Refreshingly dry, distinctively smooth and perfectly balanced. Brugal crushes the sugar cane grown in the Dominican Republic to create a dark, sweet molasses before double-distilling to remove the heavy alcohols that give other rums their sweetness. Being meticulously double-distilled and aged in oak casks gives Brugal its refreshing dryness. Each expression has a distinct character and unique balance of flavours,

The Brugal family has created a distinctly different rum. Distilling for dryness, the Brugal method of distillation removes much of what other rums leave in, resulting in a spirit that is cleaner, dryer, and less sweet. Brugal Extra Viejo is aged in ex-American whisky casks for up to 8 years creating an elegant rum with hints of vanilla and sweet spices.

An elegant taste that first arrives with hints of vanilla, caramel and touches of honey. It is followed by sweet spices and rich cocoa.

· Since 1888, creating distinctly different rum. Dry rum with nuance and complexitydue to cask aging.

· First- the Brugal distillation removes much of what other rums leave in. Result is cleaner, dryer and less sweet rum.

· Second - unwavering dedication to cask-aging every drop, same wood policy as world’s finest Single Malt Scotch Whisky.

· Cask-age in heat and humidity of the Dominican Republic, maturation accelerates, more balanced, sophisticated.

· Five Generations in the Dominican Republic and a part of Dominican life as leaders in charity/philantropy.

· Brugal leads the spirits industry in recycling glass from hospitality industry, converting byproducts to power.

Since 1888, we’ve been creating distinctly different rum, and there are two very important things that set Brugal apart from others.

The first is the Brugal method of distillation, which removes much of what other rums leave in, resulting in a spirit that is cleaner, dryer and less sweet. The second is an unwavering dedication to cask-aging every drop of Brugal, today using the same wood policy as the world’s finest Single Malt Scotch Whisky.

Because we cask-age our rum in the year-round heat and humidity of the Dominican Republic, maturation is accelerated, contributing to a balanced, sophisticated family of rums unlike any other.