Pitorro is a popular Puerto Rican drink, especially during special occasions. It follows the same principle as rum making, the distinction being that the final product is often infused with tropical fruit, spices, or a combination of both, to create a warm, fruity, and sweet spirit. It also packs a punch, with an alcohol by volume (ABV) of up to 80%.
To make pitorro you’ll need to follow these steps:
- Ferment sugarcane juice or molasses.
- Distill the wash.
- Cure it with fruits or spices of your choice.
In this post, I’ll share an entire step-by-step guide for how to make pitorro at home, and share some tips to get your first batch tasting exquisite.
Table of Contents
What Is Pitorro?
Pitorro is a Puerto Rican moonshine or homemade rum made with sugarcane or molasses. It’s also known as caña, ron caña, or aguardiente and is mainly consumed during special events and social events.
What Is Pitorro Made Of
The spirit is made from fermented and distilled sugarcane or molasses. It’s prepared in the same manner as rum, but it’s more potent with an alcohol by volume (ABV) of up to 80%.
The final product is often infused with tropical fruits, like pineapple, mango, and coconut, and spices like ginger, cinnamon, cloves, and vanilla. These ingredients are left to infuse for several months or years, creating pronounced flavors and colors.
Can Pitorro be Made at Home?
You can make pitorro at home. All you’ll need is sugarcane juice or molasses, tropical fruit, spices, and a pot still. Ferment the juice for up to a week and then distill the wash.
From here, cure or age the rum by infusing it with fruit or spices for a couple of months. This final step creates a more complex and warm spirit with fruity or spicy notes.
How To Make Pitorro At Home (5 Simple Steps)
If you’ve distilled rum before, you’ll find this process relatively easy. It calls for the same ingredients, only with the addition of fresh tropical fruit, spices, nuts, or herbs.
Here’s a comprehensive guide to making your authentic version at home.
Ingredients
- 10 kg of sugarcane or 5 kg of molasses
- 20 liters of water
- 2 kg of sugar (optional)
- Yeast
- Yeast nutrients
- Fruits, spices, or nuts of your choice (for aging/curing)
Equipment
- Food processor/ Juice presser
- Fermenter
- Airlock
- Hydrometer
- Thermometer
- Pot still
- Collection glasses
- Glass bottles (for storage)
- Fine mesh strainer or cheesecloth
- Bucket
Step 1: Prepare the Sugarcane Juice
If using molasses, skip to step 2.
- Soak the sugar cane in water overnight.
- Remove the outer layer and cut it into small pieces.
- Extract the juice by crushing or pressing it. Alternatively, blitz it in a food processor and then squeeze the juice out using a cheesecloth.
Step 2: Ferment the Wash
- Pour the sugarcane juice into the fermenter. Then top with water.
- If using molasses, mix it with water to create a sugary solution.
- Take a gravity reading, it should read 1.065. If not, stir in the sugar to bring it up to the desired reading.
- Pitch your yeast and add yeast nutrients. Stir well.
- Cover the fermenter and attach the airlock.
- Let it ferment at 70°F (21°C) for 7-14 days.
Step 3: Clarify the wash
- Clarify your wash by siphoning it into a clean bucket.
Step 4: Run your still
- Run your still. First, perform a stripping run.
- Perform a spirit run and make cuts.
Step 5: Age/ Cure
Where pitorro is concerned, aging simply entails adding fruit, nuts, and spices to your finished product to create a dimensional drink with a punch. This step is completely optional. But in the spirit of creating an authentic pitorro, I recommend you cure it.
Popular ingredients are pineapple, mango, coconut, raisins, dates, prunes, ginger, cinnamon, cloves, and vanilla. You can also use herbs, nuts, chocolate, coffee, or anything else you like. If you want to create a completely unique pitorro, use a combination of ingredients that complement each other.
You’ll need about 1 kg of fruits or spices for 10 liters of pitorro.
Once you’ve added the ingredients, store the spirit in a dark and cool place. Check the spirit every couple of weeks to ensure the flavors have blended to your liking. I recommend aging it for a minimum of 6 months.
5 Tips to Make the Perfect Pitorro
Creating a high-quality rum is the basis of winding up with a smooth and pleasant drink. Here are some tips to achieve that.
Use high-quality yeast
Choose good quality high-ester strains like rum yeast. They produce a high alcohol content, a healthy fermentation, and a clean and smooth flavor. If you opt for other varieties like baker’s yeast, add yeast nutrient to provide the wash with essential vitamins and minerals. This helps boost both fermentation and alcohol yield.
Clarify your wash
Removing solids from the wash can prevent scorching, puking, and flavor loss. It’s not mandatory but I’ve achieved fantastic results from clarifying my wash.
Perform a stripping run
This preliminary distillation step is a must. Performing a stripping run can save you time and energy, and improve the quality and yield of your final product.
Cure using fresh, ripe fruit
Fresh produce has a more natural flavor and aroma than frozen fruit. You can also experiment with different combinations of fruit and spices to create your own unique pitorro.
Conclusion
Making pitorro is a fun experience. And the beauty of crafting your own lies in its versatility. Once you’ve gotten the hang of creating a superb rum, you have the freedom to age it with fruits, spices, and nuts that suit your taste preferences, making each batch a personalized creation.
It’s relatively simple to make too. With just a few key ingredients and equipment, you can wind up with a tasty moonshine.
Frequently Asked Questions
What do you mix with pitorro?
Pitorro is a versatile drink so you can mix it with any ingredients you can think of.
A simple and common way is to mix it with lime juice to balance the sweetness of the liquor. Another popular option is to blend it with coconut milk or water to create a creamy and tropical drink.
You can also try mixing it with tamarind for a tangy and sour note that contrasts with the sugary base.
Puerto Ricans often create a warm and spicy pitorro. If you want to add an aromatic and pungent element that resembles the authentic version, consider mixing it with ginger juice.
What is pitorro made from?
Pitorro is made from fermented and distilled sugarcane or molasses. It’s prepared the same way as rum, but it’s more potent with an alcohol by volume (ABV) of up to 80%. It’s then flavored with tropical fruits, like pineapple, mango, and coconut, and spices like ginger, cinnamon, cloves, and vanilla. These ingredients are added to the beverage after distillation and left to infuse for several months or years, creating complex and pronounced flavors and colors.
How much alcohol is in pitorro?
Pitorro packs a punch. Its alcohol content ranges from 40 to 80% ABV.
