Poncha holds a special place in traditional bars and taverns across Madeira. It is the traditional alcoholic drink of the island and is often enjoyed with friends at a bar, during festivities or after a day of outdoor adventures. We always love to drink a Poncha after a hike in Madeira’s nature. It is the perfect way to end the day and serves as a rewarding beverage.
Over the months that we lived on Madeira Island, we tried many different types of Poncha. Besides being a delicious drink and a must-try when you’re in Madeira, the making of Poncha is something you won’t see anywhere else in the world. It’s pure craftsmanship! With its main ingredient “aguardente de cana” (also known as sugar cane spirit), you add honey, sugar, and lemon juice, and the result is a perfect mix of sweet and sour!
After learning more about Poncha and its ingredients, we became very interested in the production of Aguardente de Cana, also known as Madeira Rum, which serves as the base spirit for Poncha. So, when we had the chance to visit the only steam-operated rum distillery in Madeira, we couldn't wait to go!
On an early February morning, we set off to the charming coastal town of Porto da Cruz. The air was filled with fine mist from the waves, which caught the early sunlight, creating a golden blanket over the town and the stunning east coast of Madeira.
Nestled amidst this scenic place is the only steam-operated rum distillery on the island. Engenhos do Norte, also known as “North Mills Distillery”, offers unique insights into the age-old traditions of rum production.
After a warm welcome from the staff, we learned more about the history of Engenhos do Norte. The distillery has been crafting rum for generations and turned out to be not just a distillery, but a living testament to Madeira's rich history. It was incredibly interesting to learn about the origins, evolution and pivotal role rum-making played in Madeira's heritage. This historical context gave us an even deeper appreciation of the craftsmanship involved in making Rum.
After this introduction and history lesson of the distillery, it was time to explore the facilities of Engenhos do Norte.
The guided tour took us through the step-by-step process of Madeira rum production, from the harvesting of sugarcane to the fermentation and distillation process. It was so interesting to gain insights into the creation of the distillery's signature spirits.
When we entered the factory, we were amazed by the authentic copper stills used in the distillation process. We learned that copper is selected for its unique chemical properties, which play a significant role in distillation. Additionally, we discovered that different sections of the still, such as the pot and the neck, are designed to affect the separation of components based on their boiling points. Unfortunately, we couldn’t see all machines at work because the sugarcane harvest season typically occurs from late spring to early autumn. Nevertheless, it was a very interesting tour, and it was so interesting to see all the unique aspects of their production process.
However, the best part still had to come: a guided Madeira Rum tasting to sample the different spirits. Although neither of us is a pure rum drinker, we truly enjoyed the tasting. The variety of spirits is vast, and our guide was incredibly passionate and knowledgeable about Madeira rum.
The first step of the rum tasting starts with holding the glass to appreciate the colour of the Rum. Then we smelled the spirit to take in the aroma and to try identifying the notes. After that, we took a slow sip to let the flavours unfold on the palate and repeated this process with the different Madeira Rum spirits.
It was so much fun to get better at describing the flavour profile after doing this a few times with different types of Rum. Of course, our guide shared many details about the presence of certain notes (such as vanilla, caramel, or tropical fruits) in each rum, which helped us to recognize the different tastes.
After the rum tasting we went to the souvenir shop of Engenhos do Norte. Here, we could buy our favourite rum bottles, which we had the opportunity to sample before. We were determined to try and make Poncha ourselves at home, so obviously, we needed the right ingredients!
After an exciting and fun half day at Engenhos do Norte distillery we learned so many fascinating details about the rum-making process and history of Madeira's rum-making heritage. It really felt like a journey through time where we got so many insights into the age-old traditions of Madeira Rum production. We felt even more connected with the cultural heritage of Madeira and totally understood the craftsmanship that goes into the end product of a Poncha.
With even more respect and fascination for Poncha and the making of Madeira Rum, we drove back home to Funchal. When we got into our apartment, we searched the web for the best Poncha recipe and started making our own with the Engenhos do Norte Rum. As they say, 'practice makes perfect', so the first try was definitely not the best. Using the so-called 'mexelhote' takes some trial and error, but after a few times, we got the right frothy and creamy texture a Poncha needs to have!
