Skip to main content

On The Rum: Facundo by Bacardi

facundo rum will melt heart manual template 940x600
Image used with permission by copyright holder
Still shivering from those on-and-off polar vortexes? We have something that just might warm you right up. Facundo Rum. It’s a new, high-end sipping rum from Bacardi.

Forget the mojito’s for a moment and wait until the weather allows – because The Facundo Rum Collection is designed to stand on its own.

This is the first collection (four aged sipping rums to choose from) from the private Bacardi family reserve.

Where did they get that name? The collection is a tribute to Bacardi founder Don Facundo Bacardi Masso. We hope that’s enough history for one day. Sipping rum is a tradition passed down from generation to generation – and now you can start a tradition of your own.

Before you start warming up – here a few basics to know about the four different collections named: Neo, Eximo, Exquisito, and Paraiso.

Neo- It means new. Crafted by blending aged reserves – filtered to remove color, but not complexity.

Eximo- This means “to free” – a combination of rums (each aged 10 years) with a fine mix of medium and full-bodied flavors. The mixture is left in white oak barrels and left untouched – maturing for more than a decade.

Exquisito – You got it, it means exquisite. Crafted from a handcrafted blend of rums, with ages that range from 7 to 23 years of age. The rum then rests in sherry casks.

Then there is Paraiso – Paradise. The company’s oldest and finest rums  – aged 23 years. This mixture rests in French XO (extra old) casks. This results in smooth rum with a deep amber color.

Next time you see a flurry on your weather app, just pour a Facundo neat, warm up, and let someone else worry about the next snowpocalypse.

Editors' Recommendations

Stefan Doyno
Former Digital Trends Contributor
Stefan Doyno is a two-time Emmy-winning television producer who has worked for various shows at ABC News, including Good…
You’re drinking rum all wrong — why you need to treat it more like wine
Chances are good that you're not giving rum drinks the resect they deserve
A set of Plantation rums from around the world.

Even if you take rum seriously, as you should, you're probably doing it wrong. The spirit has long been served in shot form or buried in candy-sweet drinks. Enough is enough, as good rum deserves better.

You see, good rum is a lot like good wine. It can be complex, sip-worthy stuff, wildly reflective of the region it was produced in. It's easy to write rum off as a tropical drink and little more, but it's simply not true. The flavor spectrum of the spirit is vast, thanks to variations in production from country to country. A rum may be distilled from a certain type of sugarcane, using one type of still and aged a certain way in the West Indies while one from the Dominican Republic might be made a completely different way.

Read more
The Best Rum Cocktails to Make With All Of Your Favorite Rum Brands
Get the Ice, the Shakers, and the Tropical Fruit Ready For These Delicious Rum Cocktails
Santa Teresa Rum barrels.

Congress may have declared bourbon “America’s Native Spirit” in 1964, but another spirit ruled the Americas for over a hundred years before bottling fermented corn mash was even a sparkle in Kentuckian eyes.

In the 17th century, New World colonizers discovered that instead of discarding molasses, the after product of sugar cane production, they could distill it. Originally called “rumbullion” (derived from rum bouse — "good liquor") and “kill devil” for its high alcohol content and less than savory taste, few products had more of an effect on the early history of this country. As fermenting molasses became more sophisticated, the spirit grew more refined and eminently more enjoyable.

Read more
This Guatemalan Rum is Produced by Master Blender Lorena Vásquez
Zacapa rum's master blender, Lorena Vásquez holding a rum bottle.

Rum, the often brown liquor that tastes of toasted sugar, is wrapped in a bitter history. Rum was a central Caribbean product from the 16th to 19th centuries when the New World slave trade brought Africans to West Indian colonies for molasses, which, in turn, was shipped to New England to produce the liquor, and then exchanged back in Africa for more slaves. Zacapa Rum is taking ownership of that story in present times, empowering the spirit and its producers.

Crafted in Southern Guatemala from sugar cane grown in Southern Guatemala’s mineral-rich volcanic soil, Zacapa No. 23 Rum uses the first press of virgin sugar cane to craft its product, instead of the molasses by-product of sugar manufacture. From the liquid to the bottle, Zacapa’s rums are the result of female, Guatemalan craft artisans -- a marked digression from a male-dominated industry.

Read more