Being one of Jamaica’s distinguished single-estate rum producers, it was entirely appropriate that Worthy Park Select once again took the role of the official sponsor for the 2023 edition of Jamaica Food and Drink Festival’s ‘Pork Palooza.’ 

This highly anticipated gastronomic event showcased an array of pork dishes, including the iconic sizzling and crispy jerk pork, a beloved Jamaican classic. The tradition of jerk pork, rooted in the Maroon heritage of seasoning and slow-cooking wild pigs in underground pits, holds a special place in Jamaican cuisine and aligns perfectly with the medium-bodied Worthy Park Select rum.

Launched in 2021, Worthy Park Select is meticulously crafted from the estate’s finest sugarcane, undergoing a careful process of maturation, distillation, bottling, and blending. 

Guided by Craig Nicholson, senior blender at Worthy Park Estate, we embarked on a culinary journey.

As the steward responsible for the exceptional quality of their products, he shared, “Worthy Park Select is a silky, sweet dark rum with a host of flavours including spices, vanilla, a hint of cinnamon, tropical fruit, banana, and orange. It complements dishes seasoned with traditional Jamaican spices like scotch bonnet, thyme, and pimento—ingredients employed in the preparation of authentic Jamaican pork dishes. The signature cocktails presented tonight, namely Vale Punch, Old Fashioned, and Select Daiquiri, serve as a delightful enhancement to the food on display here.”

For instance, Vale Punch paired exquisitely with World Championship second-place winner Chef Card’s creation, “Head, Shoulders, Knees and Toes,” a porchetta dish complemented by naseberry sauce. The sweetness of Vale Punch harmonized beautifully with the crispy pork and goat cheese topping.

We then tried the delectable Pork Belly Bowls from the duo of Pink Apron, known for their popular offerings, which were found to be an ideal companion in the Old Fashioned signature cocktail. 

Then we ventured off to Chef Sweeney of Devon House’s Steakhouse on Verandah’s table, where a tart filled with savoury saltfish and a scotch bonnet pork loin, provided a bite-sized delight that paired perfectly with the Select Daiquiri.

Notable mentions included Courtleigh’s lettuce wrap and Chef Jacqui Tyson’s Pork Belly Candy served in stir-fried noodles.

Tamika West, marketing manager for Worth Park Estate, expressed her immense pride in returning as the official rum sponsor for this prestigious culinary event, underscoring the pivotal role played by Worthy Park Select.

She stated, “Partnering with Jamaica Food and Drink Festival for Pork Palooza was an obvious choice for us. The combination of pork and rum resonates deeply with our culture and heritage. The talented chefs showcased here tonight represent the rich diversity of our culinary expertise as a nation. Jamaicans hold a special affection for both their culinary delights and their rum!”

Worthy Park Estate, Jamaica’s oldest distillery with a rich history spanning 350 years since its founding in 1670, employs the pot-still method to create a heavy-bodied rum. Their commitment to crafting exceptional spirits has led to numerous awards, solidifying their status as a beloved brand both locally and internationally, a distinction they have upheld for the past decade.