After a fire in 1932 burned down most of the warehouse that housed rum for what is now the Angostura distillery, the only undamaged stock was from 1919. The team at Angostura decided to replicate the flavors of that batch—without burning another warehouse—so distiller Jean Georges made a molasses-based rum and aged it for eight years in charred American oak casks. The result is a wonderfully versatile rum, with plenty of vanilla and spice from oak mingled with the brown sugar, earth, mint and mango notes of the spirit.
Int’l. Beverage Co., Dunwoody, GA
This story appears in the print issue of October 2014.
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