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At the International Exhibition held in London in 1862, J. Wray and Nephew won three gold medals for its 10-, 15- and 25-year-old rums. The company's rums also won several awards and prizes at international exhibitions in Paris—1878, Amsterdam—1883, New Orleans—1885 and Jamaica 1891.
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.
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
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 ]
Rum display in a U.S. liquor store (2009) Rum is distilled in a wide variety of locations by a number of different producers. Below is a list of rum brands and distillers organized by location of the distiller.
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