Made in Madeira | Madeira is a tropical paradise in the middle of the Atlantic with stunning landscapes and a mild climate throughout the year.
An enchanting combination of history, culture and natural beauty, it is also famed for its fortified spirits: the poncha and rum.
I am happy to share that the Sept issue of the Algarve Plus Magazine has already been published, with my new writing!
The magazine is readable online or downloaded for free here.
Happy reading!
Or read here my whole article:
Made in Madeira
Madeira Island is a tropical paradise in the middle of the Atlantic with stunning landscapes and a mild climate throughout the year, making it an enchanting combination of history, culture and natural beauty. Its most famous product is the fortified Madeira wine, produced for centuries on the island.
However, today we will talk about two famous, and also of exceptional quality spirits from the island, the Poncha and the rum.
Poncha
Poncha is the most traditional drink of Madeira! That is to say: who’s going to Madeira and not taste it, can not boast that knows truly the pearl of the Atlantic. Although it is typical in the county of Câmara de Lobos, it is known and appreciated all over the island.
Poncha was created in the mid-19th century, made from sugar cane spirit, bee honey and lemon juice. However, it is also believed that poncha was tasted for the first time on Madeira Island already in the mid-18th century by the English who, at that time, were used to frequent trips between these parts. In fact, according to scholars, a similar drink was already consumed by Portuguese navigators in the 16th century.
However, it is a fact that during the 1900s, poncha was a drink widely consumed among families on the island.
In other words, the traditional poncha that is consumed and enjoyed by tourists from all over the world today, already has a very ancient history, dating back to the era of great navigation. And if in the past it was used more to treat or prevent diseases typical of sailors and traders, today it is appreciated more for its delicious taste.
It originally only contained 3 ingredients, lemon, honey and sugarcane brandy, but nowadays it can be prepared from various fruits. For the more daring and adventurous, I advise you to taste the various flavors of this drink, for example, passion fruit, tomato, orange, absinthe, or whiskey.
The drink is served in traditional or ceramic glasses.
It can be drunk both in summer with ice, as in the winter, because it contains lots of vitamin C.
And when you order a Poncha on Madeira, you also get a cup of peanuts, and do not worry, it is fine to throw the shells on the ground.
How to make
If you have tasted this wonderful drink and were homesick, why not venture out to try and give it to your friends?
INGREDIENTS for 4 portions:
- 1/4L of brandy cane sugar or Madeira rum
- 3-5 tablespoons of honey
- juice of 2 lemons
METHOD:
- Squeeze the lemons and pour the lemon juice into a jar with honey.
- With ”caralhinho” ( the stick to stir, typical in Madeira ) stir everything well.
- Add some sugar cane spirits and stir again.
- Re-add the rest of the sugar cane spirits.
- Stir everything well again.
- Add more honey or brandy, depending on your taste.
- Serve in small cups.
There is another version of this drink with orange to sweeten more. Just for that, add the juice of 1 orange in this recipe presented.
Rum
Nowadays, Madeira Rum is, indisputably, one of the archipelago’s best-known and appreciated regional products by visitors and locals.
The origin of this rum dates back to the period of discovery of the archipelago. Shortly after the arrival of Portuguese navigators in this pearl of the Atlantic, in the 15th century, the process of introducing sugar cane began, using cuttings from Sicily. Even at this time, sugar became one of Madeira’s main products, which was even called ‘white gold’. It began to be exported to mainland Portugal, the Gulf of Guinea, Africa, Northern Europe and the Mediterranean area.
Later, the success of this raw material allowed the development of a very prolific processing industry in the 17th century. Consequently, products began to be manufactured that became part of the identity of these islands, such as cane honey and of course, the Madeira rum.
Initially, this drink was made using very rudimentary means, distilled in traditional Portuguese stills. However, at the end of the 19th century, the first sugarcane spirit distillation devices appeared, imported from Cognac in France.
At the time, this rum was mainly used to fortify Madeira wines.
The emergence of the local cocktail, Poncha helped popularize Madeira’s agricultural rum, which enjoyed its golden age during those times.
But, as was the case throughout the world during the 20th century, the sugar crisis hit and production was concentrated in large factories, such as that of William Hinton, a veritable sugar giant. This factory, founded in 1845, as the last one on the island, closed in 1986, and since then sugar cane cultivation has been dedicated solely to rum and cane honey.
But the WH Distillery was resumed in 2006 and the company, in addition to the rum with an age indication, also has special editions, for example, the Single Cask that uses casks from different origins, such as Madeira, Whiskey, Carcavelos, Sauternes, among others. It should be enjoyed alone, with an ice cube or a little mineral water. Or also in a cocktail, the simplest of which is the addition of an orange peel to the rum. In the classic Old Fashioned cocktail, you can replace the whiskey with aged rum.
With the turn of the century, there was a substantial increase in demand for this unique product. Therefore, the historic rum has become increasingly renowned and sought after all over the world.
Madeira rum, commonly known as “cane spirit”, has a minimum alcohol content of 37.5% vol. From natural rum, an essential raw material for the typical poncha, to Madeira rum aged in oak casks, you will find an extensive range of options to taste. There are many different tastes from anise and fresh grass to sweet fruit flavors with spicy herbal notes. You can also find blends of two different years, aged in French oak barrels.
Obtained exclusively from the alcoholic fermentation and distillation of sugar cane juice, which has been widely awarded, excellent quality Madeira rum is one of the most appreciated traditional products of this Atlantic archipelago. The cane is harvested from March to May, corresponding to the annual distillation campaign.
Around 95% of the world’s rum is industrial, made with sugarcane remains, molasses (which in this case is a by-product distillation) and, in Madeira, only fresh juice is used, which then ferments for 48 hours, often without yeast or, often, with fresh dough bread from the bakery, which serves as yeast here. In the end, the big difference compared to rum from Cuba is that Madeira rum has more acidity, is purer, and has very little sugar.
There are currently six active sugar mills on the island, where the production of a myriad of small sugarcane producers takes place. Worth them a visit!
And the Madeira Rum Festival, organized each year in April, is an event for all rum lovers! This is a great outdoor party on the island with a unique opportunity to taste and deepen your knowledge about this drink.
Now, enjoy my rum selection from Madeira!
Engenhos do Norte – NORTH 3 YEARS
On the north coast of Madeira, in the village of Porto da Cruz, there are the Engenhos do Norte. This is one of the three old mills operating in Madeira. Built in 1927, it still uses the machines of that time, being the only one in Europe to use steam as a driving force.
This ‘NORTH 3 YEARS’ rum has a distinct character, with light notes of spices and amber color. This complexity of flavors has been acquired from having aged in French oak casks for 3 years in Engenhos do Norte.
Rum William Hinton Madeira 3 Years
This 3-year-old drink is based on the original William Hinton rum but, as it is aged in French oak barrels for 3 years, it gains a character with a unique and unmistakable taste. A very particular rum with a minty nose, clean and crisp taste, very light hardly any burn impressive, and a bit bitter.
The “Aged 3 Years” rum from O Reizinho distillery in Madeira is a cask-strength, column-still distilled spirit made from sugar cane juice. Aged for 3 years, this rum boasts of 61.2% alcohol level, and a rich and unique flavor profile. It presents the aromas of raisin, woody, chocolate, popcorn, and cookie, while the flavor notes include syrupy, raisin, roasted, dirty, and oak. It has a harmonious balance, with the distinct Madeira cask influence, tannins, and dried fruit. A complex and bold drink with a captivating character.
No Comments Found