What makes Cuban rum different?
Cuba’s fertile soil and tropical climate produce the finest sugarcane. All the sugarcane for Cuban rum is grown on the island and the molasses it gives has low viscosity, low acidity and high sugar, which are ideal for distilling. This sense of terroir helps ensure the unique taste of Cuban rum.
Watch a video about how Havana Club rum is made
The Cuban distillation process is unique in the world of rum, and was originally developed to acquire the light rum style favoured by the Spanish crown. All Cuban rum is double-distilled: first vino de caña (fermented molasses) is distillated at 75°C in a copper-lined column still to get aguardiente. This is charcoal-filtered, and aged for two years. It is then blended with a sugarcane spirit separately distilled in a multicolumn still. This blend is what gives the rum its light character. The Cuban method is often imitated but without Cuban sugarcane it will not produce the same rum!
Learn more about rum distilling
All Cuban spirits are aged for at least two years in used white oak barrels, and all Cuban rums, even ‘white’ rums, are then aged a second time after blending. The blending, and the choice of different casks to bring out nuances of flavour, depend on the savoir-faire of the Maestros del Rón Cubano, handed down from generation to generation. At Havana Club the youngest drop of our youngest rum, 3 Años, is aged for three years. Other rums are triple aged, or even continuously aged, where a small drop is put back each year.
Learn more about rum ageing
Meet our Maestros del Rón Cubano