Bacardi Rum

Bacardi Rum is a rum originally from Cuba.

It was in 1862 that Facundo Bacardí Masso founded his rum factory in Santiago de Cuba. Bats (a symbol of health and success) had to be dislodged from the building that housed the first still. Naturally the choice fell on the Chauve Souris to become the emblem of this new rum so different from the others at the time. From a harsh, unrefined drink, Mr Bacardi's research transformed rum into a light and balanced drink. His secrets lie in several points which are always scrupulously followed by the Maestros of Ron generations who follow him. First of all, a specific strain of yeast has been isolated and it is still this yeast that is used in the early stages of the production of Ron Bacardi. The use of lightly toasted American white oak barrels also made it possible to soften the taste of the rum, then finally Facundo Bacardi developed a charcoal filtration system that evacuates the unwanted aromas of the rum. . These coals come from different species of wood and coconut.

Nowadays the headquarters of the Bacardi company is in Bermuda since the Bacardi family was driven out of Cuba after the accession of Fidel Castro.