In 1655 Admiral Penn of the British fleet captured Jamaica from the Spanish and authorized the locally made sugar-cane spirit to replace the official beer ration. When he sailed from Jamaica he found that the rum had the natural advantage of remaining sweet in the cask for very much longer than water or beer.
Distilled from molasses, a derivative of sugarcane, Appleton Estate Jamaica Rum is crafted in a myriad of flavors, colors, proofs, and styles. The process involves many steps, each carried out using traditional methods designed to bring out the finest characteristics of each rum in the Appleton family.
The first step is fermentation. Using a proprietary yeast mixture, the molasses is mixed with water from the Appleton Estate’s own natural spring.
After fermentation, distillation begins. The Appleton Estate uses the traditional "small batch" pot distillation method that has been handed down for generations since Jamaican rum making first began. The pot stills of the Appleton Estate are unique to Jamaica. They impart character and flavor for which the Appleton Estate Rums are known.
Once the rums are distilled, they are aged in oak barrels. The oak contributes to the warm golden color of the rum, as well as adding many rich, complex flavors and aromas. Oak is an ideal wood for this process as its permeability allows air to pass over the rum and mellow it as it rests.
When the rums are ready, they are carefully blended by hand. This careful attention to detail helps give the Appleton Estate rums many of their proprietary characteristics. Joy Spence, the Appleton Estate’s Master Blender, treats blending as an art form, using many different types and styles of rum, known as marks of rum, in much the same way a painter uses colors and hues to create a masterpiece.
On the final step, the blended rums are placed in a vat for an extended period of time for "marrying," when the character, bouquet and flavor of the different rums fuse together to result in a fuller, more rounded rum.
Types of Rum
Light Rum – also known as silver or white rum, have little flavor, apart from a general sweetness. As a result, they are often used in cocktails due to their light taste.
Gold Rums – also known as amber rums, are aged for a longer time than lighter rums. Due to the types of casks used to age them they have a darker hue and a woodsy flavor. They have a stronger taste than the lighter rums and are not as strong as the darker ones.
Dark Rum – Known for their particular hue such as brown, red rums or black, this type of rum are a grade darker than the gold rum. They are aged in strong barrels, for longer time to gives them a stronger flavor. There are small hints of spices together with a strong molasses or caramel tinge. Dark rum is commonly used in cooking and are often produced in Haiti and Jamaica.
Spiced Rum – These rums are made from mixing different types of spices. Most of these rums are darker in color and are built on gold rums. Spices used on these types of rums include rosemary, pepper, and cinnamon.
Flavored Rums are infused with different fruit flavors. Fruits commonly used are bananas, orange, coconut, mango, citrus, lime or starfruit. Flavored rums are used to give taste to other drinks that have been similarly themed. They are either drank alone or mixed with white ice. They have less than 40 percent alcohol.
Overproof Rums – Rum usually has about 40 percent alcohol (80 proof); however it’s common to find rums with over 75 percent of alcohol in the market (150+). The most common example is probably Bacardi 151.
Premium Rum are luxury rums available in the market. They cost higher than the regular rums because of the way they are produced. They are carefully aged and produced to meet high standards, are often drank straight without having to mix with other drinks, and they offer more flavor and character, given the way they are made.