This Angostura 1787 commemorates the year that the first sugar mill in Trinidad was built, at the famous Lapeyrouse sugar plantation. It is made from a hand-selected variety of rums, each of which has been ageing for 15 years in charred oak barrels. A combination of traditional ageing practices with contemporary blending expertise, this is the crème-de-la-crème of the House of Angostura.
The nose is one of banana, dried fruit, and oaky notes. Dried prunes, sweet balanced oak notes intertwine with toffee and caramel on the palate. The finish is long, dry, and crisp.