Andres Brugal Montaner left Catalonia in the favour of the Caribbean in 1868 when he was only 18. He first worked out in Cuba, in the Santiago coastal town, and after that two decades later on in 1888 he relocated to Puerto Plata in the Dominic Republic. In the very same year he started Brugal & Carbon monoxide as well as years later he was renowned as a great rum blender on the island. In 1920 Brugal produces its initial aged rum in the Dominican republic with the Brugal Additional Viejo being developed in 1976 as the very first Dominican Republic premium rum-- according to their website.
Nowadays the firm is had by the Scottish-based Edrington Group that purchased a majority of the shareholding of business in 2008, but the rum itself is still generated by the Brugal household, even more precisely the 5th generation of Maestros Roneros-- Gustavo Ortega Zeller and also Jassil Villanueva. Obviously just relative can become a "Master Ronero" for Brugal-- damn, there go my dreams of making Brugal rum ... It's rather preferred in Spain and Italy as well as it can be conveniently be discovered in bars in the UK too.
Well worth mentioning they have philanthropic organisation established in 1988 which supports quality education in the Dominican Republic called the Brugal Fundation, or Fundacion Brugal if Spanish is your point.
Brugal is used molasses sourced just from the Dominican Republic island which is fermented for 40-48 hours. The web site passionately claims "it's distilling not once, not twice, but endlessly that implies Brugal is always the cleanest purest spirit" which is one method to state multi-column distillation at 95% ABV in order to accomplish a neutral tasting spirit. They rely greatly on the timber ageing in order to convey flavour to their rums, as well as remarkably enough, they don't chill-filter.
Brugal Extra Viejo (Bonus Old) is molasses based and also multi-column distilled with the rums in the mix being aged from 3 to 8 years in ex-Bourbon barrels in the Dominican Republic. Bottled at a plain 38% ABV, not chill-filtered, as well as from what I could find, minimally faulty (around 7 liquor grams of sugar per litre).
On the nose feels quite abundant. Chocolate, ground coffee, coconut lotion and also cayenne pepper. Sugar, maple syrup and also dusty cardboard. It's a combination of wonderful and natural, nothing also complicated. Some rose jam as well as cinnamon as well.
On the taste buds feels so watered down. Ground coffee, red chilli and also some dark ciocolate. Blackberries, vanilla as well as charred oak. It's tough to find more flavours, it simply feels so weak. The surface is short with salty sugar and vanilla.
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