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The Dominican Republic, a beautiful island nation located in the Caribbean Sea, is known for its beaches, rainforests, and vibrant culture. It’s also famous for producing some of the best rum in the world. Whether you’re a rum aficionado or just breaking into the scene, this guide will highlight the essentials you need to know about Dominican rum. Salud to this being the summer of Dominican rum! What is the history of Dominican rum? The history of Dominican rum runs as deep and rich as its bold flavor. Since the time of colonization, sugar cane has been a major crop of the Dominican Republic. In the early 1600s, it was discovered that molasses, a by-product of the sugar refining process, could be fermented into a strong spirit with potent results. This was the first iteration of Dominican rum, but it was still in its dark age of development. This early drink was potent and unrefined, nicknamed “kill-devil” and “demon water” as a clear indication of its flavor and potency. After a couple centuries of innovation, distillers refined the distillation process and honed in on a particular rich flavor that caught the attention of the Spanish. The Spanish then took Dominican rum to the next level, distilling at industrial levels on the island and bringing it to the world’s attention. How is Dominican rum made? All rum is made from sugarcane, but not all rum is made equally. To make authentic and high quality Dominican rum, the entire process must take place in the Dominican Republic, from sugar cane harvesting to oak barrel aging. First, molasses is separated from refined sugar in the sugar-making process. There are two means of distilling rum - from molasses or sugarcane juice. Higher quality Dominican rums (like Candela or Brugal) are made from the latter. The molasses or sugarcane juice is then combined with water and yeast and fermented to create a mixture with low ABV (alcohol by volume). This mixtur