Before Don Facundo Bacardí Massó revolutionized rum-making in the mid-19th century, white rum was typically a rough and unrefined spirit. The production of rum in the Caribbean, where it was most commonly made, was often crude, and the resulting drink had a strong, harsh flavor. Here are some details about the state of white rum before Don Facundo:
1. Traditional Production Methods
- Fermentation: Rum was made by fermenting molasses, a byproduct of sugar production, using natural yeast. This process was less controlled, leading to inconsistent results.
- Distillation: The technology for distillation was basic, resulting in spirits that retained many impurities and had a robust, overpowering taste.
2. Appearance and Flavor
- White rum lacked clarity and refinement.
- It often had a strong, pungent flavor with a harsh aftertaste, making it difficult to drink neat or use in sophisticated cocktails.
3. Perception and Use
- Rum was primarily consumed by sailors, pirates, and plantation workers, earning it a reputation as a rough drink for the working class.
- It was not considered a premium or versatile spirit but rather a strong alcohol for quick intoxication.
Don Facundo’s Innovation
Don Facundo introduced groundbreaking techniques to improve the quality of rum, turning it into a more refined and sophisticated drink:
- Charcoal Filtration: He pioneered the use of charcoal filtration to remove impurities and create a smoother, cleaner spirit.
- Aging: Don Facundo aged his rums in oak barrels, giving them complexity and depth of flavor.
- Blending: He developed methods for blending different rums to achieve consistent flavor profiles.
