Description
History
The story of Angostura begins in 1824 when the German doctor Mr. Siegert, a surgeon in the Venezuelan army, devised an infusion of aromatic herbs called “Amargo Aromatico”. This product later became famous as Angostura-bitters. In any case, the company’s rums have also become very famous, experiencing excellent commercial success.
Production method
To produce an “industrial” rum (this is how rums produced in the islands of former Spanish domination are called) molasses is used, which are often nothing more than sugar beet residues after processing for the production of the latter. This is then fermented, created a must and distilled. Subsequently these can be aged in wood and then created a blend of rums of various degrees of aging in order to find a perfect balance.
Alcohol content
40%
Tasting notes
Caramel color. Spicy notes of vanilla, toffee, balsamic and cocoa notes on the nose. Good softness on the palate, with toasted and smoked notes.
Usage
Perfect at the end of a meal or as a meditation.
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