In 1862, Facundo Bacardi bought an old, tin-roofed distillery near the Santiago de Cuba harbour. There he created the spirit that would define the world’s standard for quality rum, smoother and more drinkable than any before. Today, his original recipe continues to be a family secret. Fortunately, it’s been passed down through six generations of master blenders. Bacardi is the world’s first refined rum. It is double filtered through charcoal for smoothness and aged in natural white oak for character.
For those who don’t know, dragonfruits come from the pitaya cactus. The exotic plant grows in Central and South America as well as South East Asia. They can also be referred to as dragon pearls or strawberry pears. The electric pink orbs are vibrantly accented with neon green spikes. Under the colourful skin is a porous white flesh containing black poppyseed-like flecks. Tasting like a mild version of kiwis, the appeal of these fruits is more about their exotic aesthetic than their flavour. The aroma of this stuff fills the room once it’s poured, and on the palate it’s very sweet, heavy on the strawberry and with melon-like secondary notes. There’s an alcoholic kick to it, but nothing particularly rum-like.