Welcome back to the blog! In this article I will talk about havana 3, a young rum with a golden color that damages remains one of the main protagonists of very famous recipes such as that of Mojito.
In particular, I will go on dusting my digital bottle in this section of the blog. In case you are new to this part of the blog I'm going to talk about all the main products, such as liqueurs and spirits, which are used to create the most consumed drinks in the world.
The history of Havana club
Havana club was born in 1870 by Jose Arechabala and the name of the rum comes from the famous Cuban local located in Havana(Havana), the capital of the country.
Following the Cuban revolution for independence from Spain, José first moved in Spain and then in the United States. Here he kept the trademark rights registered until 1973.
Dal 1993 the product is marketed by Havana Club International, a joint venture between l”French company Pernod Ricard and the CubanaExport, which still holds the rights, registered in both the United States and Cuba.
Havana 3, a cuban rum
Havana 3, like all Cuban rums, comes prepared with a traditional Cuban method which allows you to create a soft product and particularly suitable for mixing.
This traditional Cuban method is based on the use of a column still that has allowed Cuba to create its own style. This style differs from that of other historic rum producing countries such as former French colonies and former English colonies.
If you have not yet read the article in which I explain the birth of rum, I suggest you take a look at us via the link below to better understand the details on production styles.
The birth and evolution of rum
The characteristics of Havana 3
Havana 3 it's a rum chiaro produced from molasses e aged for at least three years To Cuba. Being a Cuban-style rum it is particularly soft and suitable for the preparation of historical drinks of Cuban origin such as Mojito, Daiquiri e free cuba.
The alcohol content remains in line with the products of the same range and appears to be of 40% vol.
The responsibility for the production of this rum lies with Rum Master, or the one who, through rigorous and continuous training, deals with selecting the best molasses and the best barrels for aging this rum.
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