Review: Bacardi Superior White Rum

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:

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