Once Facundo achieved the perfect balance of flavors by marrying the two distillates together, he purposefully aged the rum in white oak barrels to develop subtle flavors and characteristics while mellowing out those that were unwanted. Facundo then created two separate distillates that he could blend together, balancing a variety of flavors: Aguardiente (a robust, flavorful distillate) and Redestillado (a refined, delicate distillate). After experimenting with several techniques for close to ten years, Facundo pioneered charcoal rum filtration, which removed impurities from his rum. This yeast gives Bacardí rum its flavour profile. Facundo began attempting to "tame" rum by isolating a proprietary strain of yeast harvested from local sugar cane still used in Bacardí production today. At the time, rum was cheaply made and not considered a refined drink, and rarely sold in upmarket taverns or purchased by the growing emerging middle class on the island. History Early history įacundo Bacardí Massó, a Spanish wine merchant, was born in Sitges, Catalonia, Spain, on October 16, 1814, and immigrated to Santiago, Cuba, in 1830. Bacardi logoīacardi Limited is headquartered in Hamilton, Bermuda, and has a board of directors led by the original founder's great-great grandson, Facundo L. Bacardi Limited is the group of companies as a whole and includes Bacardi International Limited.
Founded in Cuba in 1862 by Facundo Bacardí Massó, Bacardi Limited has been family-owned for seven generations, and employs more than 8,000 people with sales in approximately 170 countries.
Originally known for its Bacardí brand of white rum, it now has a portfolio of more than 200 brands and labels. The original Bacardi distillery in Santiago de Cuba Bacardi rum The Bacardi Building in Havana was constructed by the company in 1930 but abandoned when the company fled Cuba following the Cuban Revolution in 1959.īacardi Limited ( / b ə ˈ k ɑːr d i/ bə- KAR-dee, Spanish:, Catalan: ) is the largest privately held, family-owned spirits company in the world. The budín de guayaba is a warm guava bread pudding with rum sauce, served with vanilla ice cream on the side.Bacardí rum, Grey Goose vodka, Patrón Tequila, Dewar's Blended Scotch whisky, Bombay Sapphire gin, Martini & Rossi vermouth and sparkling wines, Eristoff vodka, Cazadores blue agave tequila, Angel's Envy Bourbon and more
Read More: Lobster Garage: the Newest Venture from Lighthorse Tavern in Jersey City The Menuįor an added kick of flavor. The dark wood tables are framed with tropical plants, and patrons can hear the salsa music pouring out of the restaurant, and into the street. The outdoor dining space is consistent with the aesthetic of the interior. I remember from my childhood in Puerto Rico when I pulled yams from the ground with my grandmother, drank fresh milk from a cow in the morning with my grandfather, and ate dinners prepared on the fogón with whatever else could be found on the land in the evenings.” He continues, “Before Brooklyn, before supermarkets, and before sazón and adobo, these are my earliest memories of Puerto Rican food,” he stated on the website. The owner, Kenny Candelaria explains what inspired him to open the restaurant, “Cocina Candela is an experiment in Puerto Rican gastronomy honoring the traditions of our Taíno roots, and the purity of ingredients. Here’s a peek at what’s on the menu at Cocinna Candela located at 706 Bloomfield Avenue. Tucked into the middle of the sidewalk is a Puerto Rican restaurant serving up native dishes, playing the island’s very own salsa music, and transforming the street into an upscale tropical experience. And though it might be hard to imagine a little slice of la Isla de Encanto right in the heart of Montclair, it exists in the form of Cocina Candela. The vibrancy of Puerto Rican culture comes alive in its dishes.
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