Review: Bacardi Big Apple Rum
Bacardi Big Apple rum was introduced in 2005. It is one or 15 flavored rums they create in Puerto Rico. It is made with molasses and a single strain of yeast, Le Levadura Bacardi that undergoes a 30 hour fermentation in closed fermentation tanks. After fermentation the fermented molasses is divided with some column still and some beer still distilled. Each is aged separately in lightly charred American white oak barrels. Once mature the rums are blended and filtered through a mix of charcoal made from tropical woods and coconut shells. It is infused with Fuji, Golden Delicious, and Granny Smith apples before it is bottled at 70 proof.The aroma is fresh pressed apple, plastic, and rum. The apple entry is very sweet with rum joining in before building to a very tart Granny Smith apple peak. It fades with a mild mouth warming, with molasses flavor, and a rum burn as I swallow, before a bitter apple finish. Between the very sweet and bitter apple taste, there is some natural apple flavor, but I would suggest mixing this rum in a cocktail.
Bacardi Apple and Sour Mix
2 Oz. Bacardi Big Apple rum
4 Oz. Sour Mix
Shake with ice and serve on the Rocks
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Garnish with apple slices
Made in Puerto Rico
35% Alcohol
Grade 87