"After a fire destroyed Trinidad's Government Rum Bond in 1932, hundreds of charred casks filled with rum were discovered amidst the debris. The rum inside had already been aging in barrel since 1919, and was skillfully blended and called "1919 Aged Rum." One of the most popular rums made by the House of Angostura, it's rich and complex with an exquisite bouquet of cocoa, vanilla and coconut.

STYLE: Complex, Well-Rounded, Medium-Bodied

FLAVOUR: Roasted Nut, Creamy Vanilla, Baking Spices, Coconut

--------THE PRODUCER--------

Angostura

The House of Angostura's award-winning rums are steeped in nearly 200 years of tradition. Dr. Johann Siegert first produced aromatic bitters in Angostura, Venezuela (today called Ciudad Bolivar) in 1824 to use as a tonic in his medical practice. In the 1870s, he and his three sons migrated to Trinidad, where they began to produce their aromatic bitters on a larger scale and add them to cocktails.

The bitters took hold in society as a popular cocktail ingredient, ultimately becoming a mainstay of Caribbean cocktail culture. The Siegert family also began producing an eponymous Bouquet Rum shortly after moving to Trinidad, which became a country-wide favorite and enriched the company's early rum heritage.

In the 1970s, the House of Angostura expanded by acquiring the Fernandes family distillery from Manoel Fernandes, a Portuguese immigrant to Trinidad, known for its high-quality rums. In 1985, the company received the Hummingbird Gold Medal, a national award recognizing their contribution to industry development in Trinidad and Tobago. Today, the House of Angostura is a global leader in rum production and regularly receives awards and recognition for its outstanding rums and bitters.

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