Українська
московитів
The history of rum is directly related to the history of sugar cane, because rum is made on the basis of thick and aromatic molasses, which is formed in the process of sugar production.
The appearance of sugar cane in Cuba is connected with the name of the great pioneer – Christopher Columbus. In 1493, during his second trip to the New World, he took with him some sprouts of sugar cane. Since then, the cultivation of this plant has become a strategic occupation for Cuba: in the middle of the nineteenth century, Cuba produced about one third of the world’s sugar from sugar cane.
In the 1860s, the technology of distillation appeared in Cuba, and the history of Havana Club began in 1878, when the founder of Havana Club opened the distillery “La Vizcaya” in Cardenas, on the coast of Cuba. The name “Havana Club” was chosen to symbolically unite two worlds: the traditional Cuban roots and uniqueness of Havana, as well as the nightlife associated with the word “club”, which sounds the same in many languages of the world. These two words still remain the “heart” of the brand.
In 1935, the Havana Club opened a bar in the Plaza de la Catedral, in the heart of Havana. In the 1930s and 1950s, Havana Club had the honor of preparing cocktails for such celebrities as Mary Pickford and Marlene Dietrich, Jean Paul Sartre and Ernest Hemingway, Nat King Cole and Harry Cooper.
Today, Havana Club is the only brand of genuine Cuban rum known throughout the world. From Europe to South America, it symbolizes the nobility, tradition and passion embodied in Cuban rum.
Maestro roneros are the guardians of the spirit of Havana Club rum. They are responsible for every step of the brewing process, from selecting the sugar cane to bottling. With special love, patience and thoroughness, they observe the processes of rum blending and aging, strictly following all the traditions of making Cuban rum. They keep the secret of one true Cuban treasure — rum of the highest quality, prepared from selected ingredients in accordance with noble traditions. To become a true maestro ronero requires almost 15 years of practical training — a period during which experienced maestro roneros pass on their knowledge to students.
Each maestro ronero leaves his creations to age so that future generations can use them to make even better aged rum.
Today, Don José Navarro, head maestro ronero of Havana Club, and his team carry out every step of this unique process, thus ensuring that all the traditions of Cuban rum production are followed and that Havana Club rum is of the highest quality.
“Rum is not just a combination of some magical ingredients, it is a cultural heritage passed from one maestro ronero to another, from heart to heart, from Cuban to Cuban,” explains Don Jose Navarro.
