An after-work drink, a party-starter, a sundowner... rum is a crowd favourite when it comes to spirits. 

And when you think of rum, what name instantly springs to mind? 

Coruba, right?!

It's been 52 years since Coruba first landed in Aotearoa, and it is proudly the #1 rum consumed in New Zealand by volume. Something the average Kiwi may not know is this is also a Rum with a heritage that goes back over 100 years.

Jamaican Roots

First established on the Caribbean Island of Jamaica in 1889, Coruba was in its early days known as Compagnie Rhumière de Bâle (The Basel Rum Company). It is the initials of the original parent company from which Coruba draws its name.

Compagnie Rhumière de Bâle = Co-Rhu-Bâ = Coruba

From this original globetrotting company, The Rum Company Kingston was set up in 1929, later purchased by the stalwart of the Jamaican Rum producing scene – J. Wray & Nephew Co.

Jamaican Excellence

Jamaica has more than 100 years of rum-producing experience. Jamaican excellence is important, because as of 2016, all Jamaican Rum is protected by a Geographical Indicator.

In much the same way as Champagne or Scotch Whisky, for Jamaican Rum to be called so, it has to be produced following a number of strict protocols.

The Jamaican Rum Geographical Indicator states that:

- if a product is aged, this process must happen in oak barrels, and on the island.
- all Coruba Rum (including RTDs) is aged for a minimum of two years, made to the high standard you’d expect.

This gives the consumer on the other side of the world confidence that when they purchase a product (bottle or RTD) proudly declaring “Jamaican Rum” on the label – they know 100% the liquid inside is proudly made to the standard you’d expect from over 100 years of Rum producing heritage.