Survey says: Last Saturday's Jamaica Food + Drink Festival (JFDF) Worthy Park Estate Rum Tour was worth the hour-plus trek from Kingston to Lluidas Vale.

It was a day of 'edutainment' as guests sipped and savoured their way through the storied estate before indulging in an al fresco rum-paired dining experience curated by Chef Jacqui Tyson and her team.

Guests, who had moments before tasted Worthy Park's smoothest rums, were delighted to experience the warm and spciy notes transforming Tyson's savoury menu items. Jumbo shrimp in a rum-infused jerk marinade was tossed in a light cream and folded in a French-style crepe. There was, too, deboned CB chicken thighs, twice glazed and flash grilled in a rum glaze, and a side of Scottish salmon was marinated with Walkerswood green seasoning, poached and infused with citron, and finished with a rum Scotch Bonnet Béarnaise. Yum!

The cold station boasted Kale & Quinoa, October, and Summer Melon & Feta salads. The Worthy Park Estate mixologists were kept busy all evening, shaking, stirring, and muddling Worthy'd Old Fashioned (made with the Single Estate Reserve); Dark & Stormy, a blend of Worthy Park 109, ginger beer, and cocktail bitters; and Apple Jack Sprat, a tangy concoction of Worthy Park Select, apple juice, and ginger ale.

"It was indeed a worthy experience, it had all the makings of a perfect day. It was sunshine, rum, fun, and an amazing group," said JFDF Director Alicia Bogues. Thursday Food concurs.