THE VENERABLE House of Angostura is the dominant rum producer in Trinidad, with a strong selection of rums, some of which are available abroad and some of which are kept close to home.
Those that make it abroad tend to be the rums with years — 1824 (a Rum Journal favourite) and 1919.
That makes several labels a privilege for residents of Trinidad and Tobago, or the lucky traveler. One of those rums is Angostura Single Barrel Reserve.
The dark rum is a blend of medium and heavy rums, distilled in a five-column still, the company says. It’s then aged in select oak bourbon barrels for a minimum of five years, but, adding to its exclusivity, Angostura only manufactures a limited batch each year.
And Rum Journal was recently fortunate enough to try it out.
Single Barrel Reserve has a classic amber colour, and an aroma of candied fruit and brown sugar.
It has a very complex flavour profile, with notes of oak, pepper, dried apricot, spice and a strong suggestion of cappucino.
The finish is very smooth, with slight hints of molasses.
The verdict? A very solid rum.