For Bacardi, environmental sustainability is good business – an approach that dates back to the very beginning of the Company more than 150 years ago. Bacardi founder, Don Facundo Bacardí Massó, opened his first distillery on February 4, 1862, in Santiago de Cuba. When building his business, he utilized the Spanish government’s challenge to reduce surplus amounts of molasses in Cuba, leading to the crafting of BACARDÍ rum. Repurposing old whisky barrels to age his rum was also part of the founder’s original plan, a practice still in use today.
Our sustainability commitment has grown over the past 150-plus years and we are proud of the voluntary actions we have taken to be an industry leader in environmental performance in our operations. We recognize the environmental impact of producing our products and have implemented procedures to continually improve efficiency. Key potential areas of impact include:
- Water use: fresh water is fundamental to our business and we recognize the importance of water conservation.
- Climate change: the fossil fuels we consume in our value chain process: operating our facilities, manufacturing our products, and transporting them to our customers, create greenhouse gases that contribute to climate change.
- Waste: effluents and waste from our operations need to be kept to a minimum as well as the use of our materials in bottling and packaging to reduce the overall impact on the environment.