During the English empire, when rum was transported back in barrels, it was discovered that the time spent in the barrel, combined with the gentle rocking of the ship, allowed for a smoother, tastier rum. During the Second World War, whisky was in short supply and experiments were carried out at the Appleton Estate to produce a type of rum that would serve as a substitute.
Different rums from assorted barrels of varying age and type were blended together and the result was "Appleton Estate Special Rum." Appleton Rum was much smoother, lighter and more fragrant than other available rums and proved to be extremely popular.
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