The Caribbean > Dominican Republic

Rum Guide to The Dominican Republic

The Dominican Republic is the eastern half of Hispaniola with a rum legacy as vibrant as its coral reefs. Spanish colonists planted sugarcane here in the 1500s, its roots flourishing in the volcanic-rich soil surrounding the capital, Santo Domingo. This fertile landscape gave rise to the country’s oldest distillery in 1852. Dominican rum draws on both Spanish and Cuban heritage, using molasses and fresh cane juice. Slow fermentation is a hallmark, and ageing often takes place in a Solera system and sherry casks. Today, “Ron Dominicano” is a protected designation. With recent innovations like organic rum, the Dominican Republic continues to be a captivating rum explorer’s paradise.

Ageing: Tropical ageing

Sugar cane season: November to June

Av Temps: 24°C to 31°C (75°F to 88°F)