Coruba Rum is produced by J. Wray and Nephew who trace their history back to 1825 when company founder John Wray set up ‘The Shakespeare Tavern‘ in Kingston, Jamaica. By the middle of the century John Wray was distilling and blending his own rums (primarily for his patrons at the Tavern), and by the early 1860s Charles J. Ward joined his uncle, and they began to sell their Jamaican rums internationally.
In 1916, J. Wray and Nephew was purchased by the Lindo Brothers & Co. who also acquired the prestigious sugar cane estate, the Appleton Estate. Lindo Brothers merged the two Jamaican entities into one company, J. Wray and Nephew Ltd. In 2012, J. Wray and Nephew Ltd. was purchased by the Campari group.
In Canada, the Original Dark Rum is labeled Coruba Imported Jamaican Rum. The dark spirit is produced from is a blend of pot and column still rums that has been aged for at least two years in American oak barrels.
Here is a link to the number 20 spirit in my Rum Howler 2016 Top 50 Mixing Rums Countdown:
#20 – Coruba Imported Dark Jamaican Rum
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Here is a recipe based upon the 
The Rum Howler Blog 