Angostura 1787 is a blend of rums, each at least 15 years old, all aged in second-hand American oak barrels.
Nico's tasting notes
On the nose, we find the characteristic markers of Trinidad rums: a burnt, industrial edge. With this cuvée, Angostura chooses to highlight this identity by dressing it up rather elegantly. The rum is slightly vegetal and above all fruity, with sweet notes of pear and quince jam. The nose gradually becomes more refined, with delicate, chiselled pears. Over time, it thickens and takes on body, with beeswax and cane. The industrial, tarry aspect airs out, giving way to gourmand chocolate notes.
When the glass is shaken, engine grease makes a comeback, always acting as a starting point, a reference that identifies the rum's origin. There's also a toasty woodiness, followed again by ripe, stewed fruit in the background. Spices and licorice molasses underline the distillate's raw material. These varied notes have erased the rum's industrial side without our noticing. The rum is now gourmand and cozy, on a fat marzipan.
The attack on the palate is light, with molasses and caramel. The typical Trinidadian character is present but rounded, for a balanced tasting where the molasses is both woody and licorice-like. The palate is quite complex and interesting, with the vegetal adding something specific to the texture on the palate. Finally, the rum melts into fruit jam, the quince blending well with the slightly burnt, metallic side.
The finish does not lose its balance, and the typical Trinidad character concludes the tasting.
"Here's an interesting variation on the unique signature of Trinidad rums..."
