Observations: Here we have an excellent example of rum bottled without added flavourings or sugar, as per Jamaican regulations. At 15 years old, it shows excellent maturity without too much oak influence obscuring the spirit character. On the nose, my immediate impressions are ripe dessert banana and molasses, along with light grassiness and faint hints of oak. Sweet brown sugar is featured prominently on the palate, along with sweet, toasty baking spice and fruitiness that trends toward caramelized plantains or tostones. There’s a bright note that is something like lime citrus, and an overall profile that is nicely balanced between freshness and richness, while being slightly punchy as well. On the other hand, because of the orange peel and vanilla flavors, I think this rum would also excel in a variety of mixed drinks where these flavors complement.

Appleton Estate Extra is bottled at 43% ABV in a 70cl bottle. The first thing you notice about the Extra is the mahogany colour of the rum. The Appleton Special and V/X are a orange/brown and the Reserve is a gold colour. The Extra is much darker than all three. The barrel aging components have been reduced significantly here, with pretty much just that dark chocolate note staying in prominence up front. Otherwise, the biggest flavor you get at this point is a delicious combination of banana, pineapple, and coconut, which rides that chocolatey richness very nicely and makes for a good flavor profile. I still get a flash of brown sugar around the middle of the experience, but otherwise this becomes really just a mixture of dark chocolate and tropical fruits. Fizz (Dark & Stormy) Ice can sometimes diminish the lighter and fruitier flavors in a spirit, but in this case I think it actually gives them a little space to breathe. All in all, though, the biggest takeaway for me in this tasting is my new appreciation for the mid-tier 8 Year Old Reserve—if what Appleton wanted to do in this revamp was get attention on the newest blend, then they’ve done a good job of it. Here’s hoping I can find it for close to MSRP going forward.

Who’s Behind it?

As you would expect from a Jamaican rum distillery, Appleton uses traditional pot stills with a double retort system — essentially two additional distillation vessels added at the end which increase the alcohol content and allow additional time for flavor elements to make their way into the spirit. They also do use a traditional column still as well for mass production of spirits that will be added later during the blending process. Nose: Rich molasses hits you right away followed by clove studded oranges, cinnamon, almonds, apricots and plums. In addition to the fruit and spice there’s also a pleasantly phenolic side with engine oil, a dab of shoe polish and a drop of tar. We’re definitely in Jamaica. This works really well, and I think the key is exactly what we saw when we added some ice: that dark chocolate note blending well with the tropical fruits. Those two components are shining through and complementing each other nicely, making for a deliciously balanced and enjoyable tropical drink. On the nose, the 8 Year Old Reserve is markedly more expressive and mature than the Signature, with notes of grilled pineapple, banana and ginger. There’s a more savory and slightly more wild dimension to this dram, with a greater oak presence and considerably more spice—the slight bump in proof makes itself felt in an appreciable way, lending heft to these flavors. This one strikes me as particularly fruity, with lots of pineapple, citrus and passionfruit notes, closing with a bit of supporting oak tannin.

J Wray and Nephew/Campari have recently announced that the whole Appleton Estate range is to be revamped. A press release has been issued and here is a link to that. Personally I don’t really see the point but hey I’m not in charge of J Wray and Nephew/Campari. This is exactly what the company has done, condensing the “core” lineup into the following three bottles: Appleton Estate Signature Blend, Appleton Estate 8 Year Old Reserve, and Appleton Estate 12 Year Rare Casks. These brands re-debuted in the spring with a new bottle shape as well—taller and slimmer than the previously squat Appleton bottles, but with some of the same shapely curves. It’s a thoroughly modern approach, as indicated by this quote from Marsha Lumley, marketing director of J Wray and Nephew Limited, Appleton’s parent company (itself owned by Campari): If you enjoyed our rum of the year then this 21-year-old expression offers a logical progression in terms of style and maturity. Here we find the hallmark orange and spice notes from the 15-year-old greatly intensified and accompanied by stewed fruits, raisins, prunes and sweet, oaky notes of toffee and vanilla. Once distilled, the spirit is placed into lightly charred American oak barrels where it rapidly ages in the hot Jamaican sun. When it has sat in the barrel for enough time, the spirit is blended together with other barrels to make a consistent end product for sale.

Where to next?

Rum replaces whisky here to reveal the true quality of the spirit. But not just any rum – rum that is carefully crafted and aged in Jamaica for a twist on a timeless classic. Rich and full-bodied Appleton Estate Rare Blend Rum makes a truly unforgettable Rum Old Fashioned.” Ingredients First up, when poured in the glass the rum keeps its dark rich coppery/red hue its very nice and does suggest the minimum 12 years ageing. Like most producers I’m sure a little colouring is added for consistency but the rum does look very inviting. The nose also draws you in. Unlike many Jamaican rums it is not at all pungent. The Jamaican funk of lesser aged rums such as their White Overproof or the V/X is not present. It is a million miles away from the ester heavy Smith & Cross, Hampden or a Monymusk offering. It is a very nice nose. It remind me of Bajan rums and also St Vincent’s Captain Bligh XO. It has that extra little spicy nose. The nose is all rich brown sugar/molasses, dry oak tones and mix of citrus and cinnamon and ginger notes. It’s as good a nose as I have noted especially from a Jamaican rum – thus far.