Nestled between Cuba and Puerto Rico is the beautiful Caribbean state of Hispaniola. The island was taken in 1492 by Christopher Columbus for the Spanish crown in possession and consists today of Haiti and the Dominican Republic. Sugar cane has been grown on the island since 1520. Among the numerous Cuban immigrants who founded their rum distilleries here was Don Andrés Brugal Montaner. He was a Spanish emigrant who learned the art of rum making in Cuba and settled in the Dominican Republic.
Today, most of the companies are still family-owned and produce rum according to traditional original recipes. There are many reasons for the successful rum production: The tropical climate optimally supports the development of sugar cane plants, and immigrants were made particularly easy to stay due to political stability and gorgeous landscapes. Despite the relatively small size of the island, rum producers, such as Barcelo, managed to achieve international fame and Dominican rum enjoys great popularity worldwide.
Dominican rum is relatively similar in taste to Cuban rum. In addition to soft and mild notes, sweet notes as well as wood notes and vanilla aromas come to the fore. Around the Bacoo rum, such as the Bacoo 11 Years Old Rum, which shines like amber, there is one or the other legend of a defiant leprechaun. The taste is convincing with full-bodied sweet honey, chocolate, vanilla and toffee aroma. Dominican rum is also called Ron Dominicano.