Barcelo switches from molasses

[TheRumelier]

I forgot to mention on my recent trip to the Dominican Republic I was told that Ron Barcelo will now be using sugar cane juice instead of molasses to make their rums. When I asked about the availability of juice all year round, they assured me that they could source fresh juice all year. Even though I was there out of the normal sugar harvesting season I did see plenty of fully loaded cane trucks around the island. I was shown the blending and aging facility but not the distillery which was in another location. I was promised that tour on my next trip!!

[UnkleNeeko]

Interesting, wonder how that will
affect the product line and taste? Do you know if it is a complete change over or is molasses still going to be used in part of production? Is their going to be packaging changes too? Would be interested in making that tour...keep
us posted!

[Edward Hamilton]

That is quite a change for a company that has been built on molasses-based rums.

[TheRumelier]

Nick, not sure. Barcelo has all but dissapeared here right now but the last bottle of Anejo I had I noticed a big difference as it was one of my all time favourite mixers. I am in the process of trying to bring some more Barcelo into the country on a regular basis, so I will know more about the taste when it arrives (hopefully soon).

[pkazimir]

I was told it is already made from sugarcane juice. I kept thinking it must be a mistake since they get the distillate from San Pedro Brugal distillery..and they are molasses based. However, i hope they will continue to produce this remarkable rum!

[RonJames]

just don't mess up that imperial rum! very interesting, maybe they are trying to give vizcaya a run for there money. Interesting thing about the DR is the elevation, my sister in law (from the dr) says that there's an area where they can actually grow strawberries:confused:. That might have something to do with the ability to continually grow cane.