Screw / Stelvin cap
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
Pungent, fruity estery aroma with rich molasses, pineapple, overripe banana, orange zest and desiccated coconut.
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.
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.
Wray & Nephew (Jamaica) Ltd (Appleton)
Not generally accessible
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.
Davide Campari-Milano S.p.A. (Gruppo Campari)
+39 02 62 251
Via Franco Sacchetti 20
|See other products|
St. Lucia Distillers’ overproof rum is a staunch favourite among the local population and its origins date back to 1932 when the Barnard Family established their Dennery Distillery and launched this overproof rum. A blend of 100% continuous still rums, Denros ranks as one of the world’s strongest.
The bottle of this high proof rum has a warning about handling what is a dangerously flammable liquid. It also has a metal strainer in its cap as a further safeguard against accidents, termed by Bacardi as a ‘flame arrester’.
As is so often the case in small distilleries, a proportion of Hampden Estate’s rum illicitly found its way into the local rum shop bars of Trelawny where it was sold as 'Hampden JB' from unmarked bottles kept under the counter.
This the 'second' overproof rum from Jamaica has something of a cult following on the island but compared to the likes of Wray & Nephew has a very small market share. Carley's J.B. Rum originated in Trelawny, Montego Bay, Jamaica in the mid-nineties.
Only 2,400 individually numbered bottles of this limited edition 151 overproof rum were produced for sale in the UK. It is distilled from fermented molasses using a four column process. The final product is a blend of rums up to 5 years old which have undergone charcoal filtration.