Pirates, Pot-stills and Master Blenders: The Origins of Jamaican Rum

This is not a romanticised story that's been taken from Hollywood's silver screen. On this journey we shall discover why the sailors of the Caribbean Sea had a preference for the dark spirit during the 15th century, through to the impact it had on the transatlantic slave trade, to it becoming a mainstay in the world of exceptional spirits around the world.

Spanish Introduction and Pirates

It has been documented that the Spanish fleet in 1494 first introduced sugarcane to the island of Jamaica. From there, simple cane spirits were produced by Spanish cattle ranchers and settlers. This availability of rum made it the drink of choice for seafarers, including pirates who often raided merchant ships carrying barrels of the spirit. It was also used as a form of currency, exchanged for food, weapons or supplies at pirate friendly ports.

Ties with Enslaved Africans

After Oliver Cromwell of the British army took control of the island in 1655, large scale sugarcane production began in earnest. This cultivation significantly aided the growth of the British Empire. Jamaica's transformation into a massive sugar producing colony required a significant increase in labour to carry out the arduous work needed. The transatlantic slave trade provided an estimate one million enslaved Africans to work on the sugar plantations.

Rum became an essential commodity in the transatlantic economy. Molasses and rum were traded in West Africa to purchase an ever increasing number of captive humans.

Many enslaved Africans integrated the early forms of rum into their spiritual traditions, ceremonies and oaths during rebellions as part of their resistance against the British.

Declining Production and Pot Still Processing

By the late 19th century there were over one hundred rum distilleries operating in Jamaica. Fast forward to the 21st century and due to economic shifts and the abolition of slavery you will find only six operating today: Appleton Estate, Worthy Park, Hampden, Long Pond Clarendon and New Yarmouth. However, the remaining distilleries have established themselves as the premium rum makers globally.

Jamaica's limestone soil is perfect for growing sugarcane which can be made into molasses which forms the basis of Jamaican rums. The molasses is fermented in large casks and then distilled in pot stills to make the heavy robust spirit; in addition the water is sourced from natural limestone springs on the island. Along with secret processing techniques, all this combines to make Jamaican rum unique in terms of flavour

Worthy Park Pot Still

Master Blender

In 1981 Joy Spence joined Appleton Estate as Chief Chemist (under the tutelage of then Master Blender Owen Tulloch) after she had gained her science bachelors degree in the University of the West Indies then a Masters of Science in the UK. Joy spent 16 years in this role before becoming Appleton Estate's Master Blender. This achievement is noteworthy as Joy was the first woman to become a Master Blender in the spirit industry anywhere in the world!

Since then, Joy has gone on to create some of the best rums in the industry, ranging from the 8 year old reserve through to the limited edition 50 year old believed to be the oldest minimum aged rum available for sale in the world. Joy also conceived the Joy Spence Appleton Estate Rum Tour which is an authentic and multi-sensory experience of what makes Appleton Estate exceptional.