For over over 260 years generations of rum experts in Jamaica, West Indies, have been hand crafting Appleton Estate Jamaica Rum. In the fermentation process we use exceptionally soft water from a spring that originates on the Estate and is naturally filtered by the limestone hills of the Cockpit Country. We also use a special natural culture of yeast in the fermenting process that’s been handed down from generation to generation. This special yeast, propagated in the fertile cane fields that surround the Appleton Distillery contributes to the unique taste and aroma profile of our Appleton Estate Rum. Small batch copper pot distillation method is used create the flavours and character of the rum. As the Appleton Estate Rum matures in Oak barrels, it is transformed into a smooth mellow spirit with complex flavours such as vanilla, coffee, cocoa, and hazelnut. In addition, the rum develops a beautiful golden colour with delicate sweetness.