This single cask bottling, distilled in December 2006, spent twelve years maturing in a refill sherry hogshead. Cask # 10 was bottled August 2019 and yielded 302 bottles at a natural cask strength of 50.9% ABV.
Our tasting notes are as follow:
Color: Reflective Copper
Nose: Heavy at first with notes of Cracklin’ Oat Bran cereal, Licorice All-Sorts, crushed dates, and coffee ice cream. Dig a bit deeper and get notes of lemon grass tea and then, after the tea, the fruits come along: green apples doused in caramel, fresh star fruit, and sweetened Yuzu jelly.
Palate: Great mouthfeel that’s both oily and slightly nervous (effervescent). Quite nutty up front with hints of marzipan and pickled walnuts. As the flavors build more sherry-driven notes come to the fore such as date rolls covered in coconut and prune juice. There’s a slight pungent black grape note as we near the finish.
Finish: The finish is near interminable with a spicy edge to it that is balanced out by chocolate covered orange peels.
On the label: With a decadently rich mouthfeel this Trinidadian rum presents a cornucopia of tropical fruit flavors. The sherry cask adds layers of other flavors such as pickled walnuts, date rolls, and marzipan. The slight peppery finish can not be ignored.
While the well-known cocktail ingredient, Angostura Bitters, date to 1824, the distillery itself was built in Laventille, Trinidad in 1947. Trinidad's last remaining distillery uses molasses sourced from many places (Dominican Republic, Guyana, Mexico) and distills in a 5-column process using their own proprietary yeast strain that's over 70 years old. The company currently has between 60,000 and 80,000 casks of rum maturing on site.
If you'd like to learn a bit more about Angostura, Jake Emen's article for Distiller is a good jumping off point. You can find it HERE.
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