The Process

Some people just love the mellow taste of Coruba Jamaica Rum, others like to dig beneath the surface and find out how it got that way. For you – here’s how it’s done. But if you’re in a hurry and you want to cut straight to the chase, click here to go straight to the product page now.

Step 1 - Fermentation
Step 2 - Distillation
Step 3 - Ageing
Step 4 - Blending

Step 1: Fermentation

Molasses is a by-product of making brown sugar from sugar cane. Water is added to the molasses to dilute the sugar content. This liquid is called wash. As with all fermentation, natural yeast is added to turn the sugar into alcohol. The wash is then ready for distillation.

Step 2: Distillation

The wash is put into kettles and steam is added, evaporating the alcohol. It rises and condenses at different levels in the still. Three products are created in the process – high and low wines, and rum spirit. The unique kettles used in making Jamaica rum create a heavily flavoured spirit, helping give Coruba its distinctive, full-bodied Caribbean taste.

Step 3: Ageing

The rum spirit gets even more character and complexity with age. Coruba is aged in charred oak barrels. Because oak is permeable, air gets in and mellows the rum and the colour and flavour of the oak are absorbed. Our blenders know exactly how long to age the rum, to get the very best flavour.

Step 4: Blending

The different aged rums are compared for taste, colour and aroma. Then, our blenders select the,rums to ensure each new batch of Coruba is blended to the same exacting standard and flavour.