The science of ageing can be a lot to wrap your head around, and even our Master Rum-Makers complete around 15 years of training to hone their craft. All you need to know is it’s universally accepted that ageing a rum will intensify and round-out its taste. Plain and simple: aged rum is more complex.
It’s the reason every rum in the Havana Club portfolio is aged in oak barrels for a minimum of two years, allowing the spirit to attract and absorb a slight vanilla flavour, and a smoky oak tone depending on the time spent ageing.
As the tropical temperatures expand and contract the oak barrels, they draw in these complex flavours from the surrounding atmosphere, and infuse them into the spirit. As it ages, evaporation of the rum occurs (called ‘angels’ share’) helping to further concentrate and intensify the present flavours.
Taste and Cocktails
If you can’t drink the rum straight, you shouldn’t be using it in your cocktail.
Spending at least 3 years in a barrel, Havana Club 3 Year Old develops a light, refreshing taste with notes of vanilla, caramelized pear, banana, and hints of smoky oak. These flavours perfectly balance the lime and sugar in a mojito, creating the perfect Cuban cocktail experience every time.
Havana Club 7 Year Old is aged even longer, and is a carefully crafted blend of numerous aged rums. The youngest drop of rum used for blending is at least 7 years old, and often reaches as old as 14 years, allowing the tastes of the Cuban terroir to come through. From world famous Cuban tobacco, to rich and sweet fruits of a Cuban garden, to the spices and vanilla flavour brought by long ageing, Havana Club 7 Year Old is a complex rum that makes an incredibly delicious cocktail or solid stand-alone to drink on its own.