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Review: Bacardi Superior White Rum

Posted by Arctic Wolf on December 10, 2020

In 1862, Facundo Bacardi and his brother José bought the Santiago de Cuba Distillery and began to distill what would become the most popular commercial rum in the world. Using a method of charcoal filtering, and oak barrel aging  along with a still of copper and cast iron, Facundo created a smoother more refined version of the locally made rum. His smoother version of the spirit became local favourite, and over time, an international sensation.

Of course, Bacardi Rum is not made in Cuba anymore, the Ron Bacardi Company left Cuba in the wake of Fidel Castro’s plans to nationalize all private property and privately held bank accounts on the Island. The Bacardi family moved important trademarks out of Cuba, and using a Bacardi owned plants built in Mexico and Puerto Rico, the company was able to continue to grow. (All of the Bacardi assets which were left in Cuba were lost including the distillery in Santiago.)

Bacardi Superior White Rum is a direct descendant of the original rum which Facundo Bacardi produced back in 1862. Although production methods have undoubtedly changed since then, the Bacardi White Rum is still produced using a method of oak barrel aging (for one to two years) and charcoal filtration.

Here is a link to my fresh look at Bacardi Superior White Rum:

Review: Bacardi Superior White Rum

“… Bacardi Superior is a dry rum with a few rough spots. I taste wisps of almond and vanilla which is perhaps because the version sold in Canada must be aged for one year in oak to be legally sold here, and that oak aging may have left remnants of those typical flavours within the rum even though it was filtered clear. The rum tastes grassy in the mouth with impressions of menthol. I also note  flavours of banana citrus zests gaining strength as I sip …”

Please enjoy my review which includes three suggested Bacardi Cocktails.

Chimo!

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