Uploaded December 2025 | Updated September 2026, 1 week ago
In this episode, Richard Seale of Foursquare Distillery joins me for a fast-moving deep dive into the history, culture and technology of rum — from 17th-century Barbados to the modern distillery.
Key Topics:
Is Barbados the birthplace of rum?
Richard explains why the island is the true origin of cultural rum-making — not because it was “first”, but because it produced the earliest consequential, documented rum industry with skilled distillers, equipment, trade routes and scale.
Sugar, the Dutch, and the rise of an industry
We explore how Dutch traders brought Brazilian sugar technology, how Barbados’ wind and water resources made large-scale production possible, and how early planters rapidly adopted boiling, milling and distillation methods.
Early rum wasn’t crude
Contrary to modern assumptions, 17th-century rum was sophisticated: spontaneous fermentations managed with skimmings and dunder, double distillation in copper, and a deep practical understanding of acidity and microbial balance.
Export markets and the fall from dominance
Barbados supplied the American colonies with vast volumes of rum until war, revolution and hurricanes collapsed its export market — paving the way for Jamaica and others to dominate.
The sugar industry’s long arc
Richard traces the rise, centralisation and 20th-century collapse of Barbados sugar, from hundreds of estates to the single remaining factory today.
The double retort pot still
A highlight of the conversation: why the double retort became the Caribbean’s signature still. Richard explains its structure, how low wines and high wines recycling works, and why it produces high proof, clean separations and excellent ester development.
Batch vs continuous distillation
We cut through common myths: pot stills versus continuous stills, why “hybrid still” is a misnomer, why strength doesn’t equal flavour loss, and how batch and continuous distillation differ fundamentally in chemistry and output.
00:00 Is Barbados The Birthplace of Rum? Early References: Henry Colt, Richard Ligon, The Dutch
12:00 What Was a 17th Century Sugar Mill Like? Types of Sugar, Rum Production: Skimmings, Dunder, Molasses, Juice, Fermentation, Distillation
23:20 Who Was Drinking Rum in the 17th Century? Kill Devil, Perception, Export
28:30 The Turbulent History of the Barbados Rum Trade (1780 - 1890): War, Sugar Production, Consolidation
34:40 Why is the Double Retort So Important to Rum? Pot Distillation, Innovation, Ester Formation During Distillation, Batch vs, Continuous Distillation, Relationship Between Distillate Strength and Character
58:00 Marques of Rum & Relationship with Blenders, Single Rums, Arrival of Continuous Still Caribbean, Cask Strength Rum, Coffey Stills & Creole Stills
1:13:15 Evolving Rum Styles
1:15:05 History of the Seale Family, Early Blenders, Why Put a Name on the Bottle? Joining The Family Business, Doorly’s Rum Brand History
1:26:43 Foursquare Distillery: History, Development, Production
1:31:32 West Indies Rum Distillery, Rockley Still
1:39:35 Distillation at Foursquare: Green Engineering, Vacuum Distillation, Allergy to Experimentation
1:54:03 Historical Authenticity, Natural Fermentation
2:06:00 Making Cane Juice Rum at Foursquare
2:13:00 What is Barbados Style Rum? Geographical Indication (GI), Jamaican Rum GI, Myers and Captain Morgan, Prognosis for Barbados GI, Rom Politics
2:34:20 How Important is Transparency In Rum? Label Stipulations
2:38:20 Luca Gargano: Relationship & Impact on Rum
2:43:20 Reflecting on Foursquare, The Future of Foursquare & Rum
📷 Follow me on Instagram - instagram.com/tristanstephenson
📚 I've written quite a few books on spirits and cocktails - thecuriousbartender.com
In this episode, Richard Seale of Foursquare Distillery joins me for a fast-moving deep dive into the history, culture and technology of rum — from 17th-century Barbados to the modern distillery.
Key Topics:
Is Barbados the birthplace of rum?
Richard explains why the island is the true origin of cultural rum-making — not because it was “first”, but because it produced the earliest consequential, documented rum industry with skilled distillers, equipment, trade routes and scale.
Sugar, the Dutch, and the rise of an industry
We explore how Dutch traders brought Brazilian sugar technology, how Barbados’ wind and water resources made large-scale production possible, and how early planters rapidly adopted boiling, milling and distillation methods.
Early rum wasn’t crude
Contrary to modern assumptions, 17th-century rum was sophisticated: spontaneous fermentations managed with skimmings and dunder, double distillation in copper, and a deep practical understanding of acidity and microbial balance.
Export markets and the fall from dominance
Barbados supplied the American colonies with vast volumes of rum until war, revolution and hurricanes collapsed its export market — paving the way for Jamaica and others to dominate.
The sugar industry’s long arc
Richard traces the rise, centralisation and 20th-century collapse of Barbados sugar, from hundreds of estates to the single remaining factory today.
The double retort pot still
A highlight of the conversation: why the double retort became the Caribbean’s signature still. Richard explains its structure, how low wines and high wines recycling works, and why it produces high proof, clean separations and excellent ester development.
Batch vs continuous distillation
We cut through common myths: pot stills versus continuous stills, why “hybrid still” is a misnomer, why strength doesn’t equal flavour loss, and how batch and continuous distillation differ fundamentally in chemistry and output.
00:00 Is Barbados The Birthplace of Rum? Early References: Henry Colt, Richard Ligon, The Dutch
12:00 What Was a 17th Century Sugar Mill Like? Types of Sugar, Rum Production: Skimmings, Dunder, Molasses, Juice, Fermentation, Distillation
23:20 Who Was Drinking Rum in the 17th Century? Kill Devil, Perception, Export
28:30 The Turbulent History of the Barbados Rum Trade (1780 - 1890): War, Sugar Production, Consolidation
34:40 Why is the Double Retort So Important to Rum? Pot Distillation, Innovation, Ester Formation During Distillation, Batch vs, Continuous Distillation, Relationship Between Distillate Strength and Character
58:00 Marques of Rum & Relationship with Blenders, Single Rums, Arrival of Continuous Still Caribbean, Cask Strength Rum, Coffey Stills & Creole Stills
1:13:15 Evolving Rum Styles
1:15:05 History of the Seale Family, Early Blenders, Why Put a Name on the Bottle? Joining The Family Business, Doorly’s Rum Brand History
1:26:43 Foursquare Distillery: History, Development, Production
1:31:32 West Indies Rum Distillery, Rockley Still
1:39:35 Distillation at Foursquare: Green Engineering, Vacuum Distillation, Allergy to Experimentation
1:54:03 Historical Authenticity, Natural Fermentation
2:06:00 Making Cane Juice Rum at Foursquare
2:13:00 What is Barbados Style Rum? Geographical Indication (GI), Jamaican Rum GI, Myers and Captain Morgan, Prognosis for Barbados GI, Rom Politics
2:34:20 How Important is Transparency In Rum? Label Stipulations
2:38:20 Luca Gargano: Relationship & Impact on Rum
2:43:20 Reflecting on Foursquare, The Future of Foursquare & Rum
📷 Follow me on Instagram - instagram.com/tristanstephenson
📚 I've written quite a few books on spirits and cocktails - thecuriousbartender.com
