As her first name suggests, Joy Spence is a warm, charismatic, and animated woman passionate about rum. Born in Jamaica, she developed a keen interest in science and chemistry in her early teens, dreaming of one day becoming a scientist. 

Joy secured a Bachelor of Science degree from the University of the West Indies and then spent a few years teaching chemistry before moving to England to pursue a Master of Science degree. Upon her return to Jamaica, she became a lecturer in analytical chemistry, before joining Tia Maria as a research chemist.

“I was at Tia Maria to develop new products,” explains Joy, “but I have to multi-task or I become bored, so I was sent next door to the Appleton Estate distillery to help out! There was so much going on, and I really wanted to work there. 

Persistence paid off, because just a few weeks later a position was created for her, and she joined the team. “People thought I was crazy – moving to a job with a much lower salary, but I loved the challenge.”

Joy met her mentor, Appleton’s then master blender, Owen Tulloch, who changed her world. “Owen helped me discover my talent for understanding the flavours and expressions, and the ability to detect, identify and differentiate aromas.” Over the next 16 years, Joy honed her sensory skills and used her technical chemistry expertise to make premium rum.

“At the time, people didn’t think women could blend, but women are very detail-oriented which is needed in rum-making. Machines can analyse the volatile aromas in spirits, but nothing matches the human nose for immediately identifying flavour: too much vanilla, a little more ginger or nutmeg, or coffee or cocoa.”