Rum is the pride of Jamaica, and an integral part of the Jamaican economy —Jamaica was the first country to produce the spirit commercially. The Appleton Estate is Jamaica's oldest continuously operating sugar estate and distillery, dating back at least to 1749. But the Estate's history may date back as far as 1655, when England took power of Jamaica from Spain. It's believed that Frances Dickinson — whose descendants are the earliest known owners of the Appleton Estate — took part in the conquest and the estate was part of the land grant made to Dickinson as a reward for his services.
A UNIQUE TERROIR
Like wine, terroir has a significant impact on the quality and taste of rum. The Appleton Estate can claim terroir unlike anywhere else on earth. Spring water from the limestone hills on the property gives the rum a slight sweetness.The morning sunshine and afternoon rains offer a unique microclimate to grow a variety of sugarcane that imparts the fruity and buttery notes found in Appleton Estate rum.
THE PRODUCTION & AGING PROCESS
Once the sugar cane is harvested, it is washed, cut, and milled to extract the juice, which is then boiled down to a syrupy molasses. Next, Appleton Estate adds a cultured yeast (a strain that has been passed down through generations) to convert the sugar into alcohol.