Trinidad and Tobago Rum Online Sale

Trinidad and Tobago rum 

Immersing yourself in the atmosphere of Trinidad and Tobago means being enveloped by the thousand-year history, the vibrant tropical climate and the passion for rum production that permeates the island. Located off the coast of Venezuela, Trinidad and Tobago enchants with its breathtaking beaches, lush forests and a climate that cradles sugar cane plantations under the Caribbean sun. This is where the history of Trinidad and Tobago rum has its roots, with centuries of tradition and craftsmanship which are reflected in the superior quality spirits that conquer palates all over the world.

History of Trinidad and Tobago Rum

In the enchanting setting of Trinidad and Tobago, the history of rum resonates with the force of the ocean waves. Dating back to colonial times, when the first sugarcane seeds were planted on this land by enterprising Spanish explorers, the trail of Trinidian rum it was a journey of discovery and innovation. Over the centuries, distilleries have blossomed like tropical flowers, each carrying centuries-old traditions and artisanal secrets. This history full of adventure and pioneering spirit is embedded in the DNA of every drop of rum that is born on the island.

Types of Rum and Production Methods

A Trinidad and Tobago, rum expresses itself in a symphony of unique flavors and styles. The varieties are common to other places of production: white rum, golden rum and aged rum.

The rum White, fresh and lively, dances on the palate with a lightness that invites you to experiment with new combinations in classic or innovative cocktails.

The rum gold, however, embodies the essence of the island, with its enveloping notes of vanilla and spices that blend harmoniously with each other.
The rum aged steals the show, with its sensorial complexity derived from a long rest in oak barrels. To be savored slowly, perhaps in an elegant setting Old Fashioned or in a sophisticated one Rum Manhattan.
In Trinidad and Tobago, rum production is an art passed down from generation to generation, enriched by ancient traditions and modern artisanal methods. The island's distilleries stand out for their attention to detail and use of sophisticated production techniques.

A common practice is to use molasses, the dark syrup made from sugar cane, as a base for the fermentation and distillation of rum. This raw material is carefully processed to extract the richest and most complex flavours. Distillation takes place mainly in column stills or pot stills, which allow us to obtain high quality spirits with unique aromatic profiles. Some distilleries also use hybrid stills that combine the best features of both types of stills.
Once distilled, the rum is aged in oak barrels for variable periods, which can range from a few months to several years. During this process, the distillate slowly absorbs the flavors and aromas of the wood, developing a unique sensorial complexity.

Finally, the master blender, expert in creating balanced and aromatically complex blends, plays a fundamental role in assembling the different spirits into high-quality final products. Through a combination of experience, intuition and passion, the master blenders bring to light the best that Trinidad and Tobago has to offer, giving the world of rums an experience worth cherishing.

The Best Rums of Trinidad and Tobago

Among the best Rums of Trinidad and Tobago, we find rum Angostura, the flagship of Trinidad and Tobago, evokes an atmosphere steeped in Caribbean history and tradition. Founded way back in 1824, the Angostura distillery has lived through the centuries maintaining its reputation for excellence in the production of high quality spirits. Its name evokes memories of bygone eras and exotic adventures, so much so that it has become an icon in the Caribbean rum panorama.

The rum production process at Angostura goes through several key stages: fermentation, distillation, aging and blending.
Fermentation is an anaerobic process that involves the production of alcohol (ethanol) from sugars (glucose). About 60% of the world's ethanol is produced by fermenting sugar-based feedstocks: molasses, yeast and nutrients.

Molasses, a by-product of the production of refined sugar from sugarcane, is the main raw material used in the fermentation process at Angostura. It is added to a yeast produced from a strain created in the 40s. The fermentation process usually lasts between 24 and 36 hours, although it can be left for up to 72 hours.
Once this process is completed, the fermented "wash", which contains between8% and 8,5% rum, it is then placed in the distillation columns and distilled to obtain "heavy" and "light" alcohols which are the basis of Angostura rums. Angostura uses continuous distillation in column stills to create spirits with an alcohol content of between 80 and 95%, each with its own bouquet and aromatic potential.

The clean rum extracted from the still after distillation is cstored in Once Used Bourbon American white oak barrels for aging. Aging in oak barrels does four things: it sweetens the rum, purifies it by removing unpleasant odors, enhances its flavor and aroma, and allows the rum to generate new components that add aromatic complexity.
Once filled, the oak barrels are transferred to different warehouses at the Angostura complex to age for a minimum period of 3 years. The oldest rum is 15 years old. It is the task of an expert team of craftsmen, known as “coopers”, ensure that oak barrels are properly maintained before, during and after the aging process.
Blending is where the magic behind the world-class taste of Angostura rums happens. In the blending process, the rums are tasted and tested at each stage before being bottled and then tasted and tested again after bottling to ensure the highest standards are met in the creation of the rums. The rums in Angostura oak barrels reach different levels of maturity when blended according to his recipes, and the master blender's job is to ensure that the highest quality and consistency is achieved in every batch of rum produced.

But it is not only Angostura that shines in the firmament of Trinidad and Tobago rum. Caroni, with its history full of charm and mystery, adds a touch of authenticity and originality to the panorama of the island's spirits. Founded in 1923, the Caroni distillery has a unique heritage, characterized by artisanal savoir-faire passed down from generation to generation.
These two iconic brands are just a taste of the wonders that Trinidad and Tobago rum has to offer. Every sip of these artisanal excellences tells stories of adventures undertaken in the Caribbean seas and of a culture rich in millenary traditions.

Aquavitae: The Best Site to Buy Rum Online

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