When sugar cane is ground it produces a thick, creamy, almost liquid substance, very rich in sugar, and of a beautiful amber colour. This is the molasses, traditionally called "honey". This "honey" is the main raw material, and its unique quality has given Cuban rum the prestige it has always enjoyed. A special yeast will be added to the purified, sterilised and diluted "honey" to initiate the fermentation process. The fermented honey is now ready for the slow reflective process of evaporation and concentration which will take place in the distillation columns. The distillation process yields eau-de-vie and pure alcohol. The young eau-de-vie then begins its first maturing period in 180 litre barrels, where it remains for at least 18 months. Anejo Blanco is the fruit of a well-balanced blending of aged eau-de-vie, matured for at least 18 months, with sugar cane alcohol of the highest quality, and a further series of filtering operations which yields this light, strong white rum, clear as spring water and full-flavoured like "guarapo" or sugar cane juice. Anejo Blanco rum has a clear, totally neutral colour. It has a slightly syrupy look. This Cuban rum has a mild, sweet, lightly alcoholic smell. It reveals aromas of vanilla and caramel with a hint of cacao. Anejo Blanco is a light-tasting alcohol in the mouth; it is well-balanced with a sweet accent. Anejo Blanco is ideal for typically Cuban cocktails such as mojitos and daiquiris or any other long drinks.

Añejo Reserva is a Cuban rum made with a skilful and sensitive blend of various Cuban rums of different ages, with specific proportions of young rums and other more mature rums, giving a well-balanced combination of a powerful taste with the most delicate aromas. Its greatness lies in the art and skill of the blending, which Don Navarro skilfully developed initially as a preferred blend for his own consumption, and later extended as a further product in the Havana Club range.