Julian Barcelo emigrated in 1929, moving from Spain to Santo Domingo where he founded Barcelo & Co. He began perfecting his craft before launching the Ron Barcelo label in 1950 which has grown into a well-known Dominican rum, distilled using only 100 percent Dominican sugar cane juice.

Pour it into your glass. If not using a coconut, a highball glass is ideal, or something tall and round.Barceló is the name and brand of a variety of rums from the Dominican Republic produced by Ron Barceló S.R.L. Barceló has its plant and distillery in San Pedro de Macorís. [1] [2] Company history [ edit ] At Bar Convent Berlin (BCB) 2023, we spoke with Otto Flores, Ron Barceló global brand ambassador, to learn more about this special bottling. It is made from exclusive reserves of Barceló Imperial Rum, which have been aged for more than a decade under the meticulous attention of master rum maker Eduardo Galíndez. Once distilled, it’s aged for eight years in ex-bourbon casks. This is followed by six more years in Oloroso sherry casks. Each barrel imparts its own unique flavors, which is exactly what the Master Blender envisioned when selecting them.

With the idea of expanding the brand, in the 90s Barceló & Co. gave a group of Spanish businessmen, with a long history of producing wines and spirits, the rights to export Ron Barceló. These entrepreneurs founded Ron Barceló SRL.. In 2006, by then sold on 25 international markets, Ron Barceló SRL. took over Ron Barceló completely, with the third generation Barceló's, namely the Barceló Díaz and Garcia families, remaining on the Board of Directors. Following his dream of devising the best rum in the world, in 1929, a young Julián Barceló from Spain arrived in Santo Domingo and founded Barceló & Co. Soon he began producing one of his first rums and selling it throughout the country.This classic, beachy recipe requires the use of a real coconut. If you can’t get one you can still make the drink, but it’s better to go after the true experience. Translated as “crazy coconut,” it’s famous among locals and while many variations exist, nothing beats the original recipe. Overall, the Ron Barcelo Imperial Rum is matured for ten years, finishing with two years in horizontal French oak barrels. This is contrary to the traditional vertical aging in bourbon barrels. The nose is sweet and inviting with notes of toasted oak and creme brulee. The palate is initially sweet which leads to a little oiliness. In the middle, you’ll find notes of traditional Trinidad rum with mineral notes and flavors of vanilla, nutmeg, and butterscotch. The mouthfeel is thin and easy to sip. 3. Ron Barcelo Gran Anejo At the end of the day there are a lot of rums on the market that are better than this at a similar price point. Better examples of this style of rum as well such as Don Q Gold or Ron Cubay Anejo. Ron Barceló is the most exported Dominican brand, reaching more than 80 countries around the world. Each of its bottles is a symbol of its own country’s culture. In the Dominican Republic, Barceló is known for its exacting quality standards and is recognised for its positive impact on the country’s environment and socio-economic conditions. An international presence

The nose here is quite complex with many different aromas to navigate. First, you find notes of wood and spice soon followed by almond and butterscotch. Leave it to breathe for a moment and you’ll find that notes of vanilla, banana peel, and oranges emerge. Though it’s not aged nearly as long as the previous expression, this one is still top-notch. It contains a blend of rums that are aged for an average of six years. The Dominican environment is hot and humid which does increase the speed of aging. This expression is aged almost entirely in American bourbon barrels which are routinely scraped and re-charred to achieve the optimal flavor. Thanks to the careful preparation of each product, adapting to the consumers’ tastes around the world, and to an international marketing strategy, Ron Barceló now reaches countries on five continents. These include competitive markets such as Russia, the United States, Spain, Germany, Czechia, China, Chile, Colombia or Peru. Přijde mi, že mi s každou další přechutnávkou chutná víc a víc. Výraznější dochuť by z něj udělala supernovu...To reach international standards of energy efficiency and environment protection, it also made important investments in infrastructure, training and human capital, which led to generating energy through solar panels and biomass, building a carbon dioxide (CO2) recovery plant and fertilising cane fields with a by-product of distillation called vinasse, which is rich in nutrients. An iconic brand, close to its community The profile on this rum is complex, likely a result of the careful and deliberate aging process. The sugar cane is harvested from local plantations before being double-distilled in their copper stills. The global marketing director for Dominican rum brand Ron Barceló shares her thoughts on trends in the category and what makes her brand unique. Chiara Pennacchio Ron Barceló’s rum origins date to 1929 when Julián Barceló arrived in the Dominican Republic from Spain with the aim of creating the best rum in the world. The next year, Barceló & Co was founded, and production and commercialisation began. However, it was not before 1950, after years of experimentation, that the brand really positioned itself on its local market with two products: Barceló Blanco and Dorado. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services.

The distillery was founded by Andres Brugal Montaner. Originally Spanish, he moved his family to the Dominican. He began experimenting with distillation and cane juice while still in Cuba, though, giving him some experience to build on. He opened the distillery almost immediately after settling in the Dominican Republic in 1888. Ron Barceló is a Dominican rum that is considered an iconic brand, with production localised in the main sugarcane‐producing province of the country: San Pedro de Macoris, in the Dominican Republic. Our Alcoholes Finos Dominicanos distillery is there, as is the Ron Barceló production plant. Rum production is achieved under a 100%‐controlled process by the brand, guaranteeing the best quality of Dominican rum, from the sugarcane fields to the bottling of the final product. We are the only producer of Dominican rum that produces its rums from the fermentation and direct distillation of the sugarcane juice. What are the trends in the rum category right now? years later, in 2001, it partnered with a group of Spanish entrepreneurs to create a strategic alliance with the aim of selling products all over the world, with the exception of the Dominican Republic. In 2002, Barceló & Co separated itself of its global operations and the Barceló Díaz and García families created a new company, called Añejos Barceló, now Ron Barceló S.R.L.. In 2006, this company acquired the Barceló rum rights in its country. From that moment, the brand set its new precedent in sales volume, portfolio expansion, positioning, innovation and internationalisation. The Dominicans’ rum The palatefeatures heavy, earthy tones with sugar cane and palm sugar present but subtle. The finish is short and closes with a sweeter note of molasses, toffee, and brown sugar. 4. Brugal 1888 Vizcaya represents a full product line from Oliver & Oliver, naming this expression after the impressive age of the spirit. It’s aged for an average of 18-21 years in bourbon barrels and is made from fresh cane juice instead of molasses.

Innovation is key

Take a trip to the Dominican Republic with Ron Barceló and discover the brand’s latest pride and joy: Barceló Imperial Maple Cask. This devilish drink is heavy on the rum – exactly how they like it down there. While it’s softened by sweeter ingredients, you’ll feel the effects sooner rather than later.