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THE FOOTHILL OF
THE BARU VOLCANO
CABERNETS FROM NAPA, RIESLINGS FROM THE FINGER LAKES,
SEA SALT FROM THE DEAD SEA, MADAGASCAR VANILLA, AND SUGAR
FROM CIRCA'S ESTATE AT THE FOOTHILL OF THE BARU VOLCANO IN PANAMA.
WHY TERROIR MATTERS AND HOW IT INFLUENCES TASTE.
The pleasure of eating and drinking lies in being able to discern the good from the superior and celebrating both that which is worthy of a feast and those made it. Those of us who aspire to excite your palate face a challenge in creating a better taste experience. It all starts at origin. Some lands are better suited for growing certain crops. We all enjoy ice cream made using milk from Vermont’s pampered cows. Our wine education includes knowing what a certain terrain and climate will bring. Yet when it comes to sugar for baking or to sweeten our favorite drink, little thought has gone into the difference in taste a particular origin can yield.
Circa was born to highlight the importance of origin. After all, in many recipes, sugar is one of the top 3 ingredients used.
We chose the fertile volcanic soils at the foothills of the Baru Volcano on Panama’s Pacific Coast to grow the sugarcane that would yield this incredibly original taste. Coincidentally, the most expensive coffee in the world (Boquete’s Geisha Coffee at $803 per pound) is also grown under the same volcano’s shadow.
The end result is as unique as a great Napa Valley Chardonnay. Circa’s sweetness is deep. Its crystals enhance the flavors of the other ingredients and allow a great fruit, nut or spice to flourish. Make a memorable dessert with Circa Raw Cane Sugar.
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