Angostura

HISTORY

Angostura was officially founded in 1830, but its origins lie in the history of the famous aromatic bitters created by Dr Johann Gottlieb Benjamin Siegert in the Venezuelan town of Angostura, now known as Ciudad Bolívar. Having moved to Trinidad in 1875, the Siegert family gradually established its own identity in the world of rum, eventually setting up a dedicated distillery after the Second World War.

Throughout the 20th century, Angostura played a decisive role in defining the style of Trinidad rum: elegant, smooth yet always dry and well-balanced. The partnership with the historic Fernandes Distillers and the expertise gained in the selection and blending of spirits have cemented a tradition that is now recognised internationally.

The Angostura range is a true benchmark in the world of contemporary Caribbean rum: expressions designed for both mixing and drinking neat, all sharing a clean, balanced profile that is deeply rooted in the terroir of Trinidad.

PRODUCTION METHOD

Angostura rums are produced in Trinidad using carefully selected molasses. Fermentation, which is carefully monitored and carried out using proprietary yeasts developed in-house by the distillery, lasts on average between 36 and 48 hours.

Distillation takes place in column stills, using different columns to produce spirits with either a lighter or a more structured profile. This approach defines Angostura’s signature style: elegant, clean and exceptionally versatile rums.

The rum is aged in a tropical climate within toasted ex-bourbon American oak casks, a key factor in shaping the aromatic profile of the range. The warm Caribbean climate accelerates the interaction between the wood and the spirit, promoting intense maturation and a distinctive roundness on the palate.

Each release is the result of a meticulous selection and blending process that lies at the very heart of the Angostura style: balance, aromatic purity and exceptional versatility, both on the palate and in classic cocktails.