Developer: Barceló & Cía
Alcoholic degree: 17°.
Aging time and type of wood: Depends on the aged rums used to make the liqueur. The final product is bottled directly.
Peculiarities of the elaboration: Barceló & Cía, was created in 1930 by two Spanish brothers, Julián and Andrés Barceló, natives of Mallorca. The same year, the company and the entire city were destroyed by the cyclone San Zenón. Faced with this total devastation, Andrés decided to run his luck on the nearby island of Puerto Rico. Julián Barceló stayed in Santo Domingo, determined to raise his small business again. For that time, Julián visited the towns and the rural areas, promoting and selling his product with the original label that, directly and simply, wore the slogan "the rum that I drink".The company developed to the compass of the city of Santo Domingo, growing until it was established in its permanent location in the eastern part of the city, on the banks of the Ozama River, observing the port and the colonial city. Through the decades, the Barceló name also managed to conquer the national market, manifesting a great growth and expansion as a liquor industry. Julián Barceló retired in 1974. Today, Ron Barceló & Cía belongs to the Marqués de Vargas, Pelayo de la Mata.
Cream Barceló is made with Dutch milk cream and the best aged rum in the house, until you reach a soft liqueur of 17° alcohol.
Tasting note for Cream Barceló:
Creamy, bright, almond-colored appearance.
Exotic aromas appear (coconut, mango, pineapple), nuts (almonds, hazelnuts), cream of milk and vanilla, combined with the notes of caramel and noble woods of aged rum.
It is soft at the entrance and in the step, with the warmth of the rum at the end of the mouth. Elegant, with sugar well balanced with alcohol.
Uses in cocktails: Cream Heaven.
Ingredients: 1/2 oz. of vodka, 1/2 oz. of Barceló Cream 1/4 oz. of coffee liqueur, 1/4 oz. of vanilla liqueur, 1/2 oz. of cream, cocoa powder, 1 grated chocolate bar.
- In a shaker with ice, add the vodka, the Barceló Cream, the coffee liqueur, the vanilla liqueur and the cream.
- Shake and strain the contents in a tall glass filled with ice cubes.
- Let it foam and decorate with a little cocoa powder and grated chocolate on top.