APPLETON ESTATE RUM

During the English empire, when rum was transported back in barrels, it was discovered that the time spent in the barrel combined with the gentle rocking of the ship allowed for a smoother, tastier rum. During the Second World War, whisky was in short supply and experiments were carried out at the Appleton Estate to produce a type of rum that would serve as a substitute.

Different rums from assorted barrels of varying age and type were blended together and the result was "Appleton Estate Special Rum." Appleton Rum was much smoother, lighter and more fragrant than other available rums and proved to be extremely popular.

Joy Spence

After graduating from the University of the West Indies with a Bachelor of Science Degree, First Class Honours, Joy spent some years teaching chemistry, before moving to England to pursue a Master of Science degree in Analytical Chemistry at the University of Loughborough, where she excelled and graduated with honours.

Joy joined Appleton Estate as Chief Chemist in 1981, gaining the title of Master Blender in 1997.Joy is the first woman to hold the position of Master Blender in the spirits industry.

In 2005, the Government of Jamaica awarded Joy the Order of Distinction in the Rank of Officer (OD) for her service to industry.

As in her true words, Joy has been combining the Art and Science of Rum Making to craft premium Appelton Estate Jamaican Rum for 25 years.