Apparently Bacardi (the rum co.) brought this Cuban recipe (pronounced ah-tway) to America for the masses. Orange-yellow hue, caramel-malt aroma, and creamy up-front sweetness settle into syrupy 5.5% alcohol fueled dud. Much too processed for serious consumption, but in line with sweet barley-based Caribbean’s such as Red Stripe and Carib Pilsner.
