Celebrate National Rum Day August 16 with Historic Barceló from the Dominican Republic

August 16, 2020

Spread the love

Barcelo Imperial Premium Blend 30 Aniversario, Barcelo Imperial Onyx, Barcelo Imperial, Barcelo Gran Añejo and Barcelo Añejo.

(Gerry Furth-Sides) The perfect way to celebrate National Rum Day August 16 or any day is with on Barcelo Gran Platinum Rum. Considered one of the top five rums anywhere, we were just told that one of the top Mexican food writers in Los Angeles picked up a supply every time he was in Mexico. After comparing it to others in our own private run flight tasting, we understand why. It has a rich, fiery flavor that is nevertheless smooth. We prefer sipping them directly although they are considered ” ideal for Tiki cocktails,” revived from their original popularity in the ’40s and 50’s. See below for a photo and website with a number to try.

One reason is that Barcelo Gran Platinum Rum falls into the rich Dark Rum category, and are darker and richer in both color and flavor profile, with caramel and molasses both common prominent notes. And they are considered the heaviest, fullest body of any rum classification because they are well-aged in charred barrels,

What makes Ron Barcelo, from the Dominican Republic, along with Rhum Barbancourt, from Haiti distinct are fall into the five percent or so rum classification of being made directly from sugarcane juice, not from molasses. Ron Barcelo (along with Brugal also in the Dominican Republic) further distinguishes itself in the key factors of the sugarcane itself, and which particular variety of the crop is distilled. While the sugarcane and sugarcane juice used to make Haiti’s Rhum Barbancourt compares with a light, earthy flavors, reminiscent of palm sugar, the Ron Barcelo sugarcane and sugarcane juice is deeper, richer and

Celebrating 90 years since its inception, Ron Barcelo Rum was founded by Julian Barcelo in 1930 in Santo Domingo, Dominican Republic. Following his dream of devising the best rum in the world, in 1930, Julián Barceló founded Ron Barceló with production and sales secure before long. The optimum product was obtained by experimenting with different brands on the local market, and in 1950, the Ron Barceló brand was launched with the products Barceló Blanco and Dorado, (white and gold rums respectively) which were an immediate success. Some 20 years later, Barceló Añejo (a mature rum), was added to the portfolio. Rhum agricole refers to rum which has been produced from sugarcane juice, as opposed to molasses.

Gold rums are medium flavored and vary in terms of aging. Many gold rums, including certain popular brands, actually make use of additives such as caramel coloring rather than aging to produce the desired end result. White or clear rums are not always unaged. They may be charcoal filtered after spending one or two years in the barrel, removing the coloring along with impurities.

Today, Ron Barcelo is the #1 exported dark rum in the world, available in more than 70 countries worldwide. It is a leading brand in Spain and Chile, and continues to expand its superior quality product around the globe. Details are at: www.ronbarcelousa.com.

Julian tested the local market with different experimental rums until his choice product; Barcelo Blanco and Dorado were launched and were an immediate success. The Barcelo Gran Platinum Rum was the first premium white rum in the Dominican Republic, made by filtering Gran Anejo to achieve a transparent crystal clear color while preserving the taste of the aged rum. The aroma is rich with hints of citrus, pink pepper, vanilla and dried fruits, with the taste that combines sweetish citric and eucalyptus body.

Our beautiful, rich box containing the Barcelo Imperial Premium Blend 30 Aniversario

Rum is a distilled clear alcoholic beverage which is a byproduct of sugar production. It can also be made directly from sugar cane juice. After the fermentation and distillation process, most rum ages in wooden oak barrels. In fact, the spelling of rum as “rhum” typically refers to rhum agricole, a French phrase indicating rum made from sugarcane juice, from the earlier French colonial days.

Rum is the third most popular spirit in the United States. Only vodka and all the whiskeys combined beat it for first and second-rankings. In the United States, people buy more rum than bourbon, Scotch, gin or tequila. Distilled Spirits Council of the United States (DISCUS) released statistics six years ago that showed over 25 million 9-liter cases of rum were sold across the country, compared to approximately 19.3 million 9-liter cases of bourbon, 9.4 million cases of Scotch, 10 million cases of gin, and 13.8 million cases of tequila. The spirit finds its way into citrusy mixed drinks, and cool blended summer cocktails these days with bartenders creating many fruit cocktails. This is augmented by marketing the rum “image” of sandy beaches and brightly colored umbrellas in fruity drinks.

And Rum prominently figures in American history. In 1764, the British Crown placed a tax on sugar, molasses and rum on the American colonies. This tax was called The Sugar Act of 1764. It was instrumental in the unrest that finally became the American Revolution.

However, rum also conjures up sailors and pirates. The reason for that is how rum came to be. In the West Indies during the 1600s, large plantations grew sugar cane. When they extracted the sugar, they created a by-product called molasses. For years, the molasses was a waste product until it was discovered it could be distilled – into rum. Rum became not only an important commodity for trade but also a ration on the ships delivering the product! Even in the modern Royal Navy, British sailors received an allotment of rum until 1970!