Review: Bacardi Black Razz Rum
Bacardi Black Razz rum was introduced in June 2012 in a temperature activated bottle. The berry on the label turns red when cold. It is one of 15 flavored rums they create in Puerto Rico. It is made with molasses and a single strain of yeast, Le Levadura Bacardi. Bacardi ages their rum in lightly charred American white oak barrels before being filtered through a mix of charcoal made from tropical woods and coconut shells before being infused with natural raspberry and black sapote. Black sapote is native to Mexico and Guatemala. It is a member of the persimmon family and is nick named a chocolate putting fruit. It is green in color and looks similar to a green tomato.The aroma is raspberry and chocolate with a hint of rum. The flavor is over sweetened raspberry and rum. Chocolate joins in before peaking with a sour raspberry rum peak and fading with a medium mouth warming, more white rum flavor and a mild burn as it slides down my throat. This is a rum that was created to be mixed and should only be consumed in a cocktail.
Bacardi Hawaiian Punch Bacardi Big Game Punch
1/2 Oz. Bacardi Black Razz 1 1/2 Oz. Bacardi Black Razz
1/2 Oz. Bacardi O 1 1/2 Oz. Bacardi O
1/2 Oz. Bacardi Limon 1/2 Oz. Fresh Pineapple juice
1/2 Oz. Bacardi Vanil 1/2 Oz. Sprite
3 Oz. Fresh Pineapple juice 4 Oz. Cranberry juice
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3 oz. Cranberry juice Serve on the rocks
Shake and serve on the rocks
Garnish with a pineapple wedge
Made in Puerto Rico
35% Alcohol
Grade 87