Angostura Distillery Overview. Univerisity of Trinidad and Tobago C.P.O. cohort 17, group project

1. Angostura Report
Group members: Deoraj Gokool
Stephan Matamoro
Veno Seebaran

2. Brief History Of Company
 The House of Angostura was established in the year 1824 by a young German
born surgeon Dr. J.G.B. Siegert.
 By 1970, the company had extended its distribution of goods to over 140
countries worldwide
 In the year 1973, The House of Angostura proceeded to acquire one of its
major competitors; Fernandes Distillers Ltd
 By 1996, Angostura consolidated of all its core business activity on a single 20-
acre site in the Laventille area.

3. Process Flow Diagram

4. Process Description
 Stage 1 – Yeast uses the molasses and water mixture to respire and produce
ethanol.
 Stage 2- the fermented mixture enters the Distillation column where
impurities are removed and the alcohol is vaporized for stage 3.
 Stage 3 – (Wash Stripper)- Wash is removed from the fermentation process.
 Stage 4- (Hydro selector) - The mixture from the stripper is pumped here and
water is added to dilute the alcohol/water mixture further to about 24%
alcohol by volume.
 Stage 5- (Rectifier)- The mixture from the hydroselector is pumped here. In
this column faints, herts and fusil oils are removed leaving a solution of 96.4%
pure alcohol.

5. Process Description Continued
 Stage 6 (Blending)- Blending is the process in which a new type of rum is
created by mixing different types of alcohol to produce a unique flavor.
 Stage 7 (Aging)- Aging simply refers to the amount of time the rum had spent
inside a wooden (typically oak) barrel prior to the bottling.

6. Major Equipment Yeast Plant
 Pre Germinator-300ml of lab culture is added to 12 liters of molasses & water
mixture, air is continuously added (16-24hrs)
 Germinator- Contents of germinator are added here where 500 liters of
sterilized and cooled molasses & water mixture and air is continuously
added(16-24hrs).
 Propagator- Contents from before added here. Then 8500 liters of molasses &
water mixture is present, air is continuously added (12-24hrs)
 Growing Tank- Mixture is now at 21,000 liters. The mixture sits here for (8-
16hrs) then sent to fermentation tank.

7. H.S.S.E
 Angostura’s “rum making process” produces three waste products:
 Effluent Water
 Unfermented Sugar
 Used Yeast
 The effluent water was previously handled by WASA until they discontinued
their services. Now Angostura has inaugurated their new water treatment
plant as of the fourth quarter of 2015. The company keeps its fermentable
sugar at 0.5 %.

8. Role of Operators
 Operators work 12 hour shifts, (4 days on, 4 days off) and are on standby at
all times.
 All equipment and flow on the plant can be monitored from the control room
 The plant is fully automated.
 If a discrepancy is observed, operators need to possess some level of physical
fitness to be able to climb stairs and structures to reach all areas of concern.

9. Conclusion
 A full tour of the plant and a run-down of the “rum making process” were
provided to the group. The tour guide was exceptionally helpful and
explained fully how the equipment was operating and the purpose they all
served to reach the final product.