The long history of Brugal begins in 1888 in Puerto Plata - thanks to Don Andrés Brugal Montaner - and has continued ever since, preserving a family tradition that has been passing on its secrets for five generations. The maniacality with which this company follows the entire production process is certainly the ingredient that underlies its success. Brugal uses only local molasses, sourced from four of the five sugar mills in the Dominican Republic. The molasses arrives by tanker from the Ingenios of Colòn Central in La Romana and from San Pedro de Macoris. The time of aging is fundamental: up to 85% of the rum flavor comes from barrel aging. The first barrel is of ex-Bourbon American white oak; the second is made of European oak ex-Sherry Oloroso and has characteristics that make it unique in the panorama of rum production. Produced by hand and of great economic value, it is used for aging Sherry Oloroso and Pedro Ximenez between 18 and 24 months.

The passion and know-how put in place by Brugal makes it one of the most iconic and historic companies in the world of Rum