traditional column still method and small batch pot distillation
at least 12 years in american oak barrels
Alcohol by volume:
This rum has the face of a woman. Joy Spence, who holds the honor of being the master blender at Appleton Estate, is responsible for maintaining the quality of the existing blends and for creating new ones. A task that requires outstanding sensory skills, an in-depth understanding of chemical processes and an artistic flair. The question arises whether experience and competences are sufficient qualifications? Well, it depends where.
Jamaica is a patriarchal system in its purest form, with macho culture and strictly gender society. Rum production is a man's job; knowledge transfer takes place through predetermined channels. Under these conditions, breaking established cultural patterns, breaking down traditions is extremely rare. And then it becomes a symbol, an icon, a role model ... because it requires more determination, effort and dedication. And a greater one precisely because one needs to convince the multitude of those who are still not convinced enough. Appleton, thank you.
Jamaica is an island of oceanic origin with fertile, volcanic soil; overgrown with lush evergreen forest. Appleton only uses its own, local raw material, turning it into molasses. Fermentation takes one and a half days. Distillation takes place in column and copper stills. The twelve on the bottle refers to the age of the youngest ingredient in the blend, so labeling like Scottish. Maturation takes place in American oak barrels.