Tasting

What does rum from the Cibao taste like? Mostly soft and round, with vanilla, caramel, and baked fruit, along with a hint of orange peel and wood. Sharp edges or heavy funk are rare; what stands out instead is how calmly the rum sits on the palate. The finish usually leaves wood, a little sweetness, and a gentle warmth that doesn't linger long.

Four bottlings serve well as examples. Brugal Extra Viejo represents the house's classic premium rum, while Brugal 1888 stands for the double-matured version. At Bermúdez, Aniversario shows the house style, while Don Armando represents the older line, aged in oak for up to ten years.

A tulip-shaped nosing glass concentrates the aromas better than a wide tumbler. Room temperature is sufficient, since cold mutes vanilla and fruit. First nose the glass with your mouth slightly open, so the alcohol doesn't overpower the subtle notes, then follow with a small sip.

Neat, the rum appears just as the house bottles it, with everything the barrel and blender have put into it. A few drops of water open it up, softening the impression of alcohol and releasing aromas. With white rum, it's worth reversing the order: first with water, then neat, to see how much sweetness the filtering leaves behind.

When tasting several rums side by side, start with the youngest and lightest, ending with the oldest. Brief notes on nose, palate, and finish help later in naming the difference between the soft Cibao style and its bolder neighbors.