RUM REVEALED- You’ve never seen a Daiquri like this

Описание: Rum is criminally misunderstood—let’s fix that in one watch.
In this episode, I break rum down to the three things that actually matter when you’re tasting and choosing bottles for cocktails—Age, Strength (ABV), and Distillation—then I open up Appleton Estate Signature to show why it’s the most reliable first step into Jamaican rum. We finish by building my crowd-pleasing Kingston Town Daiquiri, a riff inspired by the Hemingway template (grapefruit in, maraschino out) that drinks bright, plush, and repeatable.



WHAT YOU WILL LEARN
• Age (and barrels): Why ex-bourbon casks lend caramel/honey/oak warmth—and why color alone doesn’t equal age.
• Strength (ABV): What “overproof” means, and why I tell beginners to start at 40% ABV before moving up.
• Distillation: The real-world flavor split—column stills (lighter, cleaner, great in highballs and sours) vs pot stills (weight, texture, Jamaican funk).
• Workhorse Theory: How to pick bottles that mix well, survive dilution, and don’t scare off guests—aka “statement bottles” vs “workhorses.”
• Appleton Signature Deep Dive: Pot+column blend, approachable ABV, honest Jamaican character—why it anchors sours, snaps in tall drinks, and behaves in stirred builds.
• One smart Daiquiri: How a tiny spec change (raw sugar + grapefruit, no maraschino) turns a “serious” drink into a crowd-pleaser without dumbing it down.

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Bottle on the bench

Appleton Estate Signature (Jamaica) — a blended, approachable Jamaican rum that brings orange-peel, toffee, and baking-spice tones without overwhelming the cocktail. If your recipe calls for “aged,” “gold,” “Caribbean,” or “Jamaican” rum, you can reach for this with confidence. It’s the definition of a cocktail workhorse: affordable, available, and consistent.

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Recipes from the video

Kingston Town Daiquiri (base spec)
• 2 oz Appleton Estate Signature
• 0.50 oz fresh grapefruit juice
• 0.25 oz fresh lime juice
• 0.50 oz raw (demerara) syrup 1:1
Method: Hard shake with cold, fast ice. Fine-strain into a chilled coupe. Express a lime coin over the top; discard or clip.
Flavor: Clean lime spine, grapefruit lift, demerara bass, and the gentle Jamaican echo from Appleton.





My take on the category (quick hits)
• Start at 40% ABV. Learn the bottle’s voice, then test overproofs.
• Column vs Pot: If you want soft edges and easy mixing, begin with column-leaning blends. Want character and texture? Bring in pot-still for oomph.
• Flavor first, not label first. “Gold/aged/Caribbean” are vague; train your palate to hear how a rum behaves in a build.
• Keep beginners in the conversation. We can love the funk and make space for new drinkers—this is hospitality.

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Bar tools & prep (what I used)
• Shaker tin, fine strainer, jigger
• Fresh grapefruit & lime
• Raw (demerara) syrup 1:1 (equal parts demerara sugar and hot water, cooled)
• Chilled coupe, lime coin garnish

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Join the conversation

What’s your house Daiquiri spec? Team classic, team Hemingway, or are you rolling with Kingston Town? Drop your ratios, favorite rums, and any smart tweaks (salt pinches, different sugars) in the comments. I read them all.

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