Scarfes Bar at Rosewood London is partnering with Appleton Estate Rum for an exclusive cocktail menu this month.

Appleton Estate has launched its Hearts Collection, a limited-release of three pot-still rums aged between 21-26 years.

Here we look at the brands used by the World's 50 Best Bars in cocktails.

Brands Report 2015: Rum

07 January, 2015

You could flip a coin – each year since we’ve been polling the world’s best bars, the champion rum has beeneither Havana Club or Bacardi. 

The directors of Davide Campari-Milano SpA has announced its consolidated results for the nine months ending 30 September 2013.

Davide Campari-Milano SpA has announced that it is taking over the distribution and marketing of its recently acquired Appleton rum brands from Kobrand from March 1.

Campari buys Appleton rum brand

03 September, 2012

Campari is to acquire Wray & Nephew, Appleton Estate and Coruba rum brands for US$414.8m.

Profile: Joy Spence

13 July, 2012

The world’s first female master blender, Joy Spence, is a chemist, philanthropist and all-round spirited raconteur. Jaq Bayles meets the architect of Jamaica’s best-known rums

on 08 June, 2012

It was a glitteirng evening at Jamaica House in the island's capital, Kingston. A balmy evening in a superb setting.  The Jamaican prime minister, Portia Simpson Miller, more than played her part in launching Appleton Estate Jamaican Independence Reserve, which coincides with the island's celebrations to mark ithe anniversary of 50 years of independence.

Appleton 50 for $5K

08 June, 2012

Wray & Nephew, the Jamaican rum producer, last night (June 7) unveiled a 50-year-old rum to celebrate 50 years of Jamaican independence.

J Wray & Nephew has appointed Brown-Forman as the exclusive distributor of Appleton Jamaica Rum brands in Mexico.

Appleton Estate Jamaica rum has launched a new website – www.appletonestate.com.

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La'Mel Clarke

Service isn’t servitude: the skill of hosting

La’Mel Clarke, front of house at London’s Seed Library, looks at the forgotten art of hosting and why it deserves the same respect as bartending.

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