Bacardi

Facundo Bacardí Massó founded the company in Santiago de Cuba in 1862. His breakthrough was a charcoal-filtration process that stripped out the harshness typical of rum at the time — the innovation that created the light, smooth style most white rum still follows today. The bat on every bottle comes from a colony that reportedly lived in the rafters of that original distillery.

Why Bacardi Tastes the Way It Does

Before Bacardi, rum had a reputation for being rough. Charcoal filtration changed that by pulling out congeners and impurities after distillation, leaving a cleaner, lighter spirit behind. It is now the standard technique across the category — Bacardi just got there first.

What We Stock

• Superior White — the original, filtered rum. Light, clean and neutral by design, built to disappear into a mojito or a rum and coke.
• Gold — aged longer than the White, with vanilla and light caramel from the barrel. The everyday mixing rum with a bit more character.
• Black — a darker, fuller-bodied rum with molasses and toffee depth. Built for a Dark 'n' Stormy or for sipping over ice.
• Limón — Superior White infused with natural lemon flavor. Made for a simple rum and soda with nothing else needed.
• Añejo Cuatro — aged a minimum of four years. Rounder and more complex than Gold, with real oak influence.
• Reserva Ocho — aged a minimum of eight years, blended from rums matured in charred American oak. Built for sipping neat or over a single ice cube.
• Gran Reserva Extra Rare Gold — the oldest expression in the range, with deeper dried-fruit and spice notes from extended barrel time.

Which One Should You Buy?

• For mojitos, daiquiris or a rum and coke: Superior White.
• For an everyday mixed drink with more flavor: Gold.
• For a Dark 'n' Stormy or sipping over ice: Black.
• For the simplest highball there is: Limón with soda.
• For sipping neat: Reserva Ocho or Gran Reserva Extra Rare Gold — both are wasted in a mixer.

For adults of legal drinking age only. Please enjoy responsibly.