Rum Journal: The Dominican Republic’s Ron Barceló Imperial
Above: Ron Barceló Imperial at CJ headquarters in Miami
THE DOMINICAN REPUBLIC is one of the major production centres of global rum production — from boutique producers like Atlantico to larger outlets like Brugal.
Among those is Ron Barceló, which produces a range of eight rums at its distillery in the city of San Pedro de Macoris.
What’s notable is that Barceló, which had long used molasses to make its rum, is now using sugar cane juice, in line with the French-style rhum agricoles.
And that decision leads to a unique product.
This edition of Rum Journal tries Ron Barceló Imperial, near the top of the Barceló line, a rum that Barceló says is a “result of the finest selection of Caribbean cane” and is reportedly aged for eight years.
Ron Barceló Imperial is an orange-amber colour, with an aroma of molasses and a hint of oak.
The flavour profile is marked by notes of toffee, cocoa, walnut and a hint of brown sugar.
For an aged, complex rum, the finish is exceptionally smooth, dominated by capuccino and walnut.
San Pedro de Macoris is known less for its rum production than as the birthplace of some of the world’s greatest baseball players, from Robinson Cano to Tony Fernandez.
Fittingly, Ron Barceló Imperial is a grand slam — robust yet smooth, complex yet balanced.
It’s best served neat.
— CJ
