I'm so thoroughly immersed in the world of wine that there's rarely time to dive deeply into spirits. But where there's flavor, I'll follow. Recently my thirst and curiosity led me to a tasting with Angostura Rum master distiller Jean Georges.
Hosted 101 stories above Manhattan at Peak Restaurant, the scenic and dramatic location was the perfect setting for the reveal of Angostura Zenith, a rare, limited-edition ultra-premium rum. How rare? Only 195 bottles were produced. And expect to pay a pretty penny for this rare rum. A bottle of Zenith will set you back $3,000!
What makes Angostura Zenith so special?
Well, I learned that Trinidad & Tobago was once home to more than 50 rum distilleries, but today Angostura is the last one standing in the Caribbean island nation.
The newest addition to Angostura's Private Cask Collection, Zenith is a compelling link between Angostura and the now defunct Caroni 1975 Limited. Considered one of Trinidad & Tobago's most iconic distilleries, Caroni was celebrated for the rich, earthy, and smoky profile of its rums.
Zenith was produced with the last of Caroni's treasured molasses and is a blend of Angostura® and Caroni rums ranging from 20 to 23 years old. Zenith was aged in charred American oak casks once used for bourbon.
Complex and sultry, Zenith is a wholly realized rum. Its tapestry of flavors includes tropical fruit, raisins, cocoa, apple, vanilla, and a warming thread of toasty oak. "You can't call a rum premium if you don't have a touch of cask," said Georges.
Angostura Zenith is a rum to savor. Don't you dare add cola to it! And if you do splurge on a bottle, you can feel good knowing that a portion of the proceeds will provide a scholarship for a young person pursuing studies in music or art.
And you don't need deep pockets to enjoy Angostura Rum; their portfolio includes a diverse range of rums at approachable price points. I suggest giving Angostura 1824 ($72) a try. "I'm not supposed to have a favorite child, but I do," said Jean Georges as he took a sip of 1824 and extolled its "unique combination of bitter and sweet." Aged for a minimum of 12 years, 1824 is smooth and medium-bodied with hints of chocolate, spices, orange, molasses, fruit, and licorice. The name 1824 is a nod to Angostura's heritage; the company was founded that year by Dr. Johann Siegert, who invented their iconic aromatic bitters.
I also found the silky Angostura 7 ($32) quite charming. Aged in Bourbon oak casks for a minimum of seven years, it has vibrant flavors of honey, toasted nuts, coffee, chocolate, and that tantalizing touch of cask.
During the tasting, Georges asked us to ponder why rum has not been as revered as other spirits such as whisky and cognac. That question has lingered with me. Based on its rich history, cultural authenticity, and precise production process, Angostura certainly makes a case for rum's deserved place in the upper echelons of the spirits world.
