The panorama of great spirits in Italy is enriched by a fundamental chapter. Velier, a Genoese company, undisputed leader in the sector of spirits, announced a new strategic partnership with The House of Angostura. The agreement provides for the exclusive distribution in Italy of one of the most iconic and representative rum ranges of the English-speaking Caribbean, marking the entry into the Velier portfolio of a pillar of Trinidad and Tobago's rum history.
For fans of signature mixology and slow tasting, this collaboration represents the union between Velier's expert research skills and the technical precision of a distillery that has helped define the modern style of rum.
The History of Angostura: From Legendary Bitters to the Art of Blending
Angostura's roots go back far 1824, the year in which Dr. Johann Gottlieb Benjamin Siegert created the famous Angostura in Ciudad Bolívar (then called Angostura, Venezuela) aromatic bitters. Only in the second half of the nineteenth century did the Siegert family choose to move to Trinidad, starting a production progression that, in the post-war period, would have established the company in the world of great molasses distillates.
During the twentieth century, the growth and consolidation of the distillery were also marked by the acquisition of the historic brand Fernandes Distillers, a key step that allowed Angostura to inherit and preserve an invaluable heritage in the art of aging and selection.
The result of this evolution is a well-defined production identity:
- Proprietary yeasts and controlled fermentation: Rums are made from selected molasses, subjected to fermentations that vary from 24 to 36 hours.
- Column distillation: The process takes place in column still multiple, capable of separating and shaping distillates with different profiles, from the most ethereal and light to the most intense and structured.
- Pure tropical aging: The wine is aged strictly in a Caribbean climate in ex-bourbon American oak barrels, a crucial step in providing roundness, aromatic breadth, and balance.
The philosophy of the Angostura style: The heart of the distillery lies in the blending. A meticulous blending process that guarantees stylistic consistency, cleanliness, and elegance, offering dry and precise rums, capable of masterfully expressing themselves both in classic mixology and in the tasting glass.
The Angostura range distributed by Velier: the labels
The selection that Velier brings to the Italian market is structured through products designed to meet the needs of the best bartenders and the most demanding palates:
Rums for mixing and evolution
- Angostura 3 YO Superior White: A white rum aged for up to three years and then charcoal filtered, designed to bring linearity and cleanliness to great Caribbean cocktails.
- Angostura 5 YO Superior Gold: Expression that offers greater softness, structure and warmth, while maintaining great versatility of use.
- Angostura 7 YO Old House: It introduces a more marked aromatic depth, ideal for advanced mixing or for a first approach to drinking neat.
The iconic Reserves
- Angostura 1919: Famous blend of rums aged between 5 and 14 years, a benchmark for smoothness and pleasantness.
- Angostura 1824: A rigorous selection of rums aged at least 12 years, drawn directly from the house's most precious reserves.
- Angostura 1787: A sumptuous blend aged for at least 15 years in the tropics. It represents the pinnacle of Trinidad's style: rich, deep, structured, and perfect for slow smoking and contemplation.
A new chapter for lovers of "slow smoking" and great spirits
The addition of Angostura to the Velier catalog isn't simply a product expansion, but a celebration of a centuries-old tradition. For those who appreciate the time it takes for a spirit to mature under the Caribbean sun, these labels offer an authentic sensory journey into Trinidadian culture, redefining the balance between accessibility and technical complexity.
Photo credit: Angostura 1787
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