In 1936, he began to distill alcohol from sugar cane juice along with his three sons.

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The deep-fried parcels with beef, prawns or palm hearts, doused with chili sauce and washed down with a glass of sugar cane juice, hit the spot.

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It is verboten in most parts of the world for a winemaker to add cane sugar to his grape juice, but no such rule applies to tequila.

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