What is Angostura Rum?
Seventy years later, and Angostura has Siegert to thank for its distillery being one of the most progressive and technologically advanced within the Caribbean. All Angostura rums are distilled from the fermented product of sugar cane, in this case, molasses. Over 50% of this byproduct of sugar production is sourced locally and is remarkably rich, due to the fact that molasses in Trinidad is extracted using traditional methods that date back through history. The Angostura Range The Angostura Reserva Light Rum is actually a blend of light and heavy rums, distilled in a five-column continuous still and then aged in American Bourbon barrels for up to three years. The colour the rum gained during the ageing process is lost during a double filtration which also removes impurities; after which the rum is blended and bottled. The result is a light to medium bodied spirit with delicate notes of tropical fruit and citrus on the nose and a palate of gentle spice and vanilla. In 1932 the Trinidad
