In 1655, a British expedition led by Sir William Penn and General Robert Venables captured the island of Jamaica from the Spanish. Following the conquest, Frances Dickinson — a soldier in Venables' army — was granted land in exchange for his honorable services. This land would eventually become the foundation of the Appleton Estate.

Since 1749, the Appleton Estate has been crafting some of the world's finest rum from sugarcane grown on it's an 11,000-acre estate. Once the sugarcane is harvested, it is fermented with exceptionally soft water that originates on the Estate and is naturally filtered through limestone hills. In addition, the fermentation process uses a proprietary strain of yeast that contributes a unique aroma and flavor profile to the rum. Following fermentation, the rum is distilled through the copper pot and column stills.

Appleton Estate 21-Year-Old Rum is Appleton's flagship rum. It has matured for a minimum of 21 years in oak casks, giving it a dark copper color. Notes of tropical fruits, brown sugar, and cocoa dominate the palate and are complemented by smooth undertones of orange, nutmeg, and vanilla. The finish is bold and elegant, with touches of bittersweet chocolate, espresso, and chai tea.

Appleton Estate 21Year Old earned a score of 98 points from Wine Enthusiast, which rated it the Best Rum of 2014. In addition, it earned the Double Gold Medal at the San Francisco World Spirits Competition in 2014.

Notes:

Tropical fruits, brown sugar, and cocoa dominate the palate. Smooth undertones of orange, nutmeg, and vanilla. The finish is bold and elegant, with touches of bittersweet chocolate, espresso, and chai tea.