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Havana Club rum article

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?

Thanks for the link.
 
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.
 
C'mon fellas.

As if the rum carrying the Bacardi family name was worth a crap, you really think they're gonna make their own Havana Club any better?

Whether climate and soil affects cane like it does tobacco, it don't matter, if it's from the House of Bacardi, it's probably cheap swill.
 
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