Cuban Rum is considered one of the best rums in the world. Along with its interesting historical quirk, this rum has a very good reputation around the globe due to its crisp style and unique flavor. Its pure ingredients, meticulous distillation method, and the blending are some of the elements that set this drink apart from the rest. Some attribute the uniqueness of this drink to Cuba’s fertile soil and tropical climate that produce the finest sugarcane. The sugarcane from which Cuban Rum is made has high sugar content, low viscosity, and low acidity, all of which make it ideal for distilling. Cuban rum forms a core part of Cuba’s national identity. In fact, this rum is one of the main reasons Cuba is known worldwide. Over the years, it has attracted millions of tourists to Cuba, making it an integral part of Cuba’s economy.
Moreover, it is a crucial Cuban export, earning the country millions of dollars in foreign exchange. In 2018, Cuba exported around 400, 000 hectoliters worth $136 million to 126 countries. However, the U.S. sanctions against Cuba could result in less supply of Cuban Rum to the U.S. market.
Some of the well-known Cuban Rum brands include Havana Club, Santiago de Cuba, Cubay, Siboney, Mulata, Santero, and Legendario. If you’re a drinks connoisseur, your visit to Cuba is not complete without tasting some of the top Cuban Rum brands.
WHAT MAKES CUBAN RUM DIFFERENT?
First, Cuba’s fertile soil, tropical climate, and terroir make for great-tasting sugarcane from which Cuban Rum is made. Secondly, the meticulous distillation process is designed to acquire a light rum style. The rum is double-distilled to give it its light character. All Cuban rums are aged for at least two years, and then they are blended to bring out nuances of flavor.
SHORT HISTORY OF CUBAN RUM
Distillation of Cuban Rum dates back to the 16th century when plantation slaves working in sugarcane farms of the Caribbean made a raw and strong beverage (aguardiente) out of sugarcane juice. The drink is said to have caused the plantation slaves to rebel against their masters. Later, the slaves were prohibited from drinking it. The introduction of advanced sugar production techniques by French Migrants after the Haitian Revolution in 1971 significantly boosted the extraction of sugarcane juice for making rum. The native immigrants used traditional methods to refine aguardiente to produce rum, which was of lower quality. In 1820, Fernando de Arritala—one of the first rum masters, made the first higher quality rum. In 1862, Catalan Facundo Bacardi took the production of rum to another level when he bought a small distillery that produced superior quality rum. After Cuban rum’s initial development in the Caribbean, it spread to Europe, Colonial America, and other parts of the world.
Cuban Rum is an authentic symbol of the Cuban culture. It’s also a staple in various occasions such as parties, celebrations, and anniversaries. The tradition of drinking Cuban rum spreads across the country and dates back to the 16th century.