The “Havana Club” rum is produced in Cuba and is made from local high-quality sugar cane to squeeze pure molasses. The rum brewing masters are the patron saint behind the rum at Club Havana, who are responsible for every step of the production process.

The molasses squeezed from sugarcane are first mixed with distilled water or pure water and added to yeast for fermentation. The fermented sugarcane wine needs to be distilled to obtain concentrated rum - this is the first wine produced after distillation and is also the real soul of the "Havana Club". After a series of aging and blending, it was not until the brewer decided that it had reached the perfect state of making a certain grade of rum. The choice of barrels is crucial throughout the aging process, as the wood imparts the wine color, aroma and layering.

It takes at least ten years of training to become a rum winemaker; it is the time it takes for the masters to pass on their lifelong gains to young winemakers. It is the unique winemaking skills passed down from generation to generation that give the "Havana Club" rum unique characteristics that distinguish them from other rums. "Havana Club" rum currently chief brewer Don Jonse Navarro explained: "Havana Club" has a unique aroma, a delicate and natural texture, and they always remind me of fresh sugar cane in the fields. Its aroma will not disappear over time, and after mixing it with juice, soda or pure water in time, the aroma will remain unchanged.