Hispanic rum, often referred to as Spanish style rum, was born in Cuba in the 1860s and 1870s. The delicate, lighter, crisper style of rum became a core part of Cuba’s national identity. By 1910, it had gained international recognition, especially on the cocktail scene.
Rum is made from sugarcane, and even though it is produced in more than 80 countries, the finest types are said to hail from the Caribbean, where the climate is best for growing sugarcane. It is in Cuba, however, that the most ideal conditions are met: a rich terroir, fertile soil and tropical climate ensured that sugarcane thrived on the island as soon as it was introduced back in 1515.
Cuba counts over a hundred varieties of sugarcane: more than seventy are exclusive to the island and single-handedly used to craft Cuban rum. Unchanged for decades, the traditional sugar industry also brings unique qualities: the less advanced the sugar factories, the cruder and better the molasses.
In the hands of Cuban Rum Masters, known as Maestros Roneros, the latter are aged and blended to craft rums that reflect both their heritage and creativity.