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Miel de Caña from Frigiliana is a dark, thick sugar cane molasses made from concentrated sugar cane juice. It adds sweetness and depth to cheese, fried aubergines, tempura, meat, sauces, glazes and desserts.
Despite its name, Miel de Caña is not honey. It is the traditional Spanish name for molasses made from sugar cane.
Ingenio Nuestra Señora del Carmen stands in the white mountain village of Frigiliana near Málaga. The present mill dates back to 1725 and is now the only working mill in mainland Europe that continues to produce Miel de Caña.
De la Torre was founded in 1928 when the company took over the historic sugar mill and renamed it Ingenio Nuestra Señora del Carmen. Here, sugar cane juice is slowly cooked down until it develops its characteristic dark colour, thick texture and distinctive sweetness.
Miel de Caña can be translated directly as sugar cane honey, but no bees are involved in its production. The correct product name is concentrated sugar cane juice, while it is commonly described as sugar cane molasses.
Miel de Caña can be poured directly over cheese, yoghurt and sharp fruits or used in dressings, marinades, glazes, barbecue and teriyaki sauces. In Andalusia, crisp fried aubergines served with Miel de Caña have become a classic.
The range includes jars, dispensing bottles and individual portions, as well as sugar cane pearls, sweets and Ronmiel – a liqueur made with aged rum and Miel de Caña.