Bacardi originated in 1862 in Santiago de Cuba by Don Facundo, before relocating to Puerto Rico due to the Cuban revolution. When the distillery was first opened an army of fruit bats were found in the rafters and since then it graced every single bottle of Bacardi rum.

Rums were quite harsh back in the old and so to create a smooth spirit Don Facundo had to find the highest quality of ingredients, including a unique strain of yeast which he found growing in the sugarcane fields outside Santiago de Cuba. This proprietary strain of yeast became known as ‘LA Levadura Bacardi’ and continues to be used today to provide the unique flavour found in Bacardi rum.

By distilling two separate spirits to create a light well balanced rum. Aguardiente being the first, a careful rum with a distinct flavour and aroma that provides the backbone for Bacardi and the second being Redestilado which is distilled several times to produce the lighter more delicate spirit. The rum is then charcoal mellowed and purposefully aged. The production techniques and recipies have since been passed through generations to create spirits famed around the world.