Rum
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Havana 7 Years
Facundo Bacardí Massó, a Spanish wine merchant, was born in Sitges, Catalonia, Spain, in 1814, and emigrated to Santiago, Cuba in 1830. At the time, rum was cheaply made and not considered a refined drink, and rarely sold in upmarket taverns or purchased by the growing emerging middle class on the island. Facundo began attempting to "tame" rum by isolating a proprietary strain of yeast harvested from local sugar cane still used in Bacardi production today. This yeast gives Bacardi rum its flavour profile. After experimenting with several techniques for close to ten years, Facundo pioneered charcoal rum filtration, which removed impurities from his rum. Facundo then created two separate distillates that he could blend together, balancing a variety of flavors: Aguardiente (a robust, flavorful distillate) and Redestillado (a refined, delicate distillate). Once Facundo achieved the perfect balance of flavors by marrying the two distillates together, he purposefully aged the rum in white oak barrels to develop subtle flavors and characteristics while mellowing out those that were unwanted. The final product was the first clear, light-bodied and mixable "white" rum in the world.
Havana Especial
Facundo Bacardí Massó, a Spanish wine merchant, was born in Sitges, Catalonia, Spain, in 1814, and emigrated to Santiago, Cuba in 1830. At the time, rum was cheaply made and not considered a refined drink, and rarely sold in upmarket taverns or purchased by the growing emerging middle class on the island. Facundo began attempting to "tame" rum by isolating a proprietary strain of yeast harvested from local sugar cane still used in Bacardi production today. This yeast gives Bacardi rum its flavour profile. After experimenting with several techniques for close to ten years, Facundo pioneered charcoal rum filtration, which removed impurities from his rum. Facundo then created two separate distillates that he could blend together, balancing a variety of flavors: Aguardiente (a robust, flavorful distillate) and Redestillado (a refined, delicate distillate). Once Facundo achieved the perfect balance of flavors by marrying the two distillates together, he purposefully aged the rum in white oak barrels to develop subtle flavors and characteristics while mellowing out those that were unwanted. The final product was the first clear, light-bodied and mixable "white" rum in the world.
Bacardi Negro
Facundo Bacardí Massó, a Spanish wine merchant, was born in Sitges, Catalonia, Spain, in 1814, and emigrated to Santiago, Cuba in 1830. At the time, rum was cheaply made and not considered a refined drink, and rarely sold in upmarket taverns or purchased by the growing emerging middle class on the island. Facundo began attempting to "tame" rum by isolating a proprietary strain of yeast harvested from local sugar cane still used in Bacardi production today. This yeast gives Bacardi rum its flavour profile. After experimenting with several techniques for close to ten years, Facundo pioneered charcoal rum filtration, which removed impurities from his rum. Facundo then created two separate distillates that he could blend together, balancing a variety of flavors: Aguardiente (a robust, flavorful distillate) and Redestillado (a refined, delicate distillate). Once Facundo achieved the perfect balance of flavors by marrying the two distillates together, he purposefully aged the rum in white oak barrels to develop subtle flavors and characteristics while mellowing out those that were unwanted. The final product was the first clear, light-bodied and mixable "white" rum in the world.
Bacardi Gold
Facundo Bacardí Massó, a Spanish wine merchant, was born in Sitges, Catalonia, Spain, in 1814, and emigrated to Santiago, Cuba in 1830. At the time, rum was cheaply made and not considered a refined drink, and rarely sold in upmarket taverns or purchased by the growing emerging middle class on the island. Facundo began attempting to "tame" rum by isolating a proprietary strain of yeast harvested from local sugar cane still used in Bacardi production today. This yeast gives Bacardi rum its flavour profile. After experimenting with several techniques for close to ten years, Facundo pioneered charcoal rum filtration, which removed impurities from his rum. Facundo then created two separate distillates that he could blend together, balancing a variety of flavors: Aguardiente (a robust, flavorful distillate) and Redestillado (a refined, delicate distillate). Once Facundo achieved the perfect balance of flavors by marrying the two distillates together, he purposefully aged the rum in white oak barrels to develop subtle flavors and characteristics while mellowing out those that were unwanted. The final product was the first clear, light-bodied and mixable "white" rum in the world.
Bacardi White
Facundo Bacardí Massó, a Spanish wine merchant, was born in Sitges, Catalonia, Spain, in 1814, and emigrated to Santiago, Cuba in 1830. At the time, rum was cheaply made and not considered a refined drink, and rarely sold in upmarket taverns or purchased by the growing emerging middle class on the island. Facundo began attempting to "tame" rum by isolating a proprietary strain of yeast harvested from local sugar cane still used in Bacardi production today. This yeast gives Bacardi rum its flavour profile. After experimenting with several techniques for close to ten years, Facundo pioneered charcoal rum filtration, which removed impurities from his rum. Facundo then created two separate distillates that he could blend together, balancing a variety of flavors: Aguardiente (a robust, flavorful distillate) and Redestillado (a refined, delicate distillate). Once Facundo achieved the perfect balance of flavors by marrying the two distillates together, he purposefully aged the rum in white oak barrels to develop subtle flavors and characteristics while mellowing out those that were unwanted. The final product was the first clear, light-bodied and mixable "white" rum in the world.