Rum

The Appleton Estate Signature Rum is part of the distillery's standard range and is a blend of 15 matured distillates. Like all other Appleton Estate rums, the Signature contains no added flavours.

Appleton Estate was founded in the Nassau Valley in 1749, making it the oldest distillery on the island. The distillery includes sugar cane plantations as well as its own spring and yeast cultivation. The rum is traditionally produced here using the elaborate Pot Still process with ingredients from the estate's own production.

The 1731 Fine & Rare Belize Rum is made from molasses and distilled in column stills. It is then matured for at least 12 years in former American oak bourbon barrels. The tropical climate in Belize ensures a more intensive maturation than is the case, for example, with whisky that matures in the European climes of Scotland. Without chill filtration or the addition of sugar, colouring or other additives, the rum is bottled at 46% vol. The company 1731 Fine & Rare comes from the Netherlands. Decisive for the name of the independent bottler is the year in which the British Royal Navy began to offer its sailors half a pint of rum as part of their wages. The product series of the Dutch are Regional Blends and Single Origin Rums. They include rums from Central and South America.

For the designation XO (extra old), a rhum must have been matured for at least six years according to AOC (Appellation d'Origine Controlee) guidelines. This bottling matures for at least nine years in ex-bourbon barrels before being bottled at 43 % vol. The Dillon Rhum was named after the famous General Count Arthur Dillon. Distilled in the Depaz Distillery, the rhum is then matured in the so-called Dillon estate.