Joy Spence Sits Down And Answers 5 Questions : ‘I Had to Work Twice as Hard’

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Joy Spence is one of those rare people who has worked not only in the same industry but also at the same company for 40 years. She joined Appleton Estate as chief chemist in 1982 and has been the master blender since 1997.

During her career, chronicled at the Joy Spence Appleton Estate Rum Experience, she’s seen numerous rum industry modernizations, from increased mechanization to more rigorous quality control. She’s also seen higher visibility of women in the industry. In 2018, she received the Jamaica Prime Minister Medal for Science and Technology.

We spoke with Joy about her career and her ruby anniversary.

How did you get interested in rum, and what made you decide to pursue a professional career as a master blender?

I joined Tia Maria as a research chemist. I became bored and envious of the activities at Appleton Estate, so I submitted my résumé. I met Master Blender Owen Tulloch and discovered the world of rum and her passion for rum. Before, I never thought I would appreciate rum as a complex, sophisticated spirit.

It’s a common perception that the rum industry tends to be male-dominated. How did this affect your experience coming up in the industry? How—if at all—has this changed?

The rum industry is still very male-dominated. I had to work twice as hard to prove that I was just as capable. I am excited that more women have been appointed master blenders. They have been working in the background…but no one was bold enough to appoint them as master blenders, so it is an exciting time for females.

What’s it like to be the first woman to become a master blender?

I was in total disbelief. In the rum industry, the title is earned through years of training and assessment. You are assessed not only for your technical capabilities but also for sensory skills and creativity, year after year.

After working at Appleton Estates for 40 years, how has the company evolved?

I have seen many technological changes…ISO certification is a different view on putting systems in place, specifications, and compliance audits. Increased staff training and improved reward and recommendation programs. Every aspect of the business has changed.

We’ve also worked very hard to develop the Geographic Indicator [GI] for Jamaican rum over time. I was responsible for the technical side. A GI helps cement the perception of premium quality for the category outside of Jamaica, and there is no better way to honor and preserve the authenticity and legacy of the high quality of our product. This genuine, differentiated identity sets a standard for all products bearing the label of Jamaican Rum. It honors and credits the knowledge of Jamaica’s finest rum producers and exclusive traits of the land itself while guaranteeing the authenticity and premium quality.

The designation and symbol protect these communities’ traditions, cultures, and resources and foster long-term economic and societal well-being, wealth, and education for generations to come.

Any advice for someone looking to get into the rum industry? What should they do if they want to become master blenders?

Obtain a deep understanding of the process, from sugarcane straight to aging and blending. Understand fermentation and distillation and how the rum transforms during aging. Be a sensory expert with a good grasp of how to blend the different styles of rums. Act like a sponge for knowledge. Try to learn as much as you can. Be passionate about your craft and remain humble.

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