The Dominican Republic is famous worldwide for its rums: in the town of Puerto Plata, from the finest varieties of sugar cane, one of the best rums in the world is distilled. The Brugal Rum since 1888 is synonymous with superior quality and, neat or used in cocktails, satisfies the most demanding connoisseurs. Its different degrees of aging 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 very first bottles distilled, quality has been the driving inspiration behind what would become one of the strongest realities 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 objectives. 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 offer the palate precious and elegant sensations.
Rum is the quintessential tropical drink, and that is why one of its happiest expressions comes precisely from the Dominican Republic, the beating heart of the Caribbean. It is the true soul of the Caribbean that permeates the spirit of the best rums that hold within themselves the flavor of their origins, the intense aromas of a distant and mysterious land where the primordial beauty of the forest and sea served as a backdrop for pirate and buccaneer hideouts. As often happens with the best things, chance brings changes to the course of history, and so it was with the birth of rum. 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 processes have returned to us an exquisite nectar.
Brugal produces five varieties of rum, each with a well-defined personality and particular organoleptic characteristics. The longer the aging process, the more valuable the absolute quality of the rum. However, each type of rum knows how to exalt its array of aromas and nuances if tasted correctly: white rums perform best when skillfully mixed in cocktails and long drinks or when paired… with Coca-Cola! Because the combination of coke and rum is not an exclusive Cuban prerogative. The añejos and ambers — aged 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 ones are refined in oak or quercus for at least ten years. Enjoyed in a copita for sherry or in the classic crystal balloon glass, they provide intense sensations, the result of their incredible aromatic spectrum achieved also thanks to their long stay in fine woods that, over time, reveal notes of ripe fruit, caramel, blond tobacco, spicy hints of vanilla, and balsamic scents typical of oak. Generally, for this type of product, second-use barrels are employed, used to refine bourbon and whiskey, whose elegant and lighter tannins than those of new woods do not overshadow the rum’s personality. To allow the viejos to best release even the subtlest aromas, they can be mixed with an equal amount of still water. The ideal serving temperature for this type and for the golden ones is between 12 and 14 degrees Celsius, and anyone who has never tasted — sipped neat in the appropriate glass — a superb viejo for the first time will have a truly intense and moving experience. If the occasion arises, the aged ones can really make a difference in certain cocktail types.
The various Brugals essentially differ in the progression of aging: Brugal Blanco, clear and gentle, is the purest of Dominican white rums, a fundamental element for producing quality cocktails; Brugal Carta Dorada, pioneer among the ambers, is renowned for its quality; Brugal Añejo, a rum unrivaled in its type in the Dominican Republic that many other national companies have tried to imitate; Brugal Extra Viejo, 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 liquors. Given the versatility and broad range, it is no surprise that Brugal holds 85% of the local market and is the third-largest producer in the world. For Dominicans, it is a true institution, part of everyday life: romantic meetings, farewells, weddings, deaths, birthdays, anniversaries, joys, and sorrows are invariably shared over a bottle of Brugal. Every moment has its ideal accompaniment and becomes an occasion to best appreciate the fruits of a generous land that offers, besides its natural beauties, thrilling sensations, seductive fragrances, and intoxicating aromas.
Santo Libre
Dominican alternative to Cuba Libre
– 5 cl dark rum (Brugal Anejo 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 masterfully combines all the most authentic flavors of the Caribbean
– 3/10 clear rum;
– 5/10 pineapple juice
– 2/10 coconut milk
Put all ingredients in the blender with some ice cubes. The cocktail should be served while the ice is not yet completely melted. Garnish with a pineapple wedge or a candied cherry.
