If a spirit or distillate were to be designated as the national drink of the Dominican Republic, undoubtedly rum would deserve the honorable first place.
The rum-making history in the Caribbean begins with the arrival of the Spaniards, and with them, the cultivation of sugar cane and the raw material for the production of rum. In the Dominican Republic there are centenarian industries dedicated to the production of this sugar cane distillate that have become well-known for the quality of their products. For example, the most representative rum companies of this island are Bermudez (1852), Brugal (1888) and Barceló (1929). The excellent quality, careful maturation and aging processes, as well as the quality of the raw materials employed have bestowed unique and distinctive textures to the Dominican rum that has made it the preference of consumers in more than 50 countries to where this fine amber liquor is exported.
The main rum industries export about 2 million boxes of rum, an annual production of around 9.9 million liters.