Within the island archipelago of Cabo Verde are both dry moonscapes and lush islands with the perfect habitat to grow sugarcane and produce the region's local spirit: Grogue.  The Barbosa family has been producing Grogue on the island of Santiago since the 1970s. They organically cultivate 9 hectares of sugar cane including varieties of Nossa Terra Preta, Nossa Terra Branca and Bourbon cane. Natural fermentation of the fresh pressed juice uses yeast cultures from the cane stalks in the Portuguese method of pied de cuba. Distillation is done on a small alembic pot still and Barbosa Grogue is bottled at still strength of 45% abv.