In the aftermath of a May 2017 trip to Cuba with Havana Club, I wrote several articles about Cuban rum. The Cuban Rum Cheat Sheet provides a broad introduction to Cuban rum history and how it’s made. The follow up article took a detailed look at the many lives of the Havana Club brand. Next, I went inside Havana Club’s San José distillery to show how aguardiente and subsequently rum is made. In this final dispatch, I’ll go hyper-wonky, with a complete, English language translation of Cuba’s “DOP,” their regulations for making rum.
It’s popular to say that rum has no rules. But take a look around, and you’ll find that many rum producing countries have detailed regulations about what’s required to label your rum as a product of that country. The most famous, of course, is the Martinique AOC, considered by many to be very strict in its prescriptions for rhum production. Brazil also writes regulation for Cachaça. In late 2016, Jamaica’s rum producers approved a Geographical Indication (aka “GI”) for rums made there.