Brugal推出椰子烘烤橡木桶陈酿朗姆酒限量版

The final bottling in Brugal’s Colección Visionaria series was matured in casks toasted with Dominican coconuts.

Brugal’s ‘unique aromatic cask-toasting technique’ is said to have been developed by five successive generations of maestro roneros

Edrington-owned Ron Brugal has drawn inspiration from the coconut and its significance as ‘a powerful symbol of Dominican identity and abundance’ for its latest limited edition rum.

The French oak casks used to age Brugal Colección Visionaria Edición 03 Coconut were filled with fresh coconuts prior to toasting.

After undergoing this ‘unique’ toasting technique, they were emptied and filled with Brugal’s column-distilled Dominican rum.

The result is described as ‘an attractive, tropical rum, deeply rooted in the brand identity, that maintains the layered complexity of the Colección Visionaria series’.

Brugal maestra ronera Jassil Villanueva Quintana said: “Colección Visionaria was born from a desire to capture the beauty of my home, through 100% Dominican ingredients.

“For this final addition, I chose coconut because it is the rhythm of our island – from the shade of the palms to the ritual of coconut water shared among friends. In Colección Visionaria Edición 03, we have captured that warmth, creating a rum that is as much a tribute to our future as it is to our heritage.”

Tasting notes for the release mention vanilla, burnt sugar, citrus peel and coconut water, as well as a nuanced smoke character.

Six batches of Brugal Colección Visionaria Edición 03 Coconut will be produced in total, making for fewer than 35,000 bottles at 45% ABV.

It is available now in the US – to coincide with National Rum Month – at an RRP of US$69.99.

The previous two entries in the Colección Visionaria series were aged in casks toasted with organic Dominican cacao beans and local arabica coffee, respectively.

Andrés Brugal Montaner founded Brugal in Puerto Plata, Dominican Republic, in 1888. Glasgow-based Edrington Group acquired the company in 2008.

Brugal isn’t the only brand in the Edrington stable to go coconuts this year. Earlier this month, The Macallan unveiled a pair of single malt Scotch whiskies matured and blended to create ‘a nuanced coconut character’.

Full-year results for 2025 released by Edrington in June showed Brugal in growth – led by strong sales in the US and Sweden – while the firm’s sales of high-end Scotch whisky declined.