virgin sugar cane honey
continuous five column still
between 4 and 10 years in ex-bourbon barrels
Alcohol by volume:
Dominicans and Haitians share one island called Hispaniola. Though both nations are divided by race, culture, language and historical experiences. Consequently, they differ in the level of wealth.
The Dominican sugar industry needs a steady stream of workers but the daily wage of $2.35 for a ton and a half of sugarcane does not appear incentive enough to the locals. Neighboring country leaders come to an agreement (1952-1986); Dominican plantations will be supplied by cheap labor from Haiti. Numerous bateys are being built directly on the sugarcane fields. The living conditions are - euphemistically speaking - very poor there. The people didn't find their promised land. The Barceló Imperial brand was created in 1980 and I have to admit that I that name causes some kind of dissonance. I assume I don't get that metaphor right.
It's a premium design - a bottle with a wide front and narrow width, with embossing on the glass and a batch number. A web presence preserved in exclusive black and how about and the content? The previous version of corporate website contained a very generic description of the production process, which does not provide insight into the specifics of the creation of subsequent rum variants. The actual version In is even thinner. The emphasis is laid more on certification (Carbon Neutral SGS or Bilan Carbone®). That's nice, but I really like to know (from the official source) what exactly hides in the bottle.
Asociación Dominicana de Productores de Ron (ADOPRON) expects that fermentation, distillation and maturation takes place in the Dominican Republic. Raw material is supposed to come from the domestic market and aging has to last at least a year in oak barrels. According to the requirements the numerical declaration on the bottle has to reflect the minimum age of a drink. You won't find any numbers on the Barceló Imperial label.
The sugar cane originates from own plantations in the province of 'San Pedro de Macoris', where the air humidity is around 90% and the average temperature is 30 °C. The squeezed sugar cane juice is fermented for 24 hours and then heated to get a syrup. Use of virgin sugar cane honey instead of molasses allows the year-round production. Distillation takes place in five-column stills. The blendes mature for four to ten years in Kentucky oak bourbon casks. The end product is sweetened 16g /l.