Brugal

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During the second half of the 19th century, Andrés Brugal Montaner, a Spanish national who had migrated from Sitges (Catalonia, Spain) to Santiago de Cuba, decided to move to the Dominican Republic and take up permanent residence in Puerto Plata. While in Cuba, Don Andrés acquired expertise in the making of rum, and based on that experience he founded Brugal & Co. in Puerto Plata, the company produces several different kinds of rum. After introducing its dark rum into the market in 1888

Captain Morgan

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Seagram CEO Samuel Bronfman purchased a distillery named Long Pond from the Jamaican government. Among the buyers of raw rum from the Long Pond distillery was a Kingston pharmacy named Levy Brothers. The Levy family had been purchasing raw rum, adding medicinal herbs and spices, aging, and bottling it. Bronfman liked the rum product and bought the rights to it.

Havana Club

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Havana Club is a brand of rum made in Santa Cruz del Norte, Cuba. José Arechabala established the brand in 1878. After theCuban Revolution of 1959, the Cuban government nationalized the distillery and company. Subsequently, the Arechabala family left for Spain, then emigrated to the United States. Since 1994 it has been produced by Havana Club International, a 50:50 joint venturebetween Pernod Ricard and the Cuban government

Baileys

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Baileys Irish Cream was created by Gilbeys of Ireland, a division of International Distillers & Vintners, as it searched for something to introduce to the international market. The process of finding a product began in 1971 and it was introduced in 1974 as the first Irish cream on the market. The Baileys name, and the R.A. Bailey signature, were fictional, inspired by the Bailey's Hotel in London.^[3]^[4]Baileys is produced in Dublin and under contract in Newtownabbey.

Cointreau

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Cointreau Distillery was set up in 1849 by Adolphe Cointreau, a confectioner, and his brother Edouard-Jean Cointreau. Their first success was with the cherry liqueur guignolet, but they found success when they blended sweet and bitter orange peels and pure alcohol from sugar beets. The first bottles of Cointreau were sold in 1875. An estimated 13 million bottles are sold each year, in more than 150 countries. Ninety percent of production is exported. Cointreau & Cie SA was family-owned until 1990, when it merged withRémy Martin to form Rémy Cointreau, now a publicly traded company

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