Spanish Style Light Rums
Usually seen on Cuban-style rums for example. Don Facundo Bacardi revolutionized rum production in the middle of the 19th century (1872) on the island of Cuba through the first use of column distillation, charcoal filtration, single strain yeast cultivation, parallel process and select oak ageing in rum production. Spanish-style rums are delicate, made from molasses and frequently have been allowed to mellow in oak barrels for a minimum of a year. This style of rum is key in some of the world’s most loved cocktails Mojitos, Daiquiri’s etc.