Fermentation, Distillation, Aging, and Tasting: The Appleton Estate Rum Tour

In my prior post on the Joy Spence Appleton Estate Rum Tour, I covered the raw material production exhibits. In this post I cover the fermentation, distillation, and aging processes and exhibits as well as a tasting of selected rums.

Fermentation
Molasses is one of the by-products of sugar production and is used as one of the key raw material inputs of rum production. At Appleton, the molasses is diluted with spring water and the resulting fluid is fermented using specialized yeasts. Fermentation occurs over 36 hours with fermented molasses (alcohol 8%) and CO₂ as the end products. The fermented molasses is then distilled to separate out the alcohol.

Distillation
We passed through a security gate and mounted a number of steps in order to survey the distillation area from above. Appleton Estate utilizes both the Pot Still and Column (continuous) distillation processes in its rum production. Every rum produced at the estate is a blend of these two processes.

Pot Still Distillation
Pot Still Distillation is a 15th-century invention. The process, as employed at Appleton, is illustrated below.

Column Still Distillation
This is a more modern process, invented, as it was, in the 19th century. At Appleton, triple-column continuous stills are in use. Each column has a heat source at the base with the first column stripping out the alcohol from the wash and the remaining columns purifying and concentrating the alcohol vapors. According to Appleton, the column stills produce "clean, light flavoured rum which is perfect for toning down the robust and flavourful rums produced in the Copper Pot Stills."

Aging
We left the secure production area and ambled back over to the main buildings wherein the aging house is located. This aging house is the largest of 17 Appleton aging facilities on the island and its 40,000-barrel capacity represents approximately 16% of the 250,000+ bottles that are being aged on the island by the company at any point in time. The rums are aged in used, 40-gallon Bourbon barrels.

The characteristics of the Appleton aging process are shown below.

Parlo in the Barrel Room

On the far wall, opposite the entrance to the Barrel Room, is the display shown below.

The display showcases Appleton Estate Prime Minister's Reserve, a blend created on September 19, 2012 in honor of the 50th Anniversary of Jamaica's Independence. On the aforementioned date, Jamaica's nine current and former Prime Ministers -- or their representatives -- poured one bottle each of Appleton Estate 50 Year Old Rum into nine barrels, each one containing rum from the 2012 crop year.

These barrels will age until 2062 when they will, in honor of the Jamaican 100 Year Independence Anniversary, be bottled as a Limited Edition Appleton Estate  Blend. Each bottle will be a 50 Year Old Rum but will contain rum that has been aged up to 100 years.

Tasting
Another short walk, this time to the tasting room where every position had been set up with three rums: Signature, Reserve, and Rare blends.

Tasting Room prior to our entrance
Photo credit: Donna Henry

Our team (BTW, the kid is drinking water).
Photo credit: Donna Henry

These were three wonderful sipping rums with decreasing harshness and diminishing need for mixers with age. Fruit, spice, and barrel notes predominate with cocoa, coffee, and almond evident in the Rare Blend. Tiffany had us taste a piece of chocolate along with the Rare Blend and it was heavenly. I couldn't wait to get the 21 Year Old that was waiting for us at home.

Lauren was pretty satisfied with the tour;
she bought something at the merchandise shop.
Photo credit: Donna Henry

All in all a wonderful tour. It took a while, but there was a lot to cover. I came away with a better understanding, and appreciation, of the rum-making process and, specifically, Appleton Estate and its rums.

©Wine -- Mise en abyme