilled from fermented molasses, a by product of sugar processing.
From humble beginnings – it was first distilled KwaZulu-Natal, South Africa in the middle of the last century. Cane can be considered the success story of the African spirits industry. Cane spirit, is unique to South Africa, as is tequila is to Mexico!
Originally known as ‘Gavine’ (the mysterious spirit) a crude firewater distilled directly from raw cane residue, cane was produced in the shanty towns illegally in backyard stills.
In 1860, Thomas Reynolds of the Oakland Sugar Mill, Chak`s Krall, Zululand distilled a product called rum. In fact his product was more similar to the modern day cane spirit, than to the rum of the Caribbean. The confused state of affairs regarding the naming of rum and cane continued up until 1913 when legislation was introduced, laying down that the product distilled form fermented molasses and refined to remove all impurities, was know as CANE spirit.
Traditionally, the process of producing Hudsons Cane has remained the same. Sugar cane is ground up in the manufacturing process, and the residue left after crystallization and separation of the major portion of the sugar is called molasses. This is a high viscosity dark brown or black liquid like maple syrup. The next step is to ‘inoculate’ the molasses with a yeast culture.
The fermented molasses is then distilled 4 times in column stills and charcoal filters to produce a premium quality, extremely pure and crystal clear HUDSONS CANE
Sugar cane information
Sugarcane is native to warm temperate to tropical regions of the Old World. They have stout, jointed fibrous stalks 2 to 6 meters tall and sap rich in sugar.
Sugarcane is harvested by hand or mechanically. Hand harvesting accounts for more than half of the world's production, and is especially dominant in the developing world. When harvested by hand, the field is first set on fire. 
The fire spreads rapidly, burning away dry dead leaves, and killing any venomous snakes hiding in the crop, but leaving the water-rich stalks and roots unharmed. With knives, harvesters then cut the standing cane just above the ground. A skilled harvester can cut 500 kg of sugarcane in an hour.