The Finest Caribbean Rum
Angostura Rum From Trinidad
The Port of Spain in Trinidad was the original location for the establishment of the island’s rum industry and remains so today. It was in 1936 that this island trade was conceptualized and created Robert E. Siegert, the great-grandson of the founder of Angostura rum. Siegert built a modern distillery for the production of column-distilled rums, which are the instruments still used by Angostura to this day.
What is Angostura Rum?
Seventy years later, and Angostura has Siegert to thank for its distillery being one of the most progressive and technologically advanced within the Caribbean. All Angostura rums are distilled from the fermented product of sugar cane, in this case, molasses. Over 50% of this byproduct of sugar production is sourced locally and is remarkably rich, due to the fact that molasses in Trinidad is extracted using traditional methods that date back through history.
The Angostura Range
The Angostura Reserva Light Rum is actually a blend of light and heavy rums, distilled in a five-column continuous still and then aged in American Bourbon barrels for up to three years. The colour the rum gained during the ageing process is lost during a double filtration which also removes impurities; after which the rum is blended and bottled. The result is a light to medium bodied spirit with delicate notes of tropical fruit and citrus on the nose and a palate of gentle spice and vanilla.
In 1932 the Trinidad & Tobago Government Rum Bond was devastated by an immense fire, but instead of considering this a tragic misfortune, the Master Blender of Angostura at the time, JB Fernandes, took the initiative and bought several charred casks of rum recovered from the fire. These casks dated back to 1919, and to his delight, were found to have aged incredibly well and was the inspiration for a blend that he named 1919. It was in 2001 that the Master Blender re-established this super-premium rum blend. Ageing has always been the secret to the Angostura rums, and the 1919 is no exception, as it is matured in American oak barrels that have been specifically chosen for their extra char and the fact they were previously used to age light rum. The 1919 is aged for 8 years and exhibits an amber colour with aromas of caramel and vanilla followed by nougat, honey and almond butter on the palate.
The flagship of the collection, Angostura 1824, was first blended in 1999 to memorialize the 175th anniversary of the Angostura rum house. The medium and heavy rums are aged for at least twelve years and by adroitly manipulating the fermentation process, the Master Blender extracts all of the flavours exactingly from the molasses and yeast interactions. After mellowing in a specially controlled environment for over a decade, the rums are then hand blended with great skill and careful attention. Once blended, the rums will be re-casked to settle and combine to become the final realization of the 1824 rum. The colour is dark tawny and has mesmerizing scents of orange zest, raisins and soft spices, while the palate is smooth, yet robust surrounded by a ribbon of dark chocolate and vanilla. Only 5000 cases of this rum are made each year, giving it the warranted designation of being one of the most luxurious and desired rums in the world.
What do you think about this article?
More in Food & Drink
Latest Articles