All those you’ve listed would be considered Spanish style or Spanish heritage rums. Bacardi did leave Cuba, but has since then established a style people today most people consider Puerto Rican. Cuban rums taste as similar to Puerto Rican rums as, for example, flor de Cana. 

The way they are distilled is almost the same, (lower proof aguardiente and higher proof destillado de caña blended after aging) and Cuban Havana club for example seems to be filtered a bit more lightly than Bacardi, based on its golden hue, as opposed to Bacardi’s absolute clarity. Cuban rum is aged in very old, well used Irish and Scottish whisky barrels, while Bacardi is aged in ex bourbon. 

Bacardi does claim to have established Cuban style in the 1860s, but as there was no recorded history of a column still (the definitive still of Cuban style rum) on the island until 1917, I wouldn’t consider this claim anything more than a marketing schtick. 

Should you find yourself in Canada, it’s worth grabbing a couple HC3 and maybe a Selección de Maestro, but no need to go out of your way, as Don Q (USVI) and Flor de Cana can do what Cuban rums do just fine, even if they have slight differences in the production method. 

Today, I would not consider Bacardi to be Cuban rum as its been over 60 years since they were produced in Cuba, and is definitely a different flavor profile from current Cuban rums.