tmckenzie Posted May 31, 2012 Share Posted May 31, 2012 I ran across a couple of bottles of Bacardi white from 1982. Fine stuff. Tastes just like a pound cake smells. I used to really enjoy Barcardi white in the 90's, then around 2000 it lost that nice cake like flavor. And now it is almost to the point of being vodka. This old stuff is outstanding in a rum an coke. Link to comment Share on other sites More sharing options...
wmpevans Posted May 31, 2012 Share Posted May 31, 2012 Amen brother.A fellow SB'r and rum lover gifted me an 80's 200ml dark Bacardi. Great stuff. Thanks Steve.:thankyousign: Don't know what happened to Bacardi since then, but certainly does not have the same "rum" flavor as years ago. Me thinks high volumne and corporate greed. :hot: Link to comment Share on other sites More sharing options...
Kalessin Posted May 31, 2012 Share Posted May 31, 2012 Don't know what happened to Bacardi since then, but certainly does not have the same "rum" flavor as years ago. Me thinks high volumne and corporate greed. :hot:I think they went for the big mass market, and the big mass market seems to like blandness. It's comforting and unsurprising. Link to comment Share on other sites More sharing options...
tmckenzie Posted May 31, 2012 Author Share Posted May 31, 2012 I think technology has had its effect on bourbon and rum. @ things besides still proof is fermenter cooling and yeast. I have it on good authority that most rum distilleries operated on fleishmans bread yeast well into the 90's. And I bet that had a huge effect on esters produced. And a lot of folks never controlled fermentation temps as well. On a side note, I recently was told that one KY distillery has just added cooling coils so they could thicken the mash to produce more. Link to comment Share on other sites More sharing options...
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