The sugar cane is the most important crop on the island of Santo Antao. It is used to produce syrup and the famous rum of Cape Verde known as "grogue".

Grogue production is between February and July. In February the cane is cut and it is extracted. The resulting juice is left for fifteen days so that it ferments. After that, it is distilled. To fuel distillation, the dry cane leaves are used for; sugar cane leaves is also used in the construction of the tile roofs of the traditional houses. The ash produced during the process will serve to cultivate vegetables; mainly, carrots.

The place in which grogue is distilled, is called "trapiche". In Paul valley there are more well-known trapiches of Santo Antao. When visiting one of them, the owner invites you to taste his grogue.

Another typical drink of Cape Verde is "ponche". "Ponche de mel" is a mixture of grogue with syrup.