Our rum craft
Born on the little island with a big personality, Wray & Nephew is still expertly crafted in Jamaica to this day. Take a look at how we create our overproof rum.
How we create wray
Our unique terroir
The beginning of our rum journey is intricately intertwined with the historical tapestry of post-abolition Kingston. Set against the backdrop of early 19th-century Jamaica, a period marked by significant societal shifts, including the abolition of the slave trade and subsequent emancipation, Wray & Nephew emerged as a beacon of opportunity amid change.
When we speak of the terroir of Wray and Nephew, it covers more than just the production process, it is cultural—it embodies a profound connection to Jamaica’s history, steeped in resilience and innovation.
Jamaica rum production
REFINING
We crush our sugar cane, and the juice is extracted. This juice is then boiled to form sugar crystals and removed from the liquid. The thick, brown syrup left after removing the sugar from the juice is molasses.
FERMENTATION
We add our cultured non-GMO yeast strain, passed down through generations, to ferment the blend of molasses and pure spring water.
DISTILLATION
The fermented molasses is then distilled to produce raw spirit, a process blending art and science, where expertise plays as big a role as chemistry.
RUM MARQUES
Marques are the individual pots and column still rums created during the distillation process. A rum marque is a particular cut of rum that is developed by and unique to a rum producer, each with its own flavour and aroma profile.
BLENDING
The process of crafting our rum is rooted in our rich heritage and the joy it brings. Every rum is blended perfectly by experts who pour a little bit of Jamaican heart and soul in every bottle.
BOTTLING
Following the blending process, our rum undergoes filtration, proofing, and our liquid spirit is bottled. Our distinctive yellow, green and gold label is added and our Jamaica rum is sent out across the world.