Bacardi 8

[Bluehammer]

Anyone know if there is a limited supply of the stuff from the bahamas now that the distillery has been put up for sale? I hope that with as big as Bacardi is, they will keep the formula the same. Any thoughts?

[RonJames]

I posted that question a little while ago and got some good responses. My taste of Bacardi 8 is that it has some wine notes to it and dark fruit. This has to be from ageing in different style of barrels which im not sure if they will continue to do in PR.

http://www.ministryofrum.com/forums/showthread.php?t=2595

[rumdog007]

Anyone know if there is a limited supply of the stuff from the bahamas now that the distillery has been put up for sale? I hope that with as big as Bacardi is, they will keep the formula the same. Any thoughts?

It will remain in production. The PR distillery will now do the deed according to the Bacardi rep which poured for us at The San Francisco MoR Tasting. yay.gif

[angelsword]

But I doubt that it really will remain the same.

[Rum Runner]

But I doubt that it really will remain the same.

You may well be right Daniel.

It's interesting to me to note that their top of the line Reserva Limitada made in Puerto Rico shows many characteristics of the Nassau produced "8" in my opinion.

I imagine it will take some time for the distribution pipeline to empty of the stock from Nassau.

I have a few bottles of the Nassau "8" tucked away in case we see the appearance of a Puerto Rican produced "8" hit the shelves.

[Bluehammer]

I posted that question a little while ago and got some good responses. My taste of Bacardi 8 is that it has some wine notes to it and dark fruit. This has to be from ageing in different style of barrels which im not sure if they will continue to do in PR.

http://www.ministryofrum.com/forums/showthread.php?t=2595

Thanks for the link. Everytime I tried to "search" for Bacardi 8 I was told that "8" was not enough characters. Made it a bit difficult to search the for-rums.

[angelsword]

It's interesting to me to note that their top of the line Reserva Limitada made in Puerto Rico shows many characteristics of the Nassau produced "8" in my opinion.

I got to taste the Reserva Limitada last night at the Rum Renaissance VIP party in the Bacardi building. I thought it quite a different style from the 8. The RL is classic Puerto Rican, light with all the flavor in subtle nuances. I experience the 8 as having more musky and molasses notes.

[Rum Runner]

I got to taste the Reserva Limitada last night at the Rum Renaissance VIP party in the Bacardi building. I thought it quite a different style from the 8. The RL is classic Puerto Rican, light with all the flavor in subtle nuances. I experience the 8 as having more musky and molasses notes.

It's always fun and informative to experience each others take on the same product.

I agree with you that the RL is lighter and much more subtle than the 8. There is a bit of nice rancio underlying in the finish of the RL. While the style of the RL is different from the 8 I did find a resemblance to it in terms of the underlying aromas and flavors.

Compared to the Don Q Gran Anejo the RL seems quite a bit "heavier" to my palate.

[Gecko]

Being one from The Bahamas, we are good at preparing around this time of year for hurricane season. With that in mind I got two cases of Bacardi 8 to keep my company (hurricnane and plant closing). I'm sure the stuff out of PR will be good but... I am really happy with the current product that was produced locally.

The RL is cool but I'm a big Bacardi 8 fan.

[RonJames]

Right on Gecko, the local stuff always taste better to me;) As for taste I definitely have to taste the 8 again as I left my bottle up in Vermont but I do remember some serious wine nuances with dark fruit. I'd be interested in comparing the RL to the Gran Anejo, I just haven't procured a bottle of the RL yet.

[forrest]

i went to an industry tasting yesterday, and was fortunate enough to speak with and ask questions of Willie Ramos (one of the Master Blenders at Bacardi, and their Master Ambassador). First of all let me openly admit to some ill feelings regarding the political involvements of Bacardi, now with that out of the way . . . i was again surprised by the quality of the rum (not surpised by the 8-- always have loved that stuff, it is excellent), well specifically surprised by the gold, on it's own in a badly designed tasting glass it was still good and clean.
Well basically this has been a confession, and thank you for being my confessional.

[rumdog007]

i went to an industry tasting yesterday, and was fortunate enough to speak with and ask questions of Willie Ramos (one of the Master Blenders at Bacardi, and their Master Ambassador). First of all let me openly admit to some ill feelings regarding the political involvements of Bacardi, now with that out of the way . . . i was again surprised by the quality of the rum (not surpised by the 8-- always have loved that stuff, it is excellent), well specifically surprised by the gold, on it's own in a badly designed tasting glass it was still good and clean.
Well basically this has been a confession, and thank you for being my confessional.

This is all a code! Forrest has been kidnapped and he is trying send us a message. He needs our help!

[TheRumelier]

This is all a code! Forrest has been kidnapped and he is trying send us a message. He needs our help!

If somebody pays for my airfare I will glady fly to Costa Mesa to save Forrest, as long as he is in the liquor warehouse.
But on a serious note, some of us in Puerto Rico thought the Bacardi rums in general (not flavoured) are much better these days. It still remains to be seen what happens with the "8". It was aged in the Bahamas in sherry casks. This is not allowed in Puerto Rico, only American Oak can be used. So this is a blend that could change, unless it moves to Mexico maybe???

[Rum Runner]

It still remains to be seen what happens with the "8". It was aged in the Bahamas in sherry casks. This is not allowed in Puerto Rico, only American Oak can be used. So this is a blend that could change, unless it moves to Mexico maybe???

Bob. This point continues to confuse me.

We clearly saw Ron del Barrilito being aged in old sherry barrels.

[TheRumelier]

You're right, but I'm sure I heard the guys say last week that Puerto Rican rum can only be aged in American Oak Barrels. I'm confusing myself now!!!
One thing we never asked at Barrilito was how old the rum was when they buy it from Bacardi. Or does it have to be aged in American Oak first for at least a year???

[Rum Runner]

You're right, but I'm sure I heard the guys say last week that Puerto Rican rum can only be aged in American Oak Barrels.

I heard the same thing...Hence my confusion


One thing we never asked at Barrilito was how old the rum was when they buy it from Bacardi. Or does it have to be aged in American Oak first for at least a year???

Two more questions for our next trip!

I'm going to try to get a hold of Miguel Agrait who was one of the judges in San Juan. He seemed a pretty sharp tack and knowledgeable in a number of rules of rum production here.

[forrest]

This is all a code! Forrest has been kidnapped and he is trying send us a message. He needs our help!

You know i was really surprised myself.. Maybe my palate has matured (or died...), or maybe their methods have improved. These were tasty rums-- not my favorite style (i love huge flavorful rums -- Agricole, Demerrera, Jamaican- or delicate floral rums- you get the drift.) but they were very well made, and i enjoyed them...

[Rum Runner]

You know i was really surprised myself.

You're not the only one forrest. In the recent San Juan Festival competition the Bacardi Gold showed very well. It was bested by the Ron del Barrilto two star by no surprise, however it was a delightful improvement to my last tasting of it.

[rumdog007]

You know i was really surprised myself.. Maybe my palate has matured (or died...), or maybe their methods have improved. These were tasty rums-- not my favorite style (i love huge flavorful rums -- Agricole, Demerrera, Jamaican- or delicate floral rums- you get the drift.) but they were very well made, and i enjoyed them...

Forrest, please just stop it! THEY make catch on to your signal. We get it! We're on our way... Please don't give up hope, we'll save you....

[Rum Runner]

Forrest, please just stop it! THEY make catch on to your signal. We get it! We're on our way... Please don't give up hope, we'll save you....

The Bacardi Brand Master must have gotten to him...

[rumdog007]

You're not the only one forrest. In the recent San Juan Festival competition the Bacardi Gold showed very well. It was bested by the Ron del Barrilto two star by no surprise, however it was a delightful improvement to my last tasting of it.

On the more serious side, I need to revisit these rums. Hey, there's a lot happening in the world of rums. Maybe, Bacardi is stepping up! cheers.gif

[Gecko]

Confession,

I'm a big old Bacardi 8 and Casa Bacardi fan, however for years the Bacardi family always told me that the Bacardi Superior (white) was their best product. I am not saying that this is better rum than say Bacardi 8 but I've been buying a lot more of this product than ever before. Maybe I'm returning to my scout troop days.

In fact two buddies and I topped off a 40oz bottle of Bacardi Superior with Coca Cola just last night. We were thristygzzg.

[Bluehammer]

Gecko,

I am a big fan of the 8 as well. Could you keep us informed as to your local supply? I assume when it dries up there, then pretty good chance it dries up here. Hope I am wrong.

[forrest]

Willy said with unequivocal certainty that the 8 would remain, and taste the same, and i will-- with optimism-- reserve judgment.

i also have always been a fan of the 8, and respected the flavors of Select, Solera (which does not utilize the solera method), Aсejo the line-up just surprised me-- especially the gold, but the superior was better than i remembered also.

And even though i am a fan of the 8, i would pick Barrilito also-- in case anyone is wondering.

[TheRumelier]

I'm going to try to get a hold of Miguel Agrait who was one of the judges in San Juan. He seemed a pretty sharp tack and knowledgeable in a number of rules of rum production here.

Maybe you try Silvia Santiago from Seralles or Luis Trigo, if anyone should know it would be them and Silvia seemed to be willing to divulge all the secrets!!!

[Bluehammer]

Anyone see a non-Bahama version of the "8" in their local markets? Anyone have some industry knowledge as to the amount of supply left (months, years etc)?

I also thought there was a previous thread that said Bacardi 8 was not aged 8 years, but I can not find it. Oddly enough in the recent issue of Cigar Aficionado there is an ad for Bacardi 8 that says it is a blend of rums aged a min of 8 years. hmmmmmm.....

[RonJames]

Im pretty sure its aged atleast 8 years, but I could be wrong. As for supply I don't know how long it will last. I will say this though, it seems that if a store is going to stock one sipper rum, this is the one. So even if they do stop making it tommorrow...take $100 and go out and buy 5 bottles. Thats what Im planning on.drooling3.gif

[Gecko]

RJ,

I hope you are enjoying the holiday. We celebrate next week Monday. Now to Rum, I'm told its a minimum of 8years and as much as 12 year old in the blend. I like your though or advise. I think I'll go out a get a case, much like I did a couple years ago when they (Bacardi) switched the old Anejo bottle. I have six of those left in stock.

Happy Independence to all American MOR members.

[RonJames]

Thanks Gecko, and it looks like I'll have another independence day to celebrate next mon.glass.gif Im starting to LOVE july