This blog piece will focus on Foursquare. We are long-term lovers of everything Foursquare at EWWines; they are one of the few remaining independent, family-owned producers in the Caribbean.

This blog will introduce this iconic distillery and why we think it so special, before revealing our favourites in their range and to discuss their Exceptional Cask Series (ESC) releases with thoughts from Foursquare’s UK Brand Ambassador, Peter Holland. We will ask for his incite on their latest offerings and anything else exciting we should look out for in the world of rum!!

A brief history

Foursquare Rum Distillery are located on a former sugar plantation which dates to approximately 1720, on the beautiful Caribbean Island of Barbados. The distillery was re-opened by the Seale family in 1996, distilling operations and blending are currently directed by Richard Seale.

It is incredible that Foursquare only started distilling in 1996. However, the Seale family have a much longer history in rum! There’s been Seales making Bajan rum as far back as 1820, but they didn’t have their own company until Reginald Leon Seale founded one in 1926; which he passed to his son Reginald Clarence Seale.

Clarence David Seale was then the next generation to take the reins and still serves as chairman of Foursquare today. His son is the current master distiller, blender, and CEO Richard Seale. Richard worked with his father to change the direction of the company by founding a distillery and Foursquare as we know it today was launched.

What makes them Special?

We will ask Peter Holland this question later in the blog too, but our take on this there are three points; Product, Distillation and Maturation.

Product

These special rums are made in small quantities, by a small distillery, without any additives, sugar, colour or other additions. The entire range across all brands have clear age labels and styles that are easily identifiable for consumers.

Distillation

Foursquare Distillery has a three-column continuous distillation still which runs under vacuum. However, it runs in a tradition two-column mode, in such a form as was patented by Aeneas Coffey in 1830 to produce lighter more elegant rums and two modern double-retort pot still for heavier rums, the newer of which also runs under vacuum for better control of the process. The majority of rums are distilled from fermented molasses, but there are small batches of Rum made from freshly squeezed sugarcane juice that is subject to a long, wild ferment, and distilled in the pot-still. Very much limited quantities in this case.

Maturation

Entire ranges are matured at source in small American white oak ex-Bourbon casks as well as a variety of other refill casks such as oloroso sherry, and madeira wine. Why is this significant? A warm, humid tropical climate will produce a more concentrated, richer spirit, often with a darker colour during maturation in cask.

Exceptional Cask Series

Exceptional Cask Selections the extremely limited, highly sought after, exceptional offerings of Foursquare Rum Distillery which Richard has hand selected. On tight allocation, they sell out almost immediately! Why? They are Richard’s personal projects which are only released when he feels they are exceptional. These are one-of-a-kind expressions which showcase Foursquare’s truly unique style. They are revolutionary and demonstrate the changing face of rum, as a spirit to be taken seriously; desirable, delicious, unique and collectable. We view ECS’s alongside fine Scotch, Cognac or similar quality aged spirit.

We were lucky to host Peter Holland for a Foursquare tasting in July 2023 to launch Foursquare Touchstone Exceptional Cask Selection Mark XXII which was enjoyed enormously by all who attending, including us! Once opened up, this rum gave so much! Fruit, dried fruits, caramel, toffee and sweet spices and so much more - truly remarkable and a firm favourite of the evening for all. The real star of the show except for Peter! We were incredibly grateful for him to visit us and lead our tasting. He gave us a fascinating insight into Foursquare and the wider world of rum too.

Our Favourite Foursquare Products

Doorly’s XO

This is fantastic value. At least 6-year-old rum, expertly blended and finished in ex-oloroso cask which gives a rich, fruity and full of detail rum which delivers very well every time for £41.50!

The Real McCoy 12 Year Old Distillers Proof Rum

A 12-year-old single blended rum from The Real McCoy, made at Foursquare distillery in Barbados. This is a single cask release which packs quiet a punch! With orange fruit, chocolate and almost a buttery character. It is a firm favourite every time and again offers fantastic value at £65!

John D Taylor's Velvet Falernum

A Bajan liqueur, very tasty and an absolute essential for making some great cocktails such as our favourite Corn n Oil. This is sugar cane, lime juice, almonds and spices and works perfectly with the flavours of Bajan Rum.

Interview with Peter Holland

No introduction required. Peter Holland is a leading global rum personality. One of the old guard Rum aficionados, founder of The Floating Rum Shack.

Without further ado, over to Peter Holland to answer a few questions....

Q1. Firstly, a brief introduction to yourself and your role at Foursquare.

I’m very much an enthusiast that loved the category of Rum so much that I left the world of engineering behind to go full-time. Primarily to help understanding of the diversity of this global spirit, but quickly I found myself working with one of the foremost producers in the world. My main objective is to offer brand training to the on and off trade, and then host tastings etc. and whatever else is required.

Q2. What is so special and exciting about Foursquare Distillery?

I think it’s the combination of authentic production techniques with modern technology. Richard frequently mentions that for him, control in distillation is key. He’s not worried about rushing a batch – he’d rather take his time and get the best spirit he can. The notion of running the stills under vacuum allows the wine to be distilled at a lower temperature, and this means that its far less likely that off notes can be produced. Simple. Care and attention to maturation, and then careful blending. Understanding flavour, and many years of experience just can’t be beaten. All this and still no added sweeteners and other flavourings. Just well produced rum.

Q3. What is your stance on additives? Would more regulation be possible and or help?

I’d be very happy to see disclosure on the bottle labels for anything other than Rum and perhaps spirit caramel, although stating that might help understanding as well. There are plenty of brands that appear to do very well in presenting a sweetened Rum, and if folks didn’t like that sort of thing, then it wouldn’t sell. But if a bottle contains 20 grams per litre of sugar, perhaps that should be specifically listed. I’d certainly like to know. It’s not just sugar though. Adding vanillin, glycerine, neutral alcohol, and countless other adjuncts should be either illegal, or fully disclosed. It would certainly turn heads if it was more widely known.

Q4. Which ECS release of 2024 is your favourite? Do you have an all-time favourite release too and why?

So far this year I’ve been really enjoying FOURSQUARE EQUIPOISE. A fab combo of long aged ex-bourbon and ex-Calvados cask Rum. It’s difficult to settle on an all-time fav though. 2005 blew my mind when I first tried it. If you happened to have a bottle of Sovereignty to hand though, I’d be very happy to share some with you. Limited editions aside, Doorly’s 5-Year-Old gives me so much pleasure to drink. So soft and with a lovely natural sweetness. A grip that builds nicely. A 5-Year-Old age statement doesn’t sound much – but its five years in Barbados. 40% ABV doesn’t sound special, but it drinks so well. Good Rum is good Rum!

Q5. Where are Foursquare heading in the next 5 years? Is anything innovative planned that we should be excited about?

Innovation is a word that is much abused in the spirits industry. Lots of companies try things, but I’ve never heard Foursquare use the term. The team make such improvements to the processes as they feel appropriate – little things here and there – but mostly it’s about doing what they have been doing well and building more and more aged stock. Having more ‘colours in the palate’ makes for more options when it comes to blends. I am excited for the first releases that include aged sugarcane juice Rums. This is a whole side to the business that is very much for the future, aside from the small amount of unaged that has been released.

Q6. Outside of Foursquare what rums have got you particularly excited in 2024?

I continue to be excited for the more main stream, authentic producers such as Appleton Estate releasing small batch, long aged cask strength offerings. Something for the geeks and enthusiasts. But also sugarcane juice Rums – or Rhums – such as those from Martinique, or Madeira. Unaged Rums that express terroir. Fabulous!

Q7. Final question.... What’s your favourite rum serve for a Friday after a long week to inspire us.

It’s got to be a crisp daiquiri to refresh the palate. All zingy and enjoyed quickly whilst its cold! Perfect.

Thank you to Peter and for reading this blog edition. We hope to see you soon to discuss all things rum, particularly Foursquare, Cheers!