The Internet Travel Guide "Getting to Know Cuba"

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Fermentation

During fermentation live yeast cultures are added to the molasses, giving each kind of rum its own characteristic taste. Before Bacardi's breakthrough in the rum production, the molasses was usually turned into alcohol by spontaneous fermentation, which often had bacterial impurities as a side effect.

In 1862, Don Facundo discovered a special type of yeast that is used for the fermentation of Bacardi Rum to this day. This kind of yeast has been cultivated since the mid-19th century until today and it lends its distinctive character to each rum. Yeast, distilled water and nutrients are added to the molasses to produce a "mash" or "vino." The mash is then fermented for 30 to 35 hours, under careful monitoring.


Distillation

The molasses is distilled to produce two products: the full-bodied young spirit, which is the heavy rum essence, and the light young spirit, which gives the rum its smoothness. During distillation, the mash is heated and continuously passed through distilling flasks, made of copper and high-grade steel. In this process, water, alcohol and the smallest impurities are separated. Afterwards, the master blender can prove his skills and produce a huge variety of rums, ranging from light to very heavy, full-bodied.

Piled up rum barrels

Don Facundo was a pioneer in the next step of the rum production; charcoal mellowing. This technique was improved by his son Facundo M., "the master of all rum." Years of experiments combined with Don Facundo's strict discipline and his inventiveness, led him to the perception that charcoal is the optimal filter to produce clean, smooth rum. The coal he used was a special mixture of selected woods, producing a dynamic filter when charred. The filter absorbs any kind of polluting elements, which could compromise the taste and smoothness of the rum. Charcoal mellowing guarantees absolute purity before the aging process starts.



Aging process

Of all factors that influence the quality of the rum, bottling and aging are probably the most critical. The barrels are made from wood of select American White Oaks.
They are charred inside to provide ideal aging conditions to ensure the rum's smoothness throughout the entire aging process.

During the aging process, complex reactions take place between the wood of the barrel and the surrounding elements; air permeates the barrel and thus also the rum which in turn draws aroma from the wood of the barrel. In order to receive a perfect composition, factors such as the size and the condition of the barrels, the outside temperature or the humidity are controlled permanently. All of those factors have an effect on the character and the quality of the rum. The longer the rum ages, the more aromatic it is and the finer it tastes. Don Facundo originally reserved the dark, full-bodied rums that were aged 8 to 12 years for himself and his children. Today, they are stored in selected small oak barrels, which add elegance and full-bodied flavor to this rum, which is said to be the best in the world.

The young rum ages in completely closed warehouses for several years. During this aging process, a large amount of alcohol evaporates. The Cubans call this quantity of alcohol the "angels share" as legend has it that Don Facundo is served a small sample of his favorite drink in heaven every day. When the process of aging is finished, the rum is subsequently blended and filtered. The gold colored, ripened liquid turns clear and translucent in order to achieve optimum mixability. To guarantee the quality, the rum is finally run through a system of extra fine filters. After this, it is stored and must undergo all possible controls before it is bottled.