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Trinidad and Tobago | Aged | 40% ABV
Angostura 1919 rum is produced in Trinidad by blending a combination of light and heavy molasses distilled rums. These rums spend at least 8 years aging in American oak bourbon barrels.
The name Angostura "1919" refers to the event in 1932 when Angostura's distillery was destroyed by fire. Miraculously, a handful of barrels filled with rum from 1919 survived and were purchased by J.B. Fernandes - the master blender of Fernandes Distillers.
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Posted
almost 12 years ago
Also was a while back when i tried this, tasty enough but not too exciting.
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I was expecting something richer and more complex. Actually this is quite a light rum with subtleties that only come out if you leave the rum to stand for at least 10 minutes. Straight out of the bottle it's a bit disappointing and even slightly harsh. It has a dry start and a sweet finish, which is interesting. After standing, you can certainly smell vanilla and caramel. It's quite a think oily texture which I am not sure if I like or not and there' s a slight hint of white chocolate and maybe apricot. It's very thin and one of the least viscous and thick rums I've had - it almost has the texture of brandy. I'd say it was a very atypical rum and if I wanted someone who had never tasted rum to understand what it was from offering them a sip from a handful of bottles, this would never get near that list.
It's actually quite expensive for what it is and there are rums which are at least £5 cheaper which are just as good or better - I'm thinking Plantation Barbados 5 and Doorlys XO straight off.
Nevertheless it's ok with quite a lot of distinctive characteristics. It's probably at it's best with a couple of ice cubes after it's stood for 10 mins. I don't think it's quite as good neat as some other similar priced rums, but it does have a fair bit of character that that's worth taking time over.