During the 17^th century, Cubans used cane syrup to produce a fermented nectar. These first rums, called “tafia”, were row, fiery and harsh. A drink for tough men!

By 1860, there were more than 1000 distilleries in Cuba. As a popular choice, Cuban Rum very quickly joined French Cognacs and Spanish Brandies as a favourite among refined palates.

“Pa’ los santos” (to the saints)

Rum plays a very important role in “Santeria” (Afro-Cuban religion) ceremonies. To drop a shot of rum after opening a bottle and say: pa’ los santos, is part of our culture and traditions. A ritual any Cuban bartender should follow.