Wray & Nephew White Overproof Rum

We Say...

alc./vol:
63%

Proof:
126°

Bin no:
BWS000157

Vintage:
Non-vintage

Aged:
Unaged

Closure:
Screw / Stelvin cap

Website:
www.rum.co.uk

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Wray & Nephew is the world's top selling high strength rum and a staple in almost every Jamaican household. Fondly known as "Whites" it is used as part of medicine, ritual and everyday living, and accounts for over 90% of all rum consumed in the country. READ MORE

Made by Wray & Nephew, the oldest distiller in Jamaica which was founded by a Scotchman, Charles John Wray. He settled in Jamaica in the early 1800s and first blended rums at his tavern in Kingston, the capital of Jamaica, in 1825. He soon started bottling his blends to sell to other tavern keepers on the Island and in 1862 won three gold medals at the London International Exhibition. During this year he also formed a partnership with his nephew, Charles James Ward, and the business became John Wray & Nephew.

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Review

Sampled on 19/08/2012

Appearance: Crystal clear.
Aroma: Pungent, fruity estery aroma with rich molasses, pineapple, overripe banana, orange zest and desiccated coconut.
Taste: Firey palate. Beyond the heat pleasing flavours of caramel and nut garnished molasses emerge. The palate continues to grow and open with banana, tropical fruit and passion fruit.
Aftertaste: The long fiery finish starts bitter and eventually fades through fruity notes. Although strong, when used correctly its complex bouquet and unique flavour characteristics make it an excellent base for cocktails and a must in punches.

Produced by...

Name:
Wray & Nephew (Jamaica) Ltd (Appleton)

Status:
Operational

Established:
1749

Owner:
Not supplied

Capacity:
Not supplied

Visitor Policy:
Not generally accessible

Tel:
Not supplied

Address:
Appleton Estate,
Siloah,
St. Elizabeth,
Jamaica

The Appleton Estate, the oldest sugar estate and distillery in Jamaica, has been in operation since at least 1749 and is now owned by Wray & Nephew. It is situated in the middle of the island in the lush Nassau Valley through which the Black River flows. The company’s sugar cane fields cover 11,000 acres of the valley and the large plant on the estate, which processes the cane to produce sugar, also includes the famous distillery which converts the by-product molasses into rum.

The pot stills used at Appleton are of a type unique to the island. They consist of a copper kettle, a high wine retort and a low wine retort and a condenser. Wash containing approximately 8% alcohol is placed in the kettle and is boiled by steam. This produces a vapour of around 30% alcohol that travels through the swan neck into the first retort where it is bubbled through spirit at 30%. The vapour is enriched and leaves this still at 60% alc./vol. to pass through a second retort that contains spirit at 75% alc./vol. The final distillate or rum emerges at 80%-90% alcohol. This is a very economical pot still distillation, being triple distilled in one pass and with some 80% of the run being taken as the final cut.

Appleton rums are barrelled at around 80% alc./vol. with 1/4 to 1/2 a pound of toasted American oak chips added to each 190 litre barrel. They are married in ‘mother vats’ which are maintained at a minimum of 40% full to ensure consistency in the blend.

Owned By...

Name:

Davide Campari-Milano S.p.A. (Gruppo Campari)

Tel:

+39 02 62 251 +39 02 62 251

Address:

Via Franco Sacchetti 20
Sesto San Giovanni
20099
Italy

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Represented By...

J. Wray & Nephew (UK) Ltd
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