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In 1916, Lindo Brothers & Co purchased Wray & Nephew. Almost immediately thereafter, the new company, J. Wray & Nephew Ltd., purchased the Appleton Estates, a plantation which had produced rum throughout the period of chattel slavery. The Appleton Estate distillery was established in 1749. [2]
The rum is distilled and blended by J.Wray and Nephew and distributed throughout the Caribbean and in other markets, including North America and the United Kingdom. [ 2 ] Recipe and distillation process
Thankfully, Wray & Nephew isn’t the only heavyweight Jamaican rum on the market. There are a handful of other rums, from Jamaica and other nations, that present similar, high-octane flavors.
In 1981, the rum distillery Appleton Estate, which was owned by Wray and Nephew, hired Spence as its chief chemist. [ 1 ] At Appleton, Spence worked with Owen Tulloch, the master blender at the time, who recognized Spence's ability to identify and differentiate between smells, describing it as an " organoleptic talent". [ 5 ]
Master blender Joy Spence created this as an homage to a 1940s rum of the same age from J. Wray & Nephew, which was said to be the inspiration for the classic Mai Tai cocktail. It’s a rich and ...
2 ounces Trader Vic's Royal Amber Rum (Suggested rum in the absence of 17-year-old J. Wray Nephew Jamaican Rum) 1/2 ounce orange Curaçao. 1 ounce fresh lime juice. 1/2 ounce orgeat syrup.
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