|Havana Club - 15 Year Old Gran Reserva||In Stock||70cl Bottle||£ 122.69|
|Havana Club - 3 Year Old||In Stock||70cl Bottle||£ 21.55|
|Havana Club - Anejo 7 Year Old||In Stock||70cl Bottle||£ 26.29|
|Havana Club - Anejo Blanco||In Stock||70cl Bottle||£ 19.95|
|Havana Club - Anejo Especial||In Stock||70cl Bottle||£ 19.69|
|Havana Club - Selecion De Maestros||In Stock||70cl Bottle||£ 51.55|
|Author: Dan Billings||Date of Review: Wed, 16 Sep 2009|
|Review: One of my "drinks of the year" has been Havana 7 and diet coke over ice with 2 limes first squeezed and then dropped in. Lovely stuff!|
|Author: Allan Hegney||Date of Review: Wed, 24 Jun 2009|
|Review: Havana Club simply has to be the best out there and the 7 year old the best of the bunch, well in my price bracket anyway. Going any higher in price may mean you ruin your enjoyment of lesser priced rums and unless you can afford the price up there is no need. This one is ace, whether straight up, with ginger beer or cola. As always, lashings of ice and lime to garnish is a must!|
|Author: Graham Kerry||Date of Review: Fri, 27 Oct 2006|
|Review: I recently bought 2 bottles of Havana Club Anejo 7 Anos and a box of Montecristo No 3 in Bruges. I returned to my "Man Shed" (every man should have one), and put the two together. After over 20 years serving in the Royal Navy and sampling rum from everywhere and whenever, I can say that this Havana Club is truly a great rum. Add nothing. It is gentle and stays long. The Montecristo shared with this great rum swept me back to happy times.|
|Author: Aaron Zall||Date of Review: Fri, 19 May 2006|
|Review: Firstly if you are new to aged (anejo) rums don't compare its age to Scotch. 7 years is a LONG time for a rum. Spirits age faster in warm climates, so expect a well made rum to have the maturity of a scotch twice its age.|
Its the first anejo rum I tried, and it opened my eyes to the possibilities that rum is a fine enough spirit to be drunk neat.
This spirit has a wonderfully complex flavour, full-bodied and a long finish.
This rum deserves to be treated with all the reverie you would give a Scotch Single Malt, or a Cognac. Mixing it would be sacrilegious.
That said, although wonderful neat, I most often take mine on the rocks, 3 or 4 regular ice cubes for a double. The addition of the little water helps to separate all the flavours from the alcohol. I find it more enjoyable that way.
|Author: Moistworm||Date of Review: Fri, 23 Sep 2005|
|Review: I was introduced to this foxy young thing a few months back at a party. Initially declining as I don't much care for Rums (or so I thought). I was eventually worn down into trying some and am jolly bloody glad I did as it raped my tongue and sent me into meltdown! Much better than a dose of Jacky D, this is truly Ambrosia personified. It has a definite yet mild woody, musty,tobacco-shop aroma that is so mild you can fail to appreciate that this still has a cheeky 40% kick in its tail! A great drink to impress friends with at Latino bars in Chelsea but watch your wallet !!! ;-)|
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|A glass of rum, a mint leaf, two ice cubes - The same story keeps repeating itself. The story with the same inseparable components: Cuba, sugar and rum. |
Christopher Columbus' discovery of the New World introduced a new plant to Cuba: the sugar cane, already acclimatised by the Spanish in the Canary Islands.
The first cane plants, an original variety carried in the caravels of Christopher Columbus on his second voyage in 1493 and immediately planted in Cuba, germinated vigorously and rapidly produced exceptional crops with a high sugar content.
"Your Majesty, the sugar canes, the few that were planted there, have taken." (A letter from Christopher Columbus to their Catholic Majesties, January 1494).
The sugar cane found an ideal home in Cuba. In the 19th century, influenced by the Spanish Monarchy's search for a more refined rum to please the palate of the elite of the Empire, a new quality of rum was developed in Cuba, said to be superior and called "El Ron Superior".
The island produced the finest cane alcohol for the preparation of rum.
This new drink became an integral part of Cuban life. It was in this context that in 1878, Havana Club rum was born, at the same time as the Cuban music whose rhythms are so popular today.
Derived from this plant, rum is a cheerful drink, so closely identified with the country's economic activity that Cubans of all walks of life and all races honour it as much as their flag.
"Cuban single cane": The use of this generic expression to describe Cuban rum did not occur by chance. Cuban rum is made of a single raw material, fresh cane sugar molasses, with a high aroma and sucrose content that gives Havana Club rum its unique bouquet.
The production of Cuban rum is based on an old, well-established tradition in which time, natural maturing in oak casks and the favourable climate of Cuba comprise an old ritual.
Havana Club rum is matured naturally, with no artificial acceleration. This is the best guarantee of the quality of the finished product.
Maturing is vitally important for the entire range, from Silver Dry, based on aguardiente and matured for 18 months in casks, to the Havana Club 7 years old. Rum takes its natural colour from old American white oak casks that have already been used for manufacturing Bourbon. The storehouses of Santa Cruz del Norte, where the great Havana Club rums mature, are ideally situated, close to the warm waters of the Gulf Stream so dear to the writer Ernest Hemingway, a connoisseur of rum and authentic Cuban cocktails. They enjoy unique conditions, bathed in the warm coastal air, with regular humidity levels and generous tropical sunshine. "Santa Cruz del Norte enjoys all the benefits of its island situation, thanks to the proximity of the marine current which moderates the temperature, the land and sea breezes and the regular climate".
Fernando Campoamor, historian of Cuban rum and a personal friend of Hemingway.
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