Megafactories_Bacardi_035119_Script (1)

Mega Factories: Bacardi N A T I O N A L

x63358-04 / 48:00 / INT SMLS G E O G R A P H I C

Series Prod.: Vicky Matthews / Res.: Katherine Rose WilliamsTELEVISION & FILM

television presentation © National Geographic Society

VIDEO AUDIO

x63358-04-UF-MF-Bacardi-INT SMLS Transcribed on 10/12/2011 1:09:00 PM Transcribed by Memory Mill, LLC Page 0 of 78

… U S E T H I S P A G E F O R N O T E S … U S E T H I S P A G E F O R N O T E S … U S E T H I S P A G E F O R N O T E S …

Standards & Practices Notes: NGT S&P approved 10.13.2011

Rating: TV PG

Slates or Disclaimers: N/a

Other Notes:N/a


TRANSCRIBER’s NOTE: Every post transcript is carefully proofed. However, NG Research should conduct a final review to verify overall content

and make corrections as necessary. Particular attention should be paid to all spellings, technical references, jargon, character identification, dialogue,

capitalizations and formatting needs in keeping with NG style. Specific flags, if any, are noted below. For questions, feel free to contact

[email protected]—Tx much, Carly

BELOW IS A LIST OF NAMES AND REFERENCES AS THEY APPEAR IN THIS POST TRANSCRIPT:

/ Joe Gomez / Jose Class / Rebecca Santini / Don Facundo Bacardi Masso / Toten Comas Bacardi / Jorge Luis del Rosal / Joaquin

Bacardi Bolivar / General Batista / Manuel Jorge Cutillas / Guillermo Garcia Lay / Mitch Schulz / Kimberly Holden / John Scussel / Joy

Ayala / Willy Ramos / “aguardiente” / “redistilado” / ###

FYI: This PT was transcribed from an INT SMLS QT file named “MegaFactoriesBacardiINTERNATIONAL TransQT” – date on title

slate is unreadable.


mailto:[email protected]





VIDEO AUDIO

01:00:00:01 OPENING TEASE: (Music up)

CU: mixed drinks being made

VS factory montage

Narr:

Bacardi rum.

Bacardi rum.

Narr:

Steeped in a time-honored tradition—combining science

and technology.¢h‘¡e Hhw fËk¤¢š²l jmhåe k¤N k¤N dl HC I¢aqÉh¡q£ f¡e£u pj¡cªa qu BpRz

Joy on-cam. /

Manufacturing of labels on bottles

Joy:

That bottle’s going to spin, a few times, to get labels.HC h¡amV¡ mhm f¡Ju¡l SeÉ hn L-uLh¡l O¤la QmRz

01:00:14:18 Joe samples rum Narr:

Art and passion.HV¡ ¢nÒf Hhw BhNl jmhåez






VIDEO AUDIO

Joe talking /

More rum making process

Joe:

You cannot imagine how much fun we have making rum.rum °a¢l Ll¡l pju Bjl¡ k L£ f¢lj¡e Be¾c Efi¡N Ll b¡¢L phÉ¡f¡l a¡j¡l L¡-e¡ d¡le¡C eCz

Bldg. ext.

Narr:

A multi-billion-dollar industry owned by one family.LuL L¡¢V L¡¢V V¡L¡l HC ¢nÒfl j¡¢mL qme HLV¡j¡œ f¢lh¡lz

01:00:28:17 Barrels, family members appear, gather

around barrels & sample rum

Narr:

And today some family members reunite to create their

best rum yet…a new blend celebrating their 150-year

history.Bl BS hn¢LR¥ f¢lh¡ll pcpÉl¡ a¡cl HC LjÑL¡äl 150 hRl f§¢aÑ EfmrÉ HL¢œa qu HLV¡ ea¥e ü¡cl f¡e£u fËÙ¹¥a Lla QmRez

Bacardi logo on gate entrance

Gate w/ bat logo /

Elevator w/ bat logo /

Bottles on conveyor

Narr:

Now, get an exclusive look behind the bat door at

Bacardi’s mega factory.HMe HC ¢hn¡m Bacardi factory-Hl h¡c¤s ByL¡ clS¡l ¢fRe HL TmL cM eJu¡ k¡Lz

01:00:45:20 TITLE SEQUENCE x63358-04-UF-MF-Bacardi-INT SMLS Transcribed on 10/12/2011 1:09:00 PM Transcribed by Memory Mill, LLC Page 2 of 78





VIDEO AUDIO

MEGA FACTORIES

ACT I

01:00:56:00 Bacardi bldg. ext.

Narr:

This is the cathedral of rum.HV¡C qm l¡jl fËd¡e Evf¡ceL¾cÊz

Inside distillery /

Outside distillery

Narr:

Bacardi’s main distillery near San Juan, Puerto Rico.Hl fËd¡e distillery ,Puerto Rico Hl San Juan Hl ¢eLV Ah¢ÙÛaz

Computer image

Guy @ computer station

01:01:07:25 EFX to VS rum production Narr:

Here, they produce more than 200 million bottles of rum a

year to sell in more than 100 countries.HM¡e a¡l¡ hRl fË¡u 200,000000 -h¡am l¡j fËÙ¹¥a Ll fË¡u 100 Hl¡ h¢n cn ¢hœ²£ Ll b¡Lz

01:01:20:13 Workers arrive on bicycles

Narr:

A new shift begins.HLV¡ ea¥e ¢ngV öl¦z






VIDEO AUDIO

Workers directing tankers /

Tanks

Narr:

On a typical day, they process more than 150,000 liters

(40,000 gallons) of rum.L¡e¡ ¢hno ¢ce a¡l¡ 150,000 ¢mV¡llJ hn£ l¡j fËÙ¹¥a Ll b¡Lez

Joe walking, talking into radio intercut

w/ factory scenes

Narr:

And the man in charge is Joe Gomez.Bl HC j§m c¡¢uaÆ ¢k¢e BRe ¢a¢e qme Joe Gomez.

01:01:44:08 Joe on-cam. /

Joe samples rum

Joe:

I have been making rum for 32 years so I guess passion has

to be a very important part of it.B¢j fË¡u 32 hRl dl l¡j fËÙ¹¥¢al L¡Sl p¡b k¤š² B¢R gm B¢j je L¢l HC L¡S BhN b¡L¡V¡J HLV¡ …l¦aÆf§eÑ ¢houz

Narr:

He’s the maestro or master blender.¢a¢e HLSe master blender.






VIDEO AUDIO

Narr:

All Bacardi rums are blended from various rum stocks.pjÙ¹ Bacardi rum ¢h¢iæ rum stock bL blend Ll¡ quz

Narr:

And it’s Joe’s job to mix the stocks to ensure the rum we

buy at the store lives up to the Bacardi standard.Bl Joe Hl L¡S qm stock …m¡ pCi¡h jn¡-e¡ k¡a Bjl¡ c¡L¡e k Bacardi ¢Le b¡¢L H…m¡J pC …ej¡epÇfæ quz

01:02:10:24 Joe on-cam. Joe:

It’s really lovely.HV¡ p¢aÉ M¤h p¤¤¾clz

Joe & co-worker set up rum barrels for

family test tasting

Narr:

Today, he faces a new challenge.BSL ¢a¢e HLV¡ ea¥e QÉ¡m”l p¡jez






VIDEO AUDIO

Narr:

He’ll help the eight retired Bacardi family master blenders

create an historic new blend to commemorate their 150th

anniversary.¢a¢e Bacardi f¢lh¡ll AhplfË¡ç 8 Se pcpÉcl SeÉ HLV¡ ea¥e ü¡cl l¡j fËÙ¹¥a Lla p¡q¡kÉ Llhe kV¡ HC 150 aj hoÑ Eck¡feL Øjle£u Ll l¡Mhz

Narr:

In preparation of their visit, Joe selects some of his finest

rum stocks the family will use for the new rum.Bl Joe HSeÉ a¡l¢LR¥ pl¡ rum stock hR l¡-Me k…m¡ ea¥e fË¡X¡ƒ fËÙ¹¥a Lla hÉhq¡l Ll¡ qhz

Joe on-cam. Joe:

We are very excited and looking forward to that meeting.Bjl¡ HC ¢j¢Vw Hl hÉ¡f¡l M¤hC Eš¢Saz

01:02:39:04 Follow Jose as he makes his rounds Narr:

Meanwhile, across the plant—Jose Class is busy with the

everyday business of making the rum.H¢cL Jose Class L¡lM¡e¡u fË¢a¢cel ja¡C l¡j °a¢ll hÉhp¡l L¡S hÉÙ¹z






VIDEO AUDIO

Narr:

He’s head of production at Bacardi.¢a¢e Bacardi production Hl fËd¡e c¡¢uaÆfË¡ç LjÑ£z

Narr:

Almost every bottle of rum starts with him.ph h¡aml L¡SC a¡l q¡a ¢cuC öl¦ quz

Narr:

And he relies on technology to help keep the rum at a

consistent flavor profile.Bl l¡jl Ap¡d¡le ü¡c hS¡u l¡M¡l hÉ¡f¡l ¢a¢e fËk¤¢š²l Jfl BÙÛ¡ l¡Mez

01:03:08:28 Jose on phone /

Truck driver

Jose (on phone):

Can you please send the first molasses truck here?a¥¢j ¢L HM¡e fËbj …s h¡T¡C VÊ¡LV¡ Bea f¡lh?

Jose greets truck driver, instructs him

on where to park Narr:

And it all starts with the delivery of fresh molasses.Bl ¢höÜ …s plhl¡ql p¡b p¡bC L¡S öl¦ qu k¡uz






VIDEO AUDIO

01:03:27:10 Jose samples dark, sticky liquid Jose:

This is actually the sugar cane molasses. And this is

actually our raw material for rum production. It’s like

honey, made out of sugar cane.HV¡ Bpm BMl lp bL h¡e¡e¡ qu Bl l¡j fËÙ¹¥¢aa HV¡C qm Bj¡cl Ly¡Q¡j¡mzHV¡ AeLV¡ jd¤l ja¡z

Molasses inside tanker, then we see it

pouring out

01:03:46:00 GRAPHIC – a map of the world

highlights where the rum comes from

Narr:

Every year from November to April, Bacardi buyers scour

the tropical countries of the world in search of the highest

quality sugar cane.fË¢a hRl eiðl bL H¢fËml jdÉ Bacardi -œ²a¡l¡ p¡l¡ ¢hnÄ pl¡ BMl på¡e Lla h¢su fsez

01:03:59:23 Scenic ocean

Sugar cane field

Machines harvest & process sugar cane Narr:

Machines harvest and process it.k¿»l p¡q¡kÉC Hl Evf¡ce Hhw fËÙ¹¥¢a ¢eiÑl Llz






VIDEO AUDIO

Narr:

They place it in the sugar cane crushing machine—where

it’s pulverized to extract every last drop of the sweet juice.a¡l¡ crushing machine Hl p¡q¡kÉ HC BM bL lp ¢ews hl Ll b¡Lz

01:04:19:15 Dark liquid

Narr:

The liquid is boiled and turned it into molasses.HC almL Nlj Ll …s f¢lea Ll¡ quz

Lab tech checks viscosity Narr:

Lab technicians check the viscosity, ensuring the

consistency’s just right for the sugar to convert to alcohol.fl£r¡N¡ll technician l¡ AÉ¡mL¡qm f¢lea qJu¡l ja¡ nLÑl¡u p¡¾cÊa¡ BR ¢Le¡ fl£r¡ Ll cMez

01:04:39:00 GRAPHIC: Animated map to 3D

animated factory in Puerto Rico

Narr:

The molasses then travels to the Bacardi plant near San

Juan, Puerto Rico.

Hlfl HC …sL Puerto Rico Hl San Juan H Ah¢ÙÛa Bacardi plant H ¢eu k¡Ju¡ quz






VIDEO AUDIO

Jose directs truck, molasses is dumped

Jose explains process /

Back to molasses

Jose:

This is going to be pumped up to the fermentation area

where we’re going to put water, yeast, and we’re going to

turn it into rum.HV¡ f¡Çfl p¡q¡kÉ på¡el SeÉ ¢eu k¡Ju¡ qh kM¡e Bjl¡ Sm Hhw DØV ¢j¢nu HL l¡j f¢lea Llhz

01:05:06:15 GRAPHIC: 3D animation of factory Narr:

The rum is produced on a 51-hectare (125-acre) facility

divided into six main production areas.51 qƒl S¡uN¡ S¥s ¢hÙ¹«a 6 V¡ fËd¡e Evf¡ceL¾cÊ l¡j fËÙ¹¥a Ll¡ quz






VIDEO AUDIO

Graphic continues:

I.D.: Fermentation House

I.D.: Distillery

I.D.: Filling Station

I.D.: Aging Warehouse

I.D.: Filtering

I.D.: Blending

I.D.: Bottling Plant

Narr:

The first stage is the fermentation house…

then the distillery...

the filling station...

the aging warehouse...

filtering...

blending...

and the final bottling in Jacksonville, Florida.fËbj d¡f qm fermentation house ,a¡lfl distillery,a¡lfl filling station,Hlfl aging warehouse zBl f¢lpË¥a Ll Ll¡l fl phno fÉ¡L¢Sw Hl SeÉ HL gÓ¡¢lX¡l Jacksonville a f¡W¡e¡ quz

01:05:33:00 EFX to live-action fermentation house Narr:

Bacardi pumps more than 227,000 liters (60,000 gallons)

of molasses into the fermentation house every day.l¡S fermentation house H fË¡u 227,000 ¢mV¡l …s f¡Çf Ll¡ quz

Jose into radio /

Blue holding tanks /

Begin mixing process

Narr:

And Jose’s job is to take every drop of the black sap and

turn it into alcohol.Bl Jose Hl L¡S qm HC L¡m¡ f¡e£uL pÇf¨eÑl©f AÉ¡mL¡qm f¢lea Ll¡z






VIDEO AUDIO

Narr:

Jose mixes the molasses with water.¢a¢e Hl p¡b Sm ¢j¢nu b¡Lez

01:05:53:29 Controller @ computer station intercut

w/ mixing process

Narr:

At this point, the controller adds yeast, which turns the

sugar into alcohol.HC pju Hl p¡q¡kÉ DØV k¡N Ll¡ qu k¡ nLÑl¡L AÉ¡mL¡qm f¢lea Llz

01:06:07:00 EFX to lab

I.D. Rebecca @ work behind

microscope

Narr:

This strain of yeast is under tight security.Bl HV¡ Ls¡ ¢el¡fš¡l jdÉ Ll¡ quz

Rebecca dials in sample

Narr:

Biochemist Rebecca Santini is only one of six scientists at

Bacardi with the privilege to work with it.Biochemist Rebecca Santini qme 6 Se ¢h‘¡e£l jdÉ HLSe ¢k¢e HC L¡SV¡ AaÉ¿¹ Be-¾cl p¡b Ll b¡Lez

01:06:19:11 Rebecca on-cam.

Rebecca:

We have to have a lot of security because this is our baby.Bj¡cl kbø ¢el¡fš¡ clL¡l L¡le HV¡ Bj¡cl L¡R p¿¹¡ea¥mÉz






VIDEO AUDIO

Rebecca enters and preps in lab room /

EFX to painting of Bacardi’s founder

Narr:

This yeast was discovered and cultivated over 150 years

ago by Bacardi’s founder—Don Facundo Bacardi Masso.Bacardi Hl SeL Don Facundo Bacardi Masso fË¡u 150 hRl BN HC DØV B¢h×L¡l Llez

01:06:36:19 EFX to Rebecca taking out, holding,

and talking about Bacardi yeast

Rebecca:

This is very special for us. This is the only yeast that we

use. This is the Bacardi yeast.HV¡ Bj¡cl L¡R M¤hC j§mÉh¡ezHLj¡œ HC DØVV¡C Bjl¡ hÉhq¡l Ll b¡¢L Bl HV¡C qm Bacardi yeast .

Narr:

It may not look like much, but this micro-organism gives

Bacardi its distinctive flavor.

01:06:52:20 Rebecca on-cam. Rebecca:

This is a great, great, great, great, great, great son of the

original.

Rebecca transfers live cells to yeast

solution

Narr:

This sample is ready to seed a new generation of yeast.






VIDEO AUDIO

Narr:

She transfers the healthy live cells to a solution of yeast-

friendly nutrients.

Rebecca stores solution

01:07:17:01 Outside fermentation area

Narr:

When it’s ready, she sends the yeast to the fermentation

area where Jose Class stands by.HV¡ fËÙ¹¥a qu Nm ¢a¢e HC DØV på¡eL¡kÑl ÙÛ¡e f¡¢Wu ce Bl pM¡e Jose Class -Hl c¡¢uaÆ BRez

Jose inside factory looking down at

tanks and talking into radio

Narr:

Jose gives the green light to start the fermentation.på¡e fË¢œ²u¡ öl¦ Llh¡l Ae¤j¢aV¡ Jose -C ¢cu b¡Lez

Technician into radio in computer room (NATS)

Fermentation tanks

01:07:37:10 Inside tank showing yeast eating sugar,

converting to alcohol

Narr:

The yeast eats the sugar, converting it to alcohol.HC DØV nLÑl¡ NËqe Ll pV¡L AÉ¡m-L¡qm l©f¡¿¹¢la Llz






VIDEO AUDIO

Distillers beer forming inside tank

Narr:

This is the first step of turning the molasses to an alcoholic

brew—called distillers beer.…s L AÉ¡mL¡qm f¢lea Ll¡l fÜ¢aV¡C qm Hl fËbj d¡f Bl HLC distillers beer hm¡ quz

Computer data on screens

01:07:51:23 Jose enters computer room

Data on screens Narr:

The computers help ensure a consistent product.HC L¢ÇfEV¡l …m¡ d¡l¡h¡¢qLi¡h fZÉ fËÙ¹¥¢al L¡S p¡q¡kÉ Ll b¡Lz

01:08:07:19 Team @ work in computer room

Mixing process inside tank /

Jose on-cam.

Jose:

We have been able to achieve the same rum with the same

quality for 150 years. The way we do that?Bjl¡ fË¡u 150 hRl dl HLC …ej¡e hS¡u lM HC rum fËÙ¹¥a Ll Bp¢RzBl Bjl¡ L£i¡h pV¡ L¢l pV¡ S¡ea Q¡J?

Jose:

We start here at the fermentation stage.Bjl¡ HC på¡e fË¢œ²u¡ bL L¡S öl¦ L¢lz

Jose exits control room into factory






VIDEO AUDIO

01:08:25:14 Jose reading out checklist /

B & F between Jose checking and

mixing process inside tank

Jose:

What we have here is a tank that was just filled half an

hour ago—so this tank is just starting the fermentation

process.HM¡e Bj¡cl L¡R HLV¡ VÉ¡ˆ BR -kV¡ BdO¾V¡ BN i¢aÑ Ll¡ quRzgm HM¡eC på¡e fË¢œ²u¡ öl¦ qa QmRz

01:08:42:05

Jose on-cam. /

Mixing process inside tank

Jose:

Oh, boy, this tank is really fermenting pretty good. As you

can see, the CO2 is really high—I can’t almost breathe

here.HC VÉ¡ˆV¡u M¤h i¡m¡i¡hC på¡e fË¢œ²u¡ OV QmR L¡le cMaC f¡µR HM¡e L¡hÑe-X¡C-A„¡CXl f¢lj¡e M¤h -hn£zB¢j HM¡e nÄ¡pNËqeC Lla f¡l¢Re¡z

Narr:

This natural chemical reaction releases the odorless and

invisible gas, carbon dioxide.HC ü¡i¡¢hL l¡p¡u¢eL fË¢œ²u¡u hZÑq£e J Nåq£e NÉ¡p L¡hÑe-X¡C-A„¡CX ¢eNÑa quz






VIDEO AUDIO

Jose on-cam. /

Mixing process inside tank

Jose:

If I just put my face in there, I’m going to be in shock and

not gonna have any oxygen to breathe.B¢j k¢c Hl jdÉ Bj¡l j¤MV¡ Y¥¢Lu ¢cC a¡qm M¤h hL¡uc¡u fsa qh L¡le nÄ¡p-fËnÄ¡pl SeÉ A¢„SeC f¡Ju¡ k¡h e¡z

CO2 alarm scene

01:09:02:24 Jose on-cam. /

Jose closes tank

Jose:

It’s telling us that the carbon dioxide levels are above what

are supposed to be in a working environment so right now

I need to close this tank.HV¡ cM je qµR ü¡i¡¢hLl a¥me¡u L¡hÑe-X¡C-A„¡CXl f¢lj¡e HM¡e hn£ qu NRzgm Bj¡L HMe HC VÉ¡ˆV¡ hå Ll gma qhz

Narr:

The natural reaction also causes a rapid increase in heat.HC l¡p¡u¢eL ¢h¢œ²u¡u M¤h â¥a a¡fj¡œ¡ h¡sa b¡Lz






VIDEO AUDIO

01:09:20:03

Jose on-cam. /

Big blue tank

Jose:

Actually, this heat is not very good for the yeast, so we

need to remove that heat.Bl DØVl SeÉ HaV¡ f¢lj¡e a¡f r¢aLl qa f¡l,a¡C Bj¡cl HC a¡f ÙÛ¡e¡¿¹¢la Ll -gm¡l hÉhÙÛ¡ Lla qhz

Jose inside computer room /

Data on computer screens /

Outside and inside tanks

Narr:

If he doesn't remove the heat, almost 190,000 liters

(50,000 gallons) of distillers beer will be ruined...and there

will be no rum.Bl pV¡ e¡ Ll¡ qm 190,000 ¢mV¡l f¢lnË¥a beer eø qu k¡h Bl L¡e¡ rum fËÙ¹¥a Ll¡ pñh qh e¡z

01:09:36:19 Jose monitoring temperatures /

Mixing process inside tank /

Jose monitoring temperatures

Narr:

So Jose must keep the temperature between 31 and 35

degrees Celsius (88 and 95 degrees Fahrenheit).a¡C Jose -L AhnÉC 31 bL 35 ¢XNË£ -pm¢pu¡pl jdÉ a¡fj¡œ¡ ¢eu¿»e Lla q-hz






VIDEO AUDIO

Worker checking temperature /

Jose talking to worker /

Worker writing down temperatures

Narr:

It’s a delicate dance that requires careful monitoring of the

yeast, sugar and alcohol concentrations.Bl DØV,nLÑl¡ Hhw AÉ¡mL¡qml Oe-aÆl f¢lj¡e p¢WLi¡h ac¡l¢L Ll¡ AaÉ¿¹ p§r L¡Sz

Worker checking temperature

01:09:53:20 Jose explaining process

Jose:

I’m looking at how well the fermentation is going by an

increase in temperature and a decrease in sugar content.B¢j HMe cM¢R k ¢Li¡h a¡fj¡œ¡ hª¢Ü fu Hhw nLÑl¡l OeaÆ Lj k¡Ju¡l gm på¡e fË¢œ²u¡V¡ i¡m¡ja¡ pÇfæ quz

Jose checking tank Narr:

More alcohol is produced as the sugar content decreases.nLÑl¡l OeaÆ ka Lja b¡Lh aa hn£ f¢lj¡e AÉ¡mL¡qm °a¢l qa b¡Lhz

Distillers beer being produced inside

tank

Narr:

But too much alcohol kills the yeast.ah A¢a¢lš² f¢lj¡e AÉ¡mL¡qml Ef¢ÙÛ¢a DØVL eø Ll cuz

Inside computer room

Jose moves head back from smell






VIDEO AUDIO

01:10:11:29 Distillers beer being produced inside

tank /

Outside tanks

Narr:

If done correctly, Jose can produce up to 1.9 million liters

(half a million gallons) of distillers beer in a day.ph¢LR¥ ¢WLja¡ Qmm Jose HL¢ce 190,000 ¢mV¡l f¢lpË¥a beer fËÙ¹¥a Ll gma prj qhez

01:10:22:02 Jose pours pint from tank to sample Narr:

And when a batch is complete—Jose pulls up to the keg

and pours himself a pint.HLV¡ batch pÇf¨eÑ qm Jose f¡œV¡ M¤-m HL ¢f¾V (560 ¢j¢m¢mV¡l) beer Ym cez

Jose pours pint sample into lab bottle

01:10:37:07 Jose explains process and pours sample

back into pint container

Jose:

At this point, it’s not tasty, but it smells amazing. Now I’m

going to get this sample to the laboratory for some initial

testing.HC j¤q¨aÑ k¢cJ HV¡ p¤¤ü¡c¤ e¡ ¢L¿¹¥ Hl Nå M¤h i¡m¡zHMe B¢j ¢LR¥V¡ ej¤e¡ mÉ¡hlV¢la fl£r¡l SeÉ ¢eu k¡¢µRz






VIDEO AUDIO

Ext. factory pipes Narr:

Now that fermentation is complete—Jose can move on to

the next step—distillation.HMe på¡e fË¢œ²u¡ nozHh¡l Jose Hl flhaÑ£ d¡fl L¡S öl¦ Lla f¡le,pV¡ qm distillation .

ACT III

01:10:51:15 Montage of Bacardi production, family,

tourist buses – time lapse etc.

Narr:

The making of Bacardi rum has always been a family

tradition.Bacardi rum °a¢ll HC fËb¡V¡ f¡¢lh¡¢lL p§œ dlC Qm BpRz

Narr:

And today is no different.Bl BSJ Hl L¡e¡ hÉ¢aœ²j OV¢ez

Inside Bacardi

01:11:05:25 Retired Bacardi family master blenders

arriving

Narr:

The retired family master blenders have arrived to create

the 150th anniversary special edition rum.f¢lh¡ll AhplfË¡ç pcpÉl¡J 150 aj hoÑl ¢hno fËÙ¹¥¢al HC LjÑL¡ä k¡N ¢ca HpRez






VIDEO AUDIO

EFX to family members in safety gear Narr:

They’re all related to the founder of Bacardi.a¡cl pLmLC Bacardi -Hl SeÈc¡a¡ hm¡ k¡uz

01:11:19:22 Retired family workers continue VIP

tour thru factory

Narr:

And each has worked as a master blender, but haven’t been

back in years.fËaÉLC master blender ¢qph L¡S LlRe Hhw fË¡u p¡l¡hRl HLh¡l¡ h¡s£ ¢gl Bp¢ez

Narr:

Rum is in their blood.a¡cl lš² HC Rum fËÙ¹¥¢al en¡ m¤¢Lu BRz

Narr:

And their passion has never waned.Bl a¡cl HC EcÉj LMe¡ M¡j¢a fl¢ez






VIDEO AUDIO

OC, L3: “TOTEN COMAS BACARDI

Bacardi Family Master Blender”

Totén Comas Bacardi:

You can feel the fumes talking to you, you know, this is

the spirit that we give to the gods, you know?a¥¢j Ae¤ih Lla f¡l¡ k HC dy¡u¡J a¡j¡l p¡b Lb¡ hma Q¡CRzDnÄll L¡R Bjl¡ HV¡C pjfÑe Ll Qm¢Rz

01:11:37:26 OC, L3: “JORGE LUIS del ROSAL

Bacardi Family Master Blender”

Jorge Luis del Rosal:

I hadn’t felt it in a long time, but it brings back so many

memories.AeLV¡ c£OÑpju B¢j Hph ¢eu i¡¢h¢ez¢L¿¹¥ HV¡ hn ¢LR¥ Øj«¢a je f¢s-u ¢cmz

OC, L3: “JOAQUIN BACARDI

BOLIVAR Bacardi Family Master

Blender”

Joaquin Bacardi Bolivar:

It seems like a miracle. You have the spirits of the rum as

it turns into a very mellow and nice tasting rum. HV¡ Am±¢LL OVe¡l ja¡zjªc¤ Hhw p¤¤ü¡c¤ l¡j f¢lea qm ¢Øf¢lVl A¢Ù¹aÆ h¡T¡ k¡uz






VIDEO AUDIO

01:11:51:15 Bottle, glass and barrels of rum Narr:

The special new rum will be made for all family members

—once again keeping the heritage alive.HC ¢hno fËL¡ll rum V¡ f¢lh¡ll pLm pc-pÉl SeÉC fËÙ¹¥a Ll¡ qh Bl HV¡ B-l¡ HLh¡l a¡cl I¢aqÉl ü¡rl hqe Llhz

Bacardi ext.

Jose walking into lab /

Fermented brews in lab bottles

Narr:

While the family royals get a VIP tour—Jose goes to the

laboratory to test the fermented brew.f¢lh¡ll pcpÉl¡ kMe VIP tour -H hÉÙ¹ Jose aMe mÉ¡hlV¢la ¢Nu ü¡cNËqel L¡SV¡ pl gmez

01:12:10:11 Jose @ work inside lab /

Lab tech grabs and pours sample into

glass tube

Narr:

Before he sends almost 190,000 liters (50,000 gallons) to

the distillery, he checks the alcohol content of his sample.distillery a 190,000 ¢mV¡l f¡e£u f¡W¡-e¡l BN ¢a¢e HLh¡l AÉ¡mL¡qml f¢lj¡eV¡ fl£r¡ Ll cM ¢ea Q¡ez






VIDEO AUDIO

01:12:20:28 Jose explains process intercut w/ lab

tech setting up for distillery test

Jose:

We have a standard of how much alcohol should be

producing in our fermentation process. på¡e fË¢œ²u¡u ¢WL LaV¡ f¢lj¡e AÉ¡mL¡qm fËÙ¹¥a Ll¡ E¢Qa a¡l HLV¡ ¢e¢cÑø f¢lj¡e Bj¡cl d¡kÑ Ll¡ BRz

Jose:

So by looking at this we know, if we’re not producing

enough alcohol, there might be a problem we might need

to fix.HMe cM h¡T¡ k¡µR k fkÑ¡ç f¢lj¡e AÉ¡mL¡qm fËÙ¹¥a Lla e¡ f¡lm fl pjpÉ¡ cM¡ ¢ca f¡lz

01:12:31:18 Lab worker starts test / VS of distillers

beer processing for alcohol content

Narr:

They start by boiling the distillers beer.f¡¢aa beer Ešç Ll¡l gm HV¡ öl¦ quz

Narr:

This causes the alcohol to evaporate and the vapors to rise

to the top.Hl gm AÉ¡mL¡qm h¡×f£i¨a qa öl¦ Ll Hhw h¡×fLe¡ Efl ¢Nu p¢’a quz






VIDEO AUDIO

Mini distillate process continues

Narr:

It then travels down a condenser, where it cools and

becomes the distillate.a¡lfl HV¡ Hl jdÉ ¢cu W¡ä¡ qu ej Bp Hhw f¢lpË¥a quz

01:12:50:04 Jose on-cam.

Jose:

What we’re going here is we’re separating the alcohol

from the beer. So if I don’t have as much alcohol, then I

will not have as much alcohol here. Very simple. And I

went to school for that.Bjl¡ HM¡e beer Hl jdÉ bL AÉ¡mL¡qmL fªbL Lla Qm¢RzBl JM¡e k¢c fkÑ¡ç f¢lj¡e AÉ¡mL¡qm e¡ bL b¡L a¡qm HM¡eJ AÉ¡mL¡qml O¡V¢a cM¡ c-hzHV¡ M¤hC pqS hÉ¡f¡lzBl B¢j HV¡ ¢nMC Hp¢Rz

Rum base Narr:

The result is a clear, fiery 150-proof distillate also known

as a “rum base.”HV¡ M¤hC pføz150 fË¥g f¢lpË¥a AÉ¡mL¡qmLC “rum base.”hmz






VIDEO AUDIO

01:13:11:09 Bottles of distillers beer inside lab /

Jose walking outside factory

Narr:

Once he determines the sample has the proper alcohol

content—Jose can move onto the next stage:ej¤e¡u fkÑ¡ç AÉ¡mL¡qm Ef¢ÙÛa b¡Lm ahC Jose flhaÑ£ d¡fl L¡S öl¦ Lla f¡lhez

01:13:19:28 3D Animation Graphic – follow the

molasses from the Fermentation Tank

to the Distillery

Narr:

Sending almost 190,000 liters (all 50,000 gallons) of

distillers beer to the distillery to make the base.distillers beer Hl fË¡u 190,000 ¢mV¡l f¡e£uL fËÙ¹¥¢al SeÉ distillery -a f¡W¡a qhz

EFX to distillery ext. Narr:

This is the five-story distillery.HV¡ HLV¡ 5 am¡ distillery.

01:13:38:13 Jose walking outside and enters

distillation central control room

Narr:

And Jose manages it from a central control room.Bl Jose , central control room bL HC L¡SV¡ ¢eu¿»e Ll b¡Lez






VIDEO AUDIO

Team monitoring inside central control Narr:

His team monitors each step of distillation to ensure a

consistent Bacardi product.a¡l cm distillation -Hl fË¢aV¡ d¡fl Jfl eSl l¡M k¡a HC Bacardi product -Hl …eNaj¡e -L¡e¡ œ¥¢V e¡ b¡Lz

01:13:57:22 As above

Narr:

Here, they make to two distinct rum bases.HM¡e a¡l¡ 2 lLjl Bm¡c¡ rum fËÙ¹¥a L-lez

Distillation ext.

Narr:

One rum base gets distilled just once—in an industrial-

sized version of the laboratory test.HLfËL¡ll rum L mÉ¡hlV¢l fl£r¡l j¡dÉj öd¤ HLh¡lC f¢lpË¥a Ll¡ quz

01:14:08:21 3D ANIMATED GRAPHIC – show

the flow of the beer down the distiller –

the vapors rise, go through the

condenser and out into liquid tanks

Narr:

Inside the still, the hot distillers beer flows past metal

plates at around 93 degrees Celsius (200 degrees

Fahrenheit).Nlj d¡a¥l fÔVl Jfl ¢cu kMe distillers beer fËh¡¢qa qu aMe Hl a¡fj¡œ¡ fË¡u 93 ¢XNË£ pm¢pu¡p b¡Lz






VIDEO AUDIO

Narr:

Just like the mini-distillery, the alcohol turns into vapor—

which then separates from the distillers beer and rises to

the top.mini-distillery -Hl ja¡ AÉ¡mL¡qm h¡×f£i¨a qu distillers beer bL Bm¡c¡ qu k¡u Hhw Efs ¢Nu Sj¡ qa b¡Lz

01:14:28:02 Graphic continues

Narr:

The vapor then flows into the condenser, and it turns into a

potent liquid, which flows back down to the bottom of the

system and is sent to a storage tank.HC h¡×f kMe condenser -Hl ¢ial ¢cu fËh¡¢qa qu aMe Bh¡l alm f¢lea qu Hhw e£Q ej Hp storage tank -H Sj¡ qa b¡-Lz

Narr:

This base is called “aguardiente”—it has a distinct flavor

and aroma that provides the backbone for Bacardi rum.HC d¡fl f¡e£uL hm¡ qu “aguardiente”.Hl ¢hno p¤¤Nå Hhw ü¡cC qm Bacardi rum -Hl j§m BLoÑel ¢houz






VIDEO AUDIO

01:14:50:09 3D ANIMATED GRAPHIC – 5

columns

Narr:

The second rum base goes through a five-step distillation

process—where it’s purified…and becomes a high-proof

alcohol.

¢àa£u fËL¡ll rum -L Bh¡l 5 d¡fl HLV¡ distillation fË¢œ²u¡l j¡dÉj f¢lpË¥a Ll¡ qu Hhw Hl gm HV¡ high-proof alcohol-H f¢lea quz

Narr:

Because of the multiple steps—this base is called

“redistilado”—literally meaning “re-distilled.”HL¡¢dL d¡f HC L¡S pÇfæ qu hm HL hm¡ qu “redistilado” k¡l Br¢lL AbÑ h¡lh¡l f¡ae Ll¡z

01:15:09:07 EFX back to team @ work in control

room

Narr:

Back in the control room—Jose teams monitors over

300,000 liters (80,000 gallons) of alcohol through

distillation.control room -H Jose -Hl cm fË¡u 300,000 ¢mV¡l alcohol -Hl distillation fË¢œ²u¡l Jfl eSl lM QmRz






VIDEO AUDIO

01:15:29:19

Jose on-cam. /

Tech monitoring inside control room

Jose:

At the beginning of this process, the beer has about 10

percent alcohol—then we separate those alcohols into the

different distillation columns and the product that we get

out of it is between 75 to 95 percent alcohol.HC fË¢œ²u¡l öl¦a beer -Hl jdÉ 10 na¡wn alcohol b¡Lza¡lfl Bjl¡ ¢h¢iæ distillation columns-Hl j¡dÉj pC alcohol fªbL Lla b¡¢L Hhw Ahno 75-95 na¡wn alcohol f¡Ju¡ k¡uz

Distilled pipes and tanks Narr:

The distilled rum bases then travel through the pipes and

into 300,000-liter (80,000-gallon) tanks.Hlfl pC distilled rum f¡Cfl j¡dÉj 300,000 ¢mV¡ll VÉ¡ˆ fËhn Llz

01:15:43:00 Jose and techs inside control room Narr:

Jose’s job is complete—but the rum’s journey is not over.Jose -Hl L¡S HM¡e no ¢L¿¹¥ rum -Hl k¡œ¡ HMe¡ pÇf¨eÑ qu ¢ez






VIDEO AUDIO

Jose on-cam.

Jose:

In order for them to be called rum, they have to be blended

at different proportions under different conditions and that

is something that the blender will have to tell you and then

kill you.L¡le rum fËÙ¹¥a Lla Nm Hlfl a¡cl ¢h¢iæ naÑp¡fr ¢h¢iæ Ae¤f¡a jn¡a qh Bl aMeC pV¡ a¡j¡L HLh¡l en¡a¥l Ll -gma prj qhz

01:16:02:03 Joe Gomez enters lab and greets tech Narr:

Now, master blender Joe Gomez takes over.HMe master blender Joe Gomez -Hl L¡S öl¦z

Joe samples products

01:16:17:02 Joe on-cam. intercut w/ Joe sampling

products

Joe:

We need to make two different product to start with

because that’s what really give Bacardi its flexibility in

term of how many finished product, how many Bacardi

rum we can blend.Bl fËbj c¤C dlel ¢iæ f¡e£u °a¢ll L¡S Ll¡ qu Bl LaV¡ f¢lj¡e Bacardi Bjl¡ fËÙ¹¥a Lla f¡l¢R pV¡J ¢edÑ¡¢la qu k¡uz






VIDEO AUDIO

Narr:

They look the same, but are distinctly different.a¡cl cM HLC je qmJ Bpm pÇf¨eÑ Bm¡c¡z

01:16:34:15 Joe on-cam. intercut w/ Joe sampling

products

Joe:

We have to smell the product to be able to tell them apart

—because as you can see, when they are fresh, they are

both colorless.Bj¡cl Nå ny¥LC a¡cl Bm¡c¡ Lla qh L¡le ¢höÜ AhÙÛ¡u EiuC hZÑq£ez

Joe:

Aguardiente is where the flavor and the aroma associated

to rum really is…whereas the redistilado—which is quote,

unquote—an almost neutral product.Aguardiente qm HLV¡ neutral product kM¡e ü¡c Hhw p¤¤Nå HLCp¡b Ef¢ÙÛa b¡-Lz

01:16:56:07 Joe smelling product

Narr:

It’s Joe’s craft to blend the two rum bases and turn them

into a Bacardi rum.Bl Joe -Hl L¡S qm HC c¤C dlel rum ¢j¢nu pV¡ bL Bacardi rum °a¢l Ll¡z

Mass production of Bacardi rum






VIDEO AUDIO

01:17:13:29

Blends of Bacardi rum /

Mass production of Bacardi rum

Narr:

Whether it’s a light rum or a dark rum—the final blends of

Bacardi come from these two rum bases.Hl lw q¡ó¡ q¡L h¡ N¡t no fkÑ¿¹ HC c¤Cul ¢jnËe bLC Bacardi fËÙ¹¥a Ll¡ quz

Joe sampling product

Jose and Joe meet & greet inside lab

01:17:33:18 Jose on-cam.

Jose:

Hopefully, one day I will be blending more with him...he’s

my mentor.

Joe on-cam. /

Joe and Jose inside lab

Joe:

Jose has a pretty good nose...he’s very, very sharp.

Narr:

But for now...

Joe talking about Jose Joe:

He makes the rum, I blend it.

01:17:47:14 VS Joe and Jose sampling products

Narr:

And he does it all with his nose and palate.

ACT III






VIDEO AUDIO

01:18:03:19

Wooden barrels en route /

Joe into radio

Narr:

Turning a rum base into the Bacardi rum you buy takes the

next critical step—aging.rum base bL Bacardi rum °a¢ll Ll¡l d¡fV¡ M¤hC p§r Hhw HLC aging hmz

Back to wooden barrels en route Narr:

To begin the aging process, Joe Gomez puts the rum bases

into these wooden barrels.Bl HC L¡SV¡ öl¦ Ll¡l BN Joe Gomez HC L¡Wl °a¢l f¡œl ¢ial rum l¡Mez

01:18:21:21 Joe on-cam. intercut w/ wooden barrels /

Joe:

There’s gonna be significant transformations inside the

barrel, that they are gonna change the flavor and the aroma

of the product...they are gonna change the color and the

appearance of the product.barrel -Hl ¢ial HC f¡e£ul hn¢LR¥ f¢lhaÑe OVh AbÑ¡v Hl ü¡c,p¤¤Nå Hhw lw ph hcm k¡hz

Joe checking wooden barrels Joe:

Barrels are very important to the rum-production process.rum fËÙ¹¥¢al SeÉ HC Barrel-…m¡ M¤hC …l¦aÆf§ZÑz






VIDEO AUDIO

01:18:38:16 More wooden barrels

Narr:

But Joe doesn’t make new barrels; he buys used.¢L¿¹¥ Joe ea¥e barrel °a¢l Lle e¡,¢a¢e hÉhq¡l Ll¡ f¤le¡ barrel …m¡C ¢Le Beez

Narr:

And surprisingly, he gets them from his competition:

American bourbon and whiskey producers.Bl M¤h Aá¥a OVe¡ qm ¢a¢e a¡l fË¢aà¾à£ American bourbon Hhw whiskey producers cl L¡R bLC H…m¡ fu b¡Lez

01:18:54:05 Joe on-cam. intercut w/ workers

handling barrels

Joe:

We cannot expose fresh rum to brand new barrels, because

the barrel will imprint the fresh rum with the profile that is

not going to be typical of rum.¢höÜ rum L LMe¡C HLcj ea¥e barrel-H l¡M¡ E¢Qa e¡ L¡le Hl gm Hl j§m °h¢nøÉ…m¡ ¢LR¥V¡ fËi¡¢ha qu k¡uz

01:19:11:28 Joe on-cam.

Joe:

These are barrels that have been used once made of white

oak, totally handmade, and with a medium toast inside.p¡c¡ JL ¢cu pÇf¨eÑl©f q¡a h¡e¡-e¡ HC barrel …m¡ °a¢ll fl hÉhq¡l Ll¡ qu b¡L Bl Hl iall ¢cLV¡ HLV¥ f¡s¡e¡ quz

New barrel production lines x63358-04-UF-MF-Bacardi-INT SMLS Transcribed on 10/12/2011 1:09:00 PM Transcribed by Memory Mill, LLC Page 36 of 78





VIDEO AUDIO

Narr:

These barrels are made at a factory in Louisville,

Kentucky.H…m¡ Kentucky a Ah¢ÙÛa Louisville Hl HL L¡lM¡e¡u °a¢l Ll¡ quz

01:19:29:09 Barrels entering enclosed room for

toasting

Narr:

Inside an enclosed room—the barrels are toasted like

bread, browning the wood at a low heat.hå Oll ¢ial H…m¡L ¢WL f¡yEl¦¢Vl j-a¡C Lj a¡f f¡s¡e¡ qu kare e¡ Ah¢d HC L¡W N¡t h¡c¡¢j hZÑ d¡le Llz

Narr:

This brings out the sugars and caramels.Hl gm nLÑl¡ Hhw caramel ¢eNÑa qu k¡uz

01:19:48:22 Barrels being charred

Narr:

But toasting isn’t enough. The barrels are then charred.¢L¿¹¥ Ešç Ll¡V¡C no Lb¡ euzhÉ¡-lm…m¡L Hlfl f¤¢su gm¡ quz






VIDEO AUDIO

Narr:

Burning the wood draws out even more flavors and

textures that infuse into the spirits.L¡WL f¡s¡e¡ qm Bl¡ flavor ¢eNÑa qu k¡ ¢Øf¢lVl p¡b ¢jn k¡uz

01:20:00:17 As above

01:20:17:26 New barrels

Narr:

The barrels are first used to make American whiskey and

bourbon.Barrel …m¡ fËbj American whiskey Hhw bourbon. °a¢ll SeÉ h¡e¡e¡ quz

Narr:

And when finished—Bacardi buys them.Bl pC L¡S no qmC a¡cl Bacardi °a¢ll L¡S m¡N¡e¡ quz

New barrels being loaded into truck

01:20:35:15

Used barrels /

Barrels being cleaned

Narr:

Once in Puerto Rico, they’re sent to the Cooper Room to

be cleaned and stripped of any whiskey flavor.HLpju Puerto Rico a H…m¡ f¢lú¡l Ll¡l SeÉ Cooper Room H f¡W¡e¡ qa k¡a HLV¥J whiskey flavor e¡ b¡Lz






VIDEO AUDIO

01:20:59:12 Barrels being made over and stored Narr:

After a 24-hour cleansing bath, they give any damaged

barrels a little TLC.24 O¾V¡ cleansing Hl fl p¡j¡eÉ eø qu k¡Ju¡ barrel-Hl rœ AÒf f¢lj¡e TLC -cJu¡ quz

01:21:19:04 As above

01:21:37:28 Barrels being transported

Narr:

After final inspection—the barrel is ready for the rum

bases.Bl Q¨s¡¿¹ fkÑhrel fl p…m¡ fËÙ¹¥¢al SeÉ R¡sfœ f¡uz

GRAPHIC - Charcoal filtration system Narr:

Before filling them, the crew pumps the rum bases from

the storage vats through a charcoal filtration system.H…m¡ i¢aÑ Ll¡l BN LjÑ£l¡ charcoal filtration system -Hl j¡dÉj f¡Çf Ll VÉ¡ˆ bL rum a¥m Bez

01:21:56:11 As above

Narr:

These large steel columns hold a natural carbon filter

proprietary to Bacardi.HC hs hs ¢ØVml Ù¹ñ …m¡ ü¡i¡¢hL i¡hC Bacardi bL L¡hÑe fªbL Lla f¡lz






VIDEO AUDIO

Narr:

The rum stock seeps through slowly to ensure quality.Bl …Zj¡e hS¡u l¡M¡l SeÉ M¤h d£lN¢aa rum L ¢eu Bp¡ quz

Narr:

This removes any impurities from the fresh rum.Hl gm kL¡e¡ hSÑÉ fc¡bÑ c§l£i¨a qu k¡uz

01:22:08:17 EFX to mass production of rum bases

pumped into wooden barrels

Narr:

After filtration workers pump the rum bases into these

wooden barrels.Hl fl LjÑ£l¡ HC L¡Wl barrel-Hl jdÉ rum i¢aÑ Ll gmez

Narr:

Each barrel is filled with either the aguardiente or

redistilado.fË¢aV¡ hÉ¡lm qu aguardiente Abh¡ redistilado ¢cu i¢aÑ Ll¡ quz

01:22:28:05 Rum bases pumped into barrels






VIDEO AUDIO

Joe talking

Joe:

And then make sure that there is no leak, that the integrity

of the cast is fine.Bl a¡lfl L¡e¡ ¢Râ BR ¢Le¡ phÉ¡f¡lV¡J M¢au cM ¢ea quz

Filling stations continue

Joe:

We are ready to go.HMe Bjl¡ fËÙ¹¥az

01:22:43:27 As above

Narr:

Workers fill 1800 barrels a day, with more than 330,000

liters (88,000 gallons) of rum base.LjÑ£l¡ HL¢ce fË¡u 1800 V¡ hÉ¡lm AbÑ¡v 330,000 ¢mV¡l rum i¢aÑ Ll b¡Lez

01:23:03:00 Filling stations continue

01:23:23:05 Barrels loaded and moving to aging

warehouse

Narr:

Then, the crew moves the barrels from the filling station—

to the aging warehouse.Hlfl a¡l¡ filling station bL hÉ¡lm…m¡ aging warehouse -H f¡W¡e¡l hÉhÙÛ¡ Llez






VIDEO AUDIO

Barrels inside aging warehouse Narr:

And what happens inside—is a little bit of black magic.Bl Hl ial kV¡ qu pV¡ L¡m¡k¡c¤l bL L¡-e¡ Awn Lj e¡z

Narr:

What goes in—doesn’t come out.kV¡ HLh¡l ¢ial Qm k¡u Bl h¢su Bp e¡z

ACT IV

01:23:43:13 Barrels being moved

Joe @ co-worker inside Bacardi aging

warehouse

Narr:

In the Bacardi aging warehouse, Mother Nature does her

thing.Bacardi aging warehouse -Hl ial HLj¡œ fËL«¢al ¢eujC M¡Vz

Barrels of rum bases aging in darkness Narr:

The young rum bases age, in darkness, slowly maturing

into a flavorful rum.Af¢lea rum bases ¢ial AåL¡l d£l d£l p¤¤ü¡c¤ rum -H f¢lea quz






VIDEO AUDIO

01:24:13:19 Joe on-cam. /

Barrels of Bacardi rum bases aging

Joe:

The barrel is just an incredible and lovely instrument that

help us to mature the product.Bl Hrœ hÉ¡lm qm HLV¡ Ai¡he£u EfLle kV¡ HC f¢le¢a OV¡a p¡q¡kÉ Llz

Joe taking sample Narr:

While they age—the spirits change in texture, color, flavor

and aroma.aging -Hl pju Hl Nå,hZÑ,ü¡c ph¢LR¥C hcm k¡uz

01:24:29:17 As above

Joe on-cam. /

Aging rum base in glass

Joe:

After one year, we are gonna have sort of a pale yellow.

But if we are moving into six, eight years, than that pale

yellow starts turning to amber.1 hRl fl Hl lw AeLV¡ gÉ¡L¡n qm¤c qu k¡uzBl 6-8 hRl dl lM ¢cm pV¡ amber H f¢lea qa öl¦ Llz

Joe wiping off wooden barrel Narr:

And because of the placement and conditions of each

barrel—the bases age differently.Bl fË¢aV¡ hÉ¡lml AhÙÛ¡e Hhw °h¢nøÉl Jfl ¢eiÑl Ll aging J ¢iæ q¡l qu b¡-Lz






VIDEO AUDIO

CU wooden barrel

01:24:56:28 Joe on-cam.

Joe:

These two barrels are not necessarily the same, of course,

and on the other hand, Mother Nature is going to have

different effect in both of them.HC c¤V¡ hÉ¡lm k HLh¡lC HL a¡ ¢L¿¹¥ e¡zHl Jfl Bh¡l fËL«¢al fËi¡h HL HLV¡l Jfl ¢iæ ¢iæ qu b¡Lz

01:25:06:01 Aging rum bases inside wooden barrels

Narr:

The tropical heat and humidity affect the aging process

too.f¢lhnl a¡fj¡œ¡ Hhw Eo·a¡lJ HLV¡ fËi¡h Hrœ b¡Lz

Narr:

The air permeates the barrel, allowing the rum to extract

complex flavors from the wood.L¡Wl jdÉ bL S¢Vm ph Ef¡c¡e n¡oe Ll eJu¡l rœ h¡a¡pl HLV¡ i¨¢jL¡ b¡Lz

01:25:22:20 Joe taking sample and talking on-cam.

Narr:

Joe has to monitor these barrels carefully to manage any

evaporation loss.Joe -Hl L¡S qm kaÀ pqL¡l HC hÉ¡lm…-m¡l Mu¡m l¡M¡ k¡a h¡×f£i¨a qJu¡l g-m HC f¡e£u eø e¡ quz






VIDEO AUDIO

Joe:

For example, today is a typical day, it is probably 98 and

extremely humid, the one that we are trying to get a sample

at now probably has lost anywhere between 10 to 15

percent.Ec¡qleül©f,BSLl ¢cel Lb¡ ¢hQ¡l Llm cM¡ k¡h a¡fj¡œ¡ fË¡u 98 ¢XNË£ HhwBf¢rL BâÑa¡ AaÉ¿¹ hn£zgm Bjl¡ k ej¤e¡ ¢eu L¡S Ll¢R a¡l fË¡u 10-15 na¡wn ki¡hC q¡L eø qu NRz

01:25:41:15 Joe taking sample

Narr:

This evaporation is called, “the angels share.”HC h¡×f£ihel fË¢œ²u¡V¡L hm¡ qu “the angels share.”

Narr:

With all the variables changing the flavor, it’s nearly

impossible to make each batch taste the same.kqa¥ fË¢aV¡ Ef¡c¡el ü¡c œ²j¡Na f¡ÒV¡a b¡L a¡C ph…m¡l ü¡c HLC qJu¡V¡ M¤h L¢Wez






VIDEO AUDIO

01:25:57:13 As above

Narr:

That’s why Joe must blend them—this ensures every bottle

of rum tastes consistent.pSeÉ Joe L A¢a AhnÉC avfl qa qu k¡a pjÙ¹ h¡am j¡V¡j¤¢V i¡h rum -Hl ü¡c A¢iæ b¡Lz

Narr:

It’s Joe’s precise sense of smell and memory that allows

him to identify the smallest variations in the batches.Bl a¡l fËMl OË¡Zn¢š² Hhw A¢i‘a¡l p¡q¡kÉ ¢a¢e p¡j¡eÉ HLV¥ f¢lhaÑeJ M¤h pqSC dl gma f¡lez

01:26:18:06 Joe on-cam.

Joe:

The result is really incredible. Notice fruits, flowers,

vanilla, okay? It’s really amazing, it’s really lovely. And

then it has a very nice background of white oak, like in the

back.gm¡gmV¡ M¤hC BÕQkÑSeLzgm,g¥m Hhw iÉ¡¢em¡ -cMa f¡µRzHV¡ AaÉ¿¹ p¤¤¾cl Bl a¡lfl Hl fRe p¡c¡ JLl p¤¤¾cl BÙ¹le luRz

Joe evaluating sample






VIDEO AUDIO

01:26:35:22 Joe dilutes sample

Narr:

Then he tastes it...but first, he dilutes the 150-proof fire

water.Hlfl ¢a¢e ü¡c fl£r¡ Lle,ah fËbj HC 150 fË¥g f¡e£uL mO¤ Ll ¢ea quz

01:26:54:14

Joe on-cam. /

Joe tastes sample

Joe:

Once I’m able to lower that, then a lot of nice notes, of

fruits and flowers are able to come out of solution. And

you then are able to perceive an incredible, an incredible

bouquet.B¢j k¢c HV¡ Lj Ll ¢cC a¡qm âhe bL ¢h¢iæ gm J g¥ml Ef¡c¡e h¢su Bp-hzBl HLV¡ Ap¡d¡le f¡e£u a¥¢j m¡i Ll b¡Lhz

Joe on-cam.

Joe:

We love to drink rum. This is our life, what we do for a

living, okay? Remember, always with moderation.Bjl¡ HC rum f¡e Lla M¤hC i¡-m¡h¡¢pzHV¡C Bj¡cl S£he Bl hyQ b¡L¡l SeÉC Bjl¡ HC L¡S Ll b¡¢Lzah je l¡Ma qh LMe¡C j¡œ¡¢a¢lš² q¡l euz

01:27:07:00 Joe sampling rum bases






VIDEO AUDIO

Narr:

Once he identifies the batches he wants to blend—he

mixes them, following the family secret formula, to hit the

exact flavor profile of a specific Bacardi rum.Bl k…m¡ Bl¡ HLV¥ f¢ln¡del clL¡l p…-m¡ ¢Q¢q²a Lla f¡lm ¢a¢e f¡¢lh¡¢lL -N¡fe p§œ Ae¤p¡l p…m¡a ¢h¢iæ Ef¡c¡e jn¡e k¡a Bacardi rum Hl ü¡c Ar¥æ b¡Lz

01:27:23:21 EFX to B&W Bacardi photos Narr:

This is an art that was perfected by Bacardi’s founder in

Cuba 150 years ago.HV¡ HLV¡ ¢nÒf Bl 150 hRl BN ¢LEh¡a Bacardi -Hl SeÈc¡a¡ HC ¢eyM¤a Ef¡ul fËQme Llez

Narr:

And one of the reasons Bacardi grew into a wealthy and

powerful Cuban family empire.

01:27:40:20 Archival ftg. of General Batista Narr:

In the 1940s, Bacardi’s financial and political power

catches the eye of the dictator, General Batista—who

wants to take control and nationalize the company.






VIDEO AUDIO

01:27:56:18 Archival ftg. of Cuba and Fidel Castro

Narr:

Under this threat, Bacardi moves ownership of its

trademarks and secret blending formulas outside of Cuba.

Narr:

In 1960—with Fidel Castro in control—the Cuban

government confiscates the family business, seizing their

assets.

01:28:17:10 Archival ftg. of Bacardi family fleeing

Narr:

Betrayed, the Bacardi family has little choice but to flee in

exile.

B&W Bacardi photo

Narr:

Many move to Puerto Rico, where they continue to make

rum.

01:28:37:27 EFX to Bacardi family members

appearing in warehouse

Narr:

Today—that tradition of rum-making lives on.

Narr:

Eight elite creators of Bacardi rum are here and ready to

blend the 150th anniversary rum.






VIDEO AUDIO

01:28:50:04 Dis. to bottle, glass, and barrels of

aging rum bases

Narr:

This rum will encompass their extraordinary history as a

family and a company.

Joe directing workers which barrels of

rum bases to bring down

Narr:

And Joe is in the hot seat.

Narr:

He must find the rum bases for the family to use.

01:29:05:29 As above Narr:

Along with his co-worker, Willy Ramos, they search the

enormous warehouse for the best of the best rum bases…

many aged up to 20 years and beyond.Willy Ramos a¡l pqLjÑ£cl p¡b warehouse -Hl jdÉ bL pl¡ rum base Hl My¡S Lla b¡Le Bl p…m¡ 20 hRll hn£J f¤le¡ qa f¡lz

Narr:

His selection will be given to the master family blenders

for them to blend the new rum.a¡l h¡R¡C Ll¡ qu Nm p…m¡ f¢lh¡ll pcpÉcl q¡a a¥m cJu¡ qh Bl a¡l¡ Hlfl ¢h¢iæ Ef¡c¡e ¢j¢nu ea¥e rum fËÙ¹¥a Llhez






VIDEO AUDIO

01:29:23:03 Joe taking sample from barrel Narr:

But first, he needs to evaluate each barrel.¢L¿¹¥ fËbj hÉ¡lm…m¡ fl£r¡ Ll -eJu¡ clL¡lz

Willy and Joe talking Willy:

You said this was 19?a¥¢j hmR HV¡ 19 hRll?

01:29:42:10 Joe dilutes sample

Joe:

This is 19, 20 yes. See Willy, this has a beautiful color.

Check this out. I think this has the proper profile that we

are looking for.qyÉ¡z19 h¡ 20zHl lw V¡ cÉ¡M¡ La p¤¤¾clzBj¡l je qu Bjl¡ HlC My¡S Ll¢Rm¡jz

Willy and Joe sample product Willy:

Maestro, this is fantastic.Maestro, HV¡ Ap¡d¡lez

Narr:

In this special edition, age is a major selection criteria.

HC fkÑ¡u h¡R¡Cul rœ hupV¡ HLV¡ …l¦aÆf§eÑ ¢houz






VIDEO AUDIO

01:30:04:10 Joe on-cam. intercut w/ Joe taking

sample from barrel

Joe:

There are a few occasions that we receive very nice

surprise. We were pulling some real old product, and we

came out with a barrel that had been with us for like, over,

you know, 28, 30 years.HM¡e hn ¢LR¥ BÕQkÑ OVe¡l EõM Ll¡ ka f¡lzBjl¡ hn¢LR¥ f¤le¡ fË¡X¡ƒ hl Ll¢Rm¡j Bl a¡ljdÉ bL HLV¡ hÉ¡lm f¡Ju¡ k¡u kV¡ fË¡u 28-30 hRll f¤le¡z

01:30:22:17 Team sampling and recording data

Joe taking sample from barrel

Narr:

With each barrel they tap, he analyzes the richness, aromas

and smoothness.fË¢aV¡ hÉ¡lml p¤¤Nå,…Z¡hm£ ¢a¢e flM Ll cMez

01:30:38:15 Joe and Willy @ work in warehouse Joe:

This one is going to do the trick.HV¡C qm Hl j§m lqpÉz

Willy:

I hope it works out.Bj¡l je qu HV¡ L¡kÑLl£ qhz






VIDEO AUDIO

Joe:

I think it will.Bj¡l¡ a¡C je quz

01:30:50:23 Joe taking samples from barrels

Narr:

His goal is to narrow it down to around 20 rum bases for

the family master blenders.a¡l mrÉ qm f¢lh¡ll master blender cl SeÉ -j¡V¡j¤¢Vi¡h 20 V¡ rum base hR eJu¡z

Willy and Joe evaluating and selecting

rum bases

Willy:

How about if you use this one too?HV¡ hÉhq¡l Llm Lje qh?

Joe:

That would be an option. Get me the really dark one

please.pV¡ ¢e¢cÑø eCzBj¡L I N¡t lw Hl rum base V¡ c¡Jz






VIDEO AUDIO

01:31:10:17 As above

Narr:

Once he finalizes the selection, he passes it on to the

master family blenders to begin the process of blending the

new rum.a¡l h¡R¡Cul L¡S qu Nm p…m¡ blending -Hl SeÉ ¢a¢e f¢lh¡ll pcpÉcl L¡R f¡¢Wu ce z

Dis. to Bacardi ext.

01:31:19:20 Bacardi family members testing

samples of rum bases in jury room

Narr:

Here in the jury room—the family works their “blending

magic”…each bringing his own experiences to the table.HC qm jury room kM¡e f¢lh¡ll pLm a¡cl blending -Hl ¢eS ¢eS A¢i‘a¡ L¡S m¡¢Nu b¡Lez

NATSOT:

Which one you prefer the most and in order.Hl jdÉ L¡eV¡ a¥¢j phQu L¡kÑLl£ hm je Ll?

01:31:40:28 OC, L3: “MANUEL JORGE

CUTILLAS Bacardi Family Blender”

Manuel Jorge Cutillas:

They’re all so good; it’s a matter of preference.ph…m¡C i¡m¡zHMe L¡eV¡L ANË¡¢dL¡l cJu¡ qh HV¡C cM¡lz






VIDEO AUDIO

Bacardi family evaluating rum bases NATSOT:

It’s very good, it’s amazing. HV¡ M¤h i¡m¡,Ap¡d¡lez

Narr:

Joe watches in anticipation.Joe AaÉ¿¹ Evp¡ql p¡b mrÉ Lla b¡Lez

NATSOT:

Very nice. Very impressive.M¤h p¤¤¾cl,M¤h i¡m¡z

01:32:01:12 OC, L3: “GUILLERMO GARCIA

LAY Bacardi Family Master Blender”

– intercut w/ tasting

Guillermo Garcia Lay:

Each of us is looking for a rum that’s going to provide

continuity. Something that will certainly build on what

came before, but with perhaps a little bit of a twist, a little

bit of a flavor that people aren’t accustomed to.Bjl¡ fËaÉLC Hje HLV¡ l¡jl My¡S Ll¢R -kV¡ AaÉ¿¹ jªc¤ qh Bl Hje ü¡c qh k¡ -œ²a¡l¡ BN LMe¡ f¡e ¢ez

01:32:16:22 Tasting evaluation continues

Narr:

Collectively—they must create four different rums.a¡cl AhnÉC E¢Qa 4 V ¢iæü¡cl rum fËÙ¹¥a Ll¡z






VIDEO AUDIO

Narr:

And then vote which one will become the special 150th

anniversary rum.Bl a¡lfl i¡Vl j¡dÉj ¢WL Ll¡ qh k -L¡eV¡ 150 aj hoÑ Eck¡fel SeÉ NËqe Ll¡ qhz

01:32:31:22 Tasting evaluation continues Family Blender:

Excellent. Excellent.c¡l¦e,QjvL¡lz

01:32:40:09

Guillermo on-cam. /

Tasting evaluation continues

Guillermo Garcia Lay:

The tasting itself is very difficult because the product

actually changes in the glass over time.Bl ü¡cNËqeV¡J HLV¡ S¢Vm hÉ¡f¡l L¡le hn£ pju dl NÔ¡p l¡M¡l gm Hl ü¡c f¡ÒV k¡uz

Narr:

But can they agree on just one blend? After all—they’re

family. After all—they’re family.¢L¿¹¥ a¡l¡ ¢L ph¡C HLja qhezkaC -q¡L a¡l¡ HLV¡ f¢lh¡lz






VIDEO AUDIO

NATSOT:

Somebody’s cheating. Somebody’s looking at my paper.LE cheating LlR,Bj¡l L¡NSV¡ cM gm¡l -Qø¡ LlRz

ACT V

01:33:59:24 Bacardi montage

Narr:

On a typical day, Bacardi produces and bottles thousands

of liters (gallons) of Bacardi rum.L¡e¡ ¢hno ¢ce Bacardi 1000 ¢mV¡ll Bacardi rum fËÙ¹¥a Ll p…m¡ h¡amh¾c£ Ll b¡Lz

01:33:11:19 EFX to barrels of aging rum

transported to filling station for

siphoning

Narr:

When the rums have aged to Joe’s specifications—he

sends the barrels from the aging warehouse to the filling

station for siphoning.Joe Hl ¢qp¡h ja¡ aging pÇf¨eÑ qu Nm ¢a¢e hÉ¡lm…m¡ aging warehouse bL filling station H f¡¢Wu cez






VIDEO AUDIO

01:33:24:24 Workers continue to pump rum bases

into large vats

Narr:

Workers pump the rum into these large vats where they’re

blended together.LjÑ£l¡ f¡Çf Ll HC hs f¡œ…m¡l jdÉ rum i¢aÑ Lle kM¡e blending Ll¡ quz

01:33:39:02 Shipping trucks outside

Narr:

Then they transfer the blended rum to the shipping trucks.Hlfl a¡l¡ pC blended rum L shipping truck H f¡¢Wu cuz

Workers transfer blended rum to trucks

Narr:

This highly potent rum bulk is undiluted at 150 proof.HC EµQ …epÇfæ rum L 150 fË¥g h¡e¡e¡ quz

01:33:58:01 Truck hooks up and pulls out of station

GRAPHIC: Animated map leaving

Puerto Rico to Jacksonville

Narr:

Finally, it’s transported it to the processing and bottling

facility in Jacksonville, Florida, where it becomes the

finished rum we buy at the store.no Ah¢d HL fÉ¡L¢Sw Hl SeÉ -gÓ¡¢lX¡l Jacksonville a f¡W¡e¡ qu Bl -pM¡eC Hl fËÙ¹¥¢al L¡S no qu -kV¡ Bjl¡ c¡L¡e bL ¢Le b¡¢Lz

01:34:20:03 EFX to processing factory






VIDEO AUDIO

Fresh delivery truck arrives

Narr:

This fresh delivery has just arrived from Puerto Rico.HC ea¥e delivery V¡ HCj¡œ Puerto Rico bL HpRz

Mitch directs truck

Mitch:

If I could just have you park in this first spot right over

here. Alright, thank you.a¥¢jC fËbj HM¡e Hp fy±R¡-mzdeÉh¡cz

01:34:39:20 Truck parks in station to offload

Mitch climbs up side ladder to top of

truck

Narr:

Mitch Schulz is part of a team that oversees the entire

processing plant.Mitch Schulz qme HC cml HLSe pcpÉ ¢k¢e HC N¡V¡ fËp¢pw Hl L¡SV¡ cM¡-n¡e¡ Llez

Narr:

It’s his job to check the quality and dilute the rum with

water before sending it to bottling.a¡l L¡S qm fÉ¡L¢Sw H f¡W¡e¡l BN Sm ¢j¢nu rum L mO¤ Ll¡ Hhw Hl …ej¡e ¢hQ¡l Ll¡z






VIDEO AUDIO

01:34:56:03 Mitch on-cam. /

Mitch checking off each seal

Mitch:

We check off each seal to make sure that each seal is still

in tact and the tanker has not been opened whatsoever.Bjl¡ fË¢aV¡ ¢pm fl£r¡ Ll c¢M p…-m¡ ¢WLja¡ hå BR ¢Le¡ Bl VÉ¡ˆ M¡m¡ quR ¢Le¡z

01:35:12:14

Mitch opens tanker /

Mitch on-cam. /

Mitch @ work

Mitch:

This rum comes in at over 150 proof, so it’s extremely

flammable.HC l¡j fË¡u 150 fË¥g AbÑ¡v i£oei¡h c¡qÉz

Half-a-million gallon tanks and pipes

Mitch disconnects and connects hose to

truck

Narr:

He pumps the rum into one of the 1.9-million-liter (half-a-

million-gallon) tanks.¢a¢e 190,000 ¢mV¡ll VÉ¡ˆ f¡Çf Ll l¡j i¢aÑ Llez

01:35:33:22 Mitch pumping rum

01:35:42:01 Mitch taking sample and talking on-

cam.

Mitch:

I take a sample from the tank to take to our quality control

laboratory, where they check the proof and they’ll also set

it for a five-person taste and aroma.B¢j VÉ¡ˆ bL ¢LR¥V¡ ej¤e¡ ¢eu Bj¡cl quality control laboratory -a ¢eu k¡u pM¡e 5 pcpÉl HLV¡ cm Hl ü¡c J Nå fl£r¡ Lle Hhw HV¡ LaV¡ fË¥g BR pV¡J cM¡ quz






VIDEO AUDIO

Mitch caps sample

01:35:57:07 Mitch walking into Quality Laboratory

Mitch and lab technician talking and

working

Narr:

Every step along the way, Mitch personally tastes the rum

in a controlled laboratory to ensure it meets Bacardi’s

standards.phd¡fl L¡S Qm¡l p¡b p¡b Mitch ¢eSC mÉ¡hlV¢la Hl ü¡c flM Ll cMe k Bacardi Hl …ej¡e Ae¤k¡u£ kb¡bÑ BR ¢Le¡z

01:36:13:00 Mitch on-cam.

Mitch:

It’s over 150 proof, so you wouldn’t want to take this

straight on, otherwise you might fall over.HV¡ 150 Hl hn£ fË¥gza¡C HV¡ -p¡S¡ JM¡e f¡W¡e¡ ¢WL qh e¡z

Mitch mixes purified water to sample

Narr:

So he adds a quick shot of purified water.gm ¢a¢e â¥a ¢LR¥V¡ f¢lpË¥a Sm ¢j¢nu cez


Mitch:

I’m looking for that woody, smooth taste that is known for

Bacardi rums.B¢j pC heÉ AbQ q¡ó¡ ü¡cV¡ Q¡C¢R kV¡l SeÉ Bacardi rum ¢hMÉ¡az






VIDEO AUDIO

Mitch tastes standard


Mitch:

Now that I’ve tasted my standard, I’m going to taste my

sample to ensure that it meets the same quality.HMe B¢j Bj¡l ej¤e¡V¡ fl£r¡ Ll cMa k¡¢µR k HV¡ pC …Zj¡e Ah¢d fy±Ra flR ¢Le¡z

Mitch continues to taste sample


Mitch:

And it conforms very nicely.Bl HV¡ p¢aÉ M¤h i¡m¡ quRz

Samples in glasses and huge tanks

01:37:07:23

Mitch enters and sits down to work in

control room / Inside tank diluting rum

w/ filtered water

Narr:

Now he dilutes all the rum with filtered water to ensure

absolute purity.HMe ¢a¢e f¢lpË¥a Sm ¢j¢nu pjÙ¹ rum Bl¡ mO¤ Ll gme k¡a ¢höÜa¡ p-h¡Ñšj quz

Mitch walking to tank

01:37:24:26

Mitch checking inside tank /

Liquids mixing inside tank

Narr:

He pushes in about one-part water and one-part rum.HL Awn l¡j Hhw BlL Awn ¢a¢e Sm -jn¡a b¡Lez






VIDEO AUDIO

Mitch looking inside tank /

Tanks

Narr:

It takes two hours to fill the 132,000-liter (35,000-gallon)

tank.132,000 ¢mV¡ll VÉ¡ˆ i¢aÑ Lla 2 O¾V¡ pju m¡Nz

Mitch closes lid on tank

01:37:40:02 Machinery inside factory Narr:

After it’s mixed, the alcohol is diluted to around 80 proof.Bl jn¡e¡ qu Nm AÉ¡mL¡qmL mO¤ Ll fË¡u 80 fË¥g Ll gm¡ quz

Narr:

Now, it’s ready for bottling.HMe HV¡ h¡am il gm¡l SeÉ fËÙ¹¥az

01:37:49:06 EFX, Bacardi bottling production lines

Narr:

These three production lines run for 24 hours, 5 days a

week—filling up to one million bottles of Bacardi superior

rum each day.HC 3 V Evf¡ce L¾cÊ pç¡q 5 ¢ce 24 O¾V¡ Q¡m¤ b¡L Bl fË¢a¢ce fË¡u 10,000,00 Bacardi l¡j Hl h¡am i¢aÑ Ll¡ quz






VIDEO AUDIO

01:38:07:14 Joy on-cam. Joy:

This is where the real fun begins.Bl HM¡eC Bpm jS¡V¡ öl¦ quz

Bacardi bottling production lines

Joy instructing worker on line intercut

w/ production bottling lines

Narr:

It’s production supervisor Joy Ayala’s job to ensure every

single bottle is sent down the bottling line smoothly.HM¡el production supervisor Joy Ayala-Hl L¡S qm fË¢aV¡ h¡am p¢WLi¡h fÉ¡L¢Sw Hl SeÉ e£Q f¡W¡e¡ quR ¢Le¡ pV¡ -cM¡n¡e¡ Ll¡z

01:38:28:00 Bacardi bottling production lines

Narr:

The process of getting the rum into the bottle begins with

120,000 bottles rolling on the line every eight hours.8 O¾V¡u 120,000 V¡ h¡am N¢su e£Q ka b¡L Bl Hi¡hC h¡aml jdÉ l¡j i¢aÑ Ll¡l L¡S qu b¡Lz

01:38:59:24 Joy on-cam. intercut w/ Bacardi

bottling production lines

Joy:

If I was here, I’d prefer to be a bottle. B¢j k¢c HM¡e b¡La¡j a¡qm HLh¡ll SeÉ h¡am qa Q¡Ca¡jz






VIDEO AUDIO

Joy:

These bottles here are going through a roller coaster. HC h¡am…m¡ O§eÑ¡uj¡e e¡Nlc¡m¡l p¡q¡kÉ f¡W¡e¡ quz

01:39:05:16 As above

Joy:

You’re going to go through a lot, you’re going to turn

upside down, you’re gonna come back down, you’re gonna

get picked up, you’re gonna get dropped—what a better

roller coaster than that?HM¡e a¡cl HLh¡l Jfl f¡W¡e¡ qu,a¡lfl e£Q ej Bp,Bh¡l a¡cl L¥¢su eJu¡ qu Hhw no e¡¢ju cJu¡ qu-Hl bL i¡-m¡ e¡Nlc¡m¡ Bl ¢L h¡ qa f¡l?

Scanner

01:39:19:02 Scanner checking bottles for damage

intercut w/ screen w/ data

Narr:

This scanner checks these bottles for chips or cracks in the

glass, imaging 380 bottles per minute.HC scanner V¡l L¡S qm¡ L¡e¡ h¡am p¡j¡eÉ ¢Qs dlR ¢Le¡ pV¡ fl£r¡ Ll -cM¡ Bl HV¡ ¢j¢eV fË¡u 380 V¡ h¡am fl£r¡ Ll cMa f¡lz

01:39:30:03 Joy on-cam.

Joy:

We’ll reject any potential hazard to our customer.œ²a¡cl fr r¢aL¡lL L¡e¡¢LR¥ Ef¢ÙÛa b¡Lm Bjl¡ pV¡ h¡¢am Ll ¢cCz






VIDEO AUDIO

Bottles on production lines

Bottles turned upside down and rinsed

out w/ rum

Narr:

Then, they’re turned upside down and rinsed.Hlfl p…m¡ O¤¢lu f¢lú¡l Ll gm¡ quz

01:39:42:24 Joy on-cam. intercut w/ bottles rinsed

out w/ rum

Joy:

One real fact here is that they get rinsed with rum. We

cannot use water. The reason why we cannot use water is

that that residual water can affect the proof of our rum.Bl p…m¡ HM¡e rum ¢cuC f¢lú¡l Ll¡ quzHrœ Bjl¡ Sm hÉhq¡l L¢le¡ L¡le Ah¢nø Sm Hl fË¥gep Hl Jfl fËi¡h gma f¡lz

01:39:54:29 Bottles rinsed and cleaned out w/ rum

Narr:

Bacardi uses over 300,000 liters (80,000 gallons) of rum a

year just to clean the bottles.öd¤j¡œ h¡am f¢lú¡l Ll¡l SeÉC Bacardi fË¢ahRl 300,000 ¢mV¡l rum hÉhq¡l Ll b¡Lz

01:40:02:00 Clean bottles moving to filling station

Narr:

Next, the bottles head to the filling station.Hlfl h¡am…m¡ filling station H f¡W¡-e¡ quz






VIDEO AUDIO

Narr:

There is a reason the action is behind Plexiglas.Plexiglas Hl ¢fRe HC L¡Sl HLV¡ EŸnÉ B-Rz

01:40:16:10 Bottles continue to filling station

Narr:

The bottles travel up to 80 kilometers an (50 miles per)

hour.h¡am…m¡ O¾V¡u 80 ¢Lm¡¢jV¡l hN f¡W¡e¡ quz

01:40:24:07 Joy on-cam. /

Bottles moving to filling station

Joy:

Because of all the timing, all the precision that is needed

for all these bottles…if one bottle gets hung up in one of

those buckets, that’s a crash. So imagine picking up glass

from 15, up to 30, 40 bottles. That’s a lot of work.Bl V¡C¢jw Hl gm phL¡S Ha ¢eMy¥ai¡h qu b¡LzL¡e¡ HLV¡ h¡am h¡m¢aa fsmC i‰ k¡hzBl pC Ly¡Q a¥m gm¡ M¤h L¢We L¡Sz

01:40:41:17 Injectors filling bottles

Narr:

Eighty injectors fill the bottles in ten seconds.10 pLä 80 V¡ injector HC h¡am…m¡ i¢aÑ Llz






VIDEO AUDIO

Bottles capped and labeled

Narr:

The bottles are then capped and labeled with extreme

precision.Hlfl ¢eMy¥ai¡h h¡am…m¡a ¢R¢f Hhw mhm m¡N¡e¡ quz

01:41:00:14 Cameras taking pictures of labels

Joy on-cam. /

Cameras taking pictures of front and

back labels

Joy:

Because you have these high-speed cameras taking nothing

but pictures, da-da-da-da-da-da-da, of the front labels and

the back labels.HC high-speed camera …m¡ p¡jel Hhw ¢fR-el mhml R¢h a¥m b¡Lz

01:41:13:01 Label examined on screen Narr:

Each label is scrutinized to ensure it’s placed within two

millimeters (within a fraction of an inch) of the exact

position.fË¢aV¡ mhm fl£r¡ Ll cM¡ qu k pV¡ Hl kb¡bÑ AhÙÛ¡el 2 ¢j¢m¢jV¡ll jdÉ ¢WLja¡ m¡N¡e¡ quR ¢Le¡z

01:41:18:24 Bacardi bottling production and

rejection lines

Narr:

If it’s slightly off—it gets rejected, and put in the back of

the line.Bl pV¡ e¡ qm a¡ h¡¢am Ll m¡Cel ¢fRe lM cJu¡ quz






VIDEO AUDIO

01:41:28:19 Bacardi bottling production lines

Narr:

Now it’s time for one final taste test.HMe no h¡ll ja¡ ü¡cNËqe Llh¡l f¡m¡z

Narr:

Does the Bacardi rum taste like a Bacardi rum?Hl ü¡c ¢L p¢aÉC Bacardi rum Hl ja¡ qu-R?

ACT VI

Outside and inside bottling plant

01:41:50:11 Outside and inside Quality Assurance

Bacardi employee makes and slides

glasses of rum into station’s slot

Narr:

It’s not every day employees get to taste alcohol on the

job.Hje eu k fË¢a¢ce HM¡el LjÑ£l¡C Hl ü¡cNËqe Ll b¡Lez

Narr:

But for select employees at Bacardi, sipping rum is not

only encouraged, but required.Bl Bacardi rum Hl ü¡cNËqel SeÉ LjÑ£ ¢ehÑ¡Qe Ll¡V¡J M¤h Sl¦l£ HLV¡ L¡Sz






VIDEO AUDIO

01:42:06:04 Employees walk to station and test rum

samples

Narr:

Every day, five employees, trained in the art of tasting

Bacardi rums, come to the quality laboratory and

participate in a comparison test.fË¢a¢ce 5 Se Ll Bacardi -Hl LjÑ£cl ü¡cNËqel hÉ¡f¡l VÊ¢ew cJu¡ quza¡l¡ quality laboratory a Hp HC fl£r¡ Ll b¡Lez

01:42:20:29 OC, L3: “KIMBERLY HOLDEN

Quality Assurance Department”

Kimberly Holden:

We taste every batch that gets produced here at Bacardi

facility before it goes out the door.HM¡e bL h¢su k¡h¡l BN Bjl¡ fË¢aV¡ f¡œl rum fl£r¡ Ll c¢Mz

Six glasses of rum on tray Narr:

They’re presented six glasses.6 V¡ NÔ¡p HV¡ f¢lhne Ll¡ quz

01:42:34:21 Employees tasting and comparing rum

samples

Narr:

One glass is the control or how Bacardi superior is

supposed to taste...and another is a blind control, which

they must identify too.HLV¡ NÔ¡p Bpm ü¡ck¤š² Bacardi l¡M¡ b¡L Bl a¡cl BlLV¡ NÔ¡p ¢Q¢q²a Lla qu kV¡l ü¡c fË¡u Hl ja¡z






VIDEO AUDIO

01:42:50:25 Employees testing rum samples

Narr:

Their goal is to determine if the other four samples taste

the same or are significantly different from the controls.a¡cl mrÉ qm h¡L£ 4 V NÔ¡p fl£r¡ Ll -cM¡ p…m¡ HLClLj e¡ ¢iæ ü¡clz

01:43:10:09 OC, L3: “JOHN SCUSSEL

Quality Assurance Department”

John Scussel:

So far the first three that I have done have matched the

control; there’s no significant differences.fËbj 3 V fl£r¡ Ll B¢j aje L¡e¡ f¡bÑLÉ Ae¤ih Lla f¡l¢Re¡z

Employees testing rum samples Narr:

By this stage, it is rare to find a problem with the rum.HC fkÑ¡u L¡e¡ i¥m-œ¥¢V My¥S f¡Ju¡ fË¡u Apñh hm¡ Qmz

01:43:26:25 As above

Narr:

It’s a rewarding moment for the employees to sit back and

taste the fruits of their labor.Bl HM¡e hp a¡cl ¢eScl f¢lnËjl gpml ü¡c NËqe Ll¡V¡ LjÑ£cl L¡R HLV¡ Efq¡lül©fz






VIDEO AUDIO

01:43:34:08 John on-cam.

John Scussel:

This is an enjoyable part of our day—we’re proud of our

product and we enjoy our product as much as the

consumer.Bl HC j¤q¨aÑV¡ Bj¡cl L¡R M¤hC Be-¾clzBjl¡ Bj¡cl fË¡X¡ƒl hÉ¡f¡l M¤hC N¢hÑa Bl œ²a¡cl ja¡C pj¡e Be¾c Ef-i¡N Ll b¡¢Lz

01:43:43:28

Employees testing rum samples /

Bacardi bottling production lines

Narr:

And when the final glass is tested and everything passes—

the rum is ready for the world.Bl kMe ü¡cNËqel no fl£r¡V¡ pgmi¡h pÇfæ qu aMe HV¡ p¡l¡ ¢hnÄl SeÉ fËÙ¹¥az

Joy on-cam.

Joy:

I have to say goodbye because more than likely I’ll never

see it again—goodbye my good friend.Hh¡l Bj¡L HL ¢hc¡u S¡e¡a qh,qua Bl LMe¡ Hl p¡b cM¡ qh e¡z

01:44:03:20 Bacardi packaging production lines

01:44:15:01 Palletizing cases of Bacardi rum






VIDEO AUDIO

01:44:29:01 Fork lift driver loads pallet of Bacardi

rum cases into truck

Narr:

Here, they store more than one million cases of rum in

their enormous 7,400-square-meter warehouse. (Here, they

store up to one million cases of rum in their enormous

80,000-square-foot warehouse.)HC 7400 hNÑ¢jV¡l ¢hÙ¹«a warehouse H a¡l¡ 1000000 Hl¡ h¢n l¡jl h¡„ jS¥a Ll l¡Mez

Narr:

They ship to customers worldwide.Hlfl p…m¡ p¡l¡ ¢hnÄ f¡W¡e¡ quz

01:44:49:27 Truck pulls out

Bacardi ext. in Puerto Rico

01:44:56:12 Inside jury room w/ master family

blenders testing rum blends

Narr:

Back in Puerto Rico, the master family blenders have

created four new rum blends.Puerto Rico a A¢i‘ f¢lh¡ll pcpÉl¡ 4 V ea¥e ¢iæ ü¡cl l¡j fËÙ¹¥a LlRez

Narr:

Now they must decide which one is their favorite.Hh¡l a¡cl ¢WL Lla qh k L¡eV¡ phQu ¢fËuz






VIDEO AUDIO

01:45:08:29 Family blender on-cam. Family Blender:

I find it so good that instead of tasting it, I’m gonna drink

it.Bj¡l HV¡ Ha i¡m¡ m¡NR k CµR¡ LlR ü¡cNËqel f¢lhaÑ f¤l¡V¡C f¡e Ll ¢eCz

Family blender smiling and tasting

Family blenders cast votes

Narr:

The votes are cast.i¡Vc¡e fË¢œ²u¡ noz

01:45:20:26 Family blenders toasting

Narr:

They’ll create just 1000 bottles of this special 150th-

anniversary rum for the family and limited public.a¡l¡ 150 hRl f§¢aÑ EfmrÉ ¢eSl f¢lh¡-ll pcpÉ Hhw ¢LR¥ p£¢ja j¡e¤ol SeÉ 1000 h¡am HC ¢hno l¡j fËÙ¹¥a Ll-hez

Family Blender:

Long live the bat.HC Bacardi k¤N k¤N hyQ b¡L¥Lz

01:45:31:08 Family blenders toast to final selections

Narr:

After days of tasting—they make their final selection.ü¡cNËqel fl a¡l¡ a¡cl Q¨s¡¿¹ ¢pÜ¡¿¹ NËqe Llez






VIDEO AUDIO

01:45:43:09 Jose and Joe inside rum aging

warehouse sampling product

Narr:

The vintage rum bases Joe chose—are a success.Joe k vintage rum base V¡ hR¢Rme pV¡C Su£ quz

(NATS)

01:46:02:15 Joe distills rum and Jose samples

Narr:

Now, it’s his job—along with Jose—to manually blend the

new rum created by the masters.HMe a¡l L¡S qm Jose Hl p¡b HLp‰ ¢jm ea¥e l¡j fËÙ¹¥¢al L¡SV¡ pl gm¡z

01:46:16:14 Joe talking to Jose

Joe:

We are gonna be using, Jose, this barrel, this barrel, maybe

that one. With these four, we should be able to accomplish

our task. This is going back in time. This is how our

forefathers used to do it.Jose, Bjl¡ HC hÉ¡lmV¡,HCV¡ Abh¡ HC hÉ¡lmV¡ hÉhq¡l LlhzHC 4 V ¢cu Bn¡ Ll¢R Bj¡cl L¡S qu k¡hzBj¡cl f§hÑf¤l¦ol¡J Hi¡hC L¡S Llaez

01:46:31:04 Joe and Jose connect pump into barrel






VIDEO AUDIO

They continue pumping rum bases

from barrels to bigger oak tank intercut

w/ Joe on-cam.

Joe:

We are gonna do it like in the old way using pumps and

get them from the barrel directly to a bigger oak tank.Bjl¡ BNL¡l ¢cel ja¡ f¡Çf hÉhq¡l Ll p…-m¡ hÉ¡lm bL p¡S¡ hs VÉ¡ˆ ¢eu k¡hz

01:46:48:20 As above

Joe:

I can’t tell you what’s in each one of these barrels...this is a

secret blend. I can tell you that it’s incredible, an incredible

blend. HL HLV¡ hÉ¡lm ¢WL ¢L BR pV¡ B¢j -a¡j¡L hma f¡lh e¡zHV¡ N¡fe£u hÉ¡f¡lzah HV¡ hma f¡¢l k Hl ü¡c p¢aÉ Aa¥me£uz

01:47:12:10 Joe on-cam. /

Joe pours sample from big oak tank

Joe:

It’s smooth, extremely aromatic and really give you a very

lovely, lasting impression. This will make Don Facundo

Bacardi proud.

HV¡ M¤hC q¡ó¡ J p¤¤Nåk¤š² Bl c£OÑpju Ah¢d fËi¡h ¢hÙ¹¡l Lla f¡lz Don Facundo Bacardi Hl SeÉ N¢hÑaz

To black






VIDEO AUDIO

01:47:26:23 Bacardi family members appear in

warehouse to toast founder’s rum

Narr:

And after 150 years, the family reunites to continue the

tradition and enjoy a glass in tribute to the founder’s rum.150 hRl fl HC f¢lh¡l Bh¡l HLh¡l a¡cl f§hÑf¤l¦o ¢k¢e HC Bacardi -Hl SeÈc¡a¡ a¡l EŸnÉ HL¢œa qu ¢eScl I¢aqÉl d¡l¡ hS¡u l¡Mmez

01:47:44:00 END CREDITS over ftg.

01:47:59:00 To black (Music end)


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