Is the same recipe seized by the cuban government still used in today's Havana Club rum? If so, are there any barriers that would prevent Bacardi from producing a comprable product or is this just going to be a marketing driven product?
This is great news if Bacardi can mimic the taste of the current Havana Club. I just wonder if there is a difference in the taste between Cuban and non-Cuban sugar cane. If the taste is anywhere near as good as the HC 7yo or Barrel Proof, Bacardi is going to make a ton of money from this.
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