All about making whisky
A blend of various sugar cane spirits distilled at the Angostura distillery and aged for between 7 and 10 years in American oak casks which have previously contained bourbon. Filtered, the final blend creates a very mild rum. With a greater wood influence than the 5 year old, it has more of the character of a traditional rum: notes of molasses and chocolate are more present. To be enjoyed neat or in cocktails.
Angostura, know primarily for its cocktail bitters, originates from Trinidad & Tobago and also produces several well-known rums. Founded around 1830 by Dr. Siegart in Venezuela, it was his son and brother who set up the company on the islands in 1876. In 1936 they began to produce their own alcohol to provide the basis for bitters, creating its first rums at the same time. Distilled in column stills, from molasses, Angostura rums are actually a blend of alcohol varying from 70 to 95% alcohol content, of which one part is also sold to blenders in the neighbouring islands.
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