Appleton rum
Description
Appleton rum is made from molasses from sugarcane, a proprietary yeast strain, and is mixed with Jamaican limestone-filtered water. The fermented mixture is then distilled using a combination of both copper pot and column stills before being aged in Jamaica.
Sugarcane molasses: The process starts with molasses, a byproduct of sugarcane, which is sourced from local producers and from the sugarcane grown on the Appleton Estate itself.
Yeast: A proprietary yeast strain, propagated from the estate's own sugarcane, is used during fermentation.
Limestone-filtered water: The molasses and yeast are mixed with water from a nearby spring on the Appleton Estate, which is naturally filtered through limestone.
Fermentation and distillation: The mixture ferments for about one and a half days before being distilled in both traditional copper pot stills and column stills.
Aging: The resulting rum is then aged exclusively in Jamaica's tropical climate.
Blending: Finally, the Master Blender, Dr. Joy Spence, blends the different aged rums to achieve the desired flavor profile for each expression.
Type
Drink
