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.