Arrived in 1868 in the Dominican Republic, Don Andres Brugal was the first to age rum in barrels there. The aging process in warehouses located in the north of the island, in a tropical environment, has been mastered by the Brugal family for over five generations. Made from molasses from sugar cane grown in the Dominican Republic, Brugal 1888 is first aged in barrels that previously held bourbon. After this initial aging process (6 to 8 years), a second aging process is carried out in European sherry oloroso barrels for 6 years.