Distiller Notes
The rums of the House of Angostura are a treasured legacy, a tribute to the evolution of the rum industry in the Caribbean and the men and women who nurtured it. The House of Angostura owns the only rum distillery in Trinidad today, and controls its rum manufacturing process from end to end.
Our rums are blended by masters with years of experience and training in original traditions, who closely maintain guarded formulas and techniques. Master Distiller, John Georges and our blenders are involved at every stage to ensure the highest quality and consistency, from molasses selection through to cask selection.
As Master Distiller Georges says: "Our rums are 100% Trinidadian, made in one distillery on one Island. Much like a single malt only better.“ The House of Angostura® is renowned for its unique, signature style, which stems from techniques that have stood the test of time.
These premium rums are made from the highest quality molasses fermented with proprietary yeast cultures, distilled in continuous stills, then aged in charred oak barrels.
Dating back to the ancient Egyptians who are believed to have infused medicinal herbs in jars of wine, modern-day bitters—broadly split into two categories—are produced by infusing a neutral spirit with a wide variety of aromatic and healthful herbs, fruits, roots, bark and spices.
Cocktail bitters are usually quite astringent, so small drops and dashes are added sparingly to flavor mixed drinks like the Negroni, Sazerac and Old Fashioned.
Digestive bitters, on the other hand, have a far milder flavor profile and are usually consumed neat or on the rocks at the end of a meal to help with digestion and combat nausea or heartburn.