Sugar cane was brought to Cuba by Christopher Columbus who discovered the island on his first voyage to the Americas in 1492. He did not carry sugar cane on his first voyage of discovery, but actually hand carried it as cargo on his return to the "West Indies" a year later in 1493. The sugar cane, which had originally come to Spain from the Far East, grew far better in Cuba's tropical climate. It soon became the island's main crop.

Around the 17th century Cubans used this sugarcane to create a type of molasses wine which later would be called “Ron” or rum. Around the 19th century the rum production in Cuba grew. In Havana, Matanzas, Santiago de Cuba and Cárdenas large quantities of rum were produced for export. Among these rums were brands like Varadero, Caney, Havana Club and Arecha.

Rum is made from sugar cane through processes of fermentation and distillation. The distillate, a clear liquid, is then aged in oak barrels, where the rum lends its natural color. The warm gulfstream, which passes de biggest storage place of Cuba, Santa Cruz del Norte, influences the aging. The combination of humidity, arid air, and tropical sun creates a perfect climate for the naturally superior Cuban rum. A climate that cannot be imitated.

A century-long tradition and specific production processes make Cuban ‘Ron’ one of the best rums of the world due to a combination of world famous excellent quality sugar cane, a favourable Caribbean climate, fertile soil and the unique know-how of Cuban "Maestro Roneros" (master rum-makers).