Ask anyone what they associate with Cuba and, depending on where they come from, they’ll have a short list of answers, but I can pretty much guarantee that rum is on that list. Rum is the national beverage of Cuba. The passing of knowledge of the light rum of Cuba is inscribed as a UNESCO intangible cultural heritage of humanity – there has been an uninterrupted transmission of this knowledge since 1862. Rum has been an essential element of Cuba’s economy for decades and Cuban rum is recognized as some of the best – if not the best in the world. So now that I’ve got your interest, shall I slake your thirst with my Cuban rum guide? I’ll cover the beginnings of Cuban rum, a historic timeline of Cuban rum, and the best ways to experience rum in Cuba. Salud!
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#1 RUM TOUR
This half-day trip from Havana explores Cuban Rum and visits the Havana Club Museum in the city too. (Bonus Cuban Cigar visits too!)
The Best Ways to Learn About and Taste Rum in Cuba
Regardless of where you’re visiting in Cuba, you’ll be able to taste Cuban Rum. You might, however, want to take it a step further and learn about the production of sugar cane, or visit the birthplace of Cuban Rum. These are the best ways to learn about Cuban Rum.
- From Varadero visit the “José Smith Comas” Museum, and learn about sugar cane. See how it’s cut by hand and how sugar cane juice – aka guarapo – is produced. Then explore the Ron Arrechavala Factory, the birthplace of the famous Havana Club Rum. There’s much more on this day trip from Varadero.
- From Cayo Coco – you can explore the history of tobacco, rum, cocoa, coffee, and sugar in this full-day tour that also includes an authentic Cuban lunch. Check availability here.
- In Havana learn about both Cuban cigars and rum with a visit to the Havana Club Museum too! This is a popular tour, so book tickets early!
The History of Cuban Rum
Cuba’s rum story began in the 14th century when Christopher Columbus introduced sugar cane to the island. The first roots came from the Canary Islands. There are legends, such as the one that states that a product called “rumbillion” was made by the pirates who plied their trade around the Caribbean, but here in Cuba, it was the arrival of slaves that brought about the beginnings of rum. Originally, slaves fermented yucca and corn to create a drink they called “guarapo”.
It was really, though in the 17th century, when the Spanish colonizers and African slaves created the large plantations for the production of sugar that the beginnings of rum as we know it began. The production of sugar – by the slaves – created a byproduct – molasses, which when distilled created what can loosely be described as local firewater – aguardiente in Spanish. It was, in the beginning, a spirit drunk primarily by slaves and plantation workers, and was outlawed first of all by the Spanish kings fearful that it would erode their wine and brandy production.
Roll forward to the 19th century when distillation and aging techniques had improved to the extent that there was an international market for Cuban Rum.
Distilleries began to be built around the country. In Havana, Cienfuegos, Santiago de Cuba and Cardenas. And brands began to be established – the most famous names we know – Havana Club, Bacardi, but also Matusalem, Jiquí, Bocoy, Campeón, Obispo, San Carlos, Albuerne, and Castillo.
Bacardi Rum and Cuba
It was in 1862 that Don Facundo Bacardi Massó – aka Bacardi – bought a small distillery in Santiago de Cuba and began refining the harshness of the distilled products to suit the palates of the emerging middle class in Cuba. He tried various techniques including using a proprietary strain of yeast – ‘La Levadura Bacardi’ (it’s still the backbone of the Bacardi rums today). He also introduced filtration, using charcoal and aging techniques to deliver the signature Bacardi rums. Legend has it that his wife, Doña Amalia saw a colony of fruit bats in the rafters of the distillery and recognizing their importance as symbols of health, fortune, and family unity, suggested adopting the bat as the symbol of Bacardi. It wasn’t long before the locals began asking for “the rum of the bat” – “el ron del murcielago”.
Don Facundo’s son, Facundo Bacardí Moreau, is credited with linking the symbol of a coconut tree with Bacardi after he planted a tree at the distillery. It became known as “El Coco” and withstood a distillery fire, five earthquakes, and numerous hurricanes, becoming legendary itself, and creating the prophecy that “The Bacardi company will survive in Cuba so long as the coconut palm lives…”
Bacardi’s Rum won a gold medal at the 1888 Exposición Universal de Barcelona and was appointed ‘Purveyor to the Royal Spanish Household’. The Bacardi’s place in Cuban Rum history was secured.
It was in 1898 that American engineer Jennings Stockton Cox – using Bacardi Rum – invented the Cuban Cocktail that we know as the daiquiri (I wrote about it here). The Cuba Libre followed. There is much Cuban history within her cocktails – and you can read about four of the most famous Cuban Cocktails, along with recipes here.
In 1910, Bacardi became Cuba’s first multi-national company, opening up in Barcelona, Spain, and then in New York City. 10 years later, in 1920, the New York bottling operation shut down as Prohibition took hold in the United States. It wasn’t the end for Cuban Rum though, far from it – Prohibition spawned an entire tourist industry as Americans flocked to the black and gold Art Deco bar in the 12-story building, which was then a favorite hangout. The building today is an apartment block although it’s possible, depending on the guard on duty to take a look inside the lobby area.
Roll forward to 1960, when on October 14th revolutionary Cuban forces confiscated the operations and assets of Bacardi on the island. It seems the prophecy of El Coco was true. 98 years after being planted the coconut tree withers and dies as most of the Bacardi family fled the island, having planned ahead and transferred the trademarks and famous yeast strain out of Cuba ahead of their exodus. It’s 1965 when Bacardi sets up a new headquarters, in Bermuda.
You can’t buy Bacardi Rum in Cuba, even though rum continues to be distilled in the old Bacardi distillery. It’s marketed as Caney rum. Havana Club, one of the original Bacardi Rum brands has, since 1993, been marketed worldwide through a joint venture of Pernod Ricard and the Cuba Ron Corporation.
Methuselah Rum and Cuba
Turning back the clock to 1872 it was Benjamin and Eduardo Camp, brothers from Spain, who along with Evaristo Álvarez began a quest to create the highest quality and smoothest rum ever. Ron Matusalem was created in Santiago de Cuba. It won awards in 1881, 1904, and 1911. It became known as Cuba’s golden age rum.
As Fidel Castro rose in power and the Revolution took hold of Cuba, the family behind Matusalem went into exile, and between 1970 and the 1990’s a fight for control of the Matusalem brand took place. Descendants of the original Camp brothers eventually regained control of the company, which is today produced and bottled in the Dominican Republic, using the original formula. The rum was relaunched in 2002.
Other brands of rum in Cuba
All other brands in Cuba were nationalized in 1959 with the advent of the Cuban Revolution. There are plenty of brands of rum in Cuba today. The most well-known brands within Cuba are Cubay, Mulata, Siboney, Legendario, and Santero; but once you leave the country, then you’ll know the names Santiago de Cuba Rum and Havana Club Rum.
Cuban Rum and Cuban Culture
Rum and Cuba go back a long way. There are 9 physical UNESCO World Heritage sites in Cuba (my guide to them is here), and there are a further 6 cultural practices and expressions of intangible heritage that Cuba is noted for at UNESCO.
Rum is one of these. Entitled “The passing of knowledge of the light rum of Cuba” was inscribed onto the UNESCO Intangible Cultural Heritage of Humanity list in 2022. There has been an uninterrupted transmission of this knowledge since 1862. This knowledge has been passed from generation to generation and continues onwards.
Tasting Cuban Rum while you’re in Cuba is one of those iconic Cuban things to do – and you’re not going to want to miss it. My best Cuban rum-tasting experience was in Baracoa. Sitting on the deck or a house on the Malecon. Drinking different rums with locals. Incredible.
But I digress. Let’s get back to Rum. If you just want to skip to the chase and go on a Cuban Rum Tour, then here are my top 3 recommendations for tours that focus on rum.
The Top 3 Cuban Rum Tours & Workshops in Cuba
- From Varadero visit the “José Smith Comas” Museum, and learn about sugar cane. See how it’s cut by hand and how sugar cane juice – aka guarapo – is produced. Then explore the Ron Arrechavala Factory, the birthplace of the famous Havana Club Rum. There’s much more on this day trip from Varadero.
- From Cayo Coco – you can explore the history of tobacco, rum, cocoa, coffee, and sugar in this full-day tour that also includes an authentic Cuban lunch. Check availability here.
- In Havana learn about both Cuban cigars and rum with a visit to the Havana Club Museum too! This is a popular tour, so book tickets early!
Most of us consume rum in cocktails – and my guide to Cuban Cocktails explains how several of the most famous cocktails came about. And at what point in Cuba’s history that was. Don’t worry I’ve included the recipes so that it doesn’t have to be a dry read…
How Cuban Rum is Produced
There’s a six-stage process to the production of Cuban Rum – from the growth of sugar cane to the drink in your glass. And here’s how it happens.
1. Cultivation of Sugar Cane
Many believe that Cuban soil is perfect for sugar cane and it’s certainly fertile. As the sugar cane is cultivated only the highest quality is selected. If you want good rum, you need food sugar cane. Sugar cane is a perennial crop (it grows back year after year), in hotter climates it can be harvested after 12 months – it usually takes between 9 and 16 months to grow to a harvestable level.
2. Molasses Extraction
Once harvested sugarcane is processed, extracting molasses, the main ingredient in rum production. It’s a thick sweet liquid and again, good-quality molasses makes for good-quality rum. Molasses is generally known as a byproduct of the refining of sugar.
3. Fermentation
The Molasses are mixed with yeast and water which begins the fermentation process in which the yeast converts the sugars in the molasses into alcohol. How long the mixture ferments depends on the type of rum you’re producing.
4. Distillation of Rum
Once the mixture is fermented it’s then distilled – this process concentrates the alcohol and starts to refine the flavors.
5. Aging of Rum
Rum is aged in oak barrels and the tropical climate in Cuba helps this process. Even the youngest of rums spend some time developing their flavor in barrels.
Some of the various aging times of Havana Club Rum are
- 1 year: Añejo Blanco. White rum is ideal for cocktails
- 3 years: Carta Blanca
- 5 years: Carta Oro
- 7 years: Añejo 7 años (dark rum)
- 15 years: Gran Reserva. Limited release rum
6. Blending and Bottling of Rum
Rums after often blended after aging, to ensure that the right flavour profile is achieved. When this is obtained it’s filtered and bottled and then it’s ready for you to enjoy.
Why Are Cuban Rums Unique?
Cuban rum tends to be lighter and more refined than other Caribbean rums. The skills that are passed from generation to generation really are one of the key differences here. They blend multiple rums, they use old barrels to add (or not add) flavors. Cuban Rum is labeled DOC – Denomination of Origin –a certification that protects the name of a product that comes from a specific region. And the characteristics or quality of which is due specifically to the natural, geographical, and human factors involved in its production. The characteristics and regulations applied to Cuban rum are simple.
- Raw Materials: Only local sugarcane and Cuban water can be used.
- Geographical Location – all production MUST take place in Cuba.
- The DOC for Cuban Rum stipulates that the production process of rum, including fermentation, distillation, and aging must all follow the traditional methods of the Cuban rum masters. This is what is recognized by UNESCO as having an Intangible Heritage by UNESCO.
- Aging and Storage – Cuban Rum must be aged in barrels IN CUBA.
- Quality Control – the DOC regulations enforce rigorous quality controls at all production stages.
- Authenticity and Labeling – only rum that is produced in Cuba and follows all these regulations can be labeled as Cuban Rum.
Frequently Asked Questions: FAQs about Cuban Rum
Got questions about Cuban Rum? Or want to know more about exploring Cuba and the world of Rum and we haven’t answered your questions? Check out our frequently asked questions about the history of Cuban Rum and how to see it in action below, or ask us yours in the comments.
How much Cuban Rum can you buy (and take home)?
It’s prohibited to take Cuban Rum into the USA. This applies to non-US citizens/residents as well. (source – US Customs Border & Control). Americans can buy and consume Cuban rum in Cuba, or third-party countries, you just can’t take it back to the USA.
For the rest of the world, you’ll need to check with your own government how much rum you are allowed to take back into the country. There are duty-free allowances for each country and you’ll also be able to find out the duty payable if you go over this.
ESSENTIAL TIPS FOR EXPLORING CUBA INDEPENDENTLY
These are the resources and booking sites that we use when traveling to Cuba.
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Get a Cuba Travel and Medical Insurance Quote from Visitors Coverage here –
Read about the Cuba eVisa, and buy your Cuban eVisa here.
Flying via the USA and relying on entry with an ESTA? Read this.
Book your Viazul Bus tickets here
Use Daytrip to book transport between cities AND to sightsee along the way
Pre-book and prepay shared & private shuttles here
Book the best FREE Walking Tours in Cuba
Reserve attractions, day trips, and activities in Cuba here
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Book Accommodation in Cuba’s Casa Particular here
Final Words on the Best Cuban Rum Guide
Cuba and Rum go together like Cuba and Cigars. It’s one of the most famous products of this unique Caribbean island. And for me, it’s a must when you’re in Cuba. Whether you choose to mix it with a cocktail, go on a tasting tour, see the Havana Club museum, or visit a distillery. Cuban Rum is identified by UNESCO as unique and intangible, so make sure you don’t miss out on experiencing it on your visit to Cuba.
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