Nine years after they first published their first history of Cuban rum,

authors Anistatia Miller and Jared Brown have finished scouring libraries,

archives, and databases gleaning as much of the truth about the origins
of Cuban rum. Their findings include some rather eye-opening discoveries
about the contributions made by Spanish, French, British, and Dutch sources
that positioned this seductive spirit ahead of other Caribbean spirits
by seeking and adapting new technologies and techniques to its production
which is appreciated around the globe.

Miller and Brown have also unearthed new evidence as to the origins
of classic Cuban mixed drinks including the Mojito, DaiquirI,

El Presidente, Cuba Libre, and PiNa Colada. This revised and expanded
discussion offers a fresh approach to the study of both Cuban rum’s
remarkable history and the people who created a genre of mixed drinks
that have achieved universal appeal.

As the category continues to grow and mature, the authors present
compelling reasons why Cuban rum does not live only on its past
merits but shines with a brilliant future in the hands of a new generation
of international bartenders