Dominican rum: a beginner's guide

The Dominican Republic has been making rum since sugar cane arrived in the sixteenth century, and three houses dominate: Brugal, founded in Puerto Plata in 1888, Barceló and Bermúdez. Dominican rum is generally aged in American oak barrels in a hot climate, which speeds up maturation and produces a smooth, slightly sweet spirit. An añejo of five to seven years is the everyday standard; the extra viejo bottlings are for sipping. Locals drink it three ways. Straight over ice with a slice of lime. In a cuba libre with cola and lots of lime. Or as a servicio, where a bottle, a bucket of ice and mixers arrive at your table and the evening takes care of itself. Mamajuana is a different animal: rum, red wine and honey steeped with tree bark and herbs. Every family has its own recipe and every seller claims it cures everything. Try a small glass.