Worthy Park’s Senior Blender Craig Nicholson talks the science of rum
Published:Thursday | June 20, 2024 | 12:50 AM
Stepping into the Italian fusion restaurant Buzo Osterio Italiana, we found ourselves at the bar, face-to-face with Craig Nicholson, the senior blender and quality control manager at Worthy Park Estate. As he showcased an impressive array of rums, it was clear that his demeanour and knowledge would captivate anyone who stopped to listen. Nicholson’s passion for rum and the spirits industry is evident in his words.
He is one of the first Jamaicans to earn a bachelor’s degree in basic medical sciences, focusing on biochemistry, from The University of the West Indies. Despite this academic achievement, he credits his practical training to his tenure at Clarendon Distillers Limited. His passion for research began early, sparked by a childhood chemistry set that he thoroughly explored in just one week, cementing his desire to pursue a career in science.
Intrigued by his journey, we sat down with Nicholson to delve into his passion for blending rum and the intricate science behind it.
How were you introduced to the spirits industry?
Growing up next to a distillery certainly helped. I spent my childhood beside a rum distillery in Lionel Town, Clarendon, where my father was a farm manager, and my mother was the local school’s principal. I was often told that once I finished college, I’d work there. However, I knew I didn’t want to follow my father into sugar. Instead, I found my calling in the world of rum.
You started your career under the tutelage of senior blender Derrick Dunn before you went to work as a senior blender at Worthy Park Estate. How did it help you get into the art and science of blending?
I owe Derrick Dunn a lot for teaching me the true art of blending. My first two months were just spent nosing and tasting different rums. A good workman has to know how to use their tools, and I had to train my nose to understand rum. I had to learn to relate the science of the rum’s chemical characteristics to its taste and how we can bring that together to make a great product.
How do you feel about the innovation of the spirits industry worldwide, and how can Worthy Park Estate compete?
Rum as a spirit is finally being recognised worldwide. It is heartening to know that people are noticing that rum is good stuff! I want to contribute to local innovation in the spirits industry. I want to experiment with making Jamaican rum authentic from cask to ingredients, honouring our aged rums more. We are known globally for exceptional rums, and I’d love it if Jamaicans would appreciate aged rums without the frills. I am passionate about educating people about rum, so we encourage rum lovers to join the Worthy Park rum tour. I also enjoy conducting rum tastings and seminars to showcase the diversity of rums.
As the senior blender and quality control manager, you have a lot of responsibility. What is it like working at Worthy Park Estate?
I live on the estate, so I get to wake up to the beauty of Lluidas Vale every day. Our innovation and ability to experiment at Worthy Park are unmatched. There are many avenues in rum that we could explore locally, so if I can do my little part to educate, that would be my life’s mission. We recently wanted to occupy the white rum market, so we launched our Worthy Park Overproof rum, with cane juice distillate, which has a different flavour profile from Rum-Bar White Overproof Rum. We want people not to be afraid to experiment and try something new.