Custom built by Forsyths in Scotland - the industry leader in pot-still manufacture
Traditional Jamaican three-vessel design: 1) pot; 2) low wine retort; and 3) high wine retort
Operates on a batch system with a 5-6 hour cycle
Rum comes off the still at 85% - 87% and water is used to bring to proof
First patented by Francis Price, a lieutenant in the British army who served under Cromwell when they captured Jamaica from Spanish control.
Commercial cultivation of sugar cane began in 1720 and has continued unabated to this day.
First ever record of rum production at Worthy Park was in 1741, predating any Jamaican distilleries still in operation.
Only four families have owned the estate. The Clarke family has owned and operated it since 1918.
Production of rum ceased in the early 1960's under agreement with the Spirits Pool Association of Jamaica due to overproduction of Jamaica rum.
In 2005, Worthy Park breathed new life into the estate by building a state-of-the art distillery to resume its tradition of rum production.
The original 840 acre estate was established by the Price family in Jamaica's Lluidas Vale in 1670. Located in Saint Catherine Parish at 1,150 feet of elevation, Worthy Park sits almost dead center on the island. The area averages a comfortable 73°F (22.8°C) and receives sixty inches (152 cm) of rain per year-good conditions for growing cane, if a bit removed from metro Kingston (a forty mile drive by car).
The estate changed hands in 1863, 1899, and once again in 1918 when Fred Clarke purchased Worthy Park for £44,000. Due to a bit of unfortunate timing, Fred Clarke never realized the long-term financial stability he sought, but through his tireless efforts he was able to leave a strong legacy for his children to take over. In the waning years of his life, Fred tripled cane cultivation, doubled the cane yield per acre, and increased overall production eight-fold. Today, the estate comprises over 10,000 acres, 40% of which is used for sugar, where as many as twenty different cultivars are grown. The estate owns and operates its own sugar mill, and as such the distillery has ready access to an ample supply of high quality molasses.
In 2005, a new distillery was built, and in 2007 Worthy Park began shipping rum once again after a forty-five year break. The new still was built by Forsyths in Scotland, and is the classic pot and twin retort arrangement famous throughout the Caribbean. The distillery was the brainchild of Fred's great-grandson Gordon Clarke, who today is the Co-Managing Director of Worthy Park, and the driving force behind the Rum Bar and Worthy Park rum brands.
Worthy Park has so much aligned to be a great rum company. We have the cane fields, the sugar factory, and the distillery, all at the same location. "Cane field to glass" as they say. We also have 349 years of well-documented history and heritage that cannot be reproduced or fabricated. Finally, we have the origin, being JAMAICA, world famous for many things, including rum. I feel grateful to have this foundation behind me to distill and blend truly great Jamaican Rum.
-Gordon Clarke, Co-Managing Director
Henry Clarke emigrated to Jamaica in 1846 (age 18) and became an Anglican Minister. Founding member of the Westmoreland Building Society (now the Jamaica National Building Society).
One of Henry's five sons, Frederick Lister Clarke (pictured) acquired Worthy Park for £44,000 (approx. £2.8million adjusted for inflation).
Frederick continued to expand Worthy Park and operation of the estate was continued by his three sons - Clement, Owen and George - after his death in 1932.
Gordon Clarke represents the 4th generation of the Clarke family, who have owned Worthy Park since 1918. In 2005, Gordon was the driving force behind the construction of the new Worthy Park distillery, which reclaimed the heritage of rum production on the estate that dates to 1741.
After spending his childhood visiting his family in Jamaica, Alex moved to the island permanently in 2005. He joined Worthy Park Estate in 2015 in order to expand the global footprint of Worthy Park rums. He has traveled the world preaching the gospel of Jamaica rum, becoming a respected authority and educator in the rum category.
The mean average temperature is 73 deg. F compared with Kingston's at 78 deg. F. and its annual rainfall 60" compared with Kingston's 29". The climate provides the best growing conditions for sugar cane in Jamaica. The sugar cane is the origin of Worthy Park rum. Its location is conveniently located between Kingston and Ocho Rios.
Worthy Park is nestled in a valley 1200 ft. above sea level surrounded by the cockpit mountains. Because of its elevation, Worthy Park is cooler and moister than the Jamaican Plains.
Often the flight pattern from Miami to Kingston goes directly over Worthy Park and passengers can see the estate from 10,000 feet, minutes before descending into Kingston.
Total land ownership is over 10,000 acres with over 40% dedicated to sugar cane cultivation.
The land is 100% dedicated to cane cultivation. In the past, the Clarke family has used the land for beef cattle, citrus, poultry and other agricultural crops.
1,256 acres previously used for citrus was acquired and converted to growing of sugar cane. 15 miles from Worthy Park.
Lasts annually for six months, spanning January to June. During the remaining six months, the equipment is serviced.
Twenty varieties are grown throughout the fields but a majority of the acreage is composed of three high performing varieties.
Preferred method is to be hand-cut because of the rolling terrain on the estate.
Either long stalks (hand cut) or small stalks (combine cut)
Remove mud, debris, and leaves
Five mills used to maximize juice extraction from the fibers
Clarified cane juice is separated by addition of lime.
Water is reduced and you're left with a cane syrup.
This is where sugar crystals are grown.
Massecuite is sent to centrifuge for separation of sugar and molasses.
Molasses is a by-product of sugar production
100% of the molasses used in our rum is from the Worthy Park Estate.
Our molasses is carried from our sugar plant, to our rum distillery next door, through a 1 km long underground pipe
Three types of yeast in our rum production:
Six fermentation tanks (80,000 L each)
Four are dedicated to light pot-still rum production (30 hour cycle)
Two are dedicated to heavy pot-still rum production (a 2-3 week cycle)
Light pot-still fermentation is Temperature controlled
Worthy Park Single Estate Reserve is aged at the Worthy Park Estate, in the geographical center of the island.
Aging spirits in the Caribbean is vastly different than aging in other regions of the world.
At 1,150 feet above sea level, the warmer days and cooler nights allow for accelerated "Tropical Aging"
Increased maturation with Tropical Aging vs. aging in North American or European climates.
Once-used American White Oak, Ex-Bourbon Casks.
Angel's Share as high as 6% per year.
95% of barrels are sourced from Brown-Forman (Jack Daniels) in Tennessee.
WP has been aging stock since 2005, when the new distillery was built and rum production resumed.
100% Produced, Blended, and Aged at Worthy Park Estate
Estate founded in 1670
100% Copper Pot Forsyths Still
No added sugar or flavorings
Molasses is 100% from WP Estate
Aged at the Worthy Park Estate in Tropical Aging Envoronment
Blend of 6, 8, & 10 yr old Rums