DISTILLED AND MATURED IN JAMAICA.
SELECTED AND BLENDED IN BASEL.
DISTILLED AND MATURED IN JAMAICA.
SELECTED AND BLENDED IN BASEL.
AGED RUMS
LIMITED EDITION
Ingredients for one drink
40ml Coruba NPU
60ml ginger ale
60ml apple juice
How it’s made
Glass: Highball
Method: Directly in the glass
Garnish: Apple
Pour the rum, ginger ale, and apple juice into a glass filled with ice cubes. Give a quick stir before garnishing with a slice of apple.
Ingredients for one drink
20ml Coruba Blanco
20ml Coruba Coco
60ml pineapple juice
How it’s made
Glass: Highball
Method: Shake
Garnish: Pineapple
Place all the ingredients in a cocktail shaker, add ice cubes and shake well. Next, strain into a glass filled with ice cubes and garnish with fresh pineapple.
Ingredients for one drink
40ml Coruba White
5ml lime juice
Cola
How it’s made
Glass: Highball
Method: Directly in the glass
Garnish: Slice of lime
Pour the rum and lime juice into a glass filled with ice cubes. Top with cola and give a quick stir. To top it off, garnish with a slice of lime.
Ingredients for one drink
40ml Coruba 7 Years
15ml coffee liquor
1 espresso
How it’s made
Glass: Coupette or martini glass
Method: Shake
Garnish: Three coffee beans
Place all the ingredients in a cocktail shaker, add ice cubes and shake well. Strain into a chilled cocktail glass and garnish with the coffee beans.
Ingredients for one drink
40ml Coruba NPU
10ml Triple Sec
5ml lime juice
Ginger Beer
How it’s made
Glass: Highball
Method: Directly in the glass
Garnish: Slice of lime
Pour the rum, Triple Sec, and lime juice into a glass filled with ice cubes. Top with ginger beer and give a quick stir. To top it off, garnish with a slice of lime.
Ingredients for one drink
30ml Coruba NPU
20ml Select Aperitivo
20ml grapefruit juice
15ml lime juice
15ml sugar syrup
100ml pineapple juice
How it’s made
Glas: Tumbler
Method: Shake
Garnish: Pineapple
Place all the ingredients in a cocktail shaker, add ice cubes and shake well. Next, strain into a glass filled with ice cubes and garnish with fresh pineapple.
Ingredients for one drink
40ml Coruba NPU
10ml Coruba Overproof
20ml lime juice
15ml almond syrup
15ml Triple Sec
How it’s made
Glas: Tumbler
Method: Shake
Garnish: Lime zest
Put all the ingredients into a cocktail shaker, add ice cubes and shake well. Strain into a glass filled with ice cubes and garnish with lime zest.
Ingredients for one drink
50ml Coruba White
25ml lime juice
20ml sugar syrup
10 mint leaves
Soda Water
How it’s made
Glass: Highball
Method: Directly in the glass
Garnish: Mint
Add rum, lime juice, sugar syrup, and mint to a glass. Fill with ice cubes, stir and add a dash of soda water. Give another light stir and garnish with several mint leaves.
Ingredients for one drink
50ml Coruba NPU
7.5ml Maraschino
15ml Triple Sec
15ml lemon juice
How it’s made
Glas: Tumbler
Method: Shake
Garnish: Sugar rim and lemon zest
To begin with, apply lemon juice to the rim of the glass and carefully dip it in sugar for a nice sugar rim. Next, place all the ingredients in a cocktail shaker, add ice cubes and shake well. Fill the prepared glass with ice cubes and strain in the drink. Garnish with zest of lemon.
It all began towards the late 19th century with a traveling merchant from Basel who kept a lookout for delicacies across the globe. One day, a ship brought him to faraway Jamaica, where he discovered a distillate called rum. After his first glass, one thing was certain: He had to bring this rum to Europe. And so, equipped with several samples, he returned home, where he would found the Compagnie Rhumière de Bâle - the Basel Rum Company - in 1889. The company’s initials were ultimately used for the Coruba brand name.
The Rum Company Kingston was founded in 1929 to allow top-quality resources to be selected and to ensure that the entire rum production process takes place on-site in Jamaica.
To this day, the product is blended and filled in Basel.
What’s the connection between Basel and Jamaica? Coruba, of course. To this day, the rum is produced in our cellars in Reinach, Basel with a great deal of passion and patience.
It goes without saying that only the highest quality resources are good enough for our Coruba rum, and we find these in the aforementioned Caribbean island state. The distillates for the Coruba rum mature under the very best of conditions in Jamaica, where they receive their unmistakable taste. Once in Switzerland, our experienced Head of Production carefully selects the best distillates and adds them to our distinctive Coruba rum during the blending process in our cellars. The production of our rum involves plenty of time and skill, which is why our cellars contain various wooden barrels old and new where the individual distillates are matured once more and are given their unique touch as a limited edition.
After being filled, each bottle is given the individual and skillful “raffia treatment” by hand, receiving the raffia finish so typical of Coruba.
We are proud to say: Distilled and matured in Jamaica. Selected and blended in Basel. Since 1889.
Find a Coruba bar near you.
The following bars stock Coruba:
Haecky Import AG
Duggingerstrasse 15
CH-4153 Reinach / BL
+41 61 716 81 81
haecky@haecky.ch
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