Finally - new, premium Bacardi rums

Finally - new, premium Bacardi rums - The "Facundo" line.

My friend Felix, just sent me a link, with the very short note: "finally..."

Here is the link.

To be honest- I haven't tried any of these rums. While these products are definitely something to look forward to, I anticipated something different from Bacardi.

And while the presentation of the rums is great, I think it would be nicer, to "premiumize" and/or update existing or historic bottle designs.

Especially for the Neo - it seems to be more obvious to go for the original design of the "Carta Blanca" [only in a better quality]. Or to put it into the 8 anos bottle.

And I would love to see the Facundo bottle coming back. I still have the original bottle [and it is almost full] - and it is just different... and beautiful!

Another point - the line seems not really cohesive - especially when it comes to the design [well I didn't tried it, so I cannot say].

But most importantly are the prices. These products are plainly too expensive. $45.00 for a light rum? This is a lot of money. And you might pay a lot of it, because of the packaging. It just doesn't fit.

But when these products will be available in Dubai [maybe even before the EXPO 2020...] I can say some more.

The verdict is, that I am definitely happy, that Bacardi is finally showing their expertise - but the products still have to proof themselves to be a value...

Comments

Agar-Agar Clarification

Not often, I am posting here things, which are clearly not my ideas... However Dave Arnold is clearly a mad scientist [no, he really is!] - and he posted amazing stuff on his website www.cookingissues.com - no - don't click now - just follow the link later. One of the most impressive posts about mixology, besides of demystifying the mechanics of shaking, were clarification techniques. Look, after him, you could use a centrifuge [which would set you back a couple thousand bucks] and a chemical compound, which solidifies sediments. I am not a fan of that. Then there is gelatine clarification; this works quite well [I tried it several times my self] - you gelatinize a liquid [with little gelatine only], freeze it, thaw it [in the fridge] over a colander and a muslin cloth. Thats it. Unfortunately this has several problems: Gelatine is made out of animal bones - hence it is neither vegetarian nor vegan, which you won't usually expect of a beverage. You have to freez...

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most ...

"Monin Rocks!" - Really?

R ussell S anchez MONIN UAE MONIN Rocks @ HARD ROCK CAFE Dubai — with Rhiandro Gardiner and Louie Aquias at Hard Rock Cafe . I have seen this on my Facebook timeline. And well... I wanted to write about Monin since quite a long time, but haven't. However this message was a catalyst, to speak up. It is already a couple of months ago, that I routinely checked the ingredient list of a Monin bottle. ...and was shocked.... Point is, that I have always defended Monin against my US colleagues as decent brand. At least with the products they offered here in the Middle East and in Europe; they came from their factory in France. Most of the ingredients [except lets say in Blue Curacao syrup] were natural. Long time ago, somebody from Monin explained, that this is due to the quite strict regulations in France for syrup - there it is a family culture to drink syrup sweetened water/seltzer. And off course ...

opinionated alchemist

Search This Blog