Savor the delicious history of Dominican rum

The roots of rum go deep in the Caribbean. The region’s first distillation of the spirit occurred in the 1620s, during the colonial era, when sugarcane, brought to the island by Christopher Columbus, flourished under the Caribbean sun. It was during this time that the art of rum-making took root in the Dominican Republic. It was discovered that molasses, a byproduct of sugar refining on Caribbean sugarcane plantations, could be fermented into alcohol. This process is still used to make all rum. It wasn’t a hit at first – a mid-1600s document from Barbados called rum “a hot, hellish, and terrible liquor.” There’s no accounting for taste …  

If you want to learn about rum, it's good to start with the basics. The origin of the word “rum” is murky, to say the least. Some think that it was taken from the last syllable for saccharum, the Latin word for sugar. Others say it might be derived from the British slang superlative (ie “Having a rum time”). Other less palatable names for rum include Nelson's blood, kill-devil, demon water, pirate's drink, and grog. We’ll stick with rum!

Different countries have different rules and regulations when it comes to rum. In the Dominican Republic, rum producers must harvest the sugar cane, ferment, distil, and age the alcohol in oak barrels for a minimum of one year – and it all has to happen within the country’s borders.

Rum wasn’t just a delicious beverage back in the old days. One of the best facts about rum is that for eighteenth-century sailors, it was even used as currency. Allegedly, the method used to make sure no one was getting ripped off was to mix a bit of the rum with gunpowder. If there was ignition, the rum was authentic! Rum had other uses as well; in the 1800s, many used the spirit as a beauty product, claiming that it resulted in clean hair with strengthened roots.

To truly appreciate the allure of Dominican Republic rum, we must unveil the intricate process behind its creation. The artistry begins with the careful selection of sugarcane, harvested at its peak of maturity to ensure a rich and flavorful foundation. 

The sugarcane is then pressed to extract the sweet juice, which is transformed into molasses, the key ingredient in rum production.

Following fermentation, the magic unfolds within the distillation process. The liquid is subjected to heat, transforming it into vapours that are then condensed to capture the purest essence of the rum. This distillate is carefully aged in oak barrels, allowing it to acquire its signature flavour profile and distinct characteristics. The expertise and artistry of the master blenders are crucial during this maturation period, as they skillfully blend different aged rums to achieve a harmonious and captivating final product.

Rum comes in many colours, but like all distilled spirits and Dominican liquor, it’s originally clear. Rum’s final colour results from the amount of time the rum spends in oak barrels. As well as storing all types of rum, the barrels are good for something else – they make for a smoother rum and can add such delicious flavours as caramel, vanilla, and spice.

The original Dominican Republic rum distillery, Bermudez, was founded in 1852, and it’s been going strong ever since with its high-quality offerings. If you can track it down, Bermudez’s 1852 Aniversario variety is coveted by aficionados for its smooth, robust flavours. Brugal’s Anejo is a go-to rum for everyday enjoyment – it’s the best-selling rum in all of the Caribbean, so you know it’s got to be good. Ron Barcelo Rum Imperial is another tried-and-true option, with a bright amber colour and notes of vanilla, pineapple and caramelised walnuts.

When it comes to Dominican rum, three distilleries dominate the landscape. Known affectionately as the three B’s, Bermudez, Brugal and Barceló are renowned rum-making giants and their remarkable distilleries have shaped the history of Dominican rum.

Brugal Distillery was founded in 1888 by Don Andrés Brugal Montaner. Steeped in family heritage and unwavering dedication, Brugal remains a symbol of excellence, producing premium rums esteemed globally for their smoothness and distinct character.

Ron Barceló, established in 1930 by Julián Barceló is another esteemed Dominican rum brand that has become synonymous with artisanal craftsmanship and unwavering quality. Ron Barceló's commitment to innovation and tradition has propelled it to the forefront of the rum industry, earning accolades and adoration from enthusiasts worldwide.

Rum is a key ingredient in a variety of tropical cocktails, from the Mai Tai to the Mojito. But for many Dominicans, you can’t beat it straight up and simple, perhaps with a splash of water or ice accompanying a delicious plate of Dominican food. Discover the different types of Dominican rum.

What is better than a traditional Dominican rum? The answer lies in the mystical and aphrodisiacal Mamajuana rum-based elixir. This traditional drink, often referred to as the country's "liquid Viagra," is a fascinating blend of rum, red wine, and a medley of herbs and tree bark. This interesting mixture is left to steep and age in a bottle, allowing the flavours to meld and develop over time. 

This drink is not just used for enjoyment, it also holds a treasured place in Dominican folklore and a symbol of vitality and natural healing. So, when you are visiting the Dominican Republic, be sure to try at least a sip of this revered beverage. 

Spiced rum may sound like the chosen beverage of pirates, yet this tantalising variation of the classic spirit takes the art of rum-making to new heights. Expect exotic flavours and aromatic spices such as cinnamon, nutmeg, vanilla, and cloves, which create a symphony of taste that dances on the tongue. The warm and inviting notes of these spices complement the inherent sweetness of the rum, resulting in a balanced and complex flavour profile. 

Rum, just like tequila can be served as a clear liquid or a golden liquid. White rum, also known as light rum, is often aged for a shorter period or not aged at all, resulting in a clean and crisp spirit. You may have tried this style of Dominican rum in cocktails and mixed drinks, such as the Mojito, as its subtle flavour allows other ingredients to shine. On the other hand, brown rum, also known as dark or aged rum, undergoes a longer ageing process in oak barrels, which imparts it with a richer and more complex profile. This ageing process lends brown rum its deep amber hue and notes of caramel, vanilla, and spice. Brown rum is often enjoyed neat or on the rocks, allowing its intricate flavours to be savoured. 

The best part of enjoying Dominican rum on your vacations is that you don’t have to go far to enjoy a delicious cocktail, or two. Many of Punta Cana’s best resorts are home to luxury bars where you can enjoy a selection of exquisite cocktails made with aged Dominican rum or the clear, unaged variety. Here are our favourites: 

If you are staying at the Barceló Bavaro Beach resort and fancy a cocktail on the beach, head to La Piña. This bohemian beach hangout serves delicious fruity cocktails and laid-back vibes in equal measure. Enjoy a rum-based cocktail and allow the topaz waters of Bavaro Beach to wash your stresses away.

Just a stone’s throw down the coastline lies the Barceló Bavaro Palace where you will find the stylish Coffee, Rum and Cigar Lounge, nestled away in the hotel’s front lobby. Let evening turn to night as you taste the different flavours of Dominican rum with your nearest and dearest. 

Dance the night away and let the smooth flavours of Dominican rum awaken your inner party animal at Punta Cana’a top nightlife spot, Mangú Disco Bar. Hidden away in the Occidental Punta Cana, this must-visit party promises the best cocktails and music to make your vacation truly memorable.