I’ve never had any curiosity about Bacardi products. I don’t know if that comes from being turned off by the fluorescent breezer drinks at the grocery store, or the notion that anything produced in such leviathan-like proportions must of necessity be meh at best, and possibly even quite blah. However, after reading a history of the Bacardi family I grew a little intrigued, and I decided to educate myself by making cocktails keeping with Cuban drinkskultur. Please say hello to daiquiri, mojito and of course Cuba libre. For this experiment I chose Bacardi rums from opposite ends of the spectrum.