Brugal uses Dark Aromatic Toasting to create sippable Maestro Reserva

Ultra-premium rum brand, Brugal, has just launched a new prestige sipping rum, Maestro Reserva, in the UK.

Born from 135 years of Dominican rum-making experience, the process behind Maestro Reserva utilises an innovative cask toasting technique – claimed to be completely unique to and developed by Brugal – called ‘Dark Aromatic Toasting’.

This technique sees the rum aged in premium American oak sherry casks, then emptied out and carefully placed aside. The casks are immediately toasted to extract natural caramel pearls that are drawn from the sugars in the wood.

The casks are then re-filled with the rum, absorbing these delicate caramel pearls, before being aged under the Dominican sun.

The result is described as ‘a smooth and rich liquid defined by sweet vanilla creaminess, velvety caramel and awakened by a hint of smoke’.

The Dark Aromatic Toasting process is said to naturally sweeten the liquid to create a rum that is free of external sugars and additives.

Maestro Reserva displays natural caramel hues, and is recommended to be enjoyed neat or over ice.

On the nose, the rum’s tasting notes suggest it is oaky and presents red fruits with a hint of smoke balanced by caramel and honey. On the palate, flavours of vanilla and caramel emerge, giving way to subtle notes of dark chocolate and dried fruits with a hint of toasted nuts and orange peel.

Fifth-generation Maestra Ronera, Jassil Villanueva Quintana, said: “My family deeply embraces the elegance and soul of Brugal rum, and I’ve absorbed a wealth of wisdom from the generations of Maestro Roneros who came before me.

“By leveraging this knowledge and my unwavering passion, all while paying homage to the Brugal family legacy, I’ve crafted a rum that is ‘moment perfect’,” said Quintana.

“My hope is that Maestro Reserva graces all of life’s big celebrations, alongside cherished ones, forging moments that will endure for centuries to come.”