Hi Joy, what is it like to be you?

I feel blessed. As a proud Jamaican, chemist and master blender, I get to experience the best of all worlds. When I’m not creating new expressions that tap on my scientific training and craft, I may be travelling around the globe spreading the love for Jamaican rums. When I’m home, I get to enjoy my gardens and the beauty of Jamaica. Not many people have the opportunity to make their passion their work, and I consider everyday a huge blessing.

What was growing up like for you and what brought you to where you’re here now?

Growing up, I’d always wanted to be a teacher. I was four when my mother found me conducting ‘lessons’ when she came to pick me up from school. At 13, my chemistry teacher Eldora Mills inspired my love for the subject when she appointed me as her assistant. And when she passed away from complications in childbirth, my sixth-form self was devastated. Wanting to make her proud, I taught myself chemistry, continued to facilitate the labs under guidance and worked my way towards a science degree.

I ended up teaching for a while at my old high school and taught chemistry at the university. After pursuing my masters in analytical chemistry at the University of Loughborough, I applied for a job at J. Wray and Nephew Ltd knowing that chemistry would be an asset for the craft. Owen Tulloch, the master blender back then, hired me as chief chemist. He noticed that I had a natural affinity in identifying traits in rum and mentored me to become his successor.

How does it feel to be one of the most influential women in the cocktail and spirits industry?

I’m incredibly humbled to be recognised in the field and I see it as one of my biggest achievements. It’s a position with a responsibility to keep pushing further and it is my hope that I’ve inspired not just other women to follow suit, but also the men to advocate other women with potential, just as what Owen did for me.

What advice would you give to women wanting to work in the spirits industry?

It’s a male-dominated industry, but things are slowly changing. There will always be naysayers but as long as you keep believing in yourself, be passionate and continue to further your craft, sooner or later that passion of yours will shine through.

What makes Appleton Estate so full of heart and deliciousness?

What makes our rums here at Appleton Estate so different can be summed into 3 key factors. 1) The land. We’re located in the heart of the Nassau Valley where the climate is lush with extremely fertile terrain and our own natural water sources. We’re one of the few rum brands that are proud to claim terroir as a key differentiator. 2) Our distillation process is a hybrid of heritage and modern techniques that include the use of proprietary yeast and copper pot stills, which imparts our signature orange peel note. 3) Every step reflects a commitment to Jamaican excellence. To ensure the highest quality products, Appleton adheres to strict minimum ageing guidelines; the age statement on a bottle refers to the youngest drop of rum in the blend. We also use no additives.

What are some memorable moments from creating the Hearts Collection with Luca Gargano?

I will never forget the dramatic Polynesian prayer Luca did when I brought him to the spring—our distillery’s water source—on his first visit. He performed this elaborate ritual over the pond which bewildered both my Jamaican colleagues and his Italian entourage. Another moment was when he came down for a blind tasting of the potential rums I shortlisted for our first Hearts Collection. He had no clue which were my picks but we somehow landed on the exact same rums.

What’s your favourite Appleton Estate expression and why?

My favourite Appleton Estate expression changes depending on the occasion. When I just want something easy for a daytime cocktail, I tend to gravitate towards our 8 Year Old Reserve for how versatile it is. When it’s a special occasion, I’d opt for something more complex with a bit of funk, like the Hearts Collection, so everyone take the time to savour each sip.

As master blender, what would you say is your biggest creative achievement?

My biggest achievement to date would be the release of our Limited-Edition Appleton Estate 50 Year Old. It’s the oldest expression of rum that we have ever worked on and the oldest blend that has ever been introduced to rum market.

What is your creative outlet outside Appleton Estate?

I consider myself quite the homebody. When I’m not at the estate, I will be visiting the natural gems of Jamaica or gardening and cooking at home. I’ve grown quite a few orchid varietals over the years, and I enjoy sitting in my garden and appreciating the surrounding calm while sipping an Appleton Estate cocktail.