Andres Brugal Montaner left Catalonia in the favour of the Caribbean in 1868 when he was just 18. He initially worked out in Cuba, in the Santiago seaside town, and afterwards twenty years later in 1888 he transferred to Puerto Plata in the Dominic Republic. In the very same year he started Brugal & Carbon monoxide and years later he was renowned as a wonderful rum blender or food processor on the island. In 1920 Brugal produces its initial aged rum in the Dominican republic with the Brugal Additional Viejo being produced in 1976 as the initial Dominican Republic premium rum-- according to their site.
Nowadays the company is owned by the Scottish-based Edrington Group that acquired a bulk of the shareholding of business in 2008, yet the rum itself is still generated by the Brugal family members, even more precisely the 5th generation of Maestros Roneros-- Gustavo Ortega Zeller and Jassil Villanueva. Evidently only family members can come to be a "Master Ronero" for Brugal-- damn, there go my imagine making Brugal rum ... It's fairly prominent in Spain and also Italy as well as it can be conveniently be discovered in bars in the UK as well.
Well worth discussing they have actually philanthropic organisation set up in 1988 which supports quality education in the Dominican Republic called the Brugal Fundation, or Fundacion Brugal if Spanish is your point.
Brugal is made using molasses sourced just from the Dominican Republic island which is fermented for 40-48 hours. The internet site passionately states "it's distilling not when, not twice, however constantly that implies Brugal is always the cleanest purest spirit" which is one means to claim multi-column distillation at 95% ABV in order to ocean vodka accomplish a neutral sampling spirit. They rely heavily on the timber ageing in order to convey flavour to their rums, and interestingly sufficient, they don't chill-filter.
Brugal Extra Viejo (Extra Old) is molasses based as well as multi-column distilled with the rums in the blend being aged from 3 to 8 years in ex-Bourbon barrels in the Dominican Republic. Bottled at a simple 38% ABV, not chill-filtered, as well as from what I might find, minimally adulterated (around 7 grams of sugar per litre).
On the nose really feels fairly abundant. Cocoa, ground coffee, coconut cream and chili pepper. Caramel, maple syrup and also dirty cardboard. It's a combination of sweet and also earthy, absolutely nothing too intricate. Some rose jam as well as cinnamon also.
On the palate really feels so thinned down. Ground coffee, red chilli and also some dark ciocolate. Blackberries, vanilla and also charred oak. It's difficult to locate more flavours, it just really feels so weak. The coating is short with salted caramel and vanilla.