Equiano Rum 700ml

Equiano is marketed as the world's first African-Caribbean rum, and the concept is genuinely rare: a deliberate marriage of rum from Barbados' venerable Foursquare distillery — the same house behind some of the Caribbean's most respected rum — and Gray's Distillery in Mauritius, a small African island nation whose own rum production remains genuinely underexplored on the world stage. As Paste Magazine's review put it directly: "I'm all for experimentation in the world of rum, but I feel a need to simultaneously oppose experimentation without purpose, or fusion for the sake of sheer gimmickry... The Equiano Rum Co. is bringing both an interesting story and an engaging product to the table here."

The Mauritius component comes from Gray's Distillery, aged a minimum of 10 years in a combination of French Limousin oak and ex-Cognac casks. The Barbados component is 8-year rum from Foursquare, a blend of pot and column still distillate, aged in American white oak ex-bourbon barrels. The two are then married together in ex-bourbon casks and bottled entirely at Foursquare, with no added sugar, color, or flavorings of any kind — 100% natural rum, limited batch by limited batch. The brand takes its name from Olaudah Equiano, a Nigerian-born writer, entrepreneur, and abolitionist who purchased his own freedom in 1766 after enduring the Atlantic Slave Trade, a real and deliberate act of remembrance — the company donates 5% of annual profits to ground-level equality and anti-slavery projects.

Uncommon Caribbean's independent review called Equiano "the finest, most comprehensively enjoyable molasses-based rum that I've tried in years," finding "butterscotch and toffee notes" up front on the nose, with "hints of dried fruits, spices, and molasses" dancing about, describing the olfactory experience as "kinda flirty," with "smoky oak notes from the ex-Bourbon casks" standing out "above everything else" on the palate, and "the Mauritius rum component aged in ex-cognac casks" lending "some heat in concert with the added ABV." Paste Magazine's own tasting found the nose "rich but also somewhat delicate, with pronounced notes of brown sugar cookies, molasses, baked apples and hobby store cinnamon brooms." Cellier's official tasting notes describe "rich" aromas of "dried fruits such as raisins and sultanas" combining "with sweet toffee, butterscotch and caramel," culminating "with a suggestion of orange peel, vanilla and buttered wood," the taste "warm toffee and butterscotch mouth-feel, with chewy raisins and brown sugar flavours," the finish "medium to sweet" with "touches of oak, anise, sweet pepper with a hint of bitter orange peel." This is genuinely thoughtful, story-rich rum — a real fusion of two rum-producing worlds that rarely get discussed together, built with genuine purpose behind both the liquid and the name.

Origins & Craftsmanship

Equiano Rum is a blend of two aged rums: 10-year Mauritius rum from Gray's Distillery, matured in a combination of French Limousin oak and ex-Cognac casks, and 8-year Barbados rum from Foursquare, a blend of column and pot still distillate aged in American white oak ex-bourbon barrels. The two rums are married together in ex-bourbon casks and bottled at Foursquare's distillery in Barbados, entirely without added sugar, color, or flavoring.

The brand is named for Olaudah Equiano (1745-1797), a Nigerian-born writer, entrepreneur, and abolitionist who purchased his own freedom in 1766. Equiano Rum Co. donates 5% of annual company profits to ground-level equality and anti-slavery projects, including The Equiano Rum Co. Foundation Grant supporting Anti-Slavery International. Bottled at 43% ABV / 86 proof, 700ml, in limited batches.

Critics Reviews

Paste Magazine (extended independent review):
"I'm all for experimentation in the world of rum, but I feel a need to simultaneously oppose experimentation without purpose, or fusion for the sake of sheer gimmickry... In truth, though, The Equiano Rum Co. is bringing both an interesting story and an engaging product to the table here. Marketed as 'the world's first Afro-Caribbean rum,' this is a lovely product that works both as a neat drinker and cocktail component. On the nose, Equiano Original is rich but also somewhat delicate, with pronounced notes of brown sugar cookies, molasses, baked apples and hobby store cinnamon brooms."

Uncommon Caribbean (extended independent review):
"For my tastes, Equiano is the finest, most comprehensively enjoyable molasses-based rum that I've tried in years. Indeed, for me, right now, it is the best. Up front on the nose, Equiano entices with butterscotch and toffee notes. Hints of dried fruits, spices, and molasses also dance about. There's nothing overly strong about it either. Equiano instead caresses your nose delicately. On the palate, though, Equiano gets right down to business. The flavor profile is all about honest-to-goodness rum. Smoky oak notes from the ex-Bourbon casks stand out above everything else to me. The Mauritius rum component aged in ex-cognac casks lends some heat in concert with the added ABV. It's not overwhelming, though."

Cellier (official tasting note):
"Nose: Rich, notes of dried fruits such as raisins and sultanas combine with sweet toffee, butterscotch and caramel culminating with a suggestion of orange peel, vanilla and buttered wood. Taste: It has a warm toffee and butterscotch mouth-feel, with chewy raisins and brown sugar flavours that emerge from the liquid as it caresses your tongue. Finish: Although Equiano is a naturally sweet rum with no added sugar or spices, it has a medium to sweet ending with touches of oak, anise, sweet pepper with a hint of bitter orange peel."

LCBO (official tasting note):
"Deep amber, with notes of caramel, vanilla, oak, crème brûlée, orange, and toffee. The luscious palate leads to a long-lasting and balanced finish."

Rum Ratings community:
"The rums is mix of Bajan and Mauritius rums. On the nose, there is a lot of Bajan features, sweet tones of citrus fruits, toffee, vanilla and muted oak. On the palate there is welcoming citrus fruits, oak, butter, demerrara, raisins. Overall, the rum entertains me a lot, it is smooth, easygoing, balanced."

Tasting Profile

Nose
Rich yet delicate, with brown sugar cookie, molasses, and baked apple leading, joined by butterscotch, toffee, and dried fruit (raisin, sultana), alongside orange peel and vanilla.

Palate
Warm toffee and butterscotch carry the entry, with chewy raisin and brown sugar developing, balanced by smoky oak from the ex-bourbon component and gentle heat from the ex-Cognac-aged Mauritius rum.

Finish
Medium to sweet, closing with oak, anise, sweet pepper, and a hint of bitter orange peel — naturally sweet despite carrying no added sugar.

Quick Overview

Food Pairings

• Dark chocolate desserts
• Caramel or toffee-based sweets
• Aged, nutty cheeses
• Dried fruit and nut boards

Serving Note

Best served neat, after dinner, to fully appreciate the craftsmanship — also works well as a cocktail component.