Tony Latham’s Bacardi day starts at 5:30 a.m.

Tony Latham’s – Tony Latham, President of Bacardi North America based in Miami, details a workday built around early mornings, two breakfasts, a 45-minute commute from sleep monitoring to catered lunches, meetings through mid-afternoon, and evening routines designed to protec

By 5:30 a.m., Tony Latham is already up.

The 53-year-old President of Bacardi North America—based in Miami—starts his morning before the house wakes up. He says his early start is partly shaped by time spent in the military. and he leans into the quiet with a watchful routine: he wears an Oura ring to check sleep quality and readiness. then makes “any adjustments” he feels he needs based on what the technology tells him.

Within the first 30 minutes, his day moves from stillness to routine. He pulls an espresso from his Nespresso machine, then eats a banana and yogurt before anyone else is up.

Latham took over as president of Bacardi North America in April 2023, and he moved to Miami for the role. Before that, he says he worked in consumer goods at well-known companies including SC Johnson, Danone, and Unilever. Across the past 25 years. he has lived in eight countries. shifting often with corporate moves—about 10 years in Asia. about eight in Europe. When he joined Bacardi in 2019, he was global CFO, based in Bermuda.

His morning has another rhythm to it: after a workout, he has a second breakfast.

He tries to work out four or five days a week, and then a couple of times on the weekend. His home gym is in a converted three-car garage. By the time he’s finished. the household can be hectic—his wife of 20 years is Canadian. and they have two sons: one is a high-school junior and the other has just graduated.

By then, the boys are waking up and rushing out the door. Latham often has that second breakfast on the commute to work, or when he arrives at the office.

The commute takes about 45 minutes, and it serves as a buffer for both work and reflection. He uses that time to make calls—because headquarters in Bermuda is an hour ahead—or to listen to music while thinking through the day.

Whenever he’s in Miami, he says he’s in the office. Bacardi has recently opened a new one for him in Coral Gables, and he describes it as a “beautiful, modern space.”

Travel is a steady presence, too. He travels anywhere from two to three weeks a month. driven by meetings in Bermuda and work in key markets—visiting commercial teams in the field and customers. There can also be brand activations tied to big sporting events or major music festivals. where he may take customers or interact with consumers.

For scheduling, he tries to protect mornings. He says he tries not to schedule meetings before 10 a.m., though he admits he isn’t always successful. Once he’s at the office. he works through a few things early so he can be fully present once the meeting blocks start. In his day, meetings are scheduled through until about 3 p.m.

Technology also plays a role in how he keeps pace. He uses AI in his workday to collect and analyze data across the business, saying that having information “at our fingertips” helps the company make decisions more quickly.

When he’s thinking about personal investments, he says he uses AI differently—asking for summaries and even generating what he calls a “quick moat assessment” to understand a company’s competitive advantages before investing.

Lunch is handled in-house. He eats lunch at the office, where lunch is catered and he tries to meet for it in a common space. He describes the moment as informal and energizing: conversation, banter, and a chance to recharge before the afternoon.

After lunch, the pattern continues—back to meetings. His schedule is visible two months out, but travel can still make it fluid. He notes that Bacardi’s global leadership team meetings in Bermuda and board meetings are scheduled more than 12 months in advance.

At 3 p.m., once meetings are over, the day can shift to supporting the field. If he’s in the office, he may go to a local account—an on-premises venue, a bar, or a restaurant—to provide support. He says he meets owners before they get busy.

If he stays at work that long, he typically leaves between 5 p.m. and 6 p.m.

The pace of Miami affects the logistics. He points to traffic that has gotten increasingly worse over the past couple of years, saying he checks it and makes decisions based on traffic patterns.

Family time has its own timetable. His boys both play sports, so he may be running back to pick one of them up from training or to get to a match. On the first three days of the week, his wife cooks dinner.

Business dinners show up a few times a week. The household. he says. can be “a bit manic” by nightfall: his wife is a Pilates instructor. and she might be teaching courses between 6 p.m. and 8 p.m. If the family can sit down together at home. that’s his preference. though they sometimes order in—particularly as the week nears its end and everyone is worn down.

On weekends, he shifts back to his own rhythm. He says he loves to cook and grills, with an outdoor kitchen set up he calls “really good.” He makes homemade pizzas and steaks on the weekends.

Miami also brings visitors into the picture, especially in winter months. He says they often host people from up north, and his wife’s parents sometimes come down to escape the Canadian winter and spend winter months in Miami.

In the evenings, Latham tries to avoid going back to work after dinner, saying his productivity isn’t what it was earlier in the day. Instead, he reads about current affairs.

He streams shows but doesn’t sit in front of the TV for long. When he travels, he works on the plane and watches shows—naming The Night Agent, The Recruit, and The Gentleman.

He aims to get to bed around 9:30 p.m., placing heavy emphasis on sleep. He says sleep is the most important thing for him right now and that he tries to get seven-plus hours of high-quality sleep while still keeping what he calls a balanced lifestyle. He also tries to eat a little earlier.

If he’s having a cocktail. he keeps it to one or two drinks. drinks plenty of water. and tries not to have them too late in the evening. He likes making cocktails—particularly when barbecuing on the weekend—and he lists his go-to as the Bacardi Ocho Old Fashioned. describing how the aged rum complements citrus and aromatic bitters.

When asked about his favorite Bacardi product right now, he points to Patrón Reposado, saying he enjoys it because it adds richness and a hint of sweetness to a spicy margarita.

He works to keep his early-rising routine alive on the weekends, using that time to do “a bit of work” while trying not to disrupt the day’s balance. He eats, does some work, and works out—especially because his boys tend to sleep in longer on weekends, giving his wife and him time to connect.

The through-line of Latham’s routine is clear in the order of his day: early and quiet for sleep readiness, two separate breakfasts anchored to morning and commuting, meetings that run until around 3 p.m., and evenings structured around protecting the rest he says matters most.

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