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BACARDÍ® rum debuts new Caribbean spiced, perfect for tropical cocktails

Taste the tropical flavours of the Caribbean with new BACARDÍ Caribbean Spiced, a smooth, aged rum blended with spices, pineapple, coconut water and the unique sweetness of coconut blossom.

BACARDÍ® rum debuts new Caribbean spiced, perfect for tropical cocktails

BACARDÍ® Rum, the world’s most awarded rum brand, announces the launch of the new BACARDÍ Caribbean Spiced, the brand’s first premium spiced aged product, created with pineapple, coconut, vanilla, and cinnamon, conjuring up distinctive flavours of the Caribbean. Globally, rum is one of the fastest-growing spirit categories, with much of the growth driven by flavoured and spiced rum categories. BACARDÍ Rum continues to innovate and challenge expectations by creating a premium spiced offering full of Caribbean flavour, ideal for creating tropical cocktails.

With smooth aged rum as its base, BACARDÍ Caribbean Spiced uses the unique sweetness of coconut blossom, combined with cinnamon, vanilla, and the subtle oaky char from the barrel. Expertly aged under the Caribbean sun with notes of juicy, caramelised pineapple and lightly toasted coconut, the innovative blend comes together to create a smooth, warming taste with a deep amber colour. The vanilla adds a sweet, rounded mouthfeel, while the cinnamon delivers a warm, aromatic flavour, that cuts through the sweetness of the vanilla.

Designed for all occasions, rum-lovers can elevate their drinking experience, whether it be trading up a rum and cola with the BACARDÍ Caribbean Cola for a simple, delicious drink, or reinventing classic tropical cocktails with a BACARDÍ Caribbean Colada, made with pineapple juice, coconut cream, and cinnamon syrup for a little more complexity. Just mix and sip to taste the exceptional craftmanship and tantalising tropical flavours. Or for purists, BACARDÍ Caribbean Spiced works wonderfully on the rocks or neat. 

BACARDÍ® rum debuts new Caribbean spiced, perfect for tropical cocktails

BACARDÍ Caribbean Spiced has been expertly crafted by BACARDÍ Rum Blender, Noidys Herrera who has been honing her craft for over ten years, working closely with BACARDÍ Global Master Blender, Troy Arquiza. Herrera was inspired by the love of her home in the Caribbean, where she grew up surrounded by coconut trees and became fascinated by their unique flavour qualities. “The coconut tree has always had a strong link to the Bacardi family, being the emblem of the company symbolising the coconut palm (El Coco) that was planted at the original BACARDÍ Rum distillery. It is also known in my culture as the tree of life. The magic of the new BACARDÍ Caribbean Spiced comes from the coconut sugar blossom, a unique and widely unused part of the coconut,” says Herrera. “Just like bartenders, I love to experiment and play with flavours, giving rum fans a sensory experience that will transport them to the Caribbean with every sip.”

With over 160 years of spirits making expertise, BACARDÍ Rum has utilised a unique production process to bring together aged rum, spice, and famous Caribbean flavours all into one well-balanced drink. The process uses both a heavy aged rum base which provides the bold smoky flavours of molasses and a light aged rum base which brings a drier and cleaner quality, along with blending coconut blossom sugar, pineapple, and coconut water. After being rested and then filtered, cinnamon and vanilla are also blended into the spirit. This is followed by a further rest and a second polishing filter for clarity and colour.

When developing Caribbean Spiced, BACARDÍ Rum also recognised the growing desire for classic tropical drinks, like the Piña Colada. Tapping into this trend, BACARDÍ Caribbean Spiced provides distinctive Caribbean flavours, delivering a delicious twist on classic cocktails. 

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“Category research showed us that flavoured and spiced are the fastest growing segments in rum and specifically premium rum, and the Piña Colada has risen through the ranks as a top 5 cocktail.  Even more exciting was our discovery that people were looking specifically for unique flavours and aged rums” said Dickie Cullimore, Global Brand Ambassador for BACARDÍ Rum. “Understanding this desire was key in creating BACARDÍ Caribbean Spiced and ensuring the flavours and aged rum quality were intensified to deliver the best craftmanship and taste.”

The launch will be supported by a creative multimedia campaign – including national out-of-home, a digital campaign, and PR & influencer bringing to life the BACARDÍ Caribbean Spiced flavour credentials. 

BACARDÍ Caribbean Spiced (700ML) is bottled at 40% ABV and is available on Mixlab and Ocado priced at £24, then retailers including Tesco and Waitrose nationwide from April. Fans can try Caribbean Spiced at Revolucion de Cuba nationwide from 7th March. 

For more information on BACARDÍ visit as well as @bacardi_uk for cocktail inspiration. 

About BACARDÍ® Rum – The World’s Most Awarded Rum

In 1862, in the city of Santiago de Cuba, founder Don Facundo Bacardi Massó revolutionized the spirits industry when he created a light-bodied rum with a particularly smooth taste – BACARDÍ. The unique taste of BACARDÍ rum inspired cocktail pioneers to invent some of the world’s most famous recipes including the BACARDÍ Mojito, the BACARDÍ Daiquiri, the BACARDÍ Cuba Libre, the BACARDÍ® Piña Colada and the BACARDÍ Presidente.

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BACARDÍ rum is the world’s most awarded spirit, with more than 1,000 awards for quality, taste, and innovation. Today, the Caribbean Island of Puerto Rico is home to BACARDÍ rum where it is crafted to ensure the taste remains the same today as it did when it was first blended in 1862.

The BACARDÍ brand is part of the portfolio of Bacardi Limited, headquartered in Hamilton, Bermuda. Bacardi Limited refers to the Bacardi group of companies, including Bacardi International Limited.

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The articles published here are either syndicated, company press releases, partnered, or sponsored feeds. The content body may not have been modified or edited by the Empire Weekly staff. The views and information presented in the articles do not represent the opinions of Empire Weekly, and the publication does not assume any responsibility or liability for them.

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