In 1824, with the aim of favoring digestion and alleviate stomach pains, the German doctor Johann Siegert formulated in the form of tincture a precious digestive bitter which he called Angostura, name of the Venezuelan country where Siegert lived before moving to Venezuela.

It was thanks to the son that the bitter soon began to be used to create original cocktails; and around 1850 its great diffusion in the world began.
Angostura amaro is still today a fundamental and irreplaceable ingredient for the preparation of cocktails such as Daiquiri, Manhattan and Old Fashioned.

A digestive that will soon receive numerous awards and that will not wait for a significant increase in quality and quantity produced; in addition to the expansion of the House of Angostura branded range.