My explorative journey into rum continues. This one being from Jamaica. One of the major issues with rum is the lack of regulation, especially concerning labelling and additives. Jamaica is actually pushing for recognition of Jamaican Rum as a protected appellation and has fairly coherent regulations for labelling rum, which means Jamaican rums are usually of good reputation.
This particular one is from Appleton Estate, a sugarcane estate which has been producing rums since the 18th century. This is one of the more aged rums, 12 years being quite a lot for the Caribbean, and is likely a blend of column and pot still rums (Appleton produces both). Appleton do not add sugar to this after distillation (something quite common in rums).
Aged 12 years. 43% ABV.
Nose: Sweet candied fruit notes. Brown sugar. Bubblegum. Pencil erasers. Dusty oak. Slight vanilla and gentle woodspice. Overripe stone fruits & bananas.
Palate: Brown sugar. Bitter stone fruits. Sour pineapple. Dry oak. Dark maple syrup. Cloves. Fennel. Anise. Ends in menthol.
Finish: Long. Menthol and anise from the palate follow through along with licorice pastilles. Bitter wood. Dark chocolate. Orange peels.
Would I buy this: Yes
Would I order this in a bar: Yes
Would I drink this if someone gave me a glass: Yes
This isn’t quite as funky and in-your-face as some of the rarer Jamaican rums I’ve tried and is indeed very mellow. It’s got a really nice wood influence to it and is just a really good sipping rum well suited to someone who’s new to the whole thing (like me) but wants to try an authentic, unsweetened rum. It’s also available at a really good price considering what you’re getting.