Thu | Oct 22, 2020

Tantalising Taste of JSAERE

Published:Tuesday | July 24, 2018 | 12:00 AMRocheda Bartley/Gleaner Writer
From left: Lifestyle reporter Jody-Anne Lawrence, enterprise editor for Lifestyle Teino Evans, subeditor Renee Bryan and Lifestyle reporter Latara Boodie were ready to dine.
Appleton mixologist Jhordane Bryan made the signature Appleton Estate Stormy Valley as a welcome drink for the team.
Be sure to taste their succulent jerked chicken and pork after the tour.

The Black River Lounge eatery is a perfect fit for the Joy Spence Appleton Estate Rum Experience (JSAERE) in , St Elizabeth.

The Gleaner Lifestyle team recently journeyed to the Breadbasket Parish to explore the rum sanctuary.

With a satisfying and fun tour, our taste buds were whetted for what awaited us in the cool bistro. Stopping at different sites, we couldn't help but allow our desires to delve right into the varying stages of the rum making process, savouring each moment from cane to cocktail.

The interesting taste of a little wet sugar and the succulent sweetness of luscious sugar cane in the afternoon awoke us; the molasses kept us energised while a refreshing cup of sugar cane juice and the classic rum punch were the ideal thirst quenchers in the sweltering sun. Testing Appleton's Signature Blend, Reserve Blend and Rare Blend 12 Years Old was the grand finale that stirred our taste buds.


In the restaurant, a flavourful aroma from the meals permeated the atmosphere, diffusing from one corner to another. The feast was prepared by chef Gabriel Ferguson and his skillful team.

The mouth-watering mokko jerked chicken and tender wet sugar-glazed pork perfected with a sweet potato and yam salad and a smoky sauce served with rice and peas and fresh seasonal salad were the major toothsome highlights of the day.

Aniece Chang, the kitchen manager told Food that it's the restaurant's priority to give foodies a mesmerising experience of the true Jamaican culinary experience.

"Everybody loves our food, especially the tourists. The locals tend to be reluctant when they see our menu, but once they taste it, it's a total different story," she boasted.