The first recorded use of piloncillo was in 1530 in Mexico City. Piloncillo is a traditional ingredient in many Mexican dishes and used to sweeten and flavor a wide variety of common beverages, candies, baked goods, and desserts found throughout Mexico. We are the first to use it as a core ingredient in our imperial cider. Culturally piloncillo was predominantly used by indigenous people in more rural areas of central and south America.
Mexican piloncillo has a more complex flavor profile than brown sugar. It evokes notes of deeply toasted caramel, with a subtle almost smokiness to it with something reminiscent of dark rum. And to balance it out it has a slightly acidic finish with bold tannins.
Brown sugar on the other hand is simply heavy refined and processed white sugar with molasses added. While piloncillo is completely unrefined cane sugar that is processed naturally and contains no additives or preservatives.
There are two common types of piloncillo: blanco (light) and oscuro (dark). Piloncillo can be made from sweet potatoes and even pumpkin, but these piloncillos have hints of their respective derivatives. The blanco piloncillo will have a more subtle flavor while the oscura is richer, deeper, and more complex flavor profile.
It also contains vitamins A, B1, B2, B6, C, D, & E. Along with minerals that include: magnesium, phosphorus, iron, copper, zinc & manganese. It is the healthiest natural sweetener that exists.
Our process uses the Mexican piloncillo to feed our yeast. Meaning all of the sugars that would have been found in it get consumed leaving zero residual sugars from it but all the nutritional benefits. That is not to say our cider is healthy to consume, we’re simply stating that all the vitamins and minerals are left behind and consumed when you drink it.
Please enjoy our cider responsibly and with appreciation. Cheers!
