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About Dominican Republic
Made from a fermented "wash" of molasses and water, rums from the Dominican Republic are known for their full-bodied character.
Distilled in column stills, the first notable rum from this region was produced in 1852 by Erasmo Bermúdez.
Dark Dominican Republic rums are generally aged in American white oak barrels. For colour continuity, caramel is frequently added to the finished product.