The optimum product was obtained by experimenting with different brands on the local market, and in 1950, the Ron Barceló brand was launched with the products Barceló Blanco and Dorado, (white and gold rums respectively) which were an immediate success. Some 20 years later, Ron Barceló Añejo (a mature rum), was added to the portfolio.
In 1974, Don Julián Barceló handed over the reins of the business to his nephew Miguel Barceló and 6 years later, in 1980 Ron Barceló Imperial was born, premium rum emblematic of Dominicans, leader in its class since the day it was launched and the most internationally awarded Dominican rum.
With the idea of expanding the brand, in the 90´s Barceló & Co. gave a group of Spanish businessmen, with a long history of producing wines and spirits, the rights to export Ron Barceló. These entrepreneurs founded Ron Barceló SRL.. In 2006, by then sold on 25 international markets, Ron Barceló SRL. took over Ron Barceló completely, with the third generation Barceló’s, namely the Barceló Díaz and Garcia families, remaining on the Board of Directors.
That same year the bottles for Ron Barceló Imperial, Gran Añejo and Añejo were redesigned and a new era began.
Nowadays, Ron Barceló SRL. still produces only Ron Barceló, which is sold in over 50 countries, ranking it the 4th largest exporter of rum in the world.
We abide by the DOMINICAN RUM, regulations, the first collective brand product in the Dominican Republic, which ensure compliance with the designation of origin for rum.
To comply with this standard, rum producers must harvest the sugar cane, ferment, distill and age the alcohol in oak barrels for a minimum of one year, all within the Dominican Republic.
Kosher· Kosher certification is awarded to industries that follow rigorous hygiene processes and practices. Ron Barceló has been certified Kosher since the 24th August, 2011, testimony to the care taken in manufacturing its products at its San Pedro de Macorís factory in Dominican Republic.
ACR Marque·The Authentic Caribbean Rum (ACR) Marque is a registered trade mark owned by the West Indies Rum & Spirits Producers' Association, Inc (WIRSPA) and is designed to promote rum producers from the Caribbean ACP countries. Geography, tradition, heritage, distillation, aging and blending may vary, providing a variety of Caribbean rums. That said, Ron Barceló boasts the Authentic Caribbean Rum seal created for rums of exceptional quality.
Carbon Neutral Company·From its Alcoholes Finos Dominicanos distilleries to its Ron Barceló SRL. production plant, we are the only Dominican rum distillery with a green approach throughout all its production processes.
The sugar cane is unloaded from the wagons by crane and then cut into small chunks to make it easy to feed into the mills.
Milling is to extract the juice from the sugar cane. The mills compress the chunks of cane to extract all of the juice.
Fermentation is a chemical process performed by yeast where the sugar in the cane juice is transformed mainly into ethanol and carbon dioxide. For the yeast to function properly specific pH conditions, temperature, sugar concentrations and nutrients come into play. Wort is the product that comes from fermented sugar cane juice. The strength of the alcohol obtained is around 7-8 % proof and is stored in tanks prior to being transported for distillation.
The wort from the fermentation process enters a column still where the vinasse and the low grade alcohol, or phlegm, are separated. The phlegm then passes through 3 more column stills where hidroselection, demethylation and rectification occur, obtaining an up to 95% proof rich alcohol with a balanced congener content.
The rum producing process leaves certain residues which are further used by the factory, ensuring sustainable production.
CO2 is produced when fermenting the sugars found in cane juice. This gas is recovered through a recuperation technology which prevents it from escaping into the atmosphere and allows it to be used for other purposes.
It is the liquid by product from distilling fermented wort. It is obtained from the first still, called the masher, which separates the alcohol from the solid fermentation remnants. It is rich in organic materials and nutrients and is therefore used as fertilizer in the cane fields, once it has been processed.
Our alcohols acquire their color, aroma and taste after at least one year of natural ageing in toasted American white oak barrels. This occurs through the transfer of oxygen, tannins and other properties of the wood that only time, the Caribbean temperature and the humidity of our cellars can achieve.
All rums are made by carefully selecting the lots of barrels that have completed the pre-established ageing process. These are emptied and blended in stainless steel tanks under the watchful eye of our rum masters and technicians who closely monitor the process.
Our packaging lines are made of stainless steel and fitted with proprietary devices ensuring the correct filling, capping and labeling of bottles. The bottles, caps, labels, boxes and cases are validated for use by a quality control analysis.