The House of Angostura, which also produces the famous Angostura bitters, make their great rums in Trinidad. The Reserva spends up to 3 years in barrels before being charcoal filtered. This softens the rums and also strips out the colour, thus retaining the flavour of an aged rum while looking like an unaged rum. One to fool the senses indeed. The rum is light enough to enjoy in a simple Rum and Coke, but also complex enough to stand up in mixed drinks, and marries naturally with fruit juices. On the nose, it is creamy and herbaceous. Palate-wise, it is light bodied with chocolate and cocao, and touches of mint and black pepper. Coffee on the finish.