Rum from Cuba

Cuba is now recognized as the "Island of Rum"

This is notably thanks to the combination of several factors present on the island: its sugar cane (famous throughout the world and introduced for the first time by Christopher Columbus in 1493), its favorable climate, its fertile soil, and the unique know-how of the Cuban "Maestros Roneros" (Master Rumiers).

Sailors, adventurers and locals used to use this exceptional sugar cane to make fermented nectar and an early version of rum, "tafia". But it was in the 1800s that the quality improved dramatically, with the introduction of copper stills and with the first attempts at aging. We owe these innovations to Pedro Diago, recognized as the father of Cuban rum. It was he who had the idea of ​​keeping the "aguardientes," or eaux-de-vie, in jars and having them buried for aging.

During the second half of the 19th century, a lighter and more refined rum appeared. He is better known as "Ron Superior". It was made on the instructions of the Crown of Spain, who wanted a more delicate rum. Ron Superior is the ancestor of today's Cuban rum: light, sweet, delicate, exceptional and consumed as a cocktail or neat. Its popularity was such that, in 1860, there were already more than 1,000 distilleries in Cuba.

Over the years, the local concentration of talented bartenders and the superior quality of Cuban rum have helped establish Havana's reputation. This is the place where Cuba Libre, Mary Pickford, Hemingway Special, El Presidente, Mulata and Saoco have seen the birth and forge of their fame, just like the aforementioned Daiquiri and Mojito.