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.
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 an excerpt from my review:
“…I began by sipping the Bacardi Superior White Rum neat in my glass without ice. The initial impression was of a dryish rum which was perhaps a little rougher on the palate than I was hoping for. I taste a firm presence of almond and a softer presence of caramel and vanilla…”
You may read the full review here: