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The history of Dominican rum


Dominican rum is an eau-de-vie originating in South America, transformed from sugar cane or products from the sugar industry. It is consumed white, aged in barrels (old rum) or spiced. It then takes on a more or less dark amber color. Depending on the products used during its preparation, it can be called agricultural or industrial.


Spanish immigrants have imposed rum in the Dominican Republic since the end of the 19th century. The locals appreciate the quality local rums, which they consume on site. Only 10% of rum is exported.

The island's producers early on took a turn towards sustainable agriculture. Some companies are pioneers in the sector thanks to their mastery of their local sugar cane supply as well as their mastery of distillation. For several decades, local companies have undertaken major programs aimed at respecting the environment while constantly improving the quality of rums produced in the Dominican Republic. The rums produced in the Caribbean are supple, light, often sweet.

The Solera technique on the island is widely used and makes traceability in the age of rums more difficult. Three brands, the 3 B, share the market in the Dominican Republic: Brugal (the best known), Barcelo and Bermudez (rarer). The most common is the Brugal Extra Viejo rum, founded in 1888 in Puerto Plata by Andrés Brugal Montaner, the grandfather of the current leader. He learned everything in Cuba: the blending technique, the production of cane sugar, fermentation ...

White rum is the youngest, one to two years old, dark rum is older (15 years old with their amber color). It is aged in the barrels that were used for the famous Spanish Xerez wine.