A wild Cuba
Explore
our story
Somewhere in Cuba
Eminente is a Cuban rum from the heart of an island that locals call 'Isla del Cocodrilo,' whose unique shape resembles that of its native crocodile.
A renewed complexity
Eminente sets new standards with Eminente Reserva made with 70% of aged aguardientes, the highest proportion among all Cuban Rums. Drawing inspiration from 19th-century Cuban rum, César Martí brought a renewed complexity to this Central Cuban rum by mastering the art of ageing and blending aguardientes (Cuban molasses eaux-de-vie).
César Martí
Growing up in sugarcane fields that stretched “as far as the eye could see”, he learnt his craft from his grandparents and maternal family who, having worked in the sugar industry, passed on to him generations of know-how. César Martí dedicated his career to the pursuit of the utmost quality in Cuban rum.
After completing his studies in physics and engineering, César Martí achieved the prestigious status of the youngest Maestro Ronero in the country in just nine years: an unmatched achievement to this day.
César Martí was also elected Primer Maestro by his peers, the highest distinction for a Cuban Maestro Ronero.
An award-winning
rum
Eminente rums stand out in prestigious competitions, where they are judged by international experts, showcasing their quality and unique craftsmanship.
Craft spirit awards™2023Eminente Reserva
ASIA IMPORT NEWS awards2023Eminente Reserva
Women’s international trophy2023Eminente Reserva
Women’s international trophy2024Eminente Reserva
CWSA™ – The Ultimate Accolade2024Eminente Gran Reserva N°1
Craft spirit awards™2024Eminente Gran Reserva N°1
Isla del Cocodrilo
Nicknamed 'Isla del Cocodrilo' by its inhabitants, the island resembles the endemic animal.
A tribute to wild Cuba
The island is home to around 3,000 endemic species, including the Cuban crocodile, lurking in the depths of the Zapata Swamp, the country’s largest wetland in the southern Matanzas province.
Revered by locals, the wild animal embodies the country’s uncharted essence. Eminente is intrinsically linked to Cuba’s untainted nature, down to its bottle and logo. The textured glass and the island’s silhouette on the label are reminiscent of the native animal.
Our bottle's
anatomy
Discover our bottle, where every detail reveals the essence of Eminente.
- Cork
Sustainable cork and hardwood stopper, FSC certified.
- D.O.P. Cuba Stamp
Certified Cuban origin — every step, from the cane to the barrel, is carried out in Cuba.
- La Isla del Cocodrilo
Known as 'Isla del Cocodrilo' by its inhabitants, the island resembles the endemic animal.
- César Martí Signature
With the highest Cuban distinction, our Rum Master.
- Crocodile scales
The textured glass evokes the Cuban Crocodile, transporting you to wild Cuba.
From the sugarcane
to the bottle
From the sugarcane field to the final blend, every step of the Eminente rum production process is carefully orchestrated to unveil the full richness and complexity of Cuban rum.
THE HARVEST
We cultivate the sugarcane with care and patience, selecting different varieties planted at specific times of the year to ensure an optimal harvest. The cane grows during the rainy season, but it is during the dry season that the sugar concentrates. This process, similar to the ripening of fruits, allows us to obtain a sugar-rich juice, essential for the exceptional quality of our rum.
While other producers harvest earlier, we give our cane the time it needs to fully mature.
AGRICULTURAL MOLASSES PRODUCTION
Although 97% of the harvest is done mechanically, manual labor remains essential, supported by the 10,000 macheteros who cut the sugarcane by hand across Cuba.
Once harvested, the cane is washed, cut, and pressed to extract the sweet juice. This juice is heated and concentrated to create a syrup, then crystallized and separated several times to extract the sugar. The residue, black molasses, is then stored for up to 5 years in tanks to develop a unique and rich flavor, which adds depth to our rum.
THE FERMENTATION
Once the molasses is ready, water and yeast are added to begin the fermentation, a process that transforms sugar into alcohol and aromas, creating a molasses wine with 6-8% alcohol.
This rapid fermentation process results in a lighter, fruitier rum, while heavier styles require a longer fermentation.
THE DISTILLATION
After fermentation, Cuban rum is distilled in a distillation column, producing two types of rum: a light, pure rum at 95% alcohol (extra-light rum) and a more aromatic rum at 75% alcohol (Cuban aguardiente). Aguardiente, essential to the production of Cuban rum, brings all the richness and complexity of flavors. In Eminente rums, aguardiente represents a higher proportion than in any other Cuban rum, with 30% for Eminente Ámbar Claro and 70% for Eminente Reserva, adding depth and character to our rum.
The Aging
To begin, the aguardiente is aged for at least 5 years in white oak barrels that previously held whisky. These barrels impart unique flavors to the rum through the wood and charring, a technique of burning the inside of the barrels. Then, the aguardiente is aged with extra-light rum to create the ron fresco. Finally, the choice of aging barrels becomes crucial, particularly larger and older barrels, known as "cofres maravillosos," which further develop the rum’s final flavor.
The Sugar
During the maturation and blending process, a small amount of sugar is added to soften the profile, making the rum smoother while enhancing certain aged aromas. Although Cuban legislation allows the addition of up to 2% in the final blend (or 20g/L), Eminente always contains less than 1% (less than 10g/L).
The blending
The final blend is the key step in the creation of Eminente. Our Maestro Ronero carefully selects the aguardientes and aging rums for the blend. This complex process relies on a sensory evaluation of each rum, where the Maestro’s expertise and palate ensure harmony between the ingredients.
