When we do a little history, we go to Spain and identify the phrase "Quebrar Hachas" whose popular language derives in "Rompehachas" in a few words, a wood so hard that it can break the axes of the most experienced lumberjacks. From this event the name Quebracho Blanco was born for trees with one of the hardest woods in the world, about 100 feet tall with a straight trunk, gray in color and with scattered foliage on its upper part. The bark that covers the trunk is very thick, with a texture like cork and with very deep grooves that, when peeled off, show us a completely smooth inner surface of a yellowish gray color and black spots.
This high quality charcoal is produced from the wood of the white quebracho tree. Its hardness concentrates the heat, making longer burning time, making the charcoal burn last much longer, prolonging charcoal cooking sessions without the need to replace it with more charcoal. White quebracho charcoal produces minimal smoke and silt, making it more efficient and easier to handle than other cheaper brands. In addition, it produces a nutty smell and flavor that gives a gourmet touch to your meals and makes it preferred by the most renowned chefs and restaurants around the world.
Continuing with the story, in the forests of northern Colombia and Venezuela are the trees known as "Wood of Life" or "Guaiacum" that we currently know as Guayacán. The tree is slow growing and relatively small in stature, even when mature and old. It produces small violet-blue flowers that result in paired orange dehiscent fruits with a rough, mottled rind. It is currently the national tree of the Bahamas and the national flower of Jamaica. It produces a very mild tropical jungle smell and flavor, giving an exotic touch to your meals, also making it one of the favorites of the most renowned chefs and restaurants in the world.
Guayacán wood charcoal is distinguished by its minimal smoke production and high carbon content, which ensures clean and efficient combustion. The main characteristic is its high density, the heaviest charcoal in the world and the best quality. If you want to recognize a guayacán charcoal you only need to see the shine at the tips. This makes it a more environmentally friendly option compared to traditional charcoal. Guayacán charcoal is the best quality because it has a higher calorific value and a longer combustion time. Guayacán woods are even harder than White Quebracho Woods
Marabú hexagonal briquettes are made from Japanese Binchotan wood and waste coconut shells, which are mixed, pressed into molds and then cut for packaging and use. This charcoal creation technique makes the lit charcoal last a long time, and its cooking level becomes very even as they are all equal pieces that distribute the heat on your grill evenly. Unlike our products, Marabú Hexagonal Briquette charcoal has no odor, it is completely neutral, making it a favorite of chefs who prefer to maintain the original aroma of grilled foods.
Binchotan charcoal has been traditionally made since the 17th century in Kishu Province, Japan. The raw material is oak, specifically ubamegashi (Quercus phillyraeoides); It is a particularly hard fibrous wood, excellent for making charcoal. As for coconut shell, coconut shell charcoal has wide applications in many fields due to its characteristics and advantages. We've got many good feedbacks from restaurants that they like it because it works efficiently, long burning time and high heat help them save their cost.
