Angostura

The original recipe for ANGOSTURA® aromatic bitters was developed by Dr. Johann G.B. Siegert in 1824 as a medicinal tincture. Commercial production expanded in the 19th century; the Siegert family moved the business to Port of Spain (Trinidad) in the 1870s and the company was formally incorporated as a public entity in the early decades of the 20th century. Over time the company expanded its portfolio to include bitters, liqueurs and a structured line of aged rums.

Combines tradition and blending expertise with controlled production practices: for rums it prioritizes quality of raw materials, maturation and the blending of registers; for bitters and liqueurs it emphasizes the craft of mixing and infusion to achieve aromatic complexity.

Trinidad and Tobago (Caribbean), with production and historic headquarters in the Port of Spain / Laventille area.

Historical medals and recognitions cited by the company, including late 19th-century awards (e.g. medals in Vienna and at the Philadelphia Exhibition) and more recent category awards (e.g. Drinks International 2018 and SIP Awards 2018 for specific products).

For rums: production from molasses, fermentation with selected yeast strains, distillation in continuous column stills and aging in charred oak barrels; subsequent blending by the master blender team. For bitters and the amaro: extracts and mixes of herbs and spices, blended with neutral spirit and left to marry/macerate (e.g. Amaro di ANGOSTURA® is left to marry for several months).

For rums: distillation in continuous column stills; for bitters/liqueurs: infusion and blending processes (typically not a final distillation).

For rums: aging in charred oak barrels; for some liqueurs/bitters the blends are left to marry for maturation periods (e.g. about 3 months for Amaro di ANGOSTURA®).