Grogue is a traditional alcoholic beverage from Cape Verde, a group of islands located off the west coast of Africa. The drink is made primarily from sugarcane and is considered a type of rum. The preparation of grogue involves harvesting sugarcane, which is then crushed to extract the juice. This juice is fermented and distilled to create the final alcoholic product.

The production of grogue is concentrated in specific areas of Cape Verde, most notably on the islands of Santo Antão and Santiago. The distillation process often takes place in small, family-owned distilleries using traditional methods passed down through generations. These distilleries might be referred to locally as "trapiches."

The alcohol content of grogue can vary but typically ranges from 30 to 50 percent by volume. It is known for its robust and potent flavor. Grogue is sometimes consumed straight, but it can also be used as a base for cocktails and other mixed drinks.

Historically, the sugarcane industry has played a significant role in Cape Verde's economy, especially during the colonial era under Portuguese rule. The production of grogue is related to this history and continues to be significant culturally and economically for locals.

Consumption of grogue is part of social and cultural traditions in Cape Verde, consumed during festivals, celebrations, and informal gatherings. Despite its cultural importance, there have been concerns about its unregulated production, which can lead to inconsistent quality and safety issues.

Grogue is sometimes confused with "aguardente," another type of distilled spirit made from sugarcane. However, in Cape Verde, the two terms are often used interchangeably, and the distinction is not always clear.