Angostura 1919 is a rum from Trinidad and Tobago. As you may have guessed, it is distilled by Angostura, one of two distilleries there, the other being Caroni, which makes the Scarlet Ibis.. This molasses based rum is a blend of light and dark rums aged American Bourbon Barrels for a minimum of 8 years, and bottled at 80 proof.
Angostura may be a name you’ve heard before, and you’d be correct in recalling their infamous and ubiquitous brand of aromatic bitters, now including a fantastic Orange bitters. Angostura has been in the rum game for well over a few decades now, but has only recently been releasing their branded products, the 1919 and 1824. Most of its former products were distributed only in the Caribbean, or exported as a bulk product. Not satisfied with releasing their local product for international tastes, they decided to go branded, and with such a recognizable name, it was quite the wise business decision.
But does this rum truly stand up to the legacy of Dr. Johann Siegert? Let’s see what’s going on in the bottle.
Appearance: I don’t always like making a statement about the bottle, but on the shelf, this one really stands out. It’s short and squat, but not overly intrusive, with distinctive rounded shoulders and a big fat cork. But what really makes me happy is the bottle numbering. This review comes from bottle 169916, a fine bottle if ever I’ve seen one. I love batch/bottle labeling, as it allows for comparison, quality control, and damn right I’ll say it, even one-upsmanship. Even what’s in the bottle stands out though, as a beautiful orange-copper hue shines out from within. With that color, it still has some of the best clarity I’ve ever seen, and in the glass I swore I saw something floating, but it was just a reflection of sunlight in the rum.
Nosing: The nose is lovely, with marshmallow and butter and hints of orange blossom water and toffee, even an oddly appealing touch of warmed plastic. This nose definitely feels like I could pick it out of a lineup. The legs in the glass are quite gummy, indicating a potentially lovely texture.
Tasting: Oh my Dr. Siegert, if only you knew how smooth this would come out. The rum on the nose and rum on the tongue are truly one in the same, as a smooth marshmallow/butter flavor starts in, leading into a savory spice, with a big smokey finish on the end, even a bit of gingerbread. The heat is minimal at best, and almost has to be searched for to find it. As a sipper, this is both enjoyable and thoughtful. It’s like a puzzle putting together all the flavors, one I just can’t draw myself away from.
On Mixing: Rum is often an excellent mixer, whether it be with just a splash of tonic, or with 3 other rums and a range of fruits from remote jungles and islands. This rum, however, takes the cake in its versatility and flavor. One of the best drinks I’ve had with this is Martin Cate’s 2070 Swizzle, a tall and potent combination of Angostura 1919, Overproof Demerara Rum, allspice, honey, and a few other bits. It’s tall, satisfying, a bit savory, and wonderfully complex. Another style of drink I’ve had this in was at Beaker and Flask, where bartender Tim set me up with a combination of Angostura 1919, Benedictine, and Cream Sherry. It was a bit like the rum had jumped into an old New Orleans drinking book, and decided it would be the forerunner for a number of cocktails intrinsic to the city’s history. The drink tasted a lot like wet brown sugar, and oh my was that good.
Score: With its versatile use in mixology, unique character, and as a thoughtful sipper, I have to give Angostura 1919 a 5 out of 5. This is a rum any rum connoisseur should be proud to have in their collection, and even better, in their glass.
(5/5)
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{ 5 comments… read them below or add one }
Nice review, Blair.
Have you had a chance to try the 1824? It’s a touch pricier but a very nice rum.
I really like both the 1919 and the 1824, though they can be a touch sweet at times with some heavy vanilla notes a la the new Zaya from Trinidad.
Out of curiosity, what did Bartender Tim call this Ango/Sherry/Benedictine combination, or was this one of your own TDN submissions from the Sherry TDN?
if I recall, we both shared a nip of the 1824 at NOPA. More woody, oaky, and just wonderful. I found a bottle locally that I’ll have to tuck into soon.
I couldn’t agree more, Blair. I found a bottle of that in Miami for about 20 bucks and we made basic Daiquiris with crappy tools in our hotel room: among the best drinks I’ve ever had. And, for that price, it’s just a stunning product.
Great review Blair, and I couldn’t agree more. Angostura 1919 is a great rum both as a sipper and as a mixer. I find the nose heavy on vanilla and caramel and the palate a surprising amount more dry and oaky. A great combination to say the least. I’m lucky to find it in Tulsa and find using it and El Dorado 12yo makes a wonderful Mai Tai.
And the 2070 is a great drink, one of my favorites.
I’ve heard nothing but good things about the 1919 from several online sources. However, I can’t find it anywhere. The local store owners say it can’t be sold in Arkansas, and the Angostura site’s distributer link for the Americas leads to a dead end.
How do I find out what states sell it?
Thanks for the great review.