On September 12, I was invited to the launch of House of Angostura's new super-premium, 15 year-old aged rum: Angostura 1787. Before the tasting, master blender John Georges guided us through the rest of their impressive core range, all of which had been given a new, beautiful packaging.

The reason for naming the rum 1787 was to highlight the establishment of the first sugar mill at the Lapeyrouse sugar plantation in Trinidad. It's a blend of carefully selected rums aged for a minimum of 15 years in charred oak barrels. So far so good, but how does it smell and taste?

Nose: Rather sweet prominent molasses notes with hints of ripe tropical fruits, tobacco, vanilla and a gentle oakiness. Mouth: The sweetness hits first, with toffee, vanilla and a warming mix of exotic fruits, leather and baking spices. The medium-bodied liquid then fades out with a long, fruity and peppery finish laced with even more oak and caramel . Well done, Mr Georges!

Even though both Mr. Georges and the press material said not to use Angostura 1787 in cocktails, I couldn't resist the urge to make myself a Rum Old Fashioned (50 ml Angostura 1787, 1 dash Angostura Bitters, 1 dash Angostura Orange Bitters, 1 teaspoon granulated sugar - stir ingredients well over ice in a mixing glass, strain into an ice-filled rocks glass) - and wow! Even though it's chilled, the dilution together with the addition of sugar and bitters opens up an extraordinary, complex and fulfilling rum explosion. Please try this at home.