CHARACTERIZATION OF THE FACTORY WHERE RUM MULATA PRODUCTION TAKES PLACE

The factory of rum Heriberto Duquesne is located in the central region of the country, in the province of Villa Clara, Cuba. With more than 50 years of constructed, it has maintained the tradition and experience in the production of rum by of century and a half, extended more during generations.

This industry has an installed capacity of 3 000 000 liters per year; it has production lines with high tech and counts with the service of 80 workers, among them 60 specialists of high level and average technicians. The Mulata brand occupies the third place among the main brands of Cuba and have a presence next to the 10% of the national market. The presence of our products in the international market is increasing. At the moment our products are exported to several countries of Europe and Latin America

Our production is guaranteed by certificates granted by the Ministries of Public Health, Nutritional Industry (CNICA) that is the management organism of this production in Cuba.

The rum Mulata is obtained by means of a rigorous process of production that begins from the suitable selection of the best sugar cane honeys for the production of brandy, fermentation and careful distillation of brandy taking care of its organoleptics properties. Once the brandy has been obtained it is aged in barrels of American white oak and carefully stored in the warehouses where it rests years until obtaining bouquet, the presence and exclusive feature of the rum Mulata.

The Mulata family counts on a product range that goes from youngest of the family, the Silver Dry until the veteran by maturing who is the Solera, going through the Palma Superior, Carta Blanca (White Rum), Añejo and Añejo Reserva.

The rum Mulata Silver Dry is a typical rum ideal for the cocktail preparation, it is obtained from the mixture of aged brandy that has rested aging in barrels of American white oak of 180 liters of capacity by a minimum of 24 months in the warehouses and fine alcohol A. Both the Aged Brandy and the Fine Alcohol receive a previous treatment before their use in the formulation of the rum. A white rum is obtained in the end, is transparent and of strong and balanced flavor that remembers the raw materials that originated it. It is commercialized in crystal bottles of 700ml of capacity.

The rum Mulata Carta Blanca is the result of mixing Aged Brandy that has remained aging itself in barrels of American white oak of 180 liters of capacity by a minimum of 18 months and Base Rums elaborated Mixing Aged Brandies (of more than two years of maturing), filtration of Fine Alcohol A, Demineralizated Water and Alcoholic Sirope resting in barrels of oak by a minimum time of 12 months, before being used in the formulation of the rum Mulata Carta Blance, Fine Alcohol A and Demineralizated Water. A rum of yellowish color and strong and balanced flavor is obtained in the end. It is commercialized in crystal bottles of 700ml of capacity.

The rum Mulata Añejo is the result of mixing Aged Brandy that has stayed itself in barrels of American white oak of 180 liters of capacity by a minimum of 4 years and Base Rums elaborated Mixing Aged Brandies (of more than two years of maturing), Fine Alcohol A, Demineralizated Water and Alcoholic Sirope must rest in barrels of oak by a minimum time 18 months, before being used in the formulation of the rum Mulata Añejo, Alcohol Fine A and Demineralizated Water. The additives used in this rum are: Alcoholic Sirope of Fine Sugar class A, Maceration of Uvas Pasas, Vanilla and aged Wine Vine.

A dark rum with strong and balanced flavor is obtained at the end. It is commercialized in crystal bottles of 700 ml of capacity.