The Appleton Estate is located in Nassau Valley in St. Eliz
abeth which is part of Jamaica’s Cockpit Country. The Cockpit Country is a karst formation which was formed over millions of years. Karst is a generic name given to limestone that has been eroded by the chemical action of rain. There are three cockpit karst formations in the world: Montenegro (formerly Yugoslavia), China and Jamaica.
Poljes are valleys formed within a cockpit karst and the Nassau Valley is a polje. Poljes are formed in formations where a river floods, recedes and then forms a flat valley after millions of years. The soil in the poljes is very fertile and rich in nutrients because of the sediments left behind after the river had receded. The Appleton Estate is the only sugar estate in the world that is located within such a fertile cockpit karst formation. All of the rum produced by Appleton Estate is made from sugar cane grown within the Nassau Valley, and thus Appleton Estate Rum is an expression of this unique terroir.
Here is a link to my full review for Appleton White Jamaican Rum:
Review: Appleton White Jamaican Rum
Please enjoy my review which includes my cocktail suggestion, The Secretary General.
Chimo!
When I began to explore mixed drink servings, my wife purchased a large cocktail book, 1001 Cocktails (Alex Barker compiler) for me to draw inspiration from. I poured over the recipes seeing which ones I might like, and more importantly, which of those that I could also make at home with my small collection of ingredients. When I was studying the gin recipes Alex provided, I noticed he had several recipes for ‘Lady’ cocktails: The Lady, The Green Lady, The Fair Lady … you get the idea. His recipe for The White Lady caught my eye. It was a simple recipe mixing Gin with Lemon Juice and Triple Sec. I mixed one, decided it was too tart, so I added enough sugar syrup to suit my taste, and named my tweaked creation 
The Last Straw Distillery Blackstrap is one the few white spirits in the world actually made from blackstrap molasses rather than sweet molasses. One of the reasons there are so few is because blackstrap is much harder to work with than sweet molasses as the sugar content is lower, and the sugars are harder for the yeast to access. The trade-off is that blackstrap molasses gives a richer, more robust flavour when it is distilled. It took the Distillery about 6 months (of experimentation) to discover a method to obtain reasonable yields out of blackstrap molasses without sacrificing flavour.
Over the next few weeks I am going to be stepping through the 
The Rum Howler Blog 