Rum is made using only three ingredients: molasses from sugarcane, yeast and water. Ingredients are fermented, then distilled, aged, filtered and blended.
Rum can be aged anywhere from one year upwards. Aging rum can add additional complexity to its flavour and mouthfeel.
Dark rum can be found black, brown and red in appearance and is usually, but not always, aged longer than gold or white rum. It often indicates a more intense flavour profile, and is also delicious when used in cooking.
Rum is a wonderfully complex and diverse spirit. Colour can give us clues about time spent aging or the flavours that might be found within. Dark can be bold, sweet (or dry) and even smoky, gold is rich and soothing, and white is smooth, subtle and often refreshing.
But colour can be misleading. The best way to truly understand a rum is to taste it for yourself.
No, spiced rum typically has added spices and flavourings to give it a bold, unique flavour, whereas gold rums tend to be more mellow.
White rum is usually a light-bodied variant with a soft, sweet taste. It’s often used in light refreshing cocktails, especially favourites like the Mojito and Daiquiri.
Gold rum, also known as amber rum, usually provides rich and smooth flavours after being aged in barrels.
Spiced rum is often aged for as long as dark rum, but has added spices and caramel colouring. It usually carries a bold, yet smooth taste.
For a timeless rum drink , we would recommend the classic; the Mojito. An ice-cold glass of refreshment that brings out those delicate flavour notes of BACARDÍ rum while beautifully harmonising with the citrus of lime and the freshness of mint.
Combining science with art, our founder Don Facundo Bacardí Massó used only three ingredients: molasses from the best sugarcane in the world, a unique strain of yeast and local spring water that when combined with his pioneering process, give those famous flavours and characteristics synonymous with BACARDÍ today.
BACARDÍ rum starts with the high quality molasses sourced from around the world. It’s a thick, dark and sweet syrup that is left over after a three stage sugarcane refining process, resulting in the molasses containing less sugar, but still holding the sugarcane sweetness and concentrated flavours of the naturally occurring vitamins and minerals.
Absolutely yes you can!
Those smooth, bold, caramelised and smokey flavours don’t just belong in mixers alone – they can be used to spice up your culinary creativity too.
It 100% is, so everyone is happy!
Well it turns out you can have your cake and eat it. Take deliciousness to a whole new level with our BACARDÍ rum cake and rum butter glaze.
This rum is aged for at least 10 years.
If stored correctly, rum will last a number of years. Ensure It’s tightly sealed so the flavor doesn’t escape, and keep it in a cool, dry place to preserve its integrity.
A single 25ml measure of a 40% alcohol by volume rum contains approximately 61 calories. That’s if you were sipping it neat. Mixing it will add further calories depending on the other ingredients.
The Cuatro Highball cocktail is made with BACARDÍ Añejo Cuatro gold rum, aged in the Caribbean sun for four years.
If you’re having a highball cocktail, it means it’s made from an alcoholic spirit with a larger amount of a non-alcoholic mixer.
The traditional daiquiri is made with white rum, but you can opt for a dark rum to create a cocktail with deeper notes, or perhaps a gold rum for warmer flavours. Try to balance sweet and sour for the best results.
Did you know, the first ever mojito called for BACARDÍ Superior white rum? It’s truly a timeless classic. You can also experiment with gold and flavoured rums for a unique twist.
To make a strawberry mojito, simply add fresh strawberries to your glass and press down gently to release some juice.
While the traditional old fashioned cocktail uses whiskey, we find that BACARDÍ Reserva Ocho rum works best to add exciting Caribbean tastes.
While the classic piña colada is made with white rum, you can always experiment with different flavours. Try a gold rum to bring a bit more warmth, or a spiced rum for a unique cocktail.
The piña colada hails from San Juan, Puerto Rico, invented by a bartender named Ramón “Monchito” Marrero who used BACARDÍ white rum.
Usually, rum and cola cocktails use a light white rum that’s great for mixing, such as BACARDÍ Carta Blanca.
You can use any kind of cola in a rum and cola cocktail, as long as your taste buds fancy it!
Although it doesn’t look or taste horrifying, the Zombie cocktail is the most appropriate for the spooky season because of its name. It sure packs a punch though, so limit your intake.
Much has happened since BACARDÍ was founded in 1862. Discover more about the Bacardi family, how they survived the different challenges each era brought and the significance of bats.
We made the tough decision to stop production of BACARDÍ 151 back in 2016 to allow us to focus on new ways to innovate and enjoy rum.
A mojito is a rum cocktail mixed with lime, mint, sugar and soda water that perfectly demonstrates the joy BACARDÍ can bring. It’s the classic of classics, so if you’re new to rum, start here.
A daiquiri is a rum cocktail mixed with lime and sugar. Simple ingredients elevated by using BACARDÍ. You’ll be by the pool in no time.
A daiquiri is typically served in a chilled coupette glass.
A mai tai is a rum cocktail made with sugar syrup, orange bitters and lime juice, and garnished with mint, orange and lime. A taste that’s out of this world, as the name translates in Tahitian.
BACARDÍ is a rum brand established in 1862 that has been producing world-class rums ever since. Our history is rich, and our hunger for continued innovation in the industry never ceases.