I have one Bucanero left and plan to consume it this weekend.
Terry and I have had this conversation before so here is my side first:
The breweries in Cuba were set up as a JV by Labbat and the beer recipes were Labbat50 for Cristal, Labbat Liite for Mayabe and Labbat Ice/Blue for the stronger/Bucanero. P-)
That was the original set up. Everything drifted over the years. Cuba still uses Cane Sugar while north american breweries switched to Hi-Fructose Corn Sugar for their fortifier.
The can and bottle colours stayed the same for years until Bucanero came along and a newer design was developed.
Unlike the Pilsners found in other Caribbean countries, the Canadian Style Lagers in Cuba are still the most comfortable for Canadian beer drinkers.
The main difference, now, is the lack of a corn syrup after-taste in Cristal compared with our current, Canadian home-brews.
Bucanero is a very good plonk when added to a Bubba full of ice and consumed quickly, otherwise, best said is, these beers are tastier than US brands.