• HISTORY

    The Arechabala Family started their rum-making business in 1878 in Cuba. They first registered the Havana Club trademark in 1934. With its well-rounded flavor featuring notes of tropical fruits and hints of vanilla and oak, Havana Club quickly became a beloved and iconic Cuban brand. It was a favorite of locals as well as American and European tourists flocking to Cuba’s chic nightspots and casinos from the late 1930s to the 1960s. Havana Club became one of the symbols of the razzle and dazzle of that Golden Age.

  • ADVERSITY

    Then everything changed. On January 1st, 1960, at gunpoint, the Cuban regime seized the company’s assets without compensation. The Arechabala family lost everything and was forced to flee the homeland they loved, with a scant few of their remaining possessions – the precious rum recipe being one of them. But, without the means to restart the rum making business, it seemed Havana Club would only exist on a tattered piece of paper.

  • REBIRTH

    Just like the Bacardi Family, the Arechabala Family suffered the same sad end to their business in Cuba. However, Bacardi had rum-making facilities in Puerto Rico and due to the long-standing ties between both families, Bacardi purchased the original recipe and the rights to Havana Club. In 1995, Bacardi relaunched Havana Club in the United States, based on the original Cuban recipe personally transcribed by Ramon Arechabala. Now the sultry nights, the swanky nightspots, the pulsating Latin music are bottled once more, capturing the essence of the Golden Age.

PRODUCTION PROCESS

  • Distilled and aged in Puerto Rico under the Caribbean sun for 1 year in oak barrels
  • Aged rums are blended together
  • The blend is aged for a second period in oak barrels for at least 2 months

TASTING NOTES

  • A medium-bodied aged white rum
  • Notes of pineapple and banana, hints of vanilla and oak

PRODUCTION PROCESS

  • Distilled and aged in Puerto Rico under the Caribbean sun for 1-3 years in oak barrels
  • Aged rums are blended together
  • The blend is aged for a second period in oak barrels for at least 3 months

TASTING NOTES

  • Smooth and velvety finish
  • Notes of apricots and pineapples
  • Complimented by oaky notes with hints of almond and vanilla