Aldabó was a Cuban brand of rum and spirits that came to compete with the best in the world at the beginning of the 20th century.
Bacardí and Arrechabala are the most important names in the history of Cuban rum, but as it is logical to suppose, their factories were not the only ones to have achieved so much popularity.
Aldabó is another of those important family names in the history of Cuban rum. Founded in 1885, the liqueur factory had managed to acquire a certain notoriety in the industry of alcoholic derivatives of sugar cane.
Mr. Enrique Aldabó was a brilliant Cuban industrialist to whom we owe much of the admirable progress made by the spirits industry in our country.
Aldabó's production included several of the most renowned liqueurs of the time, among which stood out the Vino Piña, the Triple-Sec Aldabó, made from orange, and the liqueur creams such as Piña, Anón, Café and Cacao.
The excellence of its productions had allowed it to achieve a notable international prestige. But shortly after the process of nationalization of the Cuban economy in the 1960s, the famous house on Monte Street #991 disappeared.
Aldabó liqueurs are part of the rich history that accompanies the excellence of Cuban rum, which despite its worldwide recognition has left aside the large-scale production of liqueurs. However, it is worth mentioning the Ron Cubay house, which currently produces a good variety of Cuban liqueurs of great popular acceptance.
As a fitting tribute, the Empresa de Bebidas y Licores de la Habana today produces this high-quality rum cream that bears his name, thus perpetuating the history of Enrique Aldabó's distillery.
Aldabó rum cream, with a sweet taste of creamy milk and white chocolate, is very good to drink cold, with ice cubes, or mixed with coffee and white or even brown rum, it is simply delicious, even better in hot chocolate or as an ice cream topping.
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