Rum is simply defined as a spirit distilled from the fermented products of sugar cane. It is the most diverse spirit in the world – capable of infinite variations in style, colour, age and body. The first rum distillation likely happened on Caribbean sugar plantations in the 17th century – though the spirit’s exact origins are up for debate. Throughout the 18th and 19th centuries – Jamaica became a huge exporter of rum and was known for its rich flavour. By the late 19th Century, there were nearly 150 rum distilleries in Jamaica making just over seven million litres of rum per year. Today, there are 6 distilleries producing just over 20 million litres of rum per year. There are a few key factors that influence the variations of Rum: Raw Materials, Fermentation, Distillation, Ageing, and Blending – But there’s a few common factors that all Jamaican rums have – they’re produced from molasses – made using Jamaican limestone filtered water – and with no additives allowed.

In 1749 – the Appleton Estate began producing rum from the Nassau Valley – in the heart of Jamaica. The Valley’s unique topography, climate and elements make up the terroir that gives Appleton Estate rum its distinctive character. Naturally filtered through limestone, the spring water is exceptionally soft – which helps give the rum its smooth texture and sweet taste. Guardian of Appleton Estate’s production is Master Blender Dr. Joy Spence who, upon graduation from University returned to her homeland of Jamaica and, in 1981, joined Appleton Estate. Joy found a passion for distilling and blending, fine-tuning both her artistic talents and scientific proficiency. And after holding a series of key positions – she was appointed Master Blender in 1997 – becoming the first female Master Blender in the world.

Production

All of the ingredients that go into making Appleton Estate rums are cultivated on the Estate itself – in St. Elizabeth, Nassau Valley. The Estate’s unique geology provides the distillery with a terroir that no other rum can claim – with over ten varieties of sugar cane cultivated on site. During fermentation, molasses – natural spring water – and a proprietary, cultured non-GMO yeast – are mixed together. The natural qualities of the yeast and the pure, limestone-filtered water are part of what gives Appleton Estate Jamaica Rum its unique character, taste and aroma – including its distinctive orange peel finishing note. The fermented wash is then slowly distilled in traditional small-batch 100% copper Forsyth pot stills and in column stills. Once the rums have been aged to perfection – each Appleton Estate expression is then created by Master Blender, Dr. Joy Spence. Joy selects and blends the aged pot still and column still rums to match the desired flavour profile of a given expression. After they are blended, the rums are set to rest, which allows them to marry into a spirit unlike any other. – and all of Appleton Estates rums are bottled in Jamaica – making the entire process 100% Jamaican from cane to cup.

Portfolio and Tasting Notes

Appleton Estate has a wide portfolio of spirits – each expression unique in its own way – but all rich with flavour and brand heritage.

Appleton Estate signature is a blend of pot and column still rums aged for an average of 4 years, with aromas of dried apricot, fresh peach and a subtle hint of sweet molasses.

Appleton Estate 8 year old reserve is crafted by Appleton Master Blender Dr.Joy Spence to commemorate the brand’s 250th anniversary. This blend of pot and column still rums are aged for a minimum of 8 years. It is Appleton Estate’s most versatile expression – revealing aromas of spicy fruit and oak, followed by hints of honey, vanilla, holiday spice and Appleton’s signature orange peel note.

Appleton Estate 12 year old rare casks are a blend of rare and handselected pot and column still rums –all of which have been aged for a minimum of 12 years. It reveals aromas of toasted oak, dried fruit and hazelnut – followed by notes of dark cocoa, delicate molasses, orange peel, rich vanilla and hints of coffee.

Appleton Estate 21 year old Nassau Valley Casks are a tribute to the Estate’s lush and fertile home. A blend of rare and hand-selected pot and column still rums are aged for a minimum of 21 years – gradually developing notes of deep vanilla, mellow orange peel, rich nutmeg, vibrant almond, warm coffee and cocoa – with a long and dry finish.

Key message on the product

When we speak about Appleton Estate, there are a few key points to keep in mind: Appleton Estate is authentic Jamaican rum made in the Nassau Valley since 1749 – a unique, lush, and fertile terrain in the heart of Jamaica. Through a meticulously managed ‘Cane to Cup’ approach – Appleton Estate own and manage every step in the production process – – from harvesting sugarcane in the valley – and sourcing spring water from the Estate – to meticulously managing each step in the fermentation, distillation and ageing processes. Due to Jamaica’s tropical climate – Appleton Estate’s rums age roughly three times faster than spirits in cooler climates – enriching its flavour quicker. Every barrel of rum is personally picked by Master Blender Joy Spence – the spirit industry’s first female Master Blender with over 35-years experience at Appleton Estate. Appleton Estate has over 270 years of expertise in the art of making rum – has been granted numerous prestigious awards – and remains an integral ingredient for bartenders around the world. Mai Tai anyone?

Born over 3 centuries ago, the Trois Rivières Plantation has become an integral part of Martinique’s historical heritage. Founded in 1660, the plantation is bordered by the Caribbean Sea and Atlantic Ocean – where the sun beats strong and the sugarcane stalks grow in clay soils that are rich in magnesium. From this truly unique terroir, Trois Rivières creates its crafted A.O.C rhum. In 1996, Trois Rivières obtained the “AOC” label – which means every single step of the production is highly regulated. The AOC board even samples the liquid at every single stage of production, to guarantee its quality. Trois Rivières is also unique thanks to its skilled cellar blender, Daniel Baudin – awarded ‘Best rum master distiller’ in 2019. As one of the most awarded agricole rhum brand in the world – with a collection of 250 awards in the last 5 years – Trois Rivières is a truly unique portfolio of spirits in the world rum.

Production

There are 2 methods of producing rum: The first and most common is molasses rum – produced by fermenting and distilling molasses, a byproduct of the sugar industry. The rums from Trois Rivières however, are mainly Agricole rhum – or pure cane rum – produced by fermenting and distilling pure & fresh sugarcane juice. Trois Rivières Cuvée de l’Océan has been developed solely from the juice of sugarcane raised on the waterfront of the sunny plot of Anse Trabaud – located in the extreme south of Martinique. This unique terroir – together with fermentation techniques specially designed by Trois Rivières’ Master Blender – gives the spirit its particular taste and aromatic style: It’s colour is crystal-clear. It has enticing notes of sugarcane flowers – with notes of bread and yeast coming forth after airing. Its taste is robust, rich, dense and amazingly mineral. Briny ocean flavours perfectly mingle with green notes of sugarcane. Trois Rivières Cuvée de l’Océan has a finish that is long, unique – and sure to stay with you long after you drink.

Shake hard – and then strain into a coupe glass – – and garnish with a lime coin Salute!

Blenders are not just great tools for making your morning smoothie – or for creating Pina Colada’s in Caribbean beach bars. A blender is a clever tool that anyone can use to elevate texture, drop temperature and increase efficiencies behind the bar. The main purpose of blending is to incorporate ice into your drink in a homogenised fashion – to create a smooth mouthfeel You can take almost any cocktail and turn it into a frosty, textural and refreshing rendition. But before you get started, you need to consider exactly what you want the blender to do? For example – when Flash Blending – you need a smaller amount of crushed ice to mimic the act of shaking. But – If you’re looking to make a cocktail more like a frozen Pina Colada – you’ll need larger amounts of cubed ice to add volume, dilution and texture. The balance between spirits, juices, sweeteners and other ingredients will also help to achieve the desired outcome of your blending. And be aware of how temperature alters how you perceive certain flavours – for example; a colder drink will display more acidic notes and can make your drink taste exceptionally unbalanced. Blenders offer many interesting solutions behind the bar – it’s over to you to discover if your favourite cocktail will blend up a storm!