The origin of Barceló rum dates back to 1929, when Julián Barceló arrived in the Dominican Republic with the purpose of producing rum that would then go down in history as the best in the world. Just a year later, in 1930, he founded the company Barceló & Co. At that time the young Spaniard was only 26 years old, but with many dreams, and in a short time he started the production and marketing of his first rums throughout the country.
This rum has become a benchmark of premium quality, and the brand is among the top five rum in the world market. Ron Barceló is the only Dominican rum that is made 100% from sugar cane collected from their own plantations. In addition, Ron Barceló has reached the title of the most exported rum in the Dominican Republic - its export map includes 70 countries around the world. The uniqueness of the terroir, modern equipment of the plant and 100% environmentally friendly management conditions - the attributes that allowed Ron Barceló to grow rapidly.
It was only in 1950, after years of experimentation, that the company was able to position itself on the local market. This success was due to the formal launch of Barceló Blanco and Dorado, products that were highly appreciated by consumers of the time.
In 1970 the Ron Barceló Añejo was included in the brand’s product portfolio, characterized by a distinctive amber bottle, which over time established itself as the most exported Dominican rum.
In the 1980s, Ron Barceló, which was already at the top of the list of favourite national rums, began producing Ron Barceló Imperial, now the flagship Premium Rum among all Dominican rums, a rum that since its launch established itself as the leader in its segment until becoming today the Dominican rum most awarded by international organizations.
Then came the internationalization of the brand, with the start of exportation to countries such as Spain in 1994, thanks to which Ron Barceló currently ranks 3rd among Spirits in Spain.
70 years after the foundation of the brand in 2001, a group of Spanish entrepreneurs formed a strategic alliance with Barceló & Co. to market the brand all over the world, with the exception of the Dominican Republic. In 2002, the Barceló & Co. company gave up its international activities, giving way to the group of Dominican-Spanish entrepreneurs, represented, for the Dominican part, by the Barceló Díaz and García families, thus giving birth to a new company, initially called Añejos Barceló – now Ron Barceló SRL.
2006 - 2019
After being present in 25 international markets, Ron Barceló SRL fully acquired the Ron Barceló brand, with part of the 3rd Barceló generation – the Barceló Díaz and García families – remaining on the Board of Directors.2016: we strengthened our initiatives in terms of sustainability, particularly with regard to carbon neutrality, becoming the first rum in the world to be accredited as Carbon Neutral, which allowed us to take the lead in the promotion of sustainable development.2018: Ron Barceló became the most exported dark rum according to IWSR (International Wine and Spirits Research) data, a result which was also achieved in 2019. The presence of the brand was also consolidated in over 80 countries worldwide.
In 2016 Ron Barceló became the first rum in the world to be certified as Carbon Neutral. We became the first distillate and rum in the world to be part of the UN’s “Climate Neutral Now” initiative.Ron Barceló Organic was launched. We acquire emission reduction credits from formally certified reduction projects of the EGE Haina’s Los Cocos I and II wind farms.
to be enjoyed on the rocks or used for the preparation of high-level cocktails.
NOTES ON TASTING:
amber colour, fragrances of caramelized vanilla, creamy chocolate, subtle reminiscences of tobacco and aromatic citrus hints. Round and mild entry, light but persistent body, with a fruity and tasty finish.
to be enjoyed alone, on the rocks or used for the preparation of classic cocktails.
NOTES ON TASTING:
intense coppery amber colour. Brilliant coppery amber colour. Aromas of butter cream, dried cherries, intense vanilla, pineapple jam and caramelized nuts followed by a mild entry to a dry but fruity flavour. Medium and exuberant body with great depth and balance. Finish with a flavour of carrot ice cream cake, kola nut, Mocha and a strong toasted taste that gradually fades.
to be enjoyed used for the preparation of classic and contemporary cocktails.
NOTES ON TASTING:
mahogany colour with amber shades. With a robust, structured body and of great character. Toasted fragrances, with a subtle hint of cherry, coffee and nuts. Intense sensations of wood and vanilla with a persistent aftertaste. An aged and complex rum that delights all the senses.
Put the sugar lump and the three drops of angostura bitters in a low glass. Add the water and mash with a muddler until you get a reddish syrup. Add two or three ice cubes and an ounce of rum and mix.
Add two or three more ice cubes and the rest of the rum. Mix again. Twist the orange peel and add it to the cocktail to extract the essential oils from the orange. Mix for the last time and decorate with a cherry.
Pour all the ingredients into a shaker where you have previously placed six ice cubes; close the shaker and shake vigorously until a layer of frost has formed; strain and serve in a tumbler-type glass; complete by decorating with pineapple, cherry and 1/4 lemon.
Pour the rum into a highball glass in which you have previously placed several ice cubes and squeeze three lemon wedges. Drop one of the squeezed wedges inside and fill the glass with cola. Garnish with the remaining portion of lemon.
Put the peppermint and the two tablespoons of brown sugar in a glass; squeeze the lemon using a muddler, mash the three ingredients to mix them well being careful not to damage the leaves. Add the crushed ice up to half the glass, then the rum and mix everything well. To finish, add ice up to the edge and fill the remaining space with soda. Garnish with a sprig of mint.