Back to the Rum again... The bottle makes this one appealing from the start. I tried this with diet coke an hour ago, and I'm on the third glass already! It's great, very different from my other favorite, Havana Club, this has a more sugary taste.It also seems a little stronger than other rums, but not as a distraction from the flavour. Much more deeply spiced than others we have tested but without the chemical taste that effects some of the other supermarket rums such as Captain Morgans. It actually makes me want to buy another bottle of Goslings rum as a comparison. -Thats a good excuse. Plus, I am testing this one at home, and as everyone knows all rums taste better sitting under the stars in the cockpit of a yacht at anchor, so i'll have to test them all over again...
I'll stop now or be accused of running a 'Folkboats and Rum' website again, which is probably true. So I'll leave the last words to Sainsburys who have a nice little editorial about Appleton Estate on their website:
Appleton Estate has been producing Jamaican rum since 1749. Located in the Nassau Valley, the estate sits in the valley’s fertile fields in the parish of St. Elizabeth, where the valley gets afternoon rain together with warm sunshine, providing the optimum conditions for growing sugar cane.
Sugar cane’s thought to have originated in Papau New Guinea, and Christopher Columbus introduced it to the West Indies in 1493. Sugar cane’s a member of the ‘grass’ family and each variety results in a different rum flavour. The cane grown at the Appleton Estate tends to produce rums that have fruity and buttery notes.
Rum making on the Appleton Estate
Appleton Estate takes a handcrafted approach and uses many controls at every step of rum making, from the selection of the sugar cane, the yeast used in fermentation, its unique distillation methods, through to the ageing, hand-blending and bottling of their rum. Each step is carefully monitored to ensure consistency and quality throughout.
Fermenting
The molasses extracted from the cane are fermented for 36 hours by adding water and yeast. Appleton’s uses spring water from the estate that has been naturally filtered by limestone formations.
Appleton Estate takes a handcrafted approach and uses many controls at every step of rum making, from the selection of the sugar cane, the yeast used in fermentation, its unique distillation methods, through to the ageing, hand-blending and bottling of their rum. Each step is carefully monitored to ensure consistency and quality throughout.
Fermenting
The molasses extracted from the cane are fermented for 36 hours by adding water and yeast. Appleton’s uses spring water from the estate that has been naturally filtered by limestone formations.
The fermented liquid is then distilled to strip the alcohol from the water. This stage uses either a pot still or a continuous still to heat the liquid and draw off the vapour that is then condensed back to a liquid. This resultant liquid is referred to as ‘water white’ because of its crystal clear colour.
Ageing
The rum is then aged in large wooden barrels, almost always oak, and often once-used bourbon barrels. As the rum ages in wood, the sharp flavour begins to mellow as the air permeates the oak, the space it leaves behind through evaporation is known as ‘the angels’ share’. The rum takes on colour from the barrel and this is where the flavour develops.
The art of blending
The final step in the rum-making process is the blending. This is a real art where the blender selects rums that will be used in a particular blend based on the type and style of rum that it contains, and these are blended together. A sugar cane crop, like grapes, can vary from year to year depending on the weather, so to ensure the quality and consistency of a blend, the Master Blender and her team blend all Appleton Estate rum according to a secret formula.
Full version herewww.appletonrum.com
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Around £14.99 per bottle.
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