The juicy pan-seared fillet mignon with slow roasted rosemary potatoes and vegetables of the market sautéed in garlic butter. - photos by Winston Sill/Freelance Photographer

J. Wray and Nephew launched its new luxury rum last Thursday with a delectable seven-course dinner at the Terra Nova All-Suite Hotel along Waterloo Rd.

The event promised a quiet evening of the hotel's famous cuisine but, to complement the fare, some of Appleton Estate's finest products. To top it off, the company's 30-Year-Old Jamaica Rum would be the show-stopper. But even before the 'official' pairings began, the opening course -a honey pumpkin bisque -had more than a hint of Jamaica Run creme which smoothed it out, and gave it an extra lift. Off to a great start! The Salad Imperial was a crunchy mixture of vegetables and nuts, just whetting the appetite for the main courses.

The first pairing was with the entrée choices and the Appleton Estate Extra 12-Year-Old. The choices were pan-seared fillet mignon (with slow roasted rosemary potatoes) or thyme marinated chicken, with steamed wild rice, raisins and toasted almonds. Both dishes were served with a sauce or glaze, with the rum as its main ingredient. To say it was delightful would be an understatement. But the rum wasn't just guzzled down like a pint at the pub. Master blender Joy Spence took guests through the meticulous process of truly appreciating all the fine rums on offer. From the visual to the taste, each rum scored a 10 with the lucky invited.

A devilishly smooth chocolate mousse was then served with the Appleton Estate 21-Year-Old Jamaica Rum. The combination was divine as the 21, with its long, dry finish and sugary taste made the mousse go down even more easily. Afterwards, the lime sorbet cleansed the palate for the show-stopper.

The grand finale came when pieces of caramelised banana were sampled along with the anticipated new luxury rum. Each guest was meticulously instructed to place a piece of banana in the mouth, and then take a sip of the 30-Year-Old. The result: an explosion of flavour that left the 'real rum heads' asking for more.

Left: The cocktail of the evening was Royal Aperitif, an eye-popping combination of champagne, Appleton Estate Reserve, honey syrup and freshly-squeezed lemon juice. Right: The naughty chocolate mousse with the Appleton Estate 21-Year Old Jamaica Rum.

The opening course was a honey pumpkin bisque with cinnamon croutons and a swirl of Appleton Estate Jamaica Rum Creme.

Crab cakes anyone?