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According to the journalist and Cuban writer Fernando Campoamor, who owes much to the history of Cuban rum, this "is musical, you drink as you hear". It is that same brandy, a prodigal prodigal of the fermented guarapo, at some point called tafia, which, after freshening up its aging and manners, became a drink both of the vulgar and of the most arrogant social elites.

It was called Dry Law from 1920 to 1935 in the United States of America, which served as a providential opportunity for Cuban bartenders to demonstrate their art in the mixture of rums and cemented for years and until now the well-earned reputation of the Cuban bars.

Examples like those of Constantino "Constant" Ribalaigua, Fabio Delgado and Elio Moya, as well as of true cathedrals of taste such as the bars El Floridita and La Bodeguita del Medio, are multiplied in countless new talents, as in number

Cuban rums International

Havana Club

Santiago de Cuba

Cubay

Varadero

Caney

Arecha

Legendario

Santero

Mulata

Local rums

El Valle (Pinar del Río)

Ronda (La Habana)

Yucayo (Matanzas)

Perla (Cienfuegos)

Decano (Villa Clara)

Puerto Príncipe (Camagüey)

Delicias (Las Tunas)

Pinilla (Bayamo-Manzanillo)

Caney (Santiago de Cuba)

Santiago (Santiago de Cuba)