Angostura 1824

[Raefus Authenticus]

Hello, everyone.

I am new to this forum, and I have come here to ask what your collective opinion is of Angostura 1824.

My background (insofar as appreciating spirits is concerned) is in single malt whisky; in that field, there is an amazing variety of flavours and styles to discover.

I am finding that rum offers similar complexities and variety to single malt whisky. So, having tried a few expensive and delicious rums, I am very shocked by the taste and aroma of Angostura 1824; it tastes and smells like diesel; the sensation on my tongue is as if I've swilled diesel or industrial oil, or even vaseline around my mouth.

I've tried Angostura 1919, and this problem doesn't exist.

Surely there is something wrong with the rum I just bought for $AUS100.

Should I take it back? Is there a history of recent contaminations?

Any advice would be appreciated.

Thanks, guys.

[Edward Hamilton]

I'm not aware of any contamination with Angostura 1824, but I do taste some flavors in that rum that aren't found in the other Angostura rums.

[jrl915]

I couldn't agree with you more. 1824 was available in my area a few years ago at a price of only a couple of dollars more than the 1919, so I thought I would try it. I believe the 1919 is a bit hot but otherwise a very good rum. I simply couldn't drink the 1824, and that has only happened once or twice with other, mixing value, rums---never with a rum that now costs $65 in my area. I ended up adding spices to try to make it palatable. Having said that, I don't believe your bottle was contaminated; it just doesn't taste very good.

[Raefus Authenticus]

Thanks, Edward and jrl915.

I am prepared to believe that Angostura 1824 simply has a flavour profile that doesn't suit my palate, similar to the way in which some people consider the heavy iodine and smoke flavour found in most Islay malts unpleasant.

I'm just shocked by the sheer accuracy of the 'diesel' flavour and 'oil' like aftermath in my mouth, which makes it seem as if there must be something else in the bottle.

Having said that, there isn't any oil floating in the glass, so the flavours are in the actual rum.

jrl915, you say:

I ended up adding spices to try to make it palatable.

Did this help at all?

I recently read that dropping a vanilla bean into a bottle of rum can 'improve' the flavour.

[jrl915]

That's exactly what I did. After a couple of weeks (occasionally tipping the bottle) you might want to just use the rum as a very expensive mixer.

[Edward Hamilton]

I'll be in Trinidad in three weeks and will try to get some more information on 1864 and other Angostura rums.

[Raefus Authenticus]

Thanks, guys.

jrl915, I'll give the vanilla pod idea a go.

Edward Hamilton, I'l be very interested to hear what you find-out in Trinidad.

In a couple of weeks, I'll be able to get a Jamaican guy to try the 1824. He is a bit of an aficionado of rums, and lists Angostura 1919 as his favourite. He says he prefers lots of oak.