Distillerie de Paris - Panela

Distillerie de Paris Panela

Panela also called rapadura, galabé, jaggery, piloncillo depending on the country of production, is a sugar from fresh cane juice (vesou). It is evaporated by gentle cooking until a kind of molasses is obtained. Which once cooled becomes a solid bread.

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€50.00

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✔ Pickup at the parisian store : between Thu 16 and Fri 17

✔ Local carrier : between Thu 23 and Mon 27

  • 0.50L
  • 43°
  • Amber
  • France

It is mostly in the "Valle del Cauca" (near the city of Cali), that this unrefined brown sugar is produced. Today, there are about 20,000 trapiches (production sites) across the country. These are often small sugar cane processing facilities. Almost everything is still manual. The cane is harvested with a machete and transported to the nearest trapiche on donkeys.

Distillerie de Paris

The Distillerie de Paris was born on January 22, 2015 in the 10th arrondissement of Paris. Nicolas and Sébastien Julhès are already producing a very beautiful variety of spirits of incredible precision in their Holstein still.

See all products of Distillerie de Paris
  • Distilled from molasses (traditional method)
  • Aging Continental

Our packaging is completely shock-proof and 100% recyclable. Our packaging meet all the requirements of many partner carriers, especially for international carriers. They are lightweight, and offer very good result in terms of strength and impact resistance. Your order is ensured during transport against all damage by insurance that we agree with our charges for each of your parcel.

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