column still light rum
three years in oak barrels
Alcohol by volume:
The Cuban regime benefits in two ways from the dissidents' escapes. Firstly, their subversive activities no longer represent a political threat within the country. Secondly, the taxation of financial remittances sent by emigrants to support their remaining loved ones in the homeland yields significant profits to the dictatorship. Abroad or in exile resides already two and a half million Cubans. The largest exodus in history occurred just a year ago.
Political repression is one thing, a chronic economic crisis and a lack of prospects for improvement are another. Both factors push out everyone who wants to live a decent life. Young and ambitious people especially do not fit into established social frameworks.
We like nations that serve as a positive reference point, whether in the context of socio-economic development, cultural affinity, or personal experiences. Now, imagine yourself in the shoes of a Cuban: What actions would you take? And how about others? International migration is on the rise globally.
Cuba has two state-owned companies, CubaRon (brands like Havana Club and Santiago de Cuba), and Tecnoazúcar, dedicated to rum distillation. There are also two other companies, Cimex (Caney and Varadero), and Minal (Legendario), primarily engaged in trade. Tecnoazúcar, owned by AzCuba sugar conglomerate, seems somewhat enigmatic. Recreating the producer's portfolio is already a challenge, as we have the flagship Mulata alongside slightly less recognizable brands such as Santero and Vigia. New brands were introduced in 2016: Conde de Cuba and Vacilón.
The label proudly states that Vacilón enjoyed notable popularity in the 1950s. However, considering the nationalisation of the sugar and alcohol industries in the 1960s and the brand's founding year of 1956, the Vacilón has a longer-lasting presence nowadays than before.
On the label, there is also a section with the heading 'maestro ronero' and a signature, whether handwritten or stylized—I'm not sure. Besides, not really legible for me. Unfortunately, the name that I can (or rather can’t) decipher doesn't seem to correspond to any of the Cuban Maestros Roneros. It must be my oversight, as Cuban rum is subject to state control. 🤔
Ron Vacilón is produced in the Heriberto Duquesne distillery, once known as Adela. The sugar cane comes from the central part of the island, from the Villa Clara province. The fermentation process is kept short, followed by column distillation. The rum is then aged for three years in oak barrels.