10 Cane
Year established: 2005
Year closed:
Owner: Moët Hennessy
Web page: www.10Cane.com
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From Wikipedia, the free encyclopedia
10 Cane is a premium light rum produced by Moët Hennessy. 10 Cane was founded in 2005, as Moët Hennessy's first brand developed in-house rather than acquired. Moët Hennessy's other brands include Veuve Clicquot, Hennessy, Belvedere and Moët & Chandon.
Production
10 Cane rum is named after the tradition of hand-harvesting and bundling sugarcane stalks in groups of ten. 10 Cane is produced in Trinidad. Like cachaca and French or Haitian “rhum agricole”, 10 Cane is made from fresh sugar cane juice and not from molasses.
10 Cane's distillation process is overseen by Jean Pineau, the Master Distiller of Moët Hennessy. Pineau employs what has been described as an “artisanal” approach to rum making, particularly through small batch production process and high ingredient quality standards.
10 Cane rum is fermented for five days at a low temperature, double-distilled in small batches in French pot stills, and finally aged in French oak barrels for ten months. This aging process gives 10 Cane its light golden color.
Mixology
10 Cane is a pale gold, light bodied but full flavored rum with tasting notes of pear and vanilla. 10 Cane is often used to create smoother, more fragrant variations of traditional dark rum cocktails such as the Hurricane and the Dark 'n' Stormy.
Products:
10 cane rum 40%
Caroni (1975) Ltd. / Rum Distillers Limited
Year established: 1918
Year closed: 2002
Owner: Rum Distillers of Trinidad and Tobago (RDTT)
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Type of still: Four-column Gerb Herman still
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Caroni (1975) Limited's Distillery, situated on the site of the old Caroni Sugar Factory on the Old Southern Main Road, has been involved in the distillation, blending and bottling of rum products since 1918.
In that year, a new cast iron still was commissioned, and in 1943 a wooden Coffey still was added. Both stills remained in operation until 1945, when a new all-copper still was installed.
In 1957, a single-column still was installed, and in 1979 a four-column Gerb Herman still was installed and when commissioned in 1980, increased the capacity of the distillery
and improved the quality of its rums, resulting in a diversified number of products offered at the distillery.
In 1964, both the cast iron and wooden Coffey stills were replaced by a two-column Blairs still and a Pot still.
At present, the Caroni Distillery produces and markets a wide range of bottled rum products, and also maintains a large stock of aged rums, and supplies Bulk Rum to local, Caricom and international markets.
[Source: Company's web site, 2003]
Originally over 50 distilleries operated on the island of Trinidad, by 1950 this number was reduced to eight and today there is only one. However for nearly 100 years Caroni
has had large sugar estates and was the major producer of molasses on the island.
Today sadly this is no more as the company has been closed and the stocks dispersed. However we secured some years ago a few barrels of rum distilled from the Providence Estate
located near Chaganos just south of the Coporo River. Using water with a low mineral content and distilling the spirit on an old patent still a slightly heavier rum than normal was produced in 1990.
[Source: Bristol Spirits Limited, 2010]
Products:
Caroni 1983 22 years
Caroni 1984 22 years
Caroni 1985 21 years
Caroni Bay Rum
Caroni Blended Trinidad Rum 1991
Caroni Blended Trinidad Rum 1993
Caroni Full Proof Trinidad Rum 1991
Caroni Full Proof Trinidad Rum 1992
Caroni Heavy Trinidad Rum 1992
Caroni Puncheon Rum
Caroni Rum 70 proof
Creole Rum Punch 20% alc/vol
Felicite Gold 40% alc/vol
Felicite Gold 43% alc/vol
Navy Rum Extra Strong 75° Proof
Old Cask Rum Aged 10 years 43% alc/vol
Special Old Cask Rum 40% alc/vol
Special Old Cask Rum 43% alc/vol
Stallion Puncheon Rum 75% alc/vol
Superb White Magic 43% alc/vol
Velvet Smooth Caroni Puncheon Rum 75% alc/vol
Fernandes Distillers (1973) Ltd., Laventille
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The 19th century saw Europe entwined with revolutions both political and commercial. The Fernandes family, like many natives of the Portuguese island of Madeira were affected by the Mildew Epidemic of 1852 that devastated 90 percent of all the grapes on the island. In 1873 fate dealt another blow when a vine pest, Phylloxera Vastatrix completely destroyed the remaining plants. By 1880 Manuel Fernandes left the island in search of a better life and the New World, the Americas, held the promise and hopes that such immigrants longed for. Many stopped in the West Indies, enticed by the warm climate and bright skies looked no further and made their homes. Manuel Fernandes arrived in Port of Spain with his wife and two sons aged five and eight years old. Trinidad, already a melting pot of settlers from Europe, Africa, India, the Middle East and China all calling this land their home. A unique culture was developing in this British Colony.
It was a time of uncertainty and trial and hard work was the order of the day. Manuel settled at 25 Henry Street and soon established an import business of wines and spirits.
By 1895 Manuel and his family became neutralised British and his first son Joseph Gregorio was eventually to transform the business into the international organisation that we know today.
It was not long before Manuel F. Distinguished himself with the award of a gold medal for Fernandes Old Rum at the Crystal Palace Exhibition of 1905. For twenty five years the Fernandes brands developed in stature gaining more and more ground in the marketplace, under the diligent direction of son Joseph Gregorio and his brother in law Joao Ferreira, a master blender. It was during this period that Joao Ferreira earned himself his reputation, winning medals for blending white rums and Wormwood Bitters at an International Exhibition in New Zealand in 19…
Just two years after the loss of his father Joseph Bento and Joao Ferreira seized an opportunity that presented itself after the fire of 1932, a fire that destroyed the Government Rum Bond. Fernandes & Co., acquired the fire sale stocks of rum for blending at a good price and on discovering that the spirit had been distilled thirteen years earlier called it '1919' AGED RUM, it was the forerunner of the most successful of the Fernandes brands for thirty years with the named changed to Vat 19 when the original stocks ran out.
Joseph Bento was weary of being tied to the sugar estates for his supply of raw material. In 1933 he acquired from Henderson Forres Park sugar estate at Claxton Bay. It took J.B. eight years of tremendous sacrifice and toil, mortgaging every possession and with the added burden of an onerous loan from Gordon Grant & Co., to rebuild the derelict Forres Park into an efficient and productive factory, eventually achieving 8.2 tons of cane to 1 ton of sugar. Scores not attainable today. Meanwhile Joseph Bento tinkered with the wooden still he knew was in the Forres Park compound and practised his hand at distilling and making rums that would be the foundation of his next venture.
The Second World War saw J.B. busy between Henry Street and Forres Park but not so busy that he forgot his countrymen at war in Europe. He decided to send all Trinidad Air Servicemen a monthly ration of a bottle of Fernandes Vat 19 rum. A small gesture he felt but one that unexpectedly, and in his eyes undeservedly, earned him admiration.
In the late 1940's Joseph Bento had planned to build a new and modern distillery, to this end he acquired land at Morvant junction from Mendes and spent as much draining and filling as he had on purchasing this swampy tract.
[Source: Company's web site, 2003]
Company is owned by Angostura Holdings Ltd.
[Source: Caribbean Money Market Brokers, 2003]
Products:
Fernandes 19 Gold Rum 40% alc/vol
Fernandes 19 Rum 40% alc/vol
Fernandes Black Label Rum 43% alc/vol
Fernandes Crystal White Rum 43% alc/vol
Fernandes Ferdi's Premium Rum 43% alc/vol
Fernandes Original Rum 40% alc/vol
Fernandes Silver Aged 3 Years 38% alc/vol
Fernandes Vat 19 Rum 40% alc/vol
Fernandes Vat 19 Rum 43% alc/vol
Fernandes Vat 19 White Rum - Rhum blanc 40% alc./vol.
Fernandes Vat 19 White Rum 43% alc/vol
Fernandes White Star 40% alc./vol.
Fernandes White Star Rum 43% alc/vol
Forres Park
Forres Park Puncheon Rum Not less than 75% alc/vol
Ten Years old Ferdi's Trinidad Rum 43% alc./vol
Trinidad White Rum Fernandes Crystal Superior
Vat 19
Vat 19 Golden Trinidad Rum 37.5% alc/vol
Vat 19 Trinidad Rum 37.5% alc/vol
House of Angostura
Year established: 1830
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Owner: C L Financial Limited
Web page: http://www.angostura.com/
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From Wikipedia, the free encyclopedia
The House of Angostura (also known as Angostura Limited) is a Trinidad and Tobago company famous for the production of angostura bitters, invented by the company's founder. The company is also a distiller and is the major producer of rum in Trinidad and Tobago. The company also has been used as a vehicle for international expansion by its parent company, CL Financial. As a result of these acquisitions, the company owns distillers in the United States, Canada, The Bahamas and Suriname.
The company was founded around 1830 in Ciudad Bolívar by a German doctor, Johann Gottlieb Benjamin Siegert, Surgeon-General in Simon Bolivar's army in Venezuela. Around 1820 he tried to find a medicine to improve appetite and digestive well-being of the soldiers.
From the beginning Dr. Siegert was determined to wrest a cure from nature itself, and after four years of trial and error, researching and analysing the qualities of tropical herbs and plants, he finally arrived at a unique blend of herbs which he called “Amargo Aromatico” or aromatic bitters. […] Dr. Siegert hoped to use the bitters to bring relief to his patients, his small circle of family and friends, but these events were to prove otherwise. From these humble beginnings an international industry was soon to rise.
In 1830, Siegert exported his unique aromatic bitters to England and Trinidad. By 1850, he had resigned his commission in the Venezuelan army to concentrate on the manufacture of his bitters, since by then demand had leapt ahead of supply. In 1862 the product was exhibited and sampled in London, to great approval. Upon his death in 1870, Siegert left the care of the company to his younger brother and son, who subsequently moved it to Port of Spain, Trinidad six years later in 1876.
Over the course of time, angostura bitters and Dr. Siegert's company alone became purveyor to the King of Prussia, Spain, and King George V. Today, angostura bitters are also produced by various other vendors, some of which add the bark of the angostura tree (Angostura trifoliata). Angostura bitters are a key ingredient in many cocktails, for example in pink gin and the Manhattan. Angostura brand bitters do not contain any angostura bark. There are several other companies that make bitters containing this bark, notably Fee Brothers and Riemerschmid.
The word "Angostura" (lit. "Narrows") is the founding name of Ciudad Bolívar (Bolivar City) along the narrows of Venezuela's Orinoco River where Dr. Siegert was based. It was an important trading town with river access to the sea.
1824
Dr. Siegert perfects the formula for aromatic bitters – "AMARGO AROMATICO" to use in his medical practice as Surgeon General to the armies of Simon Bolivar. He resided in the town of Angostura in Venezuela, this town is now called Ciudad Bolivar.
1875
By 1875 the family business moves to Trinidad, now being run by Carlos, Alfredo and Luis Siergert sons of Dr. Siergert - company called Dr. J.G.B. Siegert & Hijos. Bitters manufacturing commences in a small factory in Port of Spain, Trinidad. Angostura bitters now being sold internationally. Read more…
1903
Carlos Siegert died leaving Alfredo Siegert and his youngest brother, Luis, in possession of the formula and the firm. By 1904, Alfredo Siegert was appointed purveyor of Angostura aromatic bitters to the king of Prussia and in 1907 to King Alfonso XIII of Spain. In 1909, the partnership of J.G.B Siegert & Hijos was converted into a public limited liability company registered in England. In 1912 the company was appointed purveyors of AAB to his majesty King George V.
1921
Angostura Bitters (Dr. J.G.B Siegert & Sons) Limited was formed on August 30, 1921. In 1992, the company changes its name to Angostura Limited which name it retains to date.
1949
Trinidad Distillers Limited is established, a state of the art multi-column commercial distillery located in Laventille. Although rum blending began as far back at the 1900s by the Siegert's, the company stepped up its expertise in 1936 when Robert Siegert, a qualified chemist joined the company. Additional skills were added in 1942 when Albert Clyde Gomez, a sugar technologist joined the company, and in 1944 when Thomas Gatcliffe, an industrial chemist joined the company all now in place to position the company as a leader in the manufacture of fine rum.
1955
The company appointed manufacturers of Angostura aromatic bitters to Her Majesty Queen Elizabeth II. This followed the 1952 appointment of as manufacturers of Angostura aromatic bitters to His Majesty King Gustav VI Adolph of Sweden.
1971
Trinidad Distillers Limited (TDL) now largest non-oil exporter in Trinidad & Tobago winning the Prime Ministers' Exporter of the year trophy in 1972 for bulk rum exports. Angostura rum brand White Oak successfully marketed in Trinidad. By 1973, Fernandes Distillers Limited is acquired. In 1985 Angostura Limited became the proud recipient of a National Award, the Humming Bird Gold Medal, for its contribution to industry in Trinidad and Tobago, the first company to be so honoured.
1997
The CL Financial Group, acquires 78% of Angostura Holdings Limited. Company engaged in series of international drink company acquisitions. By 2003, CL World Brands is formed to market and distribute rum and bitters internationally.
2010
Domestic rum marketing positioning enhanced, new packaging and premiumisation strategy leads to super sales performance. Company now an established niche player in the international rum market and wins many rum awards globally. Angostura aromatic bitters still the global leader now sold in 165 global markets.
THE STORY OF ANGOSTURA® BITTERS
Originally from Germany, Johann Siegert, a doctor of medicine, left his homeland in 1820, the call of adventure ringing in his ears. He was bound for Venezuela, to join with Simon Bolivar in his fight against the Spanish throne. Bolivar then appointed him Surgeon-General of the Military Hospital in the town of Angostura.
Dr. Siegert was above all a scientist. A scientist with a keen enquiring mind. He had seen soldiers battered by the enemy from without and within, by severe fevers and internal stomach disorders.
From the beginning Dr. Siegert was determined to wrest a cure from nature itself and after four years of trial and error, researching and analysing the qualities of tropical herbs and plants, he finally arrived at a unique blend of herbs which he called “Amargo Aromatico” or aromatic bitters. The year was 1824. Dr. Siegert hoped to use the bitters to bring relief to his patients, his small circle of family and friends, but these events were to prove otherwise. From these humble beginnings an international industry was soon to rise.
In 1830, Dr. Siegert exported his unique aromatic bitters to England and Trinidad. By 1850, he had resigned his commission in the Venezuelan army, to concentrate on the manufacture of his bitters, since by then demand had leapt ahead of supply.
By the time Dr. Siegert died in 1870, his reputation and that of his Angostura® aromatic bitters were internationally established. Dr. J.G.B. Siegert & Hijo, a partnership with his son, Carlos, was established in 1867 by Dr. Siegert. Two years after the death of Dr. Siegert, the name was changed to Dr. J.G.B. Siegert & Hijos, to include younger brother, Alfredo Siegert.
HOME TO TRINIDAD
In 1903 Carlos Siegert died followed in two years by Luis, making Alfredo the sole owner of the secret formula for Angostura® aromatic bitters.
Alfredo speculated in several business projects and lost heavily, great sums of money, and the House of Angostura passed into the hands of its creditors.
The company survived some hard times, a bid from a US distributor and another from a Canadian business man, both of who would have transplanted the industry outside of Trinidad. They were unsuccessful. Some forty years later, the company was back in the hands of the Siegert family.
THE HOUSE OF ANGOSTURA GROUP
By the turn of the century, the Company ventured into the rum market, at first just in bottling bulk rum from other distillers. After years of intensive research in fermentation and distillation processes, the Company installed a state-of-the-art distillery in 1945 heralding its entry into the production of rum on a major scale. By the end of 1960, the Company had extended distribution of its products to over 140 countries across the world, becoming well known internationally for its high quality rums in addition to the now world famous Angostura® aromatic bitters
Within the past few years, Angostura has doubled its overall distillation and storage capacity in Trinidad with average production levels rising from 1.3 million litres in 1960 to 20 million litres in 1998. At the turn of the century, rectification capacity increased to 50 million litres. More than 95% is exported to consumers all over the world.
The core business of the House of Angostura is now located on a 20 acre complex in Trinidad and includes its administration facility, a museum, art gallery, auditorium, merchandising shop, wine and spirits retail outlet, dining room and hospitality suites which facilitate visitor tours. In 1997, the Company installed a new manufacturing facility for its line of sauces which was previously packaged in the United States of America. Increasing sales of Angostura® aromatic bitters have continue to define the taste of international and Caribbean cuisine.
[Source: Company's web site, 2003]
Angostura Holdings Ltd ’s (AHL) subsidiaries include:
Angostura Ltd. (TT) 100%
Trinidad Distillers (TT) 100%
Fernandes Ltd. (TT) 100%
Anstor Ltd. (TT) 100%
Servis Ltd. (TT) 100%
Angostura Int’l Ltd. (USA and Canada) 100%
C.V. Finer Foods Inc. (USA) 100%
Todhunter Int’l Inc. (USA) 51%
Todhunter Imports (USA) 51%
Silver Rock Enterprise Inc. (BVI) 100%
[Source: Caribbean Money Market Brokers, 2003]
Products:
Angostura 1824
Angostura 1919 40% alc/vol
Angostura Aged 3 Years 40% alc/vol
Angostura Aged 5 Years Rum 40% alc/vol
Angostura Aged 7 Years Rum 40% alc/vol
Angostura Aripo
Angostura Bond 10
Angostura Caribbean Rum Punch Mix
Angostura Diamond White Rum
Angostura Limited Reserve 40% alc/vol
Angostura Premium Ron Anejo 40% alc/vol
Angostura Red Rum 40% alc/vol
Angostura Reserva
Angostura Rum punch 20% alc/vol
Canteen Rum 38% alc/vol.
Caribbean Rum Aged 7 Years 37.5% alc/vol
Caribbean Rum Reserva 37.5% alc/vol
Don Carlos Select Rum by Angostura
Marley's Caribbean Rum 38% alc/vol
Mokatika Coffee Liqueur
Old Oak Gold Rum 43% alc./vol.
Old Oak Trinidad Rum Dark label 86 U.S. Proof
Old Oak Trinidad Rum Gold label
Old Oak Trinidad Rum White label 86 U.S. Proof
Old Oak White Rum 40% alc./vol.
Old Oak White Rum 43% alc./vol.
Pink Rum Rum & Bitters
Premium White Rum 43% alc./vol.
Royal Oak Rum - Rhum 40% alc./vol.
Royal Oak Select Trinidad Rum 40% alc./vol.
Siegert Red Circle Rum
Siegert Red Circle Rum Blue Label
Siegert Silver Circle Rum
Siegert's Bouquet Trinidad Rum
Silver Circle Rum
Trinidad Cachaca 40% alc/vol
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The Scarlet Ibis Trinidad Rum - Limited Release
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Web page: http://www.alpenz.com/portfolio.htm
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This bespoke blend of three to five year aged Trinidad rums highlights the distinctive notes of the island’s small cask rum production. The rich flavors drawn from the sugarcane are considered reflective of Trinidad’s diverse terrain, ranging from lush mountains to rainforests and rolling plains. Originally commissioned as a private barrel project for Death & Co in NY, additional stock sold as available.
Limited production
Products:
The Scarlet Ibis 49% Alc./Vol.
Source: [35]
Trinidad Distillers Ltd.
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Company is owned by Angostura Holdings Ltd.
[Source: Caribbean Money Market Brokers, 2003]
Products:
TDL Golden Mature Rum
TDL Puncheon Rum 40 Over Proof
TDL Not less than 75% alc./vol. Puncheon Rum
Ron Bacardi Superior Carta Blanca 43% alc./vol.
Ron Bacardi Superior Carta de Oro 43% alc/vol
Villarroel & Garcia
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Very old rum Cognac style
Imperial rum Claret carupano style
Zaya Rum
