Next time you’re in store, you might notice Appleton Estate looks a little different! The iconic Jamaican rum distillery has refreshed it’s bottle design – the iconic bottle shape is sleeker and more contemporary, the label has been redesigned to reflect the brand and distillery’s history and Jamaican heritage but still the same liquid – distilled and aged in the heart of Jamaica. Look for the new Appleton Estate in store now!
In the range:
Appleton Estate Signature - a fruit forward expression with aromas and flavour notes of dried apricot, fresh peach and a subtle hint of sweet molasses. Finishes serenely, as it started.
Appleton Estate 8YO Reserve - Crafted by Master Blender, Joy Spence, to commemorate the 250th Anniversary, the new 8 Year Old Reserve is the most versatile expression of aged rum, revealing aromas of spicy fruit and oak, followed by hints of honey, vanilla and signature orange peel note. Appleton Estate will also introduce an 8 year old minimum age statement to this rum.
Appleton Estate 12YO Rare Casks - The true expression of the Master Blender’s passion and craft. Its rare and hand-selected rums have all been aged for a minimum of 12 years in the tropical climate of Jamaica for a smooth and sophisticated expression of aged rum. This superb blend reveals aromas of toasted oak, dried fruit and hazelnut, followed by notes of dark cocoa, delicate molasses, orange peel, rich vanilla and hints of coffee.
Rum Old Fashioned
You will need:
- 2 Parts Appleton Estate
- 2 dashes of Angostura Bitters
- 1 splash of water
- A sugar cube
- Cubed ice
- Garnish – Orange peel
- Add the sugar cube/granulated sugar and Angostura Bitters to a rocks glass with a single ice cube
- Crush the sugar cube and stir the mix until the ice cube has melted enough to dissolve the sugar
- Add another 3 to 4 ice cubes and the rum then stir
- Hold the orange peel over the glass and bend it to release some oil into the drink and lightly rub around the rim of the glass.
- Add the orange peel to the drink, stir a couple more times and serve. It’s well worth the wait