The Bacardi Tour and Mixology Experience!!!
How Bacardi Began
Bacardi Rum began in 1862, by Don Facundo Bacardi Masso in Cuba as a light body rum distilled in copper pots. Initially, only about 1500 gallons (30 barrels) a day were being produced. The original rum cocktail is the daiquiri. Soon after, the Mojito and Cuba Libre were created.
The Recipe
Bacardi Rum begins with molasses, yeast, and water cooked for 36 hours which is only 12% alcohol content (similar to beer or wine). It’s then allowed to age, which brings the alcohol content up to 180 proof. To make it drinkable, water is added during the bottling process which is what we consume at purchase.
Light vs. Dark Rum
The major difference is the aging process. Dark is aged up to 25 years. The white rum ages for 1 year and is filtered through activated charcoal to remove any color.
Today
Today, Bacardi Rum is aged in old bourbon barrels, never new. Each barrel is scraped and recharred to remove any remaining bourbon flavor. Their rum can be aged from one to 24 years with the light rum being aged for only a year. Currently, there are only two distilleries (Puerto and India) with bottling being done in Jacksonville, Florida. The plant in San Juan, Puerto Rico produces 100,000 gallons of rum per day. Additionally, the plant shuts down 4 times a year for 1 month to perform plant maintenance.
The Bacardi brand produces over 200 different liquors such as Dewar’s Scotch, Grey Goose Vodka, and Bombay Sapphire, just to name a few.
The Bacardi Factory Experience
Upon arriving you will have three tour options: Historical, Tasting, and Mixology, which is the one I chose. You are given a token for a welcome cocktail, of which I chose the Tropical Sunrise. After a 30 minute walking tour of the plant and family history, your will enter the mixology room with creation stations set up. Your tour guide then walks you through the proper way to make a Cuba Libre, Mojito, and Daiquiri.
