Brugal Colección Visionaria Edición 01 Launch Event

Miami, FL – August 9, 2023 -On Wednesday, August 9th, Brugal, ultra-premium Dominican-based rum brand, unveiled the newest innovation in rum making with the launch of its new limited-edition sipping rum Brugal Colección Visionaria Edición 01 Cacao.

 A momentous launch dinner unfolded at Miami Beach’s exquisite Temple House, marking a pivotal occasion in the world of rum aficionados. Jassil Villanueva Quintana, the fifth generation Maestra Ronera of Brugal, took center stage alongside Brugal’s charismatic brand ambassador, Gabriel Urrutia, to introduce the highly anticipated Colección Visionaria. Amidst an ambiance capturing the Dominican heritage, the duo guided an eager audience through an enchanting culinary journey inspired by Don Andres Brugal’s travels across the ocean to the island of the Dominican Republic. Renowned Dominican Chef Dayanny Delacruz orchestrated a symphony of flavors, expertly pairing Brugal’s blends with four courses of delectable dishes, and of course, ending dessert paired with the first tasting of Brugal Colección Visionaria Edición 01 Cacao. This exclusive event marked the official unveiling of Colección Visionaria onto the shelves, a fitting moment as the brand celebrates National Rum Month.

Colección Visionaria is created through a process completely unique to Brugal utilizing a process that begins by toasting virgin European oak casks with hand-picked Dominican cacao beans – infusing them with its organic, aromatic notes. The cacao beans are then removed before the rum is added into the toasted casks, saturating the liquid with the aromas created by the toasting process before they are aged to perfection under the Dominican sun. Upon arrival guests were welcomed with a new craft sip, El Viaje, made with Brugal 1888, Cacao Almon Orgeat, Pineapple, Lime, Bitters, Spice, Spanish Cava, and passed hors d’oeuvres before enjoying a masterfully composed pairing dinner and tasting of Colección Visionaria. Cocktails included the Caribbean Spice, aged for 48 hours, and made with Brugal 1888, honey, red wine, spices, herbs, and bark, amongst others; while pairing dishes included Chef Dayanny’s Cacao Tamarind Tenderloin – honoring Colección Visionaria’s special cacao utilization – Dominican Ceviche, a Black Garlic Butter Braised Goat and more.