Our Production:
From Molasses sourcingTo Bottling

Appleton Estate rums begin with molasses, which is a byproduct of sugarcane. Our molasses is sourced through a local industry association that sources high quality molasses for Jamaican rum producers. Our proprietary, cultured yeast, along with water from our Estate’s natural spring, is then added to the molasses to begin the fermentation process.

We then add our proprietary strain of cultured, non-GMO years that has been handed down from generation to generation. We allow that mixture of the molasses, limestone-filtered water, and the yeast to ferment together.

The fermented molasses is then distilled into raw spirits. This process is a true blend of art and science, in which sensory expertise plays as much a role as the chemistry behind it. Traditional copper pot still distillate, which imparts our signature orange peel top note, is combined with column still distillate to create balanced rums rich in flavour.

Marques are the individual pot and column still rums created during the distillation process. A rum marque is a particular cut of rum that is developed by and unique to a rum producer, each with its own flavour and aroma profile.

The young rum matures in Number One American White Oak bourbon barrels until it earns the right to be called Appleton Estate Jamaica Rum. We estimate that our tropical climate causes the rum to age about 3x faster than a cooler environment, producing a smooth, mellow spirit, while evoking a bold range of flavour profiles throughout our range.

Our rum production process is born out of heritage and joy.
At Appleton Estate, every rum is blended by experts, and every barrel used in our blends is personally selected by Master Blender Joy Spence and her team.

We adhere to strict minimum ageing guidelines. This means that the age statement on a bottle refers to the youngest drop of rum in that blend, ensuring quality and authenticity in every bottle.