The Dominican Republic is famous worldwide for its rums: in the town of Puerto Plata, from the finest varieties of sugarcane one of the best rums in the world is distilled. The Brugal Rum since 1888 has been a synonym of superior quality and, neat or used in cocktails, satisfies the most demanding connoisseurs. Its different aging levels make it perfect for many occasions. Brugal is a reality rooted in a long family tradition that passes down its secrets from generation to generation. It has been producing rum since 1888 and from the first distilled bottles quality has been the inspiring reason for what has become one of the strongest entities in the Dominican economic fabric. The sense of continuity that the Brugal family has been able to convey to the company has allowed it to infuse the strength of its entrepreneurial vision into ever new goals. The winning card of the company has been the ability to transfer, without losing any aspect, the artisanal quality of a particular product like rum into efficient modern production processes. And into spirits that give the palate precious and elegant sensations.
Rum is the quintessential tropical beverage and that’s why one of its happiest expressions comes precisely from the Dominican Republic, the beating heart of the Caribbean. And it is the true soul of the Caribbean that pervades the spirit of the best rums that contain within themselves the flavor of their origins, the intense scents of a distant and mysterious land where the primordial beauty of the forest and the sea provided the backdrop to pirate and buccaneer hideouts. As often happens with the best things, chance brings changes to the course of history and so it was for the birth of rum. The colonists noticed that, during fermentation, the syrup derived from sugar production transformed into a sweet substance that, once distilled, produced an alcoholic liquid. From that moment, increasingly refined and complex processing methods have returned to us a delicious nectar.
Brugal produces five varieties of rum that have a well-defined personality and particular organoleptic characteristics. The longer the aging process, the more precious the absolute quality of the rum. However, each type of rum can enhance its own array of scents and nuances if tasted correctly: white rums give their best when skillfully mixed in cocktails and long drinks or paired… with cola! Because the combination of cola and rum is not an exclusive Cuban domain. Añejo and amber rums – which age in wood for a period between three and five years – are much appreciated on their own, but are also exquisite on the rocks or combined, in cocktails, with blancos and fruit. The aged rums are refined in oak for at least ten years. Enjoyed in a copita sherry glass or the classic crystal balloon, they deliver intense sensations, the result of their incredible aromatic spectrum obtained also thanks to their long stay in precious woods that over time bring out notes of ripe fruit, caramel, blond tobacco, spicy vanilla notes and balsamic hints typical of oak. Generally, for this type of product, second passage barrels are used, employed to refine bourbon and whisky, which with their elegant and lighter tannins than those of new woods do not overshadow the rum’s personality. To ensure that the viejos best release even the most subtle aromas, they can be mixed with an equal amount of still water. The ideal serving temperature for this type and for the golden types is between 12 and 14 degrees, and anyone who has never tasted – sipped neat in the appropriate glass – a superb viejo, trying it for the first time, will have a truly intense and exciting experience. If the occasion arises, aged rums can really make a difference in certain types of cocktails.
The various Brugals differ fundamentally by their aging progression: Brugal Blanco, clear and soft, is the purest of Dominican white rums, a fundamental element for obtaining quality cocktails; Brugal Carta Dorada, pioneer of the ambers, is renowned for its quality; Brugal Añejo, a rum which in its category is unmatched in the Dominican Republic and which many other national companies have tried to imitate; Brugal Extra Viejo is internationally considered the best aged rum in the world and, last but not least, Brugal Siglo de Oro constitutes the zenith of the century-old family tradition and an absolute masterpiece of international liqueur making. Given the versatility and breadth of the range, it is not surprising to know that Brugal holds 85% of the local market and is the third largest producer in the world. For Dominicans it is a real institution, now part of daily life: love meetings, farewells, weddings, deaths, birthdays, anniversaries, joys and sorrows are invariably shared in front of a bottle of Brugal. Every moment has its ideal accompaniment and becomes the occasion to best appreciate the fruits of a generous land, which knows how to offer not only its natural beauties but also exciting sensations, seductive scents, and intoxicating aromas.
Santo Libre
Dominican alternative to the Cuba Libre
– 5 cl dark rum (Brugal Añejo is excellent)
– 3-5 ice cubes
– ¼ lime
– Sprite
Put the lime in the cocktail glass, cover it with ice cubes, add the rum and top with Sprite. Garnish with a slice of lime.
Piña Colada
A low-alcohol cocktail that wonderfully combines all the most authentic flavors of the Caribbean
– 3/10 light rum;
– 5/10 pineapple juice
– 2/10 coconut milk
Put all ingredients in a blender with some ice cubes. The cocktail should be served while the ice is not completely melted yet. Garnish with a slice of pineapple or a candied cherry.
