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| The Appleton Estate has a long history having been established in 1749. It is situated in the Nassau Valley, deep in the heart of Jamaica’s countryside. The amazing thing with Appleton Estate is that all of the sugar cane used in their rums is grown on the estate. The estate also has their own spring and they use the naturally filtered water in the making of their rums. Unlike some rums, the age statements on their bottles are minimum ages. This means, as with Scotch Whisky, that the age on the label must be that of the youngest component.
For the Appleton Estate 30 Year Old, each rum used in the blend was aged individually for a minimum of eight years before being blended and aged in oak barrels for an additional 22 years. This very rare spirit is the oldest commercially available rum, and is completely hand-crafted by Master Blender Joy Spence. |
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Tasting Note
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| My notes are from their launch tasting and say that they used American oak barrels, and that the rums used for the blend were 30 to 35 years old.
At first the nose was quite closed, followed by quite oaky notes – not just vanilla and spice, but actually quite woody. It was only after a couple of swirls that fruitier notes were revealed – dried fruit, and orange peel.
The palate was brimming with dark chocolate, cinnamon, and toffee. The alcohol was very well balanced, and the finish was very long with an almost cognac like finish. At the tasting they had paired the rum with caramelised banana, which really brought out the 30 year old’s chocolatey notes.
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