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The origins of the rum take place in South America, transformed from sugar cane or sugar industry-issued products. It is consumed white, oak-barrel aged or spiced and takes then a darker tone. Depending on the products used for preparation, it takes the name of "agricultural or industrial rum.
Spanish immigrants imported rum in Dominican Republic since the end of the 19th century. Local population appreciate local quality rums served on the island. Only 10% of rum production is exported.
Early in history the island producers take a turn towards sustainable agriculture. Some of them have been pioneer companies thanks to the mastering of the local cane procurement and distillation process mastery. For decades local companies started important eco-friendly programs, improving in the meantime quality of Dominican produced rums.
Carribean rums taste smooth, light and often sweet.
The Soléra technique is mostly used and blurs the age tracking of the rum.
Three brands holds the market in Dominican Republic : the famous Brugal, Barcelo and Bermudez. The most consumed rum is the Brugal Extra Viejo Rum, created in 1888 in Puerto Plata by Andrés Brugal Montaner, grandfather of the current owner. He learned everything in Cuba, from the blending technique to the cane production and fermentation
White rum is one or two years younger than dark rum (15 years old with ambered colour). Rum is aged in barrels used to produce the famous spanish Xerez Wine.