How long is bacardi aged

Some bars in the US were serving this cocktail with other rums and Bacardi sued. The case made it all the way to the highest court in New York, whose decision solidified consumers rights to get a specific brand or product that they order by name.

This ruling would impact other major companies like Coca-Cola, Kleenex, and many other major brands. A key part of this case for Bacardi was their demonstration of the role of their yeast in the rum making process, and that Bacardi rum was distinct and unique based on the application of their specific yeast. To this day the Bacardi yeast is seen as the crown jewel of the company.

As with many of the rums in the world, Bacardi uses molasses as the foundation for their rum. Molasses for Bacardi rum is sourced from around the world. The molasses is mixed with water and the patented Bacardi yeast and set to ferment for 30 hours in closed fermentation tanks.

The fermentation process is key to creating the flavors and character of Bacardi rums. The tanks are rigorously temperature controlled as the strain of yeast used is very heat sensitive. Bacardi also adds nutrients including sulfate and nitrogen to help support their fast-acting yeast.

After the fermentation process is complete, the fermented molasses is either put through a beer still to create aguadente or through a massive column still to make redistillado. These two distillates are extremely different and they take very different journeys through the aging process. The taste closely mirrors the nose with strong molasses flavor and vanilla combined with white pepper spice.

The redistillado is much more neutral without the rich or deep flavor notes. Bacardi uses ex-bourbon barrels for the aging of their rums. The aguadente and redistillado are aged separately and react dramatically differently with the barrel through the aging process. The aguadente pulls more vanilla and spice from the barrel while the redistillado pulls more oak aroma and essence from the barrel.

All Bacardi rums, including Bacardi Superior, are aged at least one year, and in the case of Superior it may be a blend of rums as young as one year and as old as three years. Out of the barrel the Bacardi Superior is brown like any other aged spirit — this color is stripped out through an extensive filtering process. Bacardi rums are light, soft, and clean with nicely balanced vanilla, citrus, and spice.

The Reserva has a light and sweet nose with a delicate and soft entry that is lightly sweet with notes of brown sugar, creamy vanilla, and the suggestion of molasses. Underneath is the softest essence of oak spice and white pepper. The balance of oak, spice, and sweet is sublime in an eminently accessible rum.

In Puerto Rico, the Bacardi facility has a wonderful warm and welcoming feeling to it. Everyone seems passionate about what they do and interact with a phenomenally warm congeniality to each other. Bacardi has a massive impact on the island of Puerto Rico, bringing in over three hundred million dollars in tax revenue each year, a larger financial contribution to the island than the local government makes. On the nose, Gran Reserva Diez is warm and pleasant, with notes of spice cake and ginger snaps.

Jim Vorel is a Paste staff writer and resident liquor geek. You can follow him on Twitter for more drink writing. Enter postal code for shipping rates. Free delivery: 5 to 14 days. You have not selected a store. Select attributes to see availability. Store Details. Store Name and Address. Quantity 1. Your cart exceeds the maximum number of different items. Please remove some items from your cart. Add to a Favourites List. Sign in or register to access your favourites lists.

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