Trinidad & Tobago (PRWEB) February 24, 2016
Known for their iconic bitters and rum‐making heritage, the House of Angostura (http://www.angosturarum.com) ‐ the only rum distillery in Trinidad today ‐ announces No. 1 Once Used French Oak, the newest introduction to The Cask Collection – a limited‐edition range dedicated to rums aged in special casks. Bottled at 40% and the first Angostura rum finished in French oak casks, No. 1 French Oak is an exquisite, silky smooth complex blend – created with a fusion of techniques learnt from the Old World and perfected in the New World. Only 15,030 bottles will be available in select markets worldwide in December 2015.
The No. 1 name conveys the spirit of the rum being one‐of‐a‐kind. Each limited edition introduced into the range offers the recipient a first‐time experience, one that can’t be replicated after the bottles have been sold. For this reason, The House of Angostura has chosen to name every new release No. 1, paired with a sub‐title that states the special cask used to mature the blends.
No. 1 French Oak is a 16 year old blend. The rums were aged for a minimum of 10 years in American Oak casks. The rums were then artfully combined by The House of Angostura’s Master Blender and re‐casked into carefully selected French Oak casks that were once used for aging cognac. The rum was left to mature for additional 6 years in the French Oak casks. The French Oak barrels infuse the luxurious oak‐driven flavors of nuts, dried fruit such as dates and figs with subtle floral qualities.
“The overwhelming response we received to The Cask Collection and the first No. 1 released in 2013 was a strong indication of the appetite our consumers have for artisan spirits, which the House of Angostura is passionately committed to offering. We’ve been anxiously awaiting the arrival of No. 1 French Oak, which is an outstanding example of the tradition, philosophy and talents of the House of Angostura,” said Daniyel Jones, Global Brand Ambassador.
Blending rum is an art ‐ acquired from years of experience. Angostura’s blenders have been trained on original traditions and are celebrated experts who closely maintain guarded formulas and techniques. For No. 1 French Oak, Angostura produced a one‐of‐a‐kind recipe with mature, high‐quality aged rums ‐ each chosen for their unique flavor and characteristics. The color is beautiful amber with superb clarity and the aroma offers notes of subtle peach and candied apricot, macadamia or almonds, with hints of oak. The finish is dry with a soft fade.
“No. 1 French Oak is wonderful paired with cheeses or desserts, or perfect by itself or over ice. It is also the ideal sipping rum after a sumptuous meal. Relax, enjoy and savor the moment,” says Genevieve Jodhan, Executive Manager, International Sales and Marketing.
The Cask Collection is a testament to Don Carlos Siegert, son of the brand’s founder, who dreamt of making the “smoothest blend in the new world.”
No. 1 French Oak will be available in the U.S., Australia, France, Russia, UK and most European Union countries. The suggested retail price is $95-$100.
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HOUSE OF ANGOSTURA: A RICH HISTORY
The House of Angostura’s award winning rums are steeped in nearly 200 years of tradition. The journey started in 1824 when founder Dr. Johann Siegert first produced aromatic bitters in Angostura, Venezuela (today called Ciudad Bolivar). In the 1870’s, Dr. Siegert’s three sons migrated to Trinidad, among them Don Carlos Siegert, who pioneered the brand, establishing Angostura Aromatic Bitters as an integral ingredient in premium cocktails and ultimately a mainstay of cocktail culture. The family’s Siegert Bouquet Rum became a Trinidadian tradition up until the early 1960’s and part of the company’s rich rum heritage. In the 1970’s, The House of Angostura expanded, acquiring the Fernandes family distillery, which was founded in the 1890’s by Manoel Fernandes, an immigrant from Portugal, and known for making high quality rums.
HOUSE OF ANGOSTURA: A CELEBRATED APPROACH
The only rum distillery in Trinidad today, Angostura’s signature style stems from techniques that have stood the test of time:
- Production with only the highest quality molasses
- Fermentation using proprietary culture of yeast
- Distillation in continuous stills
- Core range is aged in charred American oak casks, which were once used for aging bourbon (often referred to as First‐Fill Bourbon Casks)
ABOUT MASTER DISTILLER, JOHN GEORGES
John Georges has been around the manufacturing and aging of fine rum for almost a third of a century. That makes him feel old but it’s noted with age comes a certain amount of experience. John joined Angostura in 1982, after he graduated with a BSC in Chemical Engineering from the University of the West Indies. Hi passion continues to this day in experimenting with different ways of aging Angostura rums. He’s been part of the team that pioneered the introduction of the multi‐award winning International Rum Range.