Together with Heinemann, Sydney International Airport has indulged travellers with a month-long campaign to promote the rum range of Jamaica’s oldest continuously operating distillery: Appleton Estate. The Estate, which remains largely unchanged since its inception in 1749, now boasts 267 years of heritage. That is quite a vintage.
Mixing up this history into a thoroughly in-the-moment, mouth-watering Mule, travellers watched experts blend the Appleton Estate Signature Blend with aromatic lime wedges and ginger beer to create an Appleton Estate Jamaican Mule. Which they then got to sample. Let the holiday begin.
Along with the Appleton Estate Signature Blend (a blend of 15 different aged rums), the Estate also produces Appleton Estate Reserve Blend, which boasts a blend of no less than 20 different aged rums including two from “very rare reserve stocks”; Appleton Estate Rare Blend 12 Year Old; and the brand’s premium offering, Appleton Estate 21 Year Old Jamaica Rum, aged for a minimum of 21 years.
So what is the secret to Appleton Estate’s enduring success? Location is one major factor: The topography of Jamaica’s Cockpit Country is one of only three Karst formations in the world, surrounded by mountains and 2,000ft above sea level. The water for Appleton’s distillery comes from a natural blue limestone spring. The microclimate of the area (which apparently is found in only two other locations in the world) means that the Appleton Estate can produce more than ten different types of sugar cane. Which leads us on to the next secret of its success: The skill of the Master Blender in creating the final flavour of the rum.
The current Appleton Estate Master Blender, responsible for selecting the barrels for each blend, is Joy Spence. Now in her 35th year in the spirits industry and her 20th as a Master Blender, she is the first woman to hold the position of Master Blender in the spirits industry.
And if that alone isn’t worth drinking to, I don’t know what is.