The Spirit of Sugar Cane

Early evening, the sun sinks into the sea, and you enjoy the gentle sunset from the terrace: now is the time for a good rum. But not only then, because Dominicans enjoy a sip at any time of day or night – whether as a Cuba Libre, Santo Libre, Coco Loco, or best of all, neat on the rocks.

In its early days, rum was anything but a fine spirit. Initially, sugarcane was only used to produce sugar, not for making rum. The sweet grass grew and thrived so well that it was also exported to Europe.

Then someone had the idea of ​​using the waste products of sugarcane production to create the first stage of liquid gold. Gradually, the rum's alcohol content increased. It's no coincidence that one of the first rums was called Kill Devil, a drink primarily enjoyed by pirates. Recognizing the market potential, people began experimenting until the beverage was more palatable and enjoyable. Only after long aging in charred oak barrels does rum acquire its characteristic aroma and flavor. Soon, every Caribbean island had developed its own rum with a typical and distinctive taste, as the rest of the world also took a liking to the new drink.

Rum from the Dominican Republic is similar to brandy. Brugal, Barceló, and Bermúdez are the market leaders. They all produce both light and dark rum. The more mature varieties are sold as Añejo.

So: Enjoy your meal. Cheers!