Review: Bacardi Tangerine Rum
Bacardi Tangerine rum will be introduced later this month. I was able to get my hands on a bottle a little early. It is one of 16 flavored rums they create with rum distilled in Puerto Rico. They start with molasses and a single strain of yeast, Le Levadura Bacardi that is fermented for 30 hours in closed fermentation tanks. The fermented molasses is split with some column distilled and some beer distilled. Each is aged separately in charred American white oak barrels previously used to age bourbon. Once mature the rums are blended and filtered through a mix of charcoal made from tropical woods and coconut shells. Natural flavors are then infused before bottling in Jacksonville Florida at 70 proof.The aroma is fresh peeled tangerines with a rum backing. The sugar sweet entry is joined by juicy tangerine that builds to a tart peak. It fades with a mild sting, a touch of rum flavor, and some warmth, followed by a long tangy tangerine finish. Bacardi’s flavored rums are typically very sweet, and Bacardi Tangerine is no exception. That said, while I wouldn’t drink Bacardi Tangerine on the rocks, there is enough natural tangerine flavor to make a tasty cocktail.
Made in Jacksonville Florida with rum Imported From Puerto Rico
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Grade 90 Award Silver Medal