Trinidad and Tobago
Trinidad and Tobago (or Trinidad & Tobago) are two islands close to the South American continent. They offer white, amber, old and aged rums.
The English Isles have retained a great deal of rum-making know-how from their British origins. Indeed, it was the Anglo-Saxons who developed the sugar industry in the 17th century, long before the French and Spanish.
The cultivation of sugar cane and the sugar industry on these two islands flourished in the 18th century with the French colonists, who developed this economy for many years, culminating in the immense success of Trinidad & Tobago rums as we know it today.
It was with the arrival of Dr. Siegert, creator of Angostura Bitters, that rum changed dimension. The Angostura brand developed an intense policy of exporting light rums to the United States, giving rise to a veritable rum empire.
Trinidad and Tobago is also known for its Caroni distillery, closed since the early 2000s. Caroni offers extremely typical aromas of bitumen and hydrocarbons. The large number of casks remaining when the distillery closed were bought up by Italian Luca Gargano and his Velier brand. It may seem strange that there's such a craze for this type of aroma, but you've only got to try it to understand (there are parallels with peated whiskies).
The main rum brands from Trinidad and Tobago are Angostura, from the distillery of the same name, as well as Zaya, Caroni, 10 Cane and Kraken rum. Read less
