Sugar cane originally comes from Southeast Asia and only found its way to the Caribbean in 1493 with Columbus.
The Coruba White sugar cane mash reaches its fierce fermentation in Jamaica’s tropical climate. The slow distillation process in small, traditional pot stills subsequently develops a fresh yet subtly sweet note, allowing the distillate to recover the flavor and aroma substances contained in the mash. After being matured, the rum is charcoal filtered, resulting in the smooth, crystal-clear Coruba.