Every year, as BACARDÍ rum ages in American white oak barrels in the warm Caribbean climate, a small portion of the liquid evaporates through the wood. This evaporation — typically between 5% and 8% per year in the Caribbean — is known as the Angel's Share.

The Angel's Share is not simply a loss. It is an essential part of the ageing process. As the rum breathes in and out of the barrel with the daily temperature changes, it extracts colour, flavour and complexity from the wood. The vanilla, caramel and toasted oak notes that characterise BACARDÍ's aged rums are all products of this interaction.

In cooler climates, like Scotland where whisky is aged, the Angel's Share is typically around 2% per year. In the Caribbean, the combination of heat and humidity accelerates the process dramatically. This is why Caribbean aged rums develop their character so much faster than Scotch whisky — but also why they are so precious.

For BACARDÍ Gran Reserva Limitada, aged for a minimum of 16 years, the Angel's Share means that only a fraction of the original liquid remains in the barrel by the time it is bottled. Each bottle represents years of patient waiting and a significant sacrifice to the angels above.