There is no electricity supply in the barrel warehouses, so activities are carried out in daylight. This measure is taken to prevent any kind of accident during the process of fermentation, distillation and aging of the drink in oak barrels due to the emission of gases through the domed roof. In addition, these terraces are designed in such a way that rain water can be collected, which is used to irrigate the gardens.
On the other hand, bottling plants have an automated system that speeds up the process, while workers are in charge of quality checks to avoid losses. The venue is efficiently designed, with a space-optimizing structure and sufficient height to dissipate heat and maintain a constant temperature between 22 and 25 degrees Celsius while reducing noise. In this area, the liquid is packaged in bottles, labeled and packed in boxes for distribution at various points of sale.
The Bacardi plant also houses a museum, which is open to the public. This space, located next to the corporate building, displays a variety of bottles that represent the company’s oldest and most iconic brands. In addition, you can find a console that has vinyl records of the famous Bacardi Valorous Teen Fests, which used to be held in collaboration with Televisa.
The museum also houses a collection of photographs of Bacardi’s founder, Facundo Bacardi Masso, and his wife Amalia. In addition, floor plans are displayed, while a special room features a display with labels used throughout the year. Bacardi’s iconic television commercials are projected onto one wall, immersing visitors in the rich history and essence of the brand.
“We have over 200 labels with relevant brands where we are doing these activities, such as Patrón and Cazadores Tequila. Those are relevant segments and ultimately, our focus is on being a consumer products company to participate in as many trends as possible through the brands we have”, he commented.
While the company has non-alcoholic beverages making room in Mexicans’ refrigerators, it’s currently evaluating when to bring them into the country. “For now, we’re busy focusing on satisfying flavor profiles,” says the manager.
The manager assures that, in recent years, thanks to his efforts to continuously connect with the consumers. “We make sure that the consumer is at the center of everything we do, from design to activities,” he concluded.
