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Bacardi Superior Rum is the original Bacardi rum, dating back to 1862 when Don Facundo Bacardi Massó purchased his first rum distillery in Cuba. 150 years later, Bacardi Superior is now manufactured in Puerto Rico, but the recipe remains largely the same.
A unique strain of yeast discovered in the Cuban sugarcane fields is used to produce Bacardi Superior rum. The rum is filtered through charcoal, a process pioneered by Bacardi, before and after it is aged in oak barrels for at least one year.
Serious improvement needed
I really don't get all the hate. Simple enough, this is a rum to put in daiquiris or cocktails (rum & coke, hurricanes, etc.) It works fine. It's rum for mixing and it mixes well. Doesn't add any flavors but I don't like anything smoky or caramel-y contrasting my strawberry or melon daiquiri anyway. You want alcohol in your sweet beverage? Grab some Bacardi. No regrets. Rated it a 6 because the description for 5, "easily consumable in a bind" doesn't give it enough credit. It's not like this stuff tastes bad in a drink. I don't "put up with" Bacardi. I use it when it's called for. Solid 6 and should really always be in your cabinet.
Bacardi is by far the bottom of the barrel when looking for rum. Lacks any quality flavour and is far from smooth. For a white rum there are many other better options out there. Never on my bar.
There are enough bad reviews about this rum already, but I'd like to point out that one person rated this stuff a TEN!!!
Humans are doomed.
Bacardi gets blasted as a "rum for the masses" -and it is that. Funny thing is, it gets voted higher in blind taste tests than many "top end" rums. To me, it's a nice standby for fruit juices, Coke, etc.
The most famous rum in the world probably; it's used for a lot of differents cocktails all over the globe (caipirinha, daiquiri, mojito etc) but it's certainly not the best rum in the world. Unfortunately...
This is probably the most pervasive rum in the world. It's used in bars everywhere. It's probably also the rum with the highest production levels too. That's what it tastes like. A mass produced commercial drink. While I know it touches a wooden barrel, I wonder how big that barrel is, 30,000L vat perhaps? Sometimes when you're drinking a daiquiri or mojito something feels a little bit off, maybe too strong, not quite the perfect blend. In many cases this is the culprit. The best way to sum this up is, always look for Havana Club instead.
This is the first rum I ever bought. My thinking was that if it's so common, it must be representative of what a rum should taste like. Oh boy, how wrong was I. This Bacardi singlehandedly made me lose out on the wonderful world of sipping rums for a very long time (yes, I know it's not primarily intended for sipping). Luckily a friend had a bottle of Zaya rum, and that made me realize that rums can taste completely different and be worthwhile spirits, so much that I now mainly drink rums (bumped down whiskeys and cognac as my previous go to spirits).
I don't even know where to begin to describe this rum. It just doesn't taste like rum or anything else anyone should drink. Chemical like. Why would anyone continue to buy this? It's even terrible when mixed with Coke. Stay far far away.
"Bacardi Superior rum review by The Fat Rum Pirate"
"It is a very sweet -apple, banana and a little sweet pear are all in the profile."
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