Skip to main content

Kudos to Facundo Bacardi Masso

Have a look on this documentary. Yeah - I know, it is very long. However it really explains, the gigantomanic madness, of creating Bacardi rum.



And yes - I am still not a huge fan for Bacardi. However I just understood now, how Mr. Facundo understood [and adapted] to the alcohol industry and I am pretty impressed:


  • Yeast management: 
    • Beers as well as wines and other alcoholic beverages used already cultured yeasts to Facundo times [Bacardi was founded 1862] - however rum just used wild yeast. Mr. Bacardi-Masso adapted cultured yeast for his rum.
  • Barrel management:
    • Every barrel is different. Facundo understood that, and not only implemented a consistent blending process, but also implemented standards, how to use and process the oak [bourbon] barrels.
  • Distillate blending [and this I really understood just now]:
    • Bacardi is produced by two different distillates - the only one column distillation [you cannot say one time distilled, as column distillation is not batch distillation which quantify the number of distillations], which results in the so called aguadiente and the multi-column distillation which they call redistillado. Even this I have heard before... however in fact, it is very similar to the blended whisky industry - where you have rather "low" distilled whisky [malts] and "high" distilled whisky [grain whisky] - which is blended together. Yes, the processes are definitely different - however I still guess, that Facundo understood the process of Scotch blending and used it as inspiration.
  • Filtration:
    • Again - filtering alcohol through charcoal wasn't really new. I guess Professor Dimitri Mendeleev introduced this process the first time and standardized with that modern vodka.
    • However Facundo after my knowledge the first, who filtrated an oak aged spirit [and made it even clear]. As well - he was definitely the first who used it in the rum industry.
Maybe some of my readers know a bit better about the man Ron Facundo Bacardi-Masso and his history!?
Where did the Catalan got his deep knowledge about the processes around the world [the internet was created much later on, duh]?

Anyway - it is a mystery for me... maybe somebody can help!?

Comments

Popular posts from this blog

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 controversial [and in the modern craft bartending wor…

The "perfect" Whiskey Sour

After the high popularity of my Mojito post - as well as the also well liked post about the Diablo, I would like to highlight here, another bar staple: The humble Whiskey Sour.

Also: if you can make a proper Whiskey Sour, you can do a lot of other Sours - basically you can take any distillate and make a Sour out of it...

I call it the "perfect" Whiskey Sour to be obviously a bit provocative - but also, as you get often a less than perfect drink, when you are ordering one.

So what are the ingredients of a Whiskey Sour?

American Whiskey [yes - I say it: definitely no Scotch, also for sure no Canadian, no Irish and obviously no Japanese]Truth has to be told - there is definitely something like an adequate Scotch Sour. But it should simply not be called Whiskey Sour, as the character is totally different. Period!Lemon JuiceSugarOptional egg white Additional to the ingredients, these features are also important to consider: Balance between sweet and sourIngredient proportionsA prope…

Is Jack Daniel's a Bourbon Whiskey?

So Jack Daniels want to make us believe, that it is not a bourbon - but it meets all standards of a bourbon - only it is better?!

Half of it is true: Jack Daniels meets all qualification points for a bourbon. And yes it is true, that they add one more step - the charcoal mellowing. However this doesn't make it not a bourbon.

Well - point is, that the question is not really adequate. The answers to the rather vague question: "Is Jack Daniels a Bourbon?" is driven by semantics and interpretations.

What you could ask is: Can Jack Daniels rightly be called bourbon?
And the answer is: yes, it can. It meets all points to be even a Straight Bourbon [however please note the differentiation to Kentucky Straight Bourbon - as this is again a regional denomination, which Jack Daniels obviously doesn't meet].
The video is explaining exactly the laws. Before Jack Daniels also stated very proud, that they are sour mash. This was a bit... misleading, as most American Straight Whisk…