Despite its small size, Puerto Rico is the proud home of the world’s largest and most-premium rum distillery — which is making a global impact.

After learning that I would have the opportunity to explore the lush landscapes of Puerto Rico and learn about the legendary history of Casa BACARDÍ, I was elated in anticipation of the moment. From a visit to the grounds of the distillery to learning about the meticulous craftsmanship behind every bottle, this would be an exclusive experience to which Dolce was honoured to be invited.

As I took my first steps outside Luis Muñoz Marín International Airport in suburban Carolina, two things became apparent to me: the humidity and the vibrancy of Puerto Rican culture, from Bad Bunny to Benicio del Toro, Roberto Clemente to Ricky Martin. If there is one thing I know for certain, the culture is loud, proud and suave.

Sandy beaches, palm trees and tropical breezes are what have given this small Caribbean island the nickname “Island of Enchantment,” but because Puerto Ricans are so close-knit and the community so easy to connect with, Puertorriqueños themselves sometimes refer to it as “the Twin Bed Island.”

However, among its many qualities, one stands prominently above them all — tradition.

A devotion to tradition when it comes to cuisine, music and way of life has moulded the country’s identity and standard of excellence. There is no better way to understand this than by turning to Casa BACARDÍ — a multigenerational brand founded in 1862 that continues to honour its heritage by producing a rum like no other.

I departed for Cataño to visit the Casa BACARDÍ distillery on May 1st, a day I will never forget — the rain poured relentlessly but the locals assured me it was a blessing! Commonly called “Agua de Mayo,” the first rainfall in May is believed to have healing powers and give good fortune.

It was also the day I met Casa BACARDÍ Brand Home Ambassador Christian Frontanes. He is a man who lives and breathes BACARDÍ rum craftsmanship and Puerto Rican culture. His journey at the brand began when he was 18, working in the gift shop selling clothing. Frontanes advanced steadily through the ranks with an unwavering passion, gaining valuable experience and knowledge working in various locations and positions, including the kiosk, check-in area, bar, as a tour guide and finally as a brand specialist and ambassador, a true testament to BACARDÍ’s family-first culture — they take the time to nurture and bring up their homegrown talent.

“When I look back on it, I never once imagined that I would go from the gift shop to this position,” says Frontanes. “Now I’m travelling and having conversations with people from around the world, tasting rum that hasn’t come out yet! Then to give my feedback on whether I like it and if it should launch — it’s surreal.”

As Frontanes led me on an intimate tour of the distillery, the first point he stressed was that to understand and appreciate BACARDÍ rum, we must go back to the beginning of how it came to be.

Founded by Don Facundo Bacardí Masó and his wife, Doña Lucia “Amalia” Victoria Moreaua, who had chased their insatiable curiosity down many paths in pursuit of a special spirit of the highest quality and consistency, Casa BACARDÍ opened in 1962 in Puerto Rico after the couple chose the island as part of their decision to produce rum outside of Cuba for the first time.

But before their success there were earthquakes, family tragedy (an outbreak of cholera that claimed the lives of two of their children), the bankruptcy of a previous wine business and their exile from Cuba because of the revolutionary government forces.

Most of all, there was trial and error.

Don Facundo’s rum-making experimentation took roughly 10 years before he discovered perfection. He realized that his rum’s defining feature was the use of a single strain of yeast found in the Cuban sugar fields, which produced a unique and consistent flavour profile.

BACARDÍ, which uses American oak barrels, which balance the spirit’s flavour due to the wood’s porosity, and charcoal to filter out impurities and further shape its flavour profile, has grown to become an unparalleled world-renowned and award-winning spirit.

Its rum-making process remains confidential except to the trusted team of BACARDÍ rum makers, formidable Maestros de Ron BACARDÍ (Master Blenders) who have safeguarded the secrets of the family’s method for over 150 years.

“I’M TRAVELLING AND HAVING ‘‘ CONVERSATIONS WITH PEOPLE FROM AROUND THE WORLD, TASTING RUM THAT HASN’T COME OUT YET! THEN TO GIVE MY FEEDBACK ON WHETHER I LIKE IT AND IF IT SHOULD LAUNCH — IT’S SURREAL”
— Christian Frontanes, Casa BACARDÍ Brand Home Ambassador

In fact, the original single strain of yeast from Cuba, currently stored under surveillance in a secure facility, is the same strain that is used today to form the distinctive flavour profiles of BACARDÍ rums today. So, no matter what, you’re tasting a bit of tropical Cuba from the 1850s.

As a spirit brand, BACARDÍ is trying to grow beyond its reputation as the first mixable spirit and establish itself as a rum that can be enjoyed on its own. But the most important goal is to be the most sustainable company in the world. After all, the main sources for its entire product line come from Mother Nature.

“Here at BACARDÍ, nothing is set in stone. We are trusted enough that if we see a better way in the rum-making process or ways of being more innovative and sustainable, then we do it,” says Frontanes.

If someone shows a lack of respect toward the earth, then they are disrespecting everything the brand has worked toward and its potential for the future. With the “Good Spirited: Building a Sustainable Future” environmental initiative, the brand is actively embodying the change it wishes to see in the world with the hope of inspiring other companies to embrace sustainable practices.

There is a famous saying in Puerto Rico: “De Puerto Rico pa’l mundo!” It means, “From Puerto Rico to the World!” After all is said and done, BACARDÍ desires to give the world a touch of its cultural history through an authentic 162-year- old flavourful spirit, because enjoying the little moments and living life with passion is what makes life worth living.

“BACARDÍ lives by two principles: first, consistency throughout, since 1862. The second, we don’t make rum — we make memories. Moments that matter should be celebrated, one drink at a time, and that’s what we do,” says Frontanes.
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