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Coruba Rum
I first heard of Coruba when my friends would discuss making cocktails that call for a Jamaican rum. Distributed by Campari, Coruba is a blend of pot and column Still rums that has been aged a minimum of two years in used heavily charred American Oak Barrels. “The Rum Company of Kingston, Jamaica” has been blending this rum since 1889 and I was curious to explore it neat.
Coruba Rum
Appearance
The rum in the bottle and glass holds a dark brown color. Swirling the rum produces a razor thin band that thickens and drops fast moving legs before leaving behind a ring of beads and residue on the glass.
Nose
The aroma of the rum delivers a spicy astringency, molasses, charred oak, fresh cut cantaloupe, ripe green apples, raisins and caramel.
Palate
The rum leads with a smoky caramelized toffee note, followed by a funky combination of flavors comprised of baking spices, nutmeg, cardamom, dried orange and lemon peels, raisins, hard pop of black pepper, orange slice candy, tart apple, sour grapes, that swirls and terminates in a dry cream brulé finish.
Review
Okay, this was fun to explore and to be honest, not at all what I was expecting. With the surprisingly complex profile it is no wonder why so many people love Coruba Rum and what it brings to classic Tiki style cocktails. I would not necessarily recommend this for sipping, not because it does not hold up well in that department, but instead I know just how much you can do with it in cocktails since it is multipurpose versatile rum that is not afraid to color outside the lines.
My only concern with this rum is its availability seems to wax and wane. Finding it in some states on the East Coast can be challenging, but there are hopes that Campari will fix that. The bottle for this review was picked up at a Duty Free in Falmouth, Jamaica since it was much easier to find there, than at home in Georgia. If it is difficult to find in your area see if your store will special order it for you, or make sure to pick it up on your travels when you find it.
Cheers!
