HISTORY
Cuba has a longstanding tradition of rum production. Produced as early as the 15th century from fermented cane juice, the very first rums were particularly strong and bitter.

In the 1800s, the production process was refined, the first brass stills were used, and experiments were carried out to age the alcohol in buried jars and barrels.

During the second half of the 19th century, rum became more delicate and smoother, aged in white oak casks. Initially intended for the “elite”, as defined by the Spanish Crown, it is hugely popular today around the world thanks to its mellowness, characteristic of genuine Cuban rums.

KNOW-HOW

Havana Club is produced in the purest Cuban tradition, using the highest quality sugar cane. The slow distillation process, carried out in columns designed especially for Havana Club, makes it possible to obtain a strong spirit with powerful aromas known as aguardiente.

This eau-de-vie is then aged in white oak casks before being blended with a fresh sugar cane distillate to create "ron fresco" (or fresh rum). This rum is left to age again before being blended. These successive operations are repeated until the maestros roneros (master blenders) are satisfied. The selection of the casks is crucial, as it is the wood that gives the eau-de-vie its specific colour, aroma and complexity.

The entire Havana Club range is aged naturally, without any artificial acceleration. At the end of the ageing process, the master blenders check and taste each cask of rum. This highlights their passion, patience and precision, guaranteeing the quality of the ageing and blending processes.