Appearance:
Pouring into your glass, the Bahama Mama reveals a luscious blend of vibrant hues reminiscent of a sunset in paradise. Its inviting colors set the stage for the exotic experience that awaits.

Aroma:
As you bring the glass to your nose, the fragrance of ripe pineapple and tangy orange dances in the air. A hint of coconut cream adds a touch of creaminess to the tropical symphony, creating an enticing aroma that evokes the spirit of the islands.

Palate:
The first sip is an indulgent celebration of flavors. Bacardi Superior White Rum forms the backbone, while the juicy pineapple and zesty orange contribute to a sweet and tangy melody. Grenadine weaves through, adding a hint of sophistication, and the coconut cream brings a smooth, velvety texture that ties the elements together.

Texture:
The texture is luxuriously silky, delivering a refreshing and quenching sensation on the palate. The coconut cream adds a layer of richness, enhancing the overall mouthfeel and creating a delightful balance with the tropical fruit notes.

Finish:
The finish is a lingering reminder of the Bahama Mama's tropical allure. A harmonious aftertaste of pineapple, orange, and coconut leaves a pleasant sweetness that invites another sip, extending the enjoyment of this ready-to-drink cocktail.

Bacardí Superior, the original white rum," is made from a recipe based on the one created by Don Facundo Bacardí Massó at the original distillery in Santiago, Cuba in 1962. Rums are aged separately in ex-bourbon casks for one to two years.
Bacardi is founded on February 4 by Don Facundo Bacardí Massó in Santiago de Cuba, when he buys a small distillery and revolutionizes the rum-making process to create a smooth, light-bodied spirit – what the world now knows as BACARDÍ® rum.
After migrating to Cuba from Spain in 1814, Facundo Bacardi transformed a relatively raw, thus inexpensive, local rum into a mellower type of spirit. He trained as a cognac distiller and he used those techniques when he distilled the first Bacardi rum.
Bacardi utilizes a parallel distillation process using column distillation, and the fermented mixture is actually distilled twice. The first liquor is stronger in flavor and is later used for heavy-body rums. The mixture is then re-distilled to create a lighter-bodied liquor.