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Appleton Estate has unveiled The Source, a remarkable rum that holds the title of the world’s oldest tropically aged spirits, matured for an extraordinary 51 years. Crafted from single-estate sugar cane, this limited-release rum showcases meticulous production methods, including traditional copper pot still distillation and open-top fermentation. Its journey commenced on July 30, 1973, resting initially in a single American oak cask and eventually leading to a collection of over 40 casks aimed at experimentation with hyper maturation. The rum was diligently overseen by Owen Tulloch, the distillery’s former Master Blender, and later by Dr. Joy Spence, the industry’s first female Master Blender.

Jamaica’s warm climate significantly accelerates the aging process, making this spirit mature approximately two to three times faster compared to those aged in cooler conditions, such as in the U.S. and Europe. This results in a liquid that presents a maturity similar to that of a Scotch whisky aged over a century. The Source is limited to just 25 decanters worldwide, each carrying a steep price tag of $70,000.

To honor its remarkable creation, the rum is housed in heart-shaped decanters featuring a crystalline aquamarine base, which symbolizes the iconic limestone-filtered aquifer central to Appleton Estate. This water source has been a source of inspiration for Dr. Joy Spence throughout her career.

In addition to this milestone release, Appleton Estate is partnering with the Jamaica Art Society to bolster support for local artists and curators, reinforcing their commitment to the creative community in Jamaica.

Having experienced an exclusive tasting of The Source, here’s an overview of its distinctive flavor profile:

Tasting Notes

Nose: The aroma reveals a blend of spiced figs, sweet oak, date syrup, and Madagascan vanilla, enriched by hints of cinnamon, raw maple syrup, and torched orange rinds.

Palate: The initial taste features black cherries, moist coffee cake, truffle chocolate, and star anise. The rum displays a vibrant mouthfeel, revealing more fruit-forward characteristics as it opens up, with prominent notes of black cherry and spiced figs.

Finish: The finish is lush and viscous, marked by a punch of spices like cinnamon bark and peppercorns, culminating in lingering notes of oak and candied ginger.

Conclusion

The Source is not just the oldest rum of its kind but a testament to the painstaking efforts involved in its creation, making it a rare collectible for connoisseurs. It exemplifies a new benchmark for tropical aging in rums, showcasing a dynamic texture and a richly complex flavor profile.

Rating: 99/100

Kentucky State University and Brough Brothers Distillery have launched a notable partnership resulting in the creation of the "1886 Select" Bourbon Whiskey Collection, unveiled at a press conference on July 14, 2025. This collaboration merges the institution’s academic prowess with Brough Brothers’ craft distilling, focusing on innovative research to enhance bourbon flavor profiles through unique wood stave finishing techniques.

Dr. Koffi Akakpo, the university’s president, emphasized the partnership as a blend of academic excellence and Kentucky’s bourbon heritage, noting its role in translating their research into tangible products. The 1886 Select collection consists of five varieties of bourbon, each receiving finishing touches from different wood staves including white oak, maple, walnut, and hickory, alongside a control variety. This research was led by Dr. Kirk Pomper, who investigated how these different toasted woods could influence the aging process and flavor characteristics of bourbon.

Master Distiller Bryson Yarbrough was instrumental in overseeing the project, from selecting the barrels to crafting the staves and monitoring the aging process. Dr. Marcus Bernard, dean of the College of Agriculture, Health, and Natural Resources, highlighted how this collaboration provides students with hands-on experience that is invaluable for their education and career preparation in the bourbon industry.

Victor Yarbrough, CEO of Brough Brothers Distillery, pointed out the synergy in combining traditional distilling practices with contemporary research, creating opportunities for flavor advancements while immersing students in the bourbon sector. The initiative is part of a broader strategy at Kentucky State University to cultivate workforce-ready graduates in fermentation and distillation sciences.

The university’s program has attracted over 80 students, many of whom have gained practical experience through internships in local breweries and distilleries. The 1886 Select project additionally opened avenues for students to engage in sensory evaluations, chemical analyses, and data collection.

Moreover, the collaboration extends the university’s mission to assist both traditional and non-traditional students by offering workshops in home brewing and distillation, thereby promoting accessible education in fermentation sciences.

The environmental conditions affecting the bourbon barrels were monitored throughout the research, yielding valuable insights into how different wood types impact bourbon aging. Proceeds from the bourbon collection will be allocated to furthering research in fermentation and distillation sciences at Kentucky State University.

Overall, this partnership showcases the potential for academic institutions and industry to collaboratively drive education and innovation, enriching Kentucky’s bourbon landscape while benefiting students directly.

For inquiries about the fermentation and distillation sciences program at Kentucky State University, contact Dr. Michael Strysick, Associate Dean of Strategic Communications, at [email protected] or 502-597-6818.

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Blue Run Spirits has launched its Flight Series III, presenting a collection of six innovative micro-blends that embody the essence of various American environments, from sun-kissed coastlines to rugged trails. This release demonstrates Blue Run’s commitment to advancing the craft of whiskey blending.

Founded in 2020, Blue Run quickly gained recognition for its unique offerings, under the guidance of legendary Master Distiller Jim Rutledge. After being acquired by Coors Spirits Co., the brand expanded its reach and production capabilities. The Flight Series showcases these advancements, allowing for exceptional micro-blends sourced from multiple distilleries, including Castle & Key and Bardstown Bourbon Co. Each blend highlights the distillery’s ability to create diverse flavor profiles.

Crafted under the direction of Shaylyn Gammon, Head of Whiskey and Innovation, each of the six expressions has a distinct name and profile. They are named Buck & Brush, Sun & Salt, Fit & Flair, Beach & Blooms, Filly & Fiddle, and Sails & Rails, with each bottle priced at $124.99.

Buck & Brush (55.35% ABV)

This expression draws inspiration from the Western frontier and offers a balance of citrusy flavors and earthy spices. The nose reveals orange peel and mint, while the palate provides a complex mix of black cherry and seasoned oak, making it ideal for pairing with grilled meats.

Beach & Blooms (54.95% ABV)

Reflecting a coastal garden, this blend features aromas of tropical fruits and cinnamon. On the palate, it offers a sweeter profile filled with flavors of peach and plumb, rounded off with a lingering finish of caramel and tropical notes.

Filly & Fiddle (55.65% ABV)

Capturing the spirit of Americana, this whiskey has floral and fruity aromas paired with savory notes. With flavors of baked apple and maple syrup, it’s perfect for summer gatherings, serving well as both an aperitif and a dessert companion.

Fit & Flair (58.5% ABV)

As the boldest expression, Fit & Flair showcases rich aromas of burnt sugar and roasted nuts. Its palate is peppery with flavors of dark chocolate and caramel apples, making it a great choice for cozy evenings by the fire.

Sails & Rails (57.5% ABV)

This whiskey pays homage to American history, presenting aromas of vanilla and tropical fruits. The palate captures flavors ranging from banana flambé to peach cobbler, finishing with wood spices and a hint of smokiness.

Sun & Salt (55.1% ABV)

Possibly the most exotic blend, Sun & Salt encapsulates a beach day vibe. Its nose evokes sea breezes and butterscotch, while on the palate, it marries burnt caramel with orchard fruits.

Blue Run’s Flight Series III not only showcases a rich array of flavors and aromas but also serves as an exploration of blending artistry. Each expression, while unique, contributes to a cohesive narrative of what defines modern American whiskey.

India is experiencing a renaissance in rum production, championing a new wave of cane juice rums that reflect its rich heritage and innovative spirit. Historically, rum in India was largely produced from molasses, a byproduct of sugar manufacturing. However, the emergence of cane juice rum marks a significant shift towards using fresh-pressed sugarcane juice, which elevates the quality and complexity of the drink.

Cane juice rums carry the signature of their geographical origins, akin to French "terroir." This revival mirrors the journey of rum agricole in regions such as Martinique and Guadeloupe, where local traditions were preserved even amid changing economic landscapes. India boasts an illustrious history with sugarcane cultivation, tracing back over 5,000 years, yet its applications in premium spirits have been limited until now.

The new cane juice rums offer rich and nuanced flavors, allowing for a more distinct identity that’s closely tied to India’s diverse climate and soil. By fermenting fresh cane juice with local yeast, distillers craft spirits that possess a fresh, vibrant character, setting them apart from traditional molasses-based options.

Indian rums typically showcase a balanced profile with hints of spice, wood, and vanilla, making them ideal for crafting modern cocktails. They challenge long-standing stereotypes of rum being merely a winter drink by asserting themselves as versatile spirits suitable for any season—whether enjoyed neat or mixed.

For bartenders introducing these rums, classic cocktails like the daiquiri allow the liquor to shine through, reflecting its quality and story. As global producers increasingly explore cane juice, Indian distillers are not just following suit but also carving a unique path forward.

Ultimately, Indian cane juice rums represent more than just a beverage; they embody a narrative of tradition, innovation, and cultural identity, offering drinkers a taste of India in every glass. The evolving landscape of rum in India promises not just delightful experiences but an exciting blend of heritage and modernity.

Rum is a versatile spirit often misunderstood, typically associated with sugary fruit punches. However, some rums rival the finest Scotch or bourbon. Renowned Master Blender Joy Spence from Appleton Estate recommends five exceptional rum cocktails that showcase the spirit’s full range and complexity, with modern twists from UK bartender Nathan Larkin.

5. Daiquiri

A classic Daiquiri is celebrated for its simplicity and balance of lime and sugar. Joy Spence highlights its historical connection to rum, originating from Cuba.

Recipe:

• 50ml White Rum
• 25ml Freshly squeezed lime juice
• 15ml Simple syrup (1:1 sugar to water)
• 3 drops saline solution (20% non-iodised salt to water)

Key to a great Daiquiri is a proper shake. Use a cobbler shaker for better aeration.

4. Mai Tai

The Mai Tai takes its name from the Tahitian phrase meaning “Out of this world.” This cocktail should highlight rum rather than be masked by excessive fruit juices.

Recipe:

• 25ml White Rum
• 10ml Aged Rum
• 15ml Dry Curacao
• 5ml Angostura Di Amaro
• 5ml Overproof Rum
• 25ml Lime Juice
• 20ml Smoked Vanilla & Halva Orgeat
• Grated nutmeg for garnish

Nathan’s version emphasizes balance and complexity without overpowering additives like pineapple juice.

3. Old Fashioned

Traditionally a bourbon drink, the Old Fashioned surprisingly excels with rum, especially when sweetened with brown sugar.

Recipe:

• 60ml Aged Rum
• 10ml Dandelion Demerara
• Dandelion Bitters

Larkin uses dandelion flowers and roots to enhance the flavor profile, demonstrating the drink’s versatility with varied bitters.

2. Stormy Valley

Inspired by the Dark and Stormy, the Stormy Valley utilizes ginger cordial and carbonated water, allowing for nuanced flavors.

Recipe:

• 50ml Aged Rum
• 10ml Clarified lime juice
• 20ml Ginger cordial
• 70ml Carbonated water
• Lapsang bitters to top

Prepared in batches, this cocktail showcases precision and balance, elevating a classic to a new level.

1. Rum Punch

With roots dating back to the 17th century, the Rum Punch is a historical cocktail often riddled with excess fruit juices.

Recipe:

• 35ml White Rum
• 10ml Peach wine
• 5ml Peach blossom distillate
• 10ml Lime juice
• 20ml Lacto fermented peach & oats
• 30ml Pimento spiced pineapple

Nathan’s take on the Rum Punch maintains balance and freshness, demonstrating that high-quality ingredients and techniques can transform a classic drink.

These five cocktails illustrate rum’s adaptability and encourage experimentation. Next time you’re choosing a cocktail, consider trying one of these refreshing options that reveal the spirit’s true potential.

According to Russia’s Federal Service for Alcohol Market Regulation, liquor production saw a significant decrease of 16% in the first half of 2025, a surprising trend given that Russians are reportedly consuming more alcohol than they did in 2024.

Traditionally, vodka is an integral part of Russian culture, used in various social occasions from weddings to funerals. The historical roots of this iconic beverage trace back to its name, derived from the Russian word voda, meaning water.

Despite vodka’s cultural significance, the country is producing less of it. The production fell to 31.38 million decaliters in 2025 from 33.40 million decaliters in 2024. Interestingly, there has been an uptick in consumption of other spirits, including rum, whiskey, brandy, and tequila.

Multiple factors contribute to this decline in vodka production. Rising alcohol prices and the ban on Russian alcohol exports to the EU and the US, especially following the Ukraine war, have severely impacted revenues for vodka manufacturers. A report indicated that vodka exports were merely worth $34.6 million in 2024, a stark drop from $168.3 million in 2021.

The increase in minimum pricing for vodka, with the cost of a half-litre bottle going up from $2.99 to $3.49, further exacerbates the issue. Kazakhstan remains the primary market for Russian vodka, accounting for more than 92% of its imports, while China accounts for a mere $1.5 million.

Despite expectations for sales increases in markets like China and Turkey, the trajectory has not met the predictions as vodka faces tougher competition, including from Polish spirit exports now leading the market.

In summary, while Russians are drinking more, the combination of geopolitical issues, market dynamics, and rising prices is leading to a curious paradox in the vodka industry: less production amid higher consumption.

Production of vodka in Russia has significantly declined, despite an increase in overall alcohol consumption. According to the Federal Service for Alcohol Market Regulation, spirits manufacturing fell by over 16 percent in the first half of 2025, with vodka production specifically down by 10.9 percent year-on-year. This dropped from 33.40 million decaliters in 2024 to 31.38 million in 2025.

Alcohol consumption in Russia has risen, with citizens drinking more than at any point in the last eight years, highlighting a shift in preferences toward beverages like rum, whiskey, brandy, and tequila, as noted by Russian financial auditing firm Finexpertisa. In 2024, per capita consumption of these liquors grew by 10.2 percent, overtaking vodka consumption in some regions. Despite this, vodka remains the drink of choice nationwide, constituting 60 percent of annual sales.

The decrease in vodka production is largely attributed to rising prices of alcohol and a ban on alcoholic beverage exports to the EU, U.S., and other nations, a consequence of Western sanctions related to the ongoing conflict in Ukraine. This ban has significantly hampered revenue for Russian vodka producers, affecting their overall market stability.

As June comes to a close, New Zealand is gearing up for its annual Rum Month in July, a time to celebrate the spirit with limited-edition cocktails designed to warm the soul during the winter chill. Appleton Estate has partnered with some of the top bars in the country, creating exclusive rum cocktails that you won’t find elsewhere.

From the cozy vibes of underground speakeasies to vibrant neighborhood bars, here are the must-try rum cocktails across the North and South Islands.

North Island Highlights

Sardine, Auckland

Sardine, the drink-savvy sister bar to White and Wong’s, features six rum cocktails for just $20 each, offering a variety to suit every palate.

The Grange, Takapuna

Known for its Grange Signature cocktail, this bar combines Appleton Estate rum with Campari, passionfruit, fresh lime, and egg white for a vibrant and bittersweet experience.

Deadshot, Ponsonby

This bar presents a new Aperitivo Menu, with the Blackbeard’s Fix cocktail mixing Appleton Signature rum with black tea and lemon for a refreshing take.

Bar Mea, Auckland CBD

Bar Mea introduces the Tropical Hummingbird, combining Appleton Estate 8yo rum with Aperol, passionfruit, and a mango foam, available Thursday to Sunday.

Park Hyatt, Auckland CBD

Captain’s Bar offers a refined experience with a bespoke rum flight featuring three Appleton Estate expressions, complemented by flavor-packed pairings.

Panacea, Auckland CBD

This unique bar serves a cocktail called Universally Speaking, featuring Appleton Estate Rum mixed with mango, lychee, and ume sake.

Albert’s Post, Mount Albert

Enjoy the Pineapple Ginger Rumbada, a blend of Appleton Estate Rum served in a hollowed-out pineapple, bringing tropical vibes to Mount Albert.

Nightcar, Auckland CBD

A more intimate setting, Nightcar serves a trio of Appleton Estate cocktails, perfect for pairing with their modern Chinese menu.

The Corner, Remuera

This local favorite presents a bold Old Fashioned, offering a refined twist on a classic cocktail.

Picnicka, Tauranga

Known for island-inspired cocktails, Picnicka serves the Black River Joy, Nassau Sour, and Three Push, One Steer, each packed with depth and creativity.

South Island Highlights

SODA, Queenstown

SODA’s Sunset Sip combines Appleton Estate Signature Rum with Amaro, Graham’s Port, and cinnamon, creating a rich, warming cocktail.

Habana Rum Bar, Queenstown

Tucked away in the laneways, Habana’s Rum Reverie blends Appleton Estate rum with tropical flavors, echoing classic tiki cocktails.

Little Blackwood, Queenstown

Famed for its nightlife, Little Blackwood serves a reimagined Mai Tai using the ultra-rare Appleton Estate 17YO, showcasing a housemade pistachio orgeat.

O.G.B. Christchurch

Offering a mix of vintage vibes and live music, OGB features the Vin Brûlé Tai—a spicy rum blend with mulled wine syrup, alongside two other standout cocktails.

Austin Club, Christchurch

This hidden gem presents the Hokey Pokey Mai Tai, mixing Appleton Estate Rum with a nostalgic Kiwi twist for a unique take on a classic.

Bloody Mary’s, Christchurch

At Bloody Mary’s, enjoy two unique cocktails featuring Appleton Estate 12-Year rum—the savory Butcher’s Pour and the spicy Irie.

For detailed information on participating venues and their unique offerings this Rum Month, visit Appleton Estate.

LQR House Inc. has entered into a strategic marketing partnership with Montauk Distilling Co. to promote its cinnamon-flavored rum. This collaboration aims to enhance brand visibility and boost ecommerce sales through a tailored three-month promotional campaign.

The initiative will utilize LQR House’s marketing expertise, which includes proprietary digital tools, targeted advertising strategies, and an extensive network of influencers. Sean Dollinger, CEO of LQR House, expressed enthusiasm for the partnership, highlighting Montauk Cinnamon Rum’s unique flavor and strong consumer appeal. He emphasized their commitment to delivering specialized marketing services that help emerging and craft spirits brands connect with their target customers.

With this agreement, LQR House continues its mission to support quality beverage brands through data-driven marketing strategies. The campaign will be executed via CWSpirits.com, LQR House’s alcohol marketplace, which specializes in providing a diverse selection of premium spirits.

LQR House is committed to reshaping the online alcohol purchasing experience, demonstrating measurable success in sales through its strategic marketing efforts. This partnership represents an important step for both companies in capturing consumer interest in innovative spirits.

For more information on LQR House and their initiatives, you can visit CWSpirits.com.

In Key West, a place once frequented by Ernest Hemingway in the 1930s, the legacy of the legendary writer continues to thrive, particularly through a beloved cocktail: the Hemingway daiquiri. Known for his adventurous spirit, Hemingway often engaged in boxing, fishing, and clandestine drinking during Prohibition, traits that exemplified his dynamic lifestyle, reflected in his literary contributions like "For Whom the Bell Tolls" and "To Have and Have Not."

Hemingway’s influence is celebrated today in various ways, including his former home, the Hemingway Rum Company producing Papa’s Pilar Rum, and the annual Hemingway Days festival, which features a look-alike contest at Sloppy Joe’s, a bar he often frequented. The Hemingway daiquiri, originally crafted at El Floridita in Havana, Cuba, has since become a staple at Bar 1, located at the Key West Cooking School.

The Hemingway daiquiri is distinctively characterized by its bold flavor, made from white rum, citrus juices, and maraschino liqueur, intentionally avoiding the sweetness of a traditional daiquiri—reflecting Hemingway’s personal taste preference. Alongside this iconic drink, Bar 1 also offers other rum-based specialties like the Rum Runner and Key West Sunset.

In anticipation of National Daiquiri Day on July 19, visitors are encouraged to raise a glass at Bar 1, celebrating Hemingway’s memory with the cocktail that pays homage to his life and legacy in Key West. To craft your own Hemingway daiquiri at home, combine white rum, fresh lime and grapefruit juices, maraschino liqueur, and ice in a shaker, shaking until chilled and straining into a glass devoid of ice.

For an even bolder flavor, consider using an aged rum instead of a light rum to enhance the complexity of the drink.