The "light rum" was born in Cuba in the second half of the nineteenth century and it has been agreed to accept 1862 (150 years ago) as the founding year, and Don Facundo Bacardi Masso as the main protagonist for doing this so distinguished in the world.
Centuries ago there were precursors, such as al-kohl for medicinal purposes of Arabic people, the kill-devil or rumbullion (uproar) produced in the French colonies of the West Indies, which as a derivation of kill-devil was known as Guildive and in Cuba as tafia.
By the mid-seventeenth century the term rum is used in Barbados and Jamaica officially known in 1666, and it is speculated that the term is derived from ancient Brum liquor produced in Malaysia.
Although it is very difficult to locate with historical accuracy the emergence of rum in a defined space and time, it was undoubtedly and for pride of Cubans, in Santiago de Cuba, with the support of other Liquor producers, where it established permanently despite other significant attempts along the island. From this eastern city came the conquerors of America and with them the Cuban light rum to conquer the preference of consumers in the world.
However, distilleries and liquor stores were also developed in the rest of the country and prosperity and boom reached in these brandy and rum productions made many places reach recognition as Santa Cruz del Norte, a fishermen village in the north of Havana that deserved be named town, or Cardenas, which went to the category of town and then to a city, and Cienfuegos, which thanks to its distillery San Lino, it presented its spirits at the Moulin Rouge.
The birth of light rum in Cuba was the result of the incompatibility of the rough and tough taste of tafia consumed and distributed by hard seafarers (privateers and pirates) in their Bacchanalia, with the growing demand for a soft spirit brought from the metropolis to be drunk by colonizers and the most refined and educated society.
However, the development of light rum had great obstacles, because its development coincided with the thresholds of the war for the independence of Cuba, accompanied by the logical destruction of plantations and sugar mills.
Own way of making rum
There is a "way to make Cuban rum" that has not departed fundamentally from the inherited for more than a century of the first masters of rum.
Cuban Light rum is made from molasses from sugar cane growing in a –regimen of rainy weather and temperature throughout the year-, which favors maturation and quality of sugar cane molasses, benefits that translate into the ability to be stored for long periods of time without deterioration. The high concentrations of sugars, low acidity and polymers, as well as the presence of a natural microflora contribute to flavor development during subsequent fermentation, with the use of a mixed crop of yeast carefully preserved for many years.
The wine obtained from the fermentation of molasses is subjected to two distillation processes: one to obtain an aromatic distillate known as eau-de-vie; and another one to reach a "superfine" alcohol, organoleptic appreciable value.
In Cuba there is a particular regulation for spirits and their use in rum, in addition to a fermentation under strictly regulated and controlled parameters, it requires copper distillation equipment and own regulations in the distillation rate, residence time, ratio copper / eau-de-vie, and the use of own equipment.
The eau-de-vie produced is the result of the selection of three fused to stably ensure the organoleptic profile of the eau-de-vie of Cuban rum, sensory evaluation that can be done by Cuban rum masters, who keep on their "memory" the eau-de-vie of all times, the aromatic profile that distinguishes it and is transmitted from one generation to another.
It is inseparable from the Cuban rum in its manufacturing and it has always been, performing various stages of aging, a first one for the eau-de-vie, and at least one for the aging of fresh rum resulting from mixtures of aged brandy and superfine alcohol, highly purified.
In rums manufacturing various stages of aging are used when each of them is stopped and restarted by mixing into new and higher grades of aging.
It is constitutive of the historical way to make Cuban rums, practicing a slow and controlled purification of aged brandy through a fixed bed of activated carbon, under the strict observance of masters of rum who also technologically design the equipment.
New mixtures have been developed under these foundational criteria, and have also been tested new stages of aging using aged reserves stored for long in centenarians aging wineries, and the variety of barrels according to their time of use.
The rum industry in Cuba has continuously expanded its potential production and built new factories, maintaining continuity in the founding fundamentals and incorporating new achievements of science and technology and the richest traditions of Cuban rum.
The Master of Rum, "guardian of Cuban rum"
Although the climate favors the production of Cuban rum and Cuban way to do that is unique, thanks to its very aged reserves and the very particular age structure in their barrels, we also count on the heritage transmitted continuously from generation to generation by Masters of Rum, which give an impression itself, so it is impossible to manufacture only by machines and outside their geographical and cultural context.
The authority of the master of rum is not given by a designation or appointment to a position, but by the recognition of his authority and authorship, for who else takes care of its rums, each barrel of each mixture, each raw material.
The master of rum grows when he recognizes his barrels and the containing of each, when he recognizes his own rum in any stage of manufacture it might be and can evaluate its development. He is one that everyone saw grow for many years with his rums with a demanding code of ethics, respecting the procedures and being an example to follow. He is who has internalized the Cuban rum culture and defends it in all areas. He is the one who, grateful for what he has learned, worries about teaching others, far from all selfishness, as his fundamental task is to communicate and convey to others all the experience and cultural background accumulated in the good work of rum to give the necessary historical continuity.
When the master of rum is sent abroad to make a presentation, tasting and even tasting a specific brand of Cuban rum, it makes him proud to come from the cradle of light rum in the world, but specifically the Cuban light rum, son of proprietary technology hundred percent natural, that does not deceive with artifice and essences, which owes its taste and smell to sugar cane, which is not the result of machines but selected by the master, which in its tenure of aroma and flavor, the softness in the strength of its spirit, in the cheerful color it remembers its aroma and flavor and makes this a very important part of Cuban culture.