Cuba Rums

The creation of the myth of the Rones of Cuba goes back to 1493 in his second trip to America, Christopher Columbus brought the first plants of the sugar cane. At first it was the natives who discovered their virtues, by squeezing the stems to drink the sweet juice. Then the mill, the refineries and the mills worked by African slaves were in charge of multiplying the production. By the end of the sixteenth century, Cuba was considered the world's sugar reserve. The world-renowned liquor, obtained as a by-product of the sweet plant, presides over celebrations, love encounters and other happy moments ... although it is also often present in sentimental cures.

The history of Cuban rum is as old as the colonization itself, for it is a product extracted from the sugar cane that brought to the Island the Admiral on his second voyage to this Continent. What follows is known, the cane roots from the Canary Islands caught on the virgin and fertile Cuban land where it found an ideal microclimate to grow and from there were born rums of Cuba.

A tropical climate and fertile soil led to the growth of a special combination of sugarcane, an essential ingredient of this beverage, which added to the recognized know-how of Cuban rum masters, and earned Cuba the reputation of " Ron".

There are many versions of the rum origins, such as the one that from 1650 in this area of ​​the Caribbean had a rum that the pirates and corsairs that surrounded the zone and that denominated "rumbillion" made.

In Cuba, however, it is said that with the extermination of its first inhabitants, towards the sixteenth century, and with the arrival of black slaves torn from their lands, history continued.

Several distilleries and brands then appear in the country. Distilleries were built in Cárdenas, Santiago de Cuba, Cienfuegos and La Habana. Several brands were imposed in the world, among them, the so-called Matusalem, Jiquí, Bocoy, Champion, Bishop, San Carlos, Albuerne, Castillo, Bacardi and Havana Club.