Cuba has been playfully nicknamed the “Isle of Rum” thanks to its combination of world-famous sugar cane, Caribbean climate, fertile soil, and the ageing and blending traditions of our Master Rum-Makers.
It all began long ago, when sailors and locals began using the exceptional sugarcane native to the island to make fermented nectar and "tafia" (an early type of rum).
Quality improved drastically in the 1800s, when Pedro Diago, known now as the father of Cuban rum, introduced the copper still. It was his idea to store the "aguardientes" in pots and bury them in the ground, and with this, the very first, very crude, ageing technique was born.
The second half of the 19th century saw the production of a lighter and more refined rum, developed by order of the Spanish Crown. This was the inception of modern Cuban Rum: light, smooth, delicate, crisp and best straight or in cocktails. Its popularity grew so quickly, that by 1860 there were more than 1,000 distilleries in Cuba.
Today, Havana Club is the leading Cuban rum around the world, and continues to embody the heritage and techniques of the Cuban rum-making tradition. Relying on the priceless know-how of our Maestros Roneros, Havana Club has kept alive the art of distilling, ageing and blending premium rums.