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WE 97

Made to celebrate 100 years of rum making, this is a spirit to savor. It’s made from a blend of rums aged from eight up to 30 years in American whiskey barrels. The unusually deep caramel hue advertises the powerful flavors: crème brûlée, lingering and kaleidoscopic notes of coffee bean, caramel, cola, muted gingerbread spices and just a mere hint of sweetness.
WE 96

Rich and concentrated, this is a blend of rums aged up to 12 years, then aged an additional two years in former PX Sherry casks. The end result is luxurious, thick in caramel, toffee and gingerbread flavors that finish long and elegant, with clove, allspice, dry cocoa, leather and orange peel accents. It sips beautifully.

- Kara Newman, Wine Enthusiast (June, 2015)
WE 97

The magnum opus of rum maestro Francisco “Don Pancho” Fernandez, this velvet-soft, limited-edition rum is redolent of rich, warm caramel accented with espresso and cocoa. It fades gracefully into long notes of toffee and clove.

- Kara Newman, Wine Enthusiast (June, 2015)
Maturing for decades in American oak casks, this dark mahogany rum has rich coppery reflections with wonderfully complex aromas and flavors. The bouquet is full, combining notes of powerful oak infused with rich vanilla, and sumptuously layered with cinnamon, maple and orange peel. The finish is exceptionally smooth and complemented by the essence of silky, honeyed oak.

The conception of an Appleton Estate 50 Year-Old rum began as Jamaica approached full independence in 1962. Several hand-selected barrels of rum were set aside to age with the intention of creating a special blend that would one day be bottled to celebrate the 50th anniversary of the country’s independence. For over a half century, these rums were at rest carefully aging and being looked after - first by Master Blender Owen Tulloch, then by his protege and Appleton Estate’s current Master Blender, Joy Spence. As the decades passed, the rum developed a beautifully dark mahogany color with smooth flavors and delightfully complex aromas. The natural amalgamation of the rum and oak barrels over time is responsible for this exceptional outcome. Since the beginning of her tenure as Master Blender, Joy Spence carefully examined each extraordinary barrel over time to ensure that it had attained the perfect level of complexity; offering, smooth and rich notes that would be fitting to celebrate the 50th Anniversary of Jamaican Independence. Now, over 50 years later, Joy Spence jubilantly confirmed that these irreplaceable barrels of rum had aged to perfection. Officially the world’s oldest barrel-aged rum, the Appleton Estate 50 Year-Old Jamaica Independence Reserve is an extremely rare one of a kind masterpiece, with only 70 very select bottles available in the United States. Aged rums are most often served neat, for extraordinary sipping, to better savor the subtle flavors resulting from years in oak casks. Pour about 1 inch of rum into a tulip-shaped glass at room temperature. Pause to enjoy the rum’s vibrant colors and captivating aromas before taking small sips, noting the sweetness, smooth texture and layers of flavor this historical 50 year old rum has to offer.