In 1776, Trinidad, then a colony of Spain, finally opened its shores to the French planters of the Eastern Caribbean islands. It was the beginning of the transformation of Trinidad from a Spanish backwater to the newest sugar plantation frontier. The year 1787, the milestone which Angostura 1787 rum celebrates, was a landmark period as it was then that Trinidad’s very first sugar mill was established at the Lapeyrouse Estate.

This premium rum has a sweet bouquet of banana, dried fruit and oak with top notes of apples. The palate is well balanced, a medium bodied palate with hints of dried prunes and sweet rounded oak notes entwined with toffee nuances that lead to a long and crisp finish.