Crafting rums
Crafting rums

How Havana Club Rums Are Made

Havana Club is a genuinely Cuban rum that stems from the island's lush sugarcane, pristine water, and a tropical climate, and is influenced by the country's rich making traditions.

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The rum-making process starts with the finest molasses from various regions across Cuba, chosen for their high sugar content, aromatic qualities and rich flavour. The molasses are fermented and distilled at two distilleries, one at Santa Cruz del Norte, east of Havana (built 1970) and the other at San José (built 2007),
using a two-column continuous stills.

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The distillate, known as aguardiente, is then filled into white oak barrels previously used for ageing whisk(e)y in Ireland and Scotland. Relatively new casks help develop subtle vanilla notes, while extra old barrels enable the aguardiente to rest and gain complexity.

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Havana Clubs' Maestros, led by Maestro Asbel, collectively oversee the development of the maturing rums, from the selection of the barrels. A tradition of continuous ageing allows for blending across successive periods, thus ensuring the development of the desired profile for each of Havana Club's signature rums. The expertise of Maestros del Ron Cubano has been recognised by UNESCO as World Intangible Heritage, safeguarding it for future generations and continuing the legacy of Cuban rum.

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