Dominican Rum
The smooth amber of Hispaniola: Dominican rum — Brugal (since 1888, the 'edificio' of Puerto Plata), Barceló and Bermúdez — aged in oak under the Spanish system, the base of the Santo Libre and a national pride shared with baseball.
What it is
The smooth amber of Hispaniola: Dominican rum — Brugal (since 1888, the 'edificio' of Puerto Plata), Barceló and Bermúdez — aged in oak under the Spanish system, the base of the Santo Libre and a national pride shared with baseball. Origins: rum in Santo Domingo is colonial-era; the great houses were founded by Spanish and Cuban families in the 1800s (Brugal by Andrés Brugal of Sitges via Cuba). Made from: molasses and cane juice, column distillation, oak ageing (the dry climate concentrates). How it's made: 1) Ferment; distil. 2) Age añejo styles in American oak. 3) Blend. Served: neat (Extra Viejo), in Santo Libre (rum, lemon-lime soda, lime), at colmado gatherings. Flavor: vanilla, caramel, dry oak. Strength: 37.5-40%. Culture: a bottle of Brugal and a speaker at the colmado is the Dominican social network. See also: Mamajuana.
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