Review: J Wray Gold Rum
J Wray Gold Rum was released in the US along with their Silver rum June 2016. It is made at the Appleton Estate in Jamaica’s number one rum producing distillery, which is also the oldest continuously operated rum distillery in the Caribbean. The Appleton Estate traces its history back to 1655 when the estate was granted to Frances Dickinson’s heirs for their grandfathers service to England during England’s successful capture of Jamaica from Spain. Rum has been produced at this site since 1749. John Wray began distilling and blending rums, and served them to patrons at his Shakespeare Tavern in Kingston. In 1862 his nephew joined him and J Wray and Nephew began its history of producing Jamaican rum. In 1916 the Lindo Brothers and Co. purchased the Appleton Estates, and the company J Wray and his nephew had built. Today the Appleton Estate sits on 11,000 acres with sugar fields, a sugar mill, and a distillery with 5 pot stills and a multi column continuous still. J Wray Gold Rum is crafted from molasses made from estate grown sugar cane and pure limestone filtered water. After distilling, the rum is trucked to Kingston where it is aged and bottled.J Wray Gold Rum pours to a bright golden color. The aroma is mashed banana, oak, molasses, spice, and tropical fruit. The sweet entry has tropical fruit, and caramel flavor. Cinnamon and allspice arrive at the midpoint. It fades with spicy apple taste and finishes warm, dry, and peppery. Served at room temperature J Wray Gold is more flavorful and a little smoother than when I refrigerate the bottle to 36 degrees. That said, J Wray Gold is a young rum that will be best served mixed in a cocktail.
Award: Silver Medal