Matt Pietrek of Punch magazine writes: "Foursquare Rum Distillery, with its outspoken master distiller, Richard Seale, has quickly vaulted to the forefront, having been dubbed the “Pappy of Rum” in a nod to the hysteria surrounding it. In 1926, the Seale family began buying rum from Barbados distilleries, blending and selling it under the R. L. Seale name, eventually acquiring other brands like Doorly’s (one of the cornerstone brands of the family’s rum business to this day). Then, in the mid-1990s, Richard Seale, the fifth generation in the family business, worked with his father to renovate a shuttered sugar factory into a modern Bajan distillery. Today, the Foursquare Rum Distillery’s capacity rivals that of Mount Gay, its island neighbor. Although Richard Seale was the first in his family to distill rather than purchase rum, he had the advantage of learning in an environment exceptionally well-versed in how great rum should taste. As both master distiller and master blender, Seale sets forth a vision of honest rum—distilled in pot and traditional column stills and unadulterated with any added sugar or sweet wines."
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