The Bacardi 151° (75.5%acl) is one of Bacardi's signature rums mainly used to create cocktails due to its high alcohol content. Due to the rum's flammable nature, it is used to make flaming drinks like the B-52 and Caribou Lou.
Bacardi Superior is now manufactured in Puerto Rico from Cuba, but the recipe remains largely the same. The rum is filtered through charcoal, a process pioneered by Bacardi, before and after it is aged in oak barrels for at least one year.
The Brazilian white cachaca is a Brazilian drink with 40-Percent alcohol. It is bottled immediately after distillation. The flavour of the cachaca is usually influenced by the type of wood the barrel is made from
Made by combining yeasts, molasses, water and mash, which are then distilled in a continuous still. The rum is aged for up to 1 year followed by the addition of spices and flavors indigenous to the Caribbean Islands.
The process begins by mixing fine molasses (from the islands own world-renowned sugar cane crops) and coconut together with pure spring water and carefully selected yeast, which turns the sugar into alcohol.
The pre-eminent cocktail dark rum, Myer's has retained its original bottle shape and tagline, 'World Famous, Dark and Mellow' for several decades. Distillation in traditional pot stills and maturation in white oak barrels determine its distinctive dark colour and rich buttery flavour.