Mexico – November 20, 2014 – On numerous occasions throughout life, we find ourselves raising a glass to toast and celebrate our greatest milestones and accomplishments. Have you ever stopped to think about the contents of the glass that you hold to such esteem? The story behind the smooth cocktail you hold is just as incredible as the triumphs you commemorate. This past Summer we embarked on a whirlwind 24-hour trip to Mexico with BACARDÍ Brand Master, David Cid. What initially began as a trip to simply discover the process behind the savory taste of FACUNDO®, turned out to be a humbling journey of learning about the people, history, and the passion that are involved in the art of rum-making.

Aged to perfection and bottled in tradition, BACARDÍ rums are rooted in legacy and the passion of one great family. The air of celebration is evident immediately upon arrival at the historic BACARDÍ distillery in La Galarza, Mexico. Ensconced by seemingly endless acres of sugarcane, the scene appears to be a mirror image of what family patriarch Don Facundo Bacardí Massó experienced in Santiago de Cuba more than 152 years ago.

What began as a small tin-roof distillery amidst sprawling plantations of sugarcane and coffee has now transformed into a thriving family enterprise. Although the BACARDÍ family was exiled from the homeland of Cuba, they have done a remarkable job of maintaining their age-old customs and ensuring that the legacy of Don Facundo lives on. The distillery in La Galarza is a tribute to the BACARDÍ brand and to its founder Don Facundo, who revolutionized the spirits world with his pristine execution of rum making.

Lying deep within the BACARDÍ distillery plant in La Galarza is a house that was once the home of the plant manager, Juan Grau.

Following the traditions exemplified at their La Galarza distillery, the BACARDÍ family strives to become an active member of the local community. Whether it’s working with charities, building schools and hospitals or helping to provide for the poor, giving back is something that is of uncompromisable importance to this close-knit family. It is also at the heart of the BACARDÍ brand.

One of the key ways the La Galarza plant helps to support the community is by sourcing molasses production solely from local sugar mills in nearby Puebla and Morelos, Mexico. BACARDÍ protects its standards of responsible sourcing by guaranteeing that the molasses comes only from suppliers who meet a specific code of practice. There is little tolerance for poor working conditions, forced labor and contamination of the environment.

All BACARDÍ rums are made with the same yeast strain that founder Don Facundo Bacardí Massó isolated more than 150 years ago. This is what has helped keep the quality and consistency of its rum throughout the decades. The strain resides in the BACARDÍ facility in Puerto Rico and, only twice a year, a pure culture of this yeast is sent to a select few distilleries in order to carry on the high standards of excellence found in all BACARDÍ branded rums.

The boiler provides the energy to the distilling columns so components created during fermentation can be separated and undesirable ones are discarded.

Similar to life itself, the yeast must create a full “community” before true progress can be made. The propagation tank provides the ideal environmental condition– including oxygen, nutrients, acidity and temperature– for the yeast to propagate from just a few thousand cells into tens of millions of cells per milliliter.

That same strain of yeast that Don Facundo Bacardí Massó isolated 150 years ago is used to help produce today’s FACUNDO® Rum and continues to be the key ingredient in the all-important fermentation process.

The control room is the brain of the distillery. Its purpose is to ensure that everything is in optimal condition. Here we met Carlos, who heads up the monitoring of the distillation process and has had a long history with the distillery. Not only does Carlos have the same job that his father once held, but they were both baptized in the same on-site chapel as children. In fact, many of the workers’ children eventually find employment within the BACARDÍ La Galarza plant, carrying on a longtime legacy.

The holding tank is responsible for maintaining the consistency of the fermenting liquid that is fed to the distilling column. This results in more stable control and a higher quality distillate.

The chapel on the property dates back to 1696 and has served as not only a comforting place for prayer and celebration, but also as a centuries-old symbol of family values, unity and determination.

After exploring the distillery and enjoying a delicious dinner back at the on-site house, we head to Tultitlán for an inside look at the final touches of the rum production process: the aging, blending and bottling.

On the way, we stopped in a neighboring town for a bite, finding ourselves in the small Mexican hamlet of Atlixco.

The diverse structures of the homes and businesses around town seemed to be something straight out of a book, giving off an older, historic Spanish feel.

As we watched the locals producing handmade goods and delicacies, we couldn’t help but notice how everyone took such pride in their town, heritage and culture. It is this commitment to tradition and authenticity that truly embodies the inner spirit of the FACUNDO® Rum Collection.

As soon as we stepped out of the car, we were captivated by the mouth-watering aromas that filled the air. We saw a man making incredible looking sandwiches, so we of course bought a few and all dug in. Between the fresh bread, tender meat and rich flavors, not a crumb remained of the delicious concoction the locals call Cemitas.

The man making these delicacies told us that he uses a recipe that had been passed down from generation to generation. It was comforting to know that after all these years, many of the area’s customs remain the same.

Relishing our final moments in Atlixco, we began to reflect on how this trip had turned out to be about so much more than the rum itself. It was a graphic lesson in family and of cherishing the moments that keep tradition alive. This idea was strengthened even further when we arrived at our next stop in the journey and discovered that there is a human touch in every step of the bottling process.

The BACARDÍ bottling plant in Tultitlán is where the FACUNDO® Rum Collection undergoes its final step– thus ending a long and carefully crafted process of fermentation, distillation and aging.

The rums which comprise the FACUNDO® Rum Collection are distinguished by their age and rarity, the barrels having enjoyed a lengthy rest within a nurturing tropical climate. About once a year, as the remaining batch of rum becomes available for blending, it is produced and distributed within Mexico for the enjoyment of those who appreciate the very best.

Before the FACUNDO® rums are poured into their bottles, the Master Blender in Tultitlán does a final and thorough check before releasing the blend for bottling.

After the bottles are aligned by hand, filling takes place and the bottles are closed manually with hand finished corks.

No detail is too small when it comes to the final product. After being aligned and filled by hand, the rum bottles are sealed and corked manually and are then sent for the delicate application of their labeling strips

The delicate labeling strip is placed and the bottle is ready to be shrink-wrapped and hand cased in individual gift boxes. Before sendoff, one person inspects every single product from the cap to the label and the box. No detail is too small when it comes to the final product.

The bottle designs are themselves a reflection of BACARDÍ’s history. Each decanter-like bottle pays homage to this rich and colorful family and to the “Golden Era” in Cuba. From the embossed artwork of La Tropical, the original BACARDÍ distillery found on the PARAISO bottle, to the golden dancing figures hand applied onto the EXQUISITO bottle, the bottles celebrate the origin and legacy of the liquid they contain.

The bottles are then shrink-wrapped and encased in individual gift boxes, and hand inspected from the cap to the bottom, before being shipped to consumers in major rum-drinking markets including Miami, New York City, Los Angeles and San Francisco.

Understanding the care and artistry that goes into every part of the rum making process, along with having the opportunity to meet the people who devote their lives to crafting these blends creates an unwavering appreciation for the final product.

Salud!