The history of the Appleton Estate begins around 1749 in the Nassau Valley, on the island of Jamaica. This one of a kind mystical location, filled with limestone formations, caves and underground springs. The crystal-clear water brings a very special flavour to the sugar cane that grows in the valley. Today, more than 4,500 hectares of cane are cultivated. The brand uses its own native yeast, distils using pot-stills or columns stills, before aging its rum in old American oak barrels. The entire production process takes place under the watchful eye of Master Blender Joyce Spence, who is 1997 became the first female master in the industry.
The distillery is known under the name of Appelton but also under that of Wray & Nephew.