Appletons Rum

[violentblue]

I just got some modified plans from Pinto for a 6 liter still,
I'm a huge fan of Appletons rum and was hoping someone had a good recipe for something similar.

I would assume a molasses was would be good place to start. Probably a low ABV wash so it can ferment completely fairly quickly.

[As-Ol-Joe]

Not sure what Appletons rum is, but there are several recipes for rum in this forum. The quality of the molasses seems to be a real point of concern.

[Tater]

Amidst an unspoiled sugarcane plantation in Jamaica, the Appleton Estate has been producing some of the world’s finest rums since 1749. Synonymous with Jamaica, the Appleton Estate is resplendent with tradition, history and craftsmanship, and has perfected the process of rum making to an art.

Distilled from molasses, a derivative of sugarcane, Appleton Estate Jamaica Rum is crafted in a myriad of flavors, colors, proofs, and styles. The process involves many steps, each carried out using traditional methods that bring out the finest characteristics of each rum in the Appleton family.

The first step is fermentation. Using a proprietary yeast mixture, the molasses is mixed with water from the Appleton Estate’s own natural spring.

After fermentation, distillation begins. The Appleton Estate uses the traditional "small batch" pot distillation method that has been handed down for generations since Jamaican rum making first began. The pot stills of the Appleton Estate are unique to Jamaica. They impart character and flavor for which the Appleton Estate Rums are known.

Once the rums are distilled, they are aged in oak barrels. The oak contributes to the warm golden color of the rum, as well as adding many rich, complex flavors and aromas. Oak is an ideal wood for this process as its permeability allows air to pass over the rum and mellow it as it rests.

When the rums are ready, they are carefully blended by hand, a process that is unique to the Appleton Estate. This careful attention to detail helps give the Appleton Estate rums many of their unique and propriety characteristics. Joy Spence, the Appleton Estate’s Master Blender, treats blending as an art form, using many different types and styles of rum, known as marks of rum, in much the same way a painter uses colors and hues to create a masterpiece.

On the final step, the blended rums are placed in a vat for an extended period of time for "marrying," when the character, bouquet and flavor of the different rums fuse together to result in a fuller, more rounded rum.

[new_moonshiner]

Is this it ?
http://www.artofdrink.com/spirits.php?n ... +White+Rum" onclick="window.open(this.href);return false;" rel="nofollow

[As-Ol-Joe]

I learn something new everyday since starting this hobby.

I had NO idea there were so many small distillers out there in the world.

[Dnderhead]

I thank if you do research you'll find more to it than meets the eye
as most is made from 1fst run molasses and ferments contain bacteria
and is aged in old kegs some used 50 or more times

[smokerscully1]

Holy Cow Tater--did you write that?
You must be some kinda millionaire advertising guru.

[stoker]

Amidst an unspoiled sugarcane plantation in Jamaica, the Appleton Estate has been producing some of the world’s finest rums since 1749. Synonymous with Jamaica, the Appleton Estate is resplendent with tradition, history and craftsmanship, and has perfected the process of rum making to an art.

Distilled from molasses, a derivative of sugarcane, Appleton Estate Jamaica Rum is crafted in a myriad of flavors, colors, proofs, and styles. The process involves many steps, each carried out using traditional methods that bring out the finest characteristics of each rum in the Appleton family.

The first step is fermentation. Using a proprietary yeast mixture, the molasses is mixed with water from the Appleton Estate’s own natural spring.

After fermentation, distillation begins. The Appleton Estate uses the traditional "small batch" pot distillation method that has been handed down for generations since Jamaican rum making first began. The pot stills of the Appleton Estate are unique to Jamaica. They impart character and flavor for which the Appleton Estate Rums are known.

Once the rums are distilled, they are aged in oak barrels. The oak contributes to the warm golden color of the rum, as well as adding many rich, complex flavors and aromas. Oak is an ideal wood for this process as its permeability allows air to pass over the rum and mellow it as it rests.

When the rums are ready, they are carefully blended by hand, a process that is unique to the Appleton Estate. This careful attention to detail helps give the Appleton Estate rums many of their unique and propriety characteristics. Joy Spence, the Appleton Estate’s Master Blender, treats blending as an art form, using many different types and styles of rum, known as marks of rum, in much the same way a painter uses colors and hues to create a masterpiece.

On the final step, the blended rums are placed in a vat for an extended period of time for "marrying," when the character, bouquet and flavor of the different rums fuse together to result in a fuller, more rounded rum.

http://www.appletonrumus.com/hist_process.asp" onclick="window.open(this.href);return false;" rel="nofollow

[Tater]

Holy Cow Tater--did you write that?
You must be some kinda millionaire advertising guru.

Copy and paste is more my style

[minime]

My wife likes Barcardi Gold but I only know how to do neutral so we buy Appleton's and mix it 25/75 with my neutral and presto we get the smoothest Bacardi Gold you ever tasted (so she says) I don't like rum so I have no opinion. Saves us lotsa bucks though so it's okay by me.

[Dnderhead]

Minime just do molasses wash same as sugar wash .if run threw detuned reflux
you would have light rum

[violentblue]

had a nice stainless column, gave it away, now I'm working on a copper pot still (a la Pinto), Hoping to be able to catch more flavor.

I was hoping someone might be familiar with appletons and knew a rum recipie that would stand up to the comparison.


damn fine rum, if I cant come close to this level of quality I may just give up

[Tater]

had a nice stainless column, gave it away, now I'm working on a copper pot still (a la Pinto), Hoping to be able to catch more flavor.

I was hoping someone might be familiar with appletons and knew a rum recipie that would stand up to the comparison.


damn fine rum, if I cant come close to this level of quality I may just give up

So start making and blending rum to try to mimic it.Or try developing one you that ya like better. Or some fokes are better off buying theres .You well may be one of them only you can answer that.Ive tryed appletons rum its close to being as good as mine to me.

[violentblue]

We’ll start out with a molasses wash and see what comes of it, age it on oak for a bit and see what needs to be changed from there. I’ll never be able to compete with them on a quality of materials level, since they own their own sugar plantation, they must no doubt keep back the best molasses for their own product.

I thought about making an attempt at coopering, just so I could try to make some barrels out of some non standard woods, particularly fruit woods. I think it’d impart a much different array of flavors than white oak.

[belialNZ]

I thought about making an attempt at coopering, just so I could try to make some barrels out of some non standard woods, particularly fruit woods. I think it’d impart a much different array of flavors than white oak.

OOOooo

I'd be keen to hear how that goes, I was thinking about that myself for the purposes of using native woods. However, I think using wood chips for tests is an easier route.

But the, the idea of coopering your own barrels is very attractive. Just knowing you make the booze, and you aged in barrels you made.. next thing is making your own glasses to drink it out of

[pintoshine]

I don't mean to derail the conversation but I just had to add:
*Growing your own cane, corn, grapes, etc.
*Growing your own trees
*making you own pot still
*coopering your own barrels
*throwing your own jugs on a wheel
You get the gist. Complete self sufficiency

[violentblue]

well I had thought about starting an orchard, apricots grow nicely here. some grapes grow well, sugarcane not so much.

[belialNZ]

One day I intend to live in a rural setting again, having grown up on a large orchard/farm, I do miss it.

And I will definitely be growing corn at the very least

Growing some indoor berry plants in my flat, but doubt I'll ever see them produce enough fruit to do much with

[Rummeriffic]

I've come to like the rum that I make quite a bit. I keep messing around a little here and there with the ingredients and yeasts as well as the aging and flavoring. Some I like a lot, some I rerun and try again all part of the enjoyment AFAIC!

[RumBull]

Rum is the only thing that I make.
When trying to duplicate a good rum, there is no substitute for age... but...
I start with an all molasses wash using variations from Pint's or Pugi's. I have a well used 5 gal wine barrel that it goes in. I add clarified molasses and or carmelized sugar and sherry.
I love the way it taste. I do have a bottle of Appleton's extra 12 year. I taste from time to time to see how mine is coming along. There is a complexity and smoothness from 12 years that I can't duplcate in six months. It gets closer every day though.

[BillHoo]

Also from the Appleton Estate is the national drink known to Jamaicans rich and poor as "proof rum", or Wray & Nephews Overproof White Rum.

This is my gold standard for rum. It's aromatic, smooth and has a slightly sweet flavor. Used for drinking, celebrations, weddings, christening babies and new homes, and various voodoo rituals because of its purity.

Every new home I've ever had, I'd followed the tradition of my parents in splashing some of it in each corner of the house to scare away any evil that might have taken residence there between owners!

[I-GOR]

Appleton's is very fine for the price, but I also love Wray and Nephew's overproof.

Not sure how to link to a "view topic" yet, but be sure to check out Rumbull's "the best rum yeast trial" over on the recipe development page for info on yeast strain effects on flavor. Info Tater posted above says that Appleton uses a proprietary yeast blend. I am convinced that yeast has a big impact on rum flavor. Anybody got any experience (in addition to Rumbull) on using different yeast stains with a molasses wash?

[RumBull]

I have a couple of observations.
Appleton's Estate 12 year has an aroma that, for lack of a better discription, reminds me of leather. It is also noticeable in the Pussers and the Ron de Barrilito that I have. This aroma comes over real late in the distilling, after the tails. If you look up Rafael Arroyo's rum studies in Puerto Rico, he suggests adding these fifth and sixth fractions that "possesses the characteristic aroma of aged rums" (rum oils) in with the heart to make heavy rum. The problem is that they are cloudy. Maybe having some moonlight in your rum sixty years ago was ok, but would be frowned on these days. Maybe the clouds settle out after a few years?? Anyone have experience with cloudy spirits clearing after ageing? Pugi's Rum recipe suggests concentrating them so they spill over into the hearts, and I use this technique but have not been able to duplicate the strength of that aroma that is found in Appleton's and others. In twelve years maybe it will just be there, maybe in five, but we all want it now!

The other is that Appleton's have a "yeast blend." I recommend useing several yeast strains because they all give a little something that the other did not, so you end up with a broader spectrum of flavor. And then there is bacteria...

[violentblue]

ya my biggest issue currently is having enough space or a big enough still to make a large enough volume to age in a kask.