Ron Barceló was the reason that we ‘ve recently visited Dominican Republic. This tropical paradise, creates the ideal circumstances for best rum production.
The capital of Dominican Republic, the magnificent city of Santo Domingo, was chosen, in 1930, by the young Spaniard businessman Julian Barceló, to establish the Barceló and Co company. Ron Barceló was the reason that we have recently visited Dominican Republic. Dominican Republic occupies the eastern two-thirds of the island of Hispaniola, which is the second largest Caribbean island, and this is shared with the Republic of Haiti. The soil, the climate and the temperature here (that varies at around 30 degrees, throughout the year) , create the ideal circumstances for rum production.
The Dominican sugarcanes selected for Ron Barceló are considered by experts as the world’s leading variety. As soon as harvested, the sugarcanes are transferred to the plant of the company and get into big tanks to pass through shredders and mills, that remove the fibers from the sugarcanes and break them down. Then, the stems are crushed and cane juice rich in sugar is extracted. This cloudy liquid is pumped into stainless steel tanks and combined with yeast so as to be fermented. In 24 hours it becomes a light cane wine about 5% alcohol content, while releasing carbon dioxide stored in separate tanks in order to be available for other uses.
The cane wine is then pumped into the huge column stills, which work uninterruptedly, while the temperature is controlled by hot and cold water that constantly passes through pipes of the distillation plant. The final product is a clear distillate with an alcohol content of 96% by volume. The total daily spirit production, is usually around 50,000 litters. This sugarcane spirits will be then transferred to the Ron Barceló barrel warehouses. Ron Barceló applies natural aging process without further artificial or solera techniques. Rum matures in american oak barrels for at least 14 months. Especially Ron Barceló Imperial, matures in a separate warehouse in oak barrels for up to 10 years.
The barrels used for Ron Barceló undergo an impressive process that result in the revitalization of the wood. The burning of the barrel’s internal (called toasting), follows and this process contributes to the development of complex aromatic characteristics. After all, that is the main purpose of spirits’ aging: to acquire a more flavoured and tasty profile coming from oak. The rich amber color that the spirit gets from its contact with wood, is typical in all rums of Ron Barceló. All Ron Barceló rums are created by careful selection of aged batches under the guidance of the Master Blender and finally blended in stainless steel tanks.
Especially demineralised water is obtained through the process of reverse osmosis, and ion exchange. It is then used for dilution of the distillate at alcohol content of 38-43% by volume. Of course, this amazing product should be put into bottles. This is actually one of the most automated stages of the production line made with modern robotic machines under strict rules and specifications. The empty bottles are first washed and then filled with one of the rums of Ron Barceló. Next, the machines will stick the labels on the bottles and finally the bottles will be sealed with a cap just before getting into cardboard boxes in order to travel to various parts of the world.
Insisting on quality, the exquisite raw materials and the ideal conditions of Santo Domingo has made Ron Barceló one of the largest and most famous rums in Caribbean. Very soon Ron Barceló surpassed the borders of the Caribbean and today the brand is present in more than 50 countries. Ron Barceló has won over 14 quality and taste awards in international drink competitions. Today, Ron Barceló, the authentic Caribbean rum from the Dominican Republic, is imported to Greece through Concepts Trade and Marketing Company.