Review: Bacardi Oakheart Spiced Rum
Bacardi Oakheart Spiced Rum was introduced September 2011. For years Bacardi and Captain Morgan, the two best selling rum brands, each stayed on their side of the fence. Captain Morgan produced spiced rum, and Bacardi produced non spiced rum. Bacardi fired the first shot across the bow with Oakheart. Captain Morgan has since fired back with their Captain Morgan White rum. Oakheart Spiced rum is made with molassess, purified water, and a single strain of yeast, Le Levadura Bacardi. After fermenting and distilling the rum, it is aged in heavily charred American oak barrels for 1-3 years. Natural flavors and spice including maple, cinnamon, honey and vanilla are added before filtering and bottling at 70 proof. Read more 
Review: Bacardi Tangerine Rum
Bacardi Tangerine rum will be introduced later this month. I was able to get my hands on a bottle a little early. It is one of 16 flavored rums they create with rum distilled in Puerto Rico. They start with molasses and a single strain of yeast, Le Levadura Bacardi that is fermented for 30 hours in closed fermentation tanks. The fermented molasses is split with some column distilled and some beer distilled. Each is aged separately in charred American white oak barrels previously used to age bourbon. Once mature the rums are blended and filtered through a mix of charcoal made from tropical woods and coconut shells. Natural flavors are then infused before bottling in Jacksonville Florida at 70 proof. Read more
Review: Bacardi Dragon Berry Rum
Bacardi Dragon Berry Rum was introduced May 2009. It is one of 15 flavored rums they create in Puerto Rico. They start with molasses and a single strain of yeast, Le Levadura Bacardi and ferment for 30 hours in closed fermentation tanks. After fermentation the fermented rum is divided with some column and some beer distilled. They are aged separately in lightly charred American white oak barrels previously used to age bourbon. Once mature the rums are blended and filtered through a mix of charcoal made from tropical woods and coconut shells. It is then infused with natural flavors including strawberry and dragon fruit before bottling at 70 proof. Read more
Review: Bacardi Superior Rum
Bacardi Superior rum is the worlds best selling rum. The company got its start in 1862 when Don Facundo Bacardi Masso purchased a distillery in Cuba for 3500 pesos. They continued to create their rum in Cuba until 1960 when their distillery was seized as part of the Cuban revolution. Since then they have been distilling their rum in Puerto Rico. It is made with molasses, purified water, and a single strain of yeast, Le Levadura Bacardi. After a 30 hour fermentation in closed fermentation tanks the fermented molasses is divided with some column still and some beer still distilled. Each is aged separately in lightly charred American Oak Barrels. Once mature the rums are blended and filtered through a mix of charcoal made from tropical woods and coconut shells before bottling at 80 proof. Read more
Review: Bacardi Big Apple Rum
Bacardi Big Apple rum was introduced in 2005. It is one or 15 flavored rums they create in Puerto Rico. It is made with molasses and a single strain of yeast, Le Levadura Bacardi that undergoes a 30 hour fermentation in closed fermentation tanks. After fermentation the fermented molasses is divided with some column still and some beer still distilled. Each is aged separately in lightly charred American white oak barrels. Once mature the rums are blended and filtered through a mix of charcoal made from tropical woods and coconut shells. It is infused with Fuji, Golden Delicious, and Granny Smith apples before it is bottled at 70 proof. Read more
Review: Bacardi O Rum
Bacardi O rum was introduced in 2002. It is one of 15 flavored rums they create in Puerto Rico. It is made with molasses and a single strain of yeast, Le Levadura Bacardi that are fermented for 30 hours in closed fermentation tanks. The fermented molasses is divided with some column still and some beer still distilled. Each is aged separately in lightly charred American white oak barrels. Once mature the rums are blended and filtered through a mix of charcoal made from tropical woods and coconut shells. It is infused with the essence of Mandarin oranges from Sicily, Valencia oranges from Florida, and Dancy tangerines from Brazil, Israel, and Florida. Read more
Review: Bacardi Pineapple Fusion Rum
Bacardi Pineapple Fusion rum was launched Nationwide April 2013. It was introduced at the 2013 NBA All Star Game in Houston Texas. It is one of 15 flavored rums they create in Puerto Rico. It is made with molasses and a single strain of yeast, Le Levadura Bacardi and fermented for 30 hours in a closed fermentation tank. The fermented molasses is divided with some column still and some beer still distilled. Each is aged separately in lightly charred American White Oak barrels. Once mature the rums are blended and filtered through a mix of charcoal made from tropical woods and coconut shells. Natural flavors including pineapple and coconut are infused before bottling at 70 proof. Bacardi describes this as a Pineapple rum, infused with coconut. Read more
Review: Bacardi Grand Melon Rum
Bacardi Grand Melon rum was introduced in 2006. It is one of 15 flavored rums they create in Puerto Rico. It is made with molasses and a single strain of yeast, Le Levadura Bacardi and fermented for 30 hours in closed fermentation tanks. The fermented molasses is divided with some column still and some beer still distilled. Each is aged separately in lightly charred American White Oak barrels. Once mature the rums are blended and filtered through a mix of charcoal made from tropical woods and coconut shells. Natural watermelon flavor is then infused before bottling at 70 proof. Read more
Review: Bacardi Razz Rum
Bacardi Razz Rum was introduced in 2003. Bacardi also launched their Coco and Vanilla flavors that year, but have since discontinued their vanilla flavor. Razz is one of 15 flavored rums they create in Puerto Rico. It is made with molasses and a single strain of yeast, Le Levadura Bacardi. Bacardi ages their rum in lightly charred American white oak barrels before being filtered through a mix of charcoal made from tropical woods and coconut shells before being infused with natural raspberry flavor. Read more
Review: Bacardi Black Razz Rum
Bacardi Black Razz rum was introduced in June 2012 in a temperature activated bottle. The berry on the label turns red when cold. It is one of 15 flavored rums they create in Puerto Rico. It is made with molasses and a single strain of yeast, Le Levadura Bacardi. Bacardi ages their rum in lightly charred American white oak barrels before being filtered through a mix of charcoal made from tropical woods and coconut shells before being infused with natural raspberry and black sapote. Black sapote is native to Mexico and Guatemala. It is a member of the persimmon family and is nick named a chocolate putting fruit. It is green in color and looks similar to a green tomato. Read more