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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, Daiquirí,
El Presidente, Cuba Libre, and Piña 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
About the author
Master distiller and co-founder of Sipsmith Limited, a London-based distillery Jared Brown along with his co-author/wife Anistatia Miller have written about the history of drinks and spirits since 1995 when they first launched their website Shaken Not Stirred: A Celebration of the Martini® which converted into a book by the same name and published by harper Collins. He has won numerous awards for both his work as a distiller and as an author including the 2011 IWSC Communicator of the year Award and the 2016 IMBIBE Personality of the Year Award: Industry Legends.
