Instant price

Struggling with your work?

Get it right the first time & learn smarter today

Place an Order
Banner ad for Viper plagiarism checker

World Production Of Rum English Literature Essay

Disclaimer: This work has been submitted by a student. This is not an example of the work written by our professional academic writers. You can view samples of our professional work here.

Any opinions, findings, conclusions or recommendations expressed in this material are those of the authors and do not necessarily reflect the views of UK Essays.

Published: Mon, 5 Dec 2016

The oldest and the most varied distilled spirit are known as rum. Rum is distilled from the extracts of the sugar cane plant or the by-product of sugar cane known as molasses. Rum is an aged spirit which is usually aged in charred oak casks for a period of 30 years which is in cases of a few authentic brands but is usually aged for a period of 15 years and below. Rum that is aged in charred oak casks get a golden to dark brown colour because of the oak casks. Rums which are aged in stainless steel tanks remain colourless.

Rums vary from place to place depending on the tradition that they followed. Rum that’s originate from Puerto rico have a golden colour are light bodied and are aged for minimum 3 years while on the other side rums that originate from Jamaica are dark rum which are naturally fermented for a period of 3 weeks and are distilled twice in pot stills and are aged minimum for 5 years in oak casks.

The majority of the world production of rum takes place in the Caribbean and Latin America which also include a few other countries. Rum is also produced by Australia, New Zealand, and Fiji islands, Mexico, India and Canada. The federal law states that rum should be distilled from the fermented products of sugar cane like sugar cane juice, sugar cane syrup or the by product or sugar cane which is molasses at less than 190 proof.

Dark rums are usually consumed neat or with a mixed while light rums are used to make cocktails. 2.2 billion dollars were generated in 2009 in the United States because of the sales of rum.


The origin of rum dates back to the ancient times. Fermented sugar cane juice is believed to be first developed in ancient India or china. It is believed that rum originated in the island of Barbados. Brazil also started rum production in 1620s. It was discovered by the people who planted sugar cane that the by-product of sugar cane which is molasses can be fermented into alcohol. The distillation process changed later in order to make the alcohol more concentrated and remove the impurities that were present. The Spanish and English have played an important role in distilling sugar cane throughout the West Indies.


In Jamaica sugar cane and the distilling process dates back to the 15th century. Jamaica has the perfect climate, fertile soil, spring water which is filtered by limestone. Jamaica became the producer of one of the finest rums because of their climatic conditions.

The English use to transport rum back to England in barrels and they discovered that the amount of time the rum spent in the barrel along with the rocking of the ship gave a finer and smoother tasting rum.


The first recorded name of this alcohol was kill devil hills because of its alcohol properties. Island of Barbados used the name kill devil hills till the nineteenth century. Early 1650s a new name emerged called rumbullion which was later shortened to rum. Rumbustion was another term that was used for rum during the 17th century. A similar word to rum was rummage. Rummage was the place in ships where rum was stored in the ship for long journeys across the Atlantic. Number of theories suggests that rum got its name from the latin word of sugarcane which was saccharum officinarum.



Sugarcane juice: French rums are usually made of 100% sugarcane juice which is fermented and then aged. Rums which are made with 100% sugarcane contain high level of herbal aromas and are totally different from molasses based rums.

Molasses: When sugarcane is processed to make sugar the sugar cane juice is boiled until it starts to form crystals leaving behind a liquid known as molasses. The molasses depends upon how much time the juice is boiled for and how much sugar is extracted from that. The more sugar the better grade of molasses and in turn the best quality rum is produced.


Natural fermentation: natural fermentation is when the distilleries depend on yeast that naturally occurs in the air and also in the sugar cane juice to convert the sugar into alcohol. Natural fermentation takes place in big open containers to expose it to the air and takes about 1 or 2 weeks to ferment.

Controlled fermentation (continuous): The most advance method of fermenting is the continuous fermentation process. The continuous fermentation process consists of a fermentation tank that continuously receives diluted molasses because of which the yeast keep converting the sugar into alcohol and it all gets collected which is further distilled.



Pot still process was the earliest ways of distilling alcohol. A pot still consist of three parts which are the kettle in which the liquid is boiled, the condenser in which the vapours are cooled and the gooseneck that connects the condenser and the kettle.

The pot still produces single distillate as the liquid is processed through the pot still just once. The liquid is once again put through the pot still and is known as double distillate. The drawback of the pot still process was the liquid needed to be distilled in batches which was a labour intensive job. The liquid is distilled twice thrice or even four times in order to produce a clearer and stronger spirit.


Unlike the pot still the column still could process higher amount of alcohol. Column still made the distillation process a lot more consistent. Distillation columns are built in a vertical manner with a number of horizontal trays placed at different levels inside the column.

The liquid is introduced from the top of the column while steam is introduced at the lowest level. As the liquid flows down from the column it is heated by the steam that is being produced and the alcohol gets vaporized while the liquid that flows down is called wash and contains no alcohol. The steam is collected from the top of the column which is then allowed to cool down which in turn is spirit. Several column stills can operate one feeding the next in order to produce a cleaner, stronger and rectified spirit.



The rum production at the Appleton estate dates back to 1749 while the origin of the estate dates back to the 1655 when the British captured Jamaica from the Spaniards. Frances Dickson served in the British conquest and it was believed that the land was rewarded to Frances for his services. Frances grandsons were the very first owners of the Appleton estate.

The year 1845 was when the ownership changed from the Dickson family to William hill. William hill owned the estate for a short period of time and the ownership changed from William hill to A.McDowell Nathan. McDowell Nathan was the most successful merchant in Jamaica. He died in the massive earthquake which occurred in 1907 and the Appleton estate was acquired by J.Wray and Nephew ltd.

J.Wray and Nephew ltd continue to own the Appleton estate and produce the finest rums in the country. The Appleton estate is an 11000 acre estate situated in the Nassau valley. The Nassau valley is a part of Jamaica’s cockpit country. The valley has a special limestone formation which is known as the cockpit karst which was formed many years ago. The estate is the only estate in the world that has a cockpit karst and shares the same soil and climatic conditions as the Nassau valley.


The Appleton estate that produces rum has been producing exceptional quality rum since the past 260 years. Till today the team of experts that are present at the Appleton estate follow the same tradition of handcrafting their Jamaican rum.

The climate of Jamaica is ideal for the cultivation of sugar cane. The Appleton estate grows sugar cane on their 11000 acre plot back in Jamaica. The natural resources add to the taste and character of the rum. During the fermentation process the estate uses spring water which originates from the estate itself. The spring water is filtered through the limestone hill of the cockpit country. The estate uses special natural yeast in the fermenting process which has been handed down from the origin of the rum estate; the natural yeast which is used in the fermentation process contributes to the exclusive taste and aroma of the Appleton estate rum

Appleton estate rums follow a small batch pot distillation method which is being followed since the estate started producing rum. Jamaican rum differs from other rums because of the blend of rum is done in a unique copper pot stills and column stills. The distillation process is slow in order to give the rum flavour and the character.

After the fermentation process and the distillation comes the ageing of the rum which is done in a unique manner at the Appleton estate. The rums are aged in oak barrels, as the rums mature the rum transforms into a smooth mellow spirit which has unique flavours of vanilla, cocoa, coffee and hazelnut. The maturing process gives the rum a golden colour. A number of oak barrels are kept in the ageing warehouse and the rum can only be bottled on the selection of the master blender.

Appleton estate rums contain a unique blend of aged rums which are handpicked by the master blender Joy Spence. The rums produced in the estate have an age printed on the label which is a certified genuine minimum aged which is that the rum have been aged in oak barrels for at least those many years which is printed on the label.

Rums that is produced at the Appleton estate has a unique blend which makes the rum unique and finest in the world. Every rum produced in the Appleton estate is hand blended to create a special flavour and aroma. After the unique blending process the rum is allowed to rest in order to let the various components to mix with each other to produce a unique blend.


Appleton estate produces a variety of blends which are as follows

Appleton Estate V/X

Appleton Estate Reserve

Appleton Estate 12 Year Old

Master Blenders Legacy

Appleton Estate 21 Year Old

Appleton Estate Exclusive

Appleton Estate 30 Year Old

Appleton Estate 50 Year Old – Jamaica Independence Reserve

Appleton Estate V/X

The very first blend of the Appleton estate was the Appleton Estate V/X. The Appleton Estate V/X is a multi-award winning blend of 15 choice aged rums. The rum has unique flavour profile and is the best choice for cocktail mixing around the world.

The Appleton estate V/X is a gold/honey colour which a clear liquid because of its distillation process. This rum has subtle scents of orange peel, dried apricot, dried fruits, and fresh peach and has got a hint of molasses.

The Appleton estate rum tastes sweet, honeyed with taste of marzipan, caramel and brown sugar.

Appleton Estate Reserve

The Appleton estate reserve is one another very old blend of the Appleton estate in Jamaica. The reserve stock of rum is allowed to mature in oak barrels very carefully and when the rum matured perfectly the master blender hand blends the rum with 20 other aged rums to create unique rum. The Appleton estate reserve was the very first blend which was created by the master blender joy Spence. The Appleton reserve was introduced in 2000 to celebrate the 250th anniversary of the Appleton Estate.

The appearance is topaz or honey colour with a gold rim with immaculate purity. The reserve has an aroma of brown sugar, honey with a tinge of orange peel and vanilla.

The reserve rum leaves a taste of toasted honey, wheat bread and refined sugar on the palate.

Appleton Estate 12 Year Old

As the name suggests the appleton estate 12 year old is aged minimum for 12 years in oak cask barrels. The estate 12 year old is rum that shouldn’t be added with mixers but consumed straight on the rocks is what is believed by the master blender.

The 12 year old rum has a dazzling bright rich bronze colour. The 12 year old rum has an aroma of walnut, nutmeg, orange peel and vanilla that leaves a buttery creamy brown sugar taste on the palate.


The special master blender’s legacy celebrates three generation of blenders. This particular blend is 30 year old rum which means it has spent 30 years maturing in the oak barrels. The master blender Joy Spence suggests that the special master blender is just the perfect drink with a splash of water and club soda.

The master blender rum has a shiny bright topaz or bronze colour with an aroma of baked pear, maple, orange peels with the tinge of ginger and vanilla. The blender legacy rum leave a taste of honey, vanilla and creamy butter on the palate.

Appleton Estate 21 Year Old

This unique blend is exceptional and has been aged for a minimum period of 21 years in oak barrels. The blend matures over time and only a limited number of bottles are released each year.

The Appleton estate 21 year old has a coppery colour with the aroma of vanilla, orange, nutmeg and cocoa. The the 21 year old rum leaves a taste of baked nuts and the taste of molasses with oak on the palate.

Appleton Estate Exclusive

The Appleton estate exclusive is a unique blend of rums which is distilled at the estate. This particular rum is blended in order to reflect the terroir and the micro climate present at the estate in Jamaica.

The perfect blend of the Appleton exclusive assures that every sip of rum has an essence of the rich fertile soil and the spring water which is used to create this exclusive blend. the estate has warm temperatures during the day along with afternoon showers and cool nights which is perfect for the aging of the rum. The uniqueness of the appleton estate is that it grows sugar cane in the estate of appleton along with the slow pot still distillation which imparts a very distinctive flavour to the rum.

The appleton estate exclusive looks rich and earthy which reflects the soil on which the sugar cane is grown. The exclusive rum has an aroma of oak, vanilla with some sublle spices and a tinge of orange. The rum leaves behind a taste of fruity sweetness of the sugar cane with the woodiness which is acquired through ageing.

Appleton Estate 30 Year Old

The Appleton estate 30 year old is limited edition rum. This special edition is a very rare blend of several types of aged rums which are hand selected by the master blender more than 30 years ago.

The 30 year old rum is individually aged for 8 years and then re blended and placed in oak barrels once again for another 22 years. Because of the unique process of dual ageing and exceptional spirit is formed which is known world over for its taste character and smoothness. The very rare 30 year old rum are hand crafted by the master blender and only 1440 bottles were released in the year 2009.

The rum has a bright and shiny colour of copper. The 30 year old rum has an aroma of baked pear, maple, spices, orange and a tinge of ginger and vanilla. The rum leaves a taste of delicate spices and vanilla on the palate.

Appleton Estate 50 Year Old

The Appleton estate 50 year old is a very rare limited edition. The 50 year old rum is aged for a period of 50 years in hand selected oak barrels. The Appleton estate 50 year old is believed to be the oldest rum available for sale in the world.

In the year 1962 the Appleton estate set down barrels of rum to age so that they could create a very special blend that could be bottled to celebrate the 50th anniversary of Jamaica’s independence. The rums were very carefully treated for the 50 years that they were aged. The rum was taken care by the first master blender Owen Tulloch and then by the current master blender Joy Spence to create the exceptional Appleton Estate 50 Year Old Jamaican Rum.

The Appleton Estate 50 Year Old Jamaican Rum was launched on June 7, 2012 and was made available in Jamaica just after the launch. Currently the rum is being sold in key markets around the world and in selected duty free shops.

Only 800 bottles of this very exclusive blend have been created and only a limited number of bottles are for sale. The bottle approximately costs $5000 USD per 750ml bottle.

Appearance: Dark mahogany colour with rich coppery reflection and a very pronounced green ring of aging.

Bouquet: Powerful oak infused with rich vanilla and layered with cinnamon, maple and orange peel.


The Appleton estate has 7 elements of distinction compared to the other brands.

The 7 elements of distinction are:

Heritage of the Appleton Estate: The Appleton estate origin dates back to 1749 and has been making the finest rums since its inception.

Terroir: the Appleton estate in Jamaica is situated in the Nassau valley. This valley was formed 12 million years ago when Jamaica emerged from the sea because of which the estate has unique weather, climate and soil which influence the taste and aroma of the rum.

The valley has a perfect condition for growing sugar cane because of its microclimate that has warm morning and afternoon showers and cool nights. The estate during the fermentation process uses water that originates from the spring in the estate and is filtered through the limestone hills which exists only in the Appleton estate.

Pot still: Appleton holds a tradition of handcrafted rum since the past 260 years. The rums are distilled in small batches in copper pots. The pot stills are unique in the estate that gives a very distinctive character to the rum.

Exceptional Taste: Spirit competition panels and spirit experts constantly choose rums from the apple estate because of their exceptional taste and smooth finish. The rums produced at the Appleton estate continuously receive awards from international spirit competitions and spirit experts.

Great blends and great rums: Appleton estate V/X, Appleton Estate Reserve and the master blenders legacy are made up of several aged blends in order to add to its richness and smoothness.

Aging process: Appleton estate 8 year old, 12 year old, and 30 year old and the 5o year old have age statements on their labels. All the age statements are certified genuine which means the rum has been aged in oak barrels for a minimum period of time mentioned on the label.

History of the Appleton estate: the Appleton estates origin dates back in the year 1655 when the British captured Jamaica from the Spaniards. The ownership of the estate changed several times but the quality of the rum remained the same.

Legacy of blending: the rum produced in the estate is distinctive because of its unique climatic condition. The rums are blended by the master blender joy Spence. Joy Spence has over 25 year of experience in creating and blending the finest rums in the world. Including a term of 16 years studying under the previous master blender Owen Tulloch. Joy Spence and her team possess vast knowledge and skill in the art of creating and blending and maintaining the consistency and quality which is produced out of the Appleton estate.


Master Blender

Joy Spence

The master blender at the Appleton estate rum is Joy Spence. Joy Spence is the first woman to hold such a position in the spirit industry.


The Appleton estate rum tour is a major tourist destination in the island of Jamaica.

All the rums that have been produced at the Appleton estate in Jamaica are award winning and have performed well at international spirit competitions.

The Appleton estate 12 year old was awarded 96/100 rating at the 2008 wine enthusiast competition.

Appleton rum and Wray and nephew White Over Proof Rum have been awarded a Grand Gold Award at the 2011 world quality selections.

Wray & Nephew White Over Proof Rum has been honoured the International High Quality Trophy for consistently turning in gold and Grand Gold Award.


To export a reference to this article please select a referencing stye below:

Reference Copied to Clipboard.
Reference Copied to Clipboard.
Reference Copied to Clipboard.
Reference Copied to Clipboard.
Reference Copied to Clipboard.
Reference Copied to Clipboard.
Reference Copied to Clipboard.

Request Removal

If you are the original writer of this essay and no longer wish to have the essay published on the UK Essays website then please click on the link below to request removal:

More from UK Essays