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On February 4, 1862, Don Facundo Bacardi Massó purchased the first Bacardi distillery in the town of Santiago de Cuba for 3.500 pesos. Working with close family members, he pioneered key rum-making techniques that are still in use today, including charcoal filtration, purposeful aging and the isolation of a single strain of yeast discovered in nearby sugarcane fields. For more than 150 years, this closely guarded ingredient has delivered the consistent quality and smooth, light-bodied taste that makes Bacardi rums the world's favorite.
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