Angostura is probably better known for its aromatic bitters than for its rum. The company’s founder, a German named Dr. Johann Siegert, arrived in Venezuela in 1820 and was later appointed surgeon general in the town of Angostura. Siegert perfected his bitters in 1824 as a remedy for fever, stomachache, and a roster of other complaints. Angostura Bitters became internationally famous by the late 1800s. The company got into rum marketing in the early years of the 20th century, and then opened its own distillery in Trinidad in 1945. Angostura 1824 is the firm’s flagship rum.
Dark amber in color and long and complex on the palate. Spice notes, toasty wood, and a lively, slightly sweet, rich and spiced. Cola, toasty oak. Vanilla spice and caramel. Plenty of ginger and molasses. The palate is vibrant with allspice, caramel, creamy vanilla and molasses. It finishes on vanilla cream, rounded and spiced.