BACARDI

Description

A Spanish wine merchant, was born in Sitges, Catalonia, Spain, in 1814, and emigrated to Cuba in 1830. During this period, rum was cheaply made and not considered a refined drink, and rarely sold in upmarket taverns.Facundo began attempting to "tame" rum by isolating a proprietary strain of yeast still used in Bacardi production. This yeast gives Bacardi rum its flavour profile. After experimenting with several techniques he hit upon filtering the rum through charcoal, which removed impurities. In addition to this, Facundo aged the rum in white oak barrels, which had the effect of mellowing the drink. The final product was the first clear, or "white" rum in the world.

Moving from the experimental stage to a more commercial endeavour, he and his brother Jose set up a Santiago de Cuba distillery they bought in 1862, which housed a still made of copper and cast iron. In the rafters of this building lived fruit bats – the inspiration for the Bacardi bat logo. This logo was pragmatic considering with high illiteracy rate in the 19th century, it enabled customers to easily identify the product.

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