Appleton Estate 21 Years Old Rum, 70 cl

Product Information

In 2012 Appleton Estate 21 was upgraded in terms of presentation from a blue stubby bottle to the decanter style we have now. Other upgrades to the rum came with a cork stopper instead of a metallic screw cap and a more classy canister to store the rum. The decanter style bottle was previously used with the 30 Year Old and Appleton felt the 21 deserved better presentation as well. It is one thing which sets it apart from the 12 Year Old – which is a third of the cost of the 21. For once in my reviewing process I have thought ahead. With the inevitable comparisons between those two rums it is essential I have both rums on hand as I go through this review. All in all, though, the biggest takeaway for me in this tasting is my new appreciation for the mid-tier 8 Year Old Reserve—if what Appleton wanted to do in this revamp was get attention on the newest blend, then they’ve done a good job of it. Here’s hoping I can find it for close to MSRP going forward. Nose: Rich molasses hits you right away followed by clove studded oranges, cinnamon, almonds, apricots and plums. In addition to the fruit and spice there’s also a pleasantly phenolic side with engine oil, a dab of shoe polish and a drop of tar. We’re definitely in Jamaica. Now I could go and try to figure out what all those nuance flavors are but my palate just ain't that edjimacated so I won't even try. I know there are a plethora of flavors that master blender Joy Spence has captured so I will just enjoy them as balanced as they are.

Many people will try Appleton Estate 21 as a extra special treat as they like the more easily affordable 12 Year Old. For many this bottle will represent a Christmas or Birthday present. This is exactly what the company has done, condensing the “core” lineup into the following three bottles: Appleton Estate Signature Blend, Appleton Estate 8 Year Old Reserve, and Appleton Estate 12 Year Rare Casks. These brands re-debuted in the spring with a new bottle shape as well—taller and slimmer than the previously squat Appleton bottles, but with some of the same shapely curves. It’s a thoroughly modern approach, as indicated by this quote from Marsha Lumley, marketing director of J Wray and Nephew Limited, Appleton’s parent company (itself owned by Campari): This is for the"old" bottle, with blue metallic cap like on the picture. Not sure the new bottles contain the same liquid...) As I liked the 12 year I tried a sample of the 21 years. Nose : typical Jamaican rhum. Taste : as expected it is oaky... Too much in my opinion, it tends to dominate the other aromas. I did not found it as balanced as the 12y. A good aged rhum but for one third of the price I still prefer the 12y. I am a bit suspicious about this rum : very verrrry smooth, almost artificial and absolutely odd for a 21y spirit .Sugar tests seem to be OK, what the hell they have added in it ?! There are so much true gems and genuine rums, less ""premiumized"" for the same price. On the nose, the 8 Year Old Reserve is markedly more expressive and mature than the Signature, with notes of grilled pineapple, banana and ginger. There’s a more savory and slightly more wild dimension to this dram, with a greater oak presence and considerably more spice—the slight bump in proof makes itself felt in an appreciable way, lending heft to these flavors. This one strikes me as particularly fruity, with lots of pineapple, citrus and passionfruit notes, closing with a bit of supporting oak tannin.Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. In the mouth: Tastes like fermented bananas with hints of banana syrup infused with baking spices like fennel, anise and cloves. Some ex-bourbon flavor like vanilla, honey and muscovado syrup come out. There are hints of chocolate, caramel and toffee hiding in there as well. Score: 5/10 Appleton Estate 21 Year Old Rum – review Although a drier rum than I am accustomed to, the Appleton Estate 21-Year rum has a sweetness to it that becomes most apparent, albeit subtly, when the burn fades. That long finish has flavors that make you want to take another sip...then another...then another... I admit that I am drawn more to the sweeter rums but there is something about this particular rum that just makes my taste buds smile and do a little jig. Makes my tongue feel weird but jig buds, jig. They dig it!

Appleton Estate 21 is a blend of rums which have a minimum age of 21 years. Whilst age statements cannot be relied upon I have tasted nothing in the Appleton range previously which would make me suspicious of their claims. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. The 12 year is a well-made rum. The funk, while simple, lingers longer in the mouth compared to the 21 year. At times, that lingering funk makes me like the 21 year better—at least, whenever I am able to have it. I suppose a Jamaican rum’s funk is similar to a peated whisky’s smoke and peat: the younger the spirit, the feistier it is; the older it gets, the more mellow.To be honest, one of the triggers that made me write this piece is news of Appleton rebranding. As an informed drinker, I’m often wary of a brand’s restyling; it commonly means the quality of the product is going down, while the grandeur of the marketing goes up. If that turns out true in this case, the opinion of Appleton presented here may soon change. To celebrate the occasion, we’re taking a closer look at this award-winning Appleton rum, starting with the most important question of all: What does it taste like? As a direct comparison to the 12 the 21 does have more complexity. It is sweeter and less dry. It has an extra layer of complexity and a few more notes than the 12. Unlike many I do not feel the 21 is over oaked or too old. It really isn’t its a beautifully balanced and skilfully blended rum.

On the nose, my immediate impressions are ripe dessert banana and molasses, along with light grassiness and faint hints of oak. Sweet brown sugar is featured prominently on the palate, along with sweet, toasty baking spice and fruitiness that trends toward caramelized plantains or tostones. There’s a bright note that is something like lime citrus, and an overall profile that is nicely balanced between freshness and richness, while being slightly punchy as well. There seem to be more whisky drinkers exploring rum these days, for a lot of different reasons. They range from simple curiosity or being told of it by a friend to finding whisky too expensive or reading articles like “Rum Could Be the Next Big Thing.” Of course, with exploration comes questions. One of the questions that will be asked is where to start; many will agree with me that Appleton is one of the best places. In the world of rum, there are few names as well-respected as Joy Spence. Raised in Kingston and studied in chemistry, Joy joined J Wray & Nephew – the owner of Appleton Estate – in 1981. In 1997, her work and talents were recognised when she was promotion to the rank of master blender, making her the first woman across the global sprits industry to ever earn the title. She has created blends for royals and heads of state, she was instrumental in gaining GI status for Jamaican Rum, and she is involved in numerous philanthropic ventures that aid women around the world. Tasted the rum has quite a lot of sweetness for an unsweetened rum especially up front. Again nice brown sugar and toffee notes with a nice creamy nuttiness underneath. Nice tropical notes of sweet fruits a little orange zest and some nice notes of tropical fruit The oak is present heavily on the finish but it is nice and doesn’t become to dry or taste over oaked. It’s burns slightly on the finish which is very long and satisfying. Nice notes of oak and tobacco a hint of tar and smoke.Appleton makes a good beginner’s Jamaican rum because it’s not as funky as more estery brands like Hampden and Worthy Park. (Single Cask Rum wrote an informative article on this subject.) Fermentation is only one and a half days long; this is short compared to the five days to more than a week usually given to fermentation in Jamaica. The distillery uses a mix of pot and column stills, rendering this a single blended rum if one uses the Gargano Classification. Hampden, Long Pond and Worthy Park use only pot stills, which makes them pure single rum, although I’m told Long Pond still houses traditional column stills that could be functional after some repairs. Much like the 12 year old it is very refined by Jamaican standards, very nicely balanced and has complexity in each sip. New flavours emerge as you sip – a classic sipper.