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 originsof Cuban rum. Their findings include some rather eye-opening discoveriesabout the contributions made by Spanish, French, British, and Dutch sourcesthat positioned this seductive spirit ahead of other Caribbean spiritsby seeking and adapting new technologies and techniques to its productionwhich is appreciated around the globe.Miller and Brown have also unearthed new evidence as to the originsof classic Cuban mixed drinks including the Mojito, DaiquirI,El Presidente, Cuba Libre, and PiNa Colada. This revised and expandeddiscussion offers a fresh approach to the study of both Cuban rum'sremarkable history and the people who created a genre of mixed drinksthat have achieved universal appeal.As the category continues to grow and mature, the authors presentcompelling reasons why Cuban rum does not live only on its pastmerits but shines with a brilliant future in the hands of a new generationof international bartenders
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