In May 2017, I traveled to Cuba to immerse myself in the topic of Cuban rum as a guest of Havana Club. My two prior articles (Cuban Rum Cheat Sheet and The Many Lives of Havana Club) cover the broad strokes of Cuban rum and Havana Club’s history. Here, we’ll go inside a Cuban distillery and focus on the technical side of Cuban rum production.
We’ve been riding in the tourist coach for thirty minutes. Just outside of Havana, the highway scenery turns to lush, green farmland. Exiting the freeway I instinctively check my pocket for the umpteenth time – yes, my passport’s still there. The Havana Club handlers have repeatedly drilled us on this tenet in the preceding days: No passport, no admittance to the distillery. As an American–one of only two in our group of fifty–I’ve been forewarned that I might face an additional challenge. Extra paperwork and approval is required for Americans. I’d sent in my forms weeks ago, but who knows if the appropriate Cuban bureaucrat agreed to approve it?