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    * Bacardi® Aged Rums
      
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CELEBRATING NATIONAL RUM MONTH


AWARD-WINNING RUM BLENDS TO SIP AND SAVOR

A snapshot of the history and complexity of rum through the lens of some of our
favorite rum spirits.





DISCOVER YOUR PERFECT RUM

There are several distinct styles of rums blended around the world. Explore the
map below to find your favorite and learn more about what makes each style
unique.


X


SPANISH STYLE RUMS

Spanish is the largest and best-known variety, hailing from rum-famous locations
like Puerto Rico, Cuba and Venezuela. It’s derived from molasses and almost
always column distilled and filtered with charcoal. Spanish rum is probably the
most diverse category, with flavour profiles ranging from light and smooth to
dark and sultry


COUNTRIES THAT PRODUCE THIS STYLE OF RUM

Cuba, Puerto Rico, Venezuela, Nicaragua, Guatemala, Panama

HAVANA CLUB


ANEJO CLASICO

AGING: UP TO 3 YEARS



COLOR: GOLDEN



TASTING NOTES

Pineapple and apricot layered with hints of oak, almond and vanilla

PAIRS WELL WITH

Caribbean dishes, smoky glaze of BBQ ribs and blackened fish or chicken

PERFECT FOR THESE COCKTAILS

Rum Punch, Mixed with Cola or other sodas, Lemon, Cuba Libre

LEARN MORE

HAVANA CLUB


ANEJO BLANCO

AGING: 1 YEAR



COLOR: SILVER



TASTING NOTES

Notes of pineapple and banana and hints of vanilla and oak

PAIRS WELL WITH

Sharply flavoured rum cocktails made with lime such as classic daiquiris and
mojitos are perfect pairings for seafood. Think shrimp/prawns, fish tacos and
raw fish preparations such as ceviche.

PERFECT FOR THESE COCKTAILS

LEARN MORE

BACARDÍ


AÑEJO CUATRO

AGING: 4 YEARS



COLOR: GOLD



TASTING NOTES

Notes of mild vanilla, toasted oak, clove and honey with a smooth finish.

PAIRS WELL WITH

Brie, Grilled Vegetables, Grilled Chicken and Pork, honeyed nuts and fruit jams.

PERFECT FOR THESE COCKTAILS

On the Rocks or Mule.

LEARN MORE

BACARDÍ


RESERVA OCHO

AGING: 8 YEARS



COLOR: DARK GOLD



TASTING NOTES

Deep, layered and mellow flavor of dried fruits, spices and oaky vanilla.

PAIRS WELL WITH

Beef: roast/grilled/smoked. Lamb, Chevre, Aged Chedder, charcoal grilled
seasoned vegtables, Latin Caribbean or Filipino rasted Lechon.

PERFECT FOR THESE COCKTAILS

Neat or on the rocks.

LEARN MORE

BACARDÍ


GRAN RESERVA DIEZ

AGING: 10 YEARS



COLOR: DARK GOLD



TASTING NOTES

Bright notes of stone fruits, banana and pear balanced with caramelized vanilla
and oak.

PAIRS WELL WITH

Sushi, Fried or grilled white fish gouda, Havarti, roasted nuts, pork belly,
mild chocolate, dried stone fruits.

PERFECT FOR THESE COCKTAILS

Neat.

LEARN MORE

THE FACUNDO RUM COLLECTION


FACUNDO NEO

AGING: 8 YEARS



COLOR: SILVER



TASTING NOTES

Notes of vanilla, roasted almonds, and sugarcane on a long, lush finish.

PAIRS WELL WITH

Seafood. Think shrimp/prawns, fish tacos and raw fish preparations such as
ceviche.

PERFECT FOR THESE COCKTAILS

Try it in a Neo-groni.

THE FACUNDO RUM COLLECTION


FACUNDO EXIMO

AGING: 10 YEARS



COLOR: DARK GOLD



TASTING NOTES

Notes of dark vanilla, smoke, and tobacco, EXIMO’s dark notes and rich finish.

PAIRS WELL WITH

Steak, burger or, again, American-style barbecue. Dark rum loves brisket.

PERFECT FOR THESE COCKTAILS

Best enjoyed neat but works very nicely in a modern old fashioned.

THE FACUNDO RUM COLLECTION


FACUNDO EXQUISITO

AGING: 21 YEARS



COLOR: DARK GOLD



TASTING NOTES

Notes of dates and figs lead the nose to a palate of dried dark fruits, maple,
smoke, and undertones of Jerez.

PAIRS WELL WITH

Steak, burger or, again, American-style barbecue. Dark rum loves brisket.

PERFECT FOR THESE COCKTAILS

Best enjoyed neat or with a piece of high-density ice.

THE FACUNDO RUM COLLECTION


FACUNDO PARAISO

AGING: 23 YEARS



COLOR: DARK GOLD



TASTING NOTES

On the nose there are hints of crème Brule, raisins, and dried oak. On the
palate, the rum comes to life with a rich front palate, balanced mid palate, and
a warm and dry finish.

PAIRS WELL WITH

Great pairing for dark chocolate bars and brownies but think of them too with
desserts or cakes with dried fruits such as raisins (an extra shot with some rum
and raisin ice cream would be delicious or try rum instead of sherry with the
Christmas cake). bananas foster or banana tarte tatin and with pineapple upside
down cake.

PERFECT FOR THESE COCKTAILS

Neat.

SANTA TERESA 1796 SOLERA RUM


SANTA TERESA RUM

AGING: FROM 4 TO 35 YEARS (SOLERA)



COLOR: DARK GOLD



TASTING NOTES

Notes of oak, vanilla, and leather while the palate delivers dark chocolate,
honey, prunes and a finish of black pepper, cinnamon, and walnuts.

PAIRS WELL WITH

Steak, burger or, again, American-style barbecue. Dark rum loves brisket.

PERFECT FOR THESE COCKTAILS

On the rocks or ideal as a Rum Old Fashioned with your favorite aromatic
bitters.

LEARN MORE



X


ENGLISH STYLE RUMS

English rum nearly always uses molasses as its base and is distilled in a single
pot still. The result is a full-bodied spirit that is dark and rich in color and
offers a funkier taste of profile than other rum classifications. Think of
English rum as what you’d get in Jamaica, Barbados, or St. Lucia.


COUNTRIES THAT PRODUCE THIS STYLE OF RUM

Jamaica, Anguilla, Barbados, Guyana, Trinidad & Tabago, St. Lucia, Bermuda,
Antigua

BANKS RUM


BANKS 5 YEAR ISLAND BLEND

AGING: UP TO 12 YEARS



COLOR: SILVER



TASTING NOTES

Notes of coconuts and ripe melon, along with tropical fruits, green tea, and
banana on the palate.

PAIRS WELL WITH

Range of Caribbean dishes, especially jerk chicken. smoky glaze of barbecued
ribs and blackened fish or chicken. Or simply nibble some plantain or breadfruit
crisps with it.

PERFECT FOR THESE COCKTAILS

Enjoy it in a Five Island Flamingo.

BANKS RUM


BANKS 7 YEAR GOLDEN AGE

AGING: UP TO 7 YEARS



COLOR: GOLDEN



TASTING NOTES

Notes of papaya, roasted banana, and almonds lead to a flavor of passionfruit
and a buttery nuttiness on the palate.

PAIRS WELL WITH

Caribbean dishes, smoky glasze of BBQ ribs and blackened fish or chicken.

PERFECT FOR THESE COCKTAILS

Try it in a Goldie Oldie.

PYRAT RUM


PYRAT XO RESERVE

AGING: UP TO 16 YEARS



COLOR: GOLD



TASTING NOTES

Caramel, honey, molasses, and orange peel. The palate is delicate and smooth,
almost sweet, with hints of fresh spices.

PAIRS WELL WITH

Spiced, Caribbean dishes, chicken satay, seafood like ceviche. Jerk chicken,
fried seafood, barbecue ribs.

PERFECT FOR THESE COCKTAILS

Neat on the rocks, or old fashioned




X


FRENCH STYLE RUMS

If you’ve sipped rum in countries like Martinique and Haiti, then you’re
familiar with the French variety. French rum, also called Rhum, is derived from
fresh sugar cane juice or even beet sugar rather than cooked syrup or molasses.
You’ll find it has a flavor profile that’s grassier and greener than other
types.
We can’t leave behind another popular distillate made from the cane juice,
cachaça and this one can only be made in Brazil. Cachaça is best known as the
base of the Caipirinha cocktail, which is a great way to introduce yourself to
the category.


COUNTRIES THAT PRODUCE THIS STYLE OF RUM

Martinique, Haiti


COUNTRIES THAT PRODUCE SUGAR CANE DISTILLATES

Brazil with cachaça









WHAT IS RUM?


IT BEGINS WITH SUGARCANE

Rum is defined as alcohol distilled from sugar. Sounds simple enough, but this
centuries-old spirit is actually one of the most complex in the world. Produced
using sugar in forms ranging from cane to molasses, the rum category spans so
much more than just light and dark. From premium liquor aged for the better part
of a decade or more to creative, fruit-flavored infusions, it’s a spirit that’s
just as at home in a smoky cigar lounge as it is at a swim-up pool bar.





RUM IS ONE OF THE MOST COMPLEX CENTURIES-OLD SPIRITS IN THE WORLD




BACKGROUND AND HISTORY


A SMOOTH
SPIRIT WITH A LONG HERITAGE

The first documented rum distillery was built in the Caribbean in the
mid-seventeenth century, making it the first spirit in the world to be
commercially distilled. From there, the category has continued to expand and
diversify, and today, rum is produced in more than 80 countries. It’s classified
into three types based on the language spoken in the place where it’s made:
English, French and Spanish.

This photo taken at the Bacardi factory, circa 1910




FROM START TO FINISH


THE RUM MAKING PROCESS

The process of creating the perfect rum can be boiled down to 4 main pillars:
Fermentation, Distillation, Maturation and Finishing

1


FERMENTATION

The rum-making process begins with fermentation, where all those robust flavors
and aromas start to build. Yeast combines with sugar, which yields three
products: alcohol, heat, carbon dioxide.



2


DISTILLATION

Next, the alcohol is extracted and distilled in one of three ways: using pot
stills, column stills, or a combination of the two. Pot stills, alse called
batch stills, are the traditional method, while modern column stills bring more
precision and scalability to the process. Any combination of the two results a
unique profile that contributes to the complexity of the spirit.



3


MATURATION

After distillation, rum is transferred to oak barrels, where it ages for as long
as a decade or more. The specific wood from which the barrels are made, as well
as duration of maturation, greatly influence the end product. Maturation times
vary based on climatic conditions; in tropical areas rum will typically ade
roughly 10% faster than spirits coming from regions that aren’t as hot and
humid.



4


FINISHING

Last comes finishing, when rum is filtered to remove any remaining by products,
then blended to create a consistent product throughout the entire batch. It
rests in large stainless steel tanks, where the flavors integrate and volatile
compounds evaporate. Purified water is added to dilute the rum down to the
desired bottling strength, which usually falls between 40 and 50% ABV, before it
is fully proofed. Finally, natural colorings and flavorings can be added (if
desired) before the rum is bottled




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BACARDI, BANKS, HAVANA CLUB, FACUNDO, PYRAT, SANTA TERESA AND THE RESPECTIVE
TRADE DRESSES ARE TRADEMARKS.

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