Photos: Bacardi Event For New Aged Rums
People were last night given an insight into how Bacardi makes its rums at a special tasting session for two of its latest products.
Bacardi Regional Trade Ambassador, Carlos Garcia Bacardi, who flew in from Puerto Rico, explained the process behind making the Bacardí Añejo Cuatro and Bacardí Gran Reserva Diez, which have just arrived on-Island.
The event was held at the Pickled Onion, and Michael Fay, Vice President of Sales & Marketing for Bacardi, said: “It was a great evening and I think the guests were impressed by the new rums. Certainly the feedback was good.”
Bacardí Añejo Cuatro is barrel-aged for a minimum of four years and has a beautiful golden apricot hue and boasts notes of mild vanilla, toasted oak, clove and honey. Its profile is driven by oak contribution and highlights the smoothness throughout the aging process.
Bacardí Gran Reserva Diez is a master blender’s reserve, barrel-aged for a minimum of ten years and best served neat or on the rocks. It has a dark golden hue and boasts bright notes of banana, pear and tropical melon balanced with caramelized vanilla and oak.
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