Trinidad and Tobago has always been an important land for the cultivation of sugar cane, thanks to the particular conformation of the territory, even if in principle it has kept the production of rum as a marginal activity. At the end of the 18th century, under the British government, the first notable quantities of rum began to move, traveling to England where they mix with other qualities of distilled rums from the Crown British (Barbados, Demerara, Jamaica) and thus give life to Navy Rum. In the world of spirits, the quality of the rum of Trinidad and Tobago marks the story. An island state whose name was given by Columbus, a tribute to the trinity, while the second name most likely comes from the cigar form of the smaller island: and what's better than a good cigar with a good rum? In the nineteenth century, the Siegert family moved the Angostura Bitters factory to the port of Spain. Where would today's bartenders be around the world without the existence of a Prussian family whose mission was simply to limit the effects of high fever on Simon Bolivar's troops? After the First World War, Robert Siegert, the founder's grandson, begins his research on the rum industry: founding a distillery that stands out from the others in the region. It is a modern distillery, fruit of careful scientific research, in possession of several distillation columns that replace the traditional stills. Today the rum produced in Trinidad and Tobago accompanies the great celebrations of tradition and secular culture, especially during the Carnival, an important event, celebrated by the population in an intense way and also by tourists from all over the world.
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