Coruba

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DISTILLED AND MATURED IN JAMAICA.
SELECTED AND BLENDED IN BASEL.

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LIMITED EDITION

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THE
CLASSIC.
SINCE
1889.
Did you know?
Maturing in wooden barrels not only gives rum its golden color, it also gives it a smoother taste. It can also release various aromas, from roast vanilla and spices to coffee.
Coruba NPU
40% ABV


Coruba Non Plus Ultra contains 100 percent Jamaican rum. Ten delicate types of rum ranging from light column still rums to stronger pot stills are responsible for its powerful flavor. Coruba NPU is made using the classic rum method and owes its golden color to partial maturation in small oak barrels. There’s a good reason why NPU stands for Non Plus Ultra.


Aroma & scent
Strong with light, sweet notes of coffee, dried fruits, and exotic spices.

Taste
Aromatic and strong, with fine wood tones and notes of cocoa, coffee, and nut.

Use
Long drinks such as Dark Mojitos or Daiquiris.
SIMPLY
CRYSTAL CLEAR.
BUT BY NO
MEANS SIMPLE.
Did you know?
Sugar cane originally comes from Southeast Asia and only found its way to the Caribbean in 1493 with Columbus.
Coruba White
37.5% ABV


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.


Aroma & scent
Fresh with light citrus nuances.

Taste
Strong but mild, with a subtle sweetness and fresh citrus fruit notes. Its crisp bouquet is reminiscent of apple and vanilla.

Use
Long drinks such as Mojitos.
SEVEN
YEARS.
OLD AND
GOLD.
Did you know?
If it says seven years on the bottle then at least seven years will be contained inside, at least when it comes to Jamaican rum. The age of the youngest distillate always appears on the label. Rum producers from the rest of the world calculate the age statement based on the average age of the distillates used, which means that significantly younger essences end up being used for the rum.
Coruba 7 Years
40% ABV 7


A slower distillation process using the pot still method results in the unmistakable yet typical flavor of this exclusive Jamaican rum. It is matured in the barrel for seven years, making it balanced and smooth yet full-bodied. The right choice for the best cocktails.


Aroma & scent
Light fruity aroma with vanilla and spices, almond tones.

Taste
Fresh and strong with a smooth, balanced finesse, mild wood notes, walnut and almonds, tobacco, caramel, and a touch of citrus fruits.

Use
Espresso Martini, neat or on the rocks.
POTENT AND
STRONG
100%
JAMAICAN RUM
Did you know?
Sailors in the Royal Navy were paid in rum around 1700. The rum was mixed with gunpowder and set alight to test whether it was watered down. If it caught fire, this was proof that the rum had the right strength. The alcohol content of spirits is still referred to as “proof” to this day.
Coruba Overproof
74% ABV


Potent and strong with a mild, smooth, and full-bodied character. The Coruba Overproof. Ideal for cocktails where you really want to notice the rum. After distillation, this high-percentage rum gets its flavor from being matured in oak barrels for several years.


Aroma & scent
Strong with light, sweet notes of coffee, dried fruits, and exotic spices.

Taste
Potent and very strong, with aromas of brown sugar, nuts, pineapple, vanilla, and a hint of leather.

Use
Planter’s Punch or Mai Tai.
FRESH
VARIETY.
STRAIGHT OUT OF
THE CARIBBEAN.
Did you know?
Rum was first distilled in the Caribbean around 1620, making it the world’s oldest spirit.
Coruba Punch
50% ABV


Coruba Punch belongs in every bar thanks to its versatility. Its strong, fruity flavor makes it suitable for aromatic cocktails and punch as well as warm drinks such as a rum punch.


Aroma & scent
Fresh and fruity with a strong Jamaican rum aroma.

Taste
A fresh variety of fruity notes and preserved fruits.

Use
Fruit cocktail, punch, rum punch.
MILD AND
FRESH.
LIKE A
COCONUT.
Did you know?
The word rum is said to come from the English dialect word rumbullion, meaning an uproar or tumult.
Coruba Coco
20% ABV


Finest Jamaican rum distilled using the traditional pot still method, with the addition of pure coconut milk. The coconut exudes a full flavor and complements the taste of the Coruba rum. An integral component of Tiki drinks.


Aroma & scent
Fresh and exotic aroma of fine coconut and mild Jamaican rum.

Taste
Fresh notes of citrus fruits and coconut and an exotic sweetness give the Coco Coruba its exceptional character.

Use
In a Piña Colada, Coco Loco or in combination with fruit juices.
LONG-TERM
MATURATION FOR
AN UNMISTAKABLE
FLAVOR
Did you know?
Jamaican rum is known for its strong aroma and its flavor thanks to fruits such as pineapple and overripe bananas. These aromas come from Jamaica’s unique and typical fermentation process.
Coruba Cigar 12 Years
40% ABV


The Coruba Cigar 12 Years matures in selected oak barrels for over twelve years. It develops its fine and typical strong rum aroma due to its long maturation. A distillate with a spicy bouquet and a mild and smooth finish despite containing 40 percent alcohol by volume.


Aroma & scent
Intense, with vanilla and spices, a hint of tobacco

Taste
Full-bodied with a smooth bouquet, aftertaste with a potpourri of exotic spices.

Use
Neat.
A
SPECIAL
AROMA.
FROM JAMAICA.
Did you know?
When rum matures in a barrel some of the liquid evaporates over time. This is referred to as the angel’s share. In the Caribbean, up to seven percent of a barrel’s contents turn into the angel’s share every year. In cooler climates, the angel’s share is only one to two percent.
Coruba 18 Years
40% ABV


An extraordinary rum made from an exclusive selection of pot still and column still distillates and matured in selected oak barrels for 18 whole years. Plenty of time to develop its special aroma. Another characteristic of this extraordinarily long maturation is that the rum adopts even the most subtle notes of the wood, giving it its smooth and elegant feel.


Aroma & scent
Intense aroma of vanilla, dried fruits, and spices.

Taste
Smooth sweetness, mild wood notes, and intense aroma.

Use
Neat.
WELL
MATURED.
SINCE THE
MILLENNIUM.
Did you know?
Due to the consistently high temperatures in the Caribbean, the rum matures approximately three times faster than in Europe, for instance.
Coruba Vintage 2000 Pedro Ximenez
50.6% ABV


Before the Coruba Vintage PX found its way to Basel it was matured and distilled in oak barrels in Jamaica for 18 whole years. For its completion, this Coruba rum matured in sherry barrels from the house of Gonzalez Byass for an additional 18 months. The result is a strong rum with a light fruity aroma and aromatic wood notes. The Coruba Vintage 2000 Pedro Ximenez is part of the limited Millennium edition.


Aroma & scent
Strong with a light fruity aroma, wood.

Taste
Hints of delicate raisin, aromatic wood tones, leather, tropical fruits, and an aftertaste with a light, peppery kick.

Use
Neat
LIMITED.
AND
A TRUE
VINTAGE.
Did you know?
In the 16th century, the rum trade was equally as profitable as the gold trade.
Coruba Vintage 2000 Matusalem
46.2% ABV


A true vintage. Distilled in the year 2000 and stored in oak barrels in Jamaica for 18 years, the Coruba Vintage 2000 Matusalem finally reached Basel. For its completion, this rum matured in sherry barrels from the house of Gonzalez Byass for an additional 18 months. The result is rich notes of vanilla, warm spices, dates, and dried fruits. Matusalem is part of the limited Millennium edition.


Aroma & scent
Intense, vanilla, spices.

Taste
Rich notes of vanilla, warm spices, dates, and dried fruits. Full-flavored and full-bodied.

Use
Neat.
MOJITO, PIÑA COLADA ODER ESPRESSO MARTINI?
KOMMT NICHT SO DARAUF AN. MIT CORUBA GELINGT JEDER DRINK.
CORUBA APPLE &
GINGER ALE

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.

PIÑA COLADA

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.

CORUBA LIBRE

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.

ESPRESSO
MARTINI

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.

JAMAICAN
BROTHER

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.

KINGSTON
CONNECTION

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.

MAI TAI

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.

MOJITO

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.

RUM
CRUSTA

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.

THE HAECKY FAMILY AND CORUBA
RUM HAVE BEEN BOUND TOGETHER
BY TRADITION SINCE 1889

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.

ABOUT US

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.

BAR FINDER

Find a Coruba bar near you.

The following bars stock Coruba:

DISCOVER
CORUBA
ONLINE

Find Coruba rum for your home bar through the retailer of your choice or directly via the following links:

WE LOOK FORWARD
TO HEARING
FROM YOU

Haecky Import AG

Duggingerstrasse 15
CH-4153 Reinach / BL

+41 61 716 81 81
haecky@haecky.ch