The "classic" Mojito of my early memory contained little more than mint, fresh "Key" lime juice, sugar (or simple syrup, not as good for "muddling", but not leaving undissolved grains in the drink) and "white" rum (in bars, usually a cheap local "well" brand, likely Havana Club or Bacardi were one in "old' Cuba). Well made, and the brand of rum was unlikely to be distinguishable. The modern addition of club soda seems a sort of heresy, perpetrated to keep people ordering a cocktail (designed for partaking one or two at most) for a full evening of boozing.

If you can find a bar(wo)man capable of mixing all three to classic standards, comparing a Mojito, a Daiquiri and a Bacardi Cocktail can be educational and enjoyable. Then there's that deadly Brazilian drink using the rawest of cane spirits, lime and sugar.

Having an acquaintance related to the family owning (once? still?) Barbancourt, there's usually a bottle of one of the brand's 'aged' products on my shelf, but not for Mojitos. For several years I was enamored of Flor de Cana from Nicaragua, cheap, but with good flavor, but drink less rum these days.