The journey goes to Cuba... Where Rum Blogger Paw Sørensen tastes Ron Cubay

Tasting notes on the history of Ron Cubay 1870 and Cuba

Post by Paw Sørensen

Cuba is a small country located in the Caribbean archipelago and consists of several islands. Approximately 145 km off the coast of Florida. The climate on the islands is tropical, with hot summers and dry winters. There is a rainy season between May and October. From June to October there are often powerful storms so the islands are both lovely and harsh.

Cuba has been through many things throughout history. Right from Christopher Columbus in 1492 and colonized by Spain in the 1500s and about 400 years later.

It wasn'

t until 1902 that Cuba became independent again

, and the

country was ruled by several democratic and corrupt regimes, which resulted in huge social inequality. In 1953 came the Cuban Revolution, which ended again in 1959 with Castro in power, which everyone is probably familiar with in one way or another. But despite the revolution, much was done for society and today there is a well-developed welfare system and compulsory primary education for all... In fact, much of it is like in Denmark...

Which brings me to what I really wanted.

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The year is 1964 and a distillery called Ron Cubay was born. Located in the town of Villa Clara, it was to be an impressive distillery, with warehouses for aging and preparing the rum and a bottling plant. Ron Cubay has long been popular with the locals and seen as the pearl of Cuba's rum. Cuba has a good tradition of producing a proper rum, as they were required by law to use local raw materials and their climate is ideal for growing sugar cane, among other things. The sugar cane is harvested, then crushed and the cane juice is collected, then heated until pure sugar crystallizes on the surface. The residue turns into a syrupy substance. It is further refined and the juice becomes darker and slightly bitter. The liquid is called molasses.

The molasses is diluted and yeast is added and this process converts the sugar into alcohol. The liquid is distilled to remove excess water to achieve the right strength of rum and this is repeated until the desired alcohol percentage is achieved and it is put into barrels, that's the process in a nutshell. The final step before the rum is bottled is the "blending" where a master blender is responsible for mixing the different casks and vintages.

Ron Cubay use a method called solera when blending some of their rums. The method is quite simple in a way and basically consists of placing casks on top of each other and next to each other, like a pyramid. The youngest rum is in the top casks, which are composed with the casks below them. This gives the lower casks the oldest rum and the bottling unit. When bottling and making room for new rum in the upper casks, more fresh rum is added.

The rum that I will mention in this context is Ron Cubay 1870 Extra Anejo and so-called "The inner taste".
And it is. In the mouth it is soft and delicate, with fresh and fruity aromas. Flavor and aroma are in harmony with each other. Must say that the taste of the cask is in the bottle and it really adds to the impression of the whole. It's not boozy and the flavor lingers for a long time. It's a really good rum all around. It has made it into the box with the favorites

...

So there is only one thing to say now... Enjoy it

.