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A visit to the "Museo de Ron" in Havana
A visit to the "Museo del Ron" is an absolute must for every traveler to Cuba. This is where Cuba's most famous rum, Havana Club, presents itself. In the two-storey colonial townhouse from the 18th century, original equipment from the last two centuries and lovingly designed miniature models are used to vividly explain the history of the creation and production process of Cuban rum. The inquisitive rum lover learns everything about the cultivation of the sugar cane and the pressing of the sugar juice as well as the fermentation, distillation, filtering, maturing and bottling of the Cuban elixir of life. At the end, a small tasting awaits the new connoisseur, but you shouldn't go on an empty stomach.
The best rum in the world
The way to the rum museum leads to "Avenida del Puerto 262, esq. Sol" right next to Havana harbor and not far from Plaza de San Francisco. As you enter, you are greeted by "La Giraldilla", the symbol of Havana and the trademark of Havana Club Rum. Legend has it that the lady depicted is the beautiful Doña Isabel de Bobadilla, the wife of Hernando de Soto, a governor of Havana. She is said to have waited eagerly for her husband when he left to conquer Mexico or Florida (historians are not entirely in agreement on this) for the Spanish crown. She is said to have gone to the fort every day and looked for his ship on the horizon to announce his safe return. However, her husband died in a foreign country and when she heard the news of his death, she died of a broken heart a short time later. The weathervane that watched over the coast in her place on the fort for a long time is said to be named after her. This weather vane now also adorns the Havana Rum bottles, as the liquid is just as faithful and passionate as the deceased. Although this beautiful story does not stand up 100% to reality, it is certainly a good hook. At least that's the opinion of most museum guides.
Compared to other plants in the sweet grass genus, sugar cane (Saccharum officinarum) is most similar to bamboo and is mainly cultivated in the Caribbean, South America and other subtropical countries. As in Cuba, a rainy climate and temperatures between 25 and 28 °C are crucial for the cultivation of sugar cane. Under such conditions, a sugar cane plant can grow up to 20 years old and 5 meters high. The stalks consist of around 70% sweet pulp and form the economic value of the plant. This harvest is still very laborious and can only be done by hand. A large sugar cane cultivation area was the Valle de los Ingenios near Trinidad. Among other things, the infamous "slave tower" can still be climbed here. This offers a breathtaking view of the sugar cane fields, which the sugar cane barons once used to keep control of the slaves.
There are two ways to make rum. Either the fresh sugar cane juice is used (not used in Cuba) or molasses (a by-product of the sugar cane extraction process). Distilled water and yeast are added to the sugar cane molasses to start the fermentation process. The actual fermentation process is quite short, as it usually only lasts between 24 and 72 hours. Once fermentation has been successfully completed, the mash is obtained, which is then distilled. The alcohol content of the mash is initially between 5 and 10 %.
Distillation increases the alcohol content of the mash to 75% in some cases, while the aromatic substances remain present. This turns the mash into aguadiente, which is then filtered through activated charcoal. In the final step, the aguadiente is reduced to an alcohol content of 40% and the spirit is matured. For a 2-year storage period, the "burning water" is filled into white oak barrels (former whiskey barrels for a less woody and hard rum taste) or stainless steel barrels. The aguadiente is repeatedly remixed with spring water and pure alcohol, as 6% of the alcohol evaporates each year.
Highlight Havana Club
The Spaniard Facundo Bacardí, who lived in Cuba, became particularly famous for producing a finer and smoother rum using a new production process, thus laying the foundations for the later Havana Club rum. Before the 5th Revolution, rum was always synonymous with the Bacardi family, as they produced the famous and uniquely pure rum in Santiago de Cuba. After the revolution, however, the family had to go into exile and the company was nationalized.
To the Havana Club rums
Cocktails are usually mixed with the two youngest rums. For example, the best-selling "Añejo 3 Años " is used to mix mojitos and daiquiris, while the "Especial" is used to mix Cuba Libre. "Reserva" and "Añejo 7 Años" are drunk neat or on ice. In Europe, the 7-year-old is also mixed with cola, known here as Cubata. The 45% "Selección de Maestros" is the only rum that is filled directly from the barrel into the bottle and is best enjoyed neat or on the rocks. "Añejo 15 años Gran Reserva" is actually almost too old to be a popular rum, but it too has found its fans and is a real treat when enjoyed neat. At 100 years old, "Máximo Extra Añejo " is the oldest rum in Cuba. This unique and historic delight, made from the finest and oldest rum stocks, is sold in specially handmade bottles decorated with golden letters and delivered in wooden packaging. If you want to mix a few cocktails yourself, you can get the recipes here.
Info for inquisitive minds: Rum does not actually have a vintage, as it is continuously "remixed" over the years.
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