It's a rum of Spanish tradition but distilled from the pure juice of sugar cane grown in the Dominican Republic, and aged rigorously according to the traditional Spanish method of solera.Launched in 2014, under the brand name Summum, Cañero strongly claims its Dominican origin, a country much better known as a tourist destination than for its rum.
And yet, it is where one of the first written records of a sugar cane crop in 1515, the year that saw the export of sugar to Spain.
It was Christopher Columbus himself who planted the first seedlings in December 1493. But it was not until the middle of the 18th century that the rum was really established. There were 173 distilleries in 1791 and even ten more in 1806.
The figure will then continue to decline until today when only two companies are still active on the island, including Brugal, which produces Cañero in one of its three distilleries established in the Dominican Republic whose name is Yazoo.
Selected and assembled by the company Caribbean Distillers, Cañero is a rum made from pure sugar cane juice. A real peculiarity in a region that favours the tradition of Spanish tradition. Moreover, the creator of Cañero, Juan Alberto Alvarez relies on the Solera technique for the aging of his spirits.
This system, popularised by Spanish sherry, had been imported to Cuba in 1872 before being also used in the Dominican Republic after the Castroite revolution.