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 Bacardi 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.
The Bacardi Gold Rum is produced using column still distillation and oak barrel aging (for one to two years). The final rum is further ‘shaped’ by filtering the aged rum through a secret blend of charcoal. This charcoal filtration helps to blunt some of the harsh flavour characteristics of a young rum. Along with Bacardi Superior White Rum, this spirit forms the backbone of Bacardi’s portfolio of brands which includes more than 200 different labels.
Here is a link to my latest review:
Review: Bacardi Gold Rum
Please enjoy the review!