In 1820, the German doctor Siegert travels to Venezuela to help the rebel Simon Bolivar in his fight against the Spanish supremacy. At that time, soldiers and sailors die quickly of fever and stomach ailments, and in his capacity as general physician in the rebel army, Siegert sets out to produce an effective medicine from the local herbs and plants. As early as 1824, Siegert's concoction is becoming famous, and entire shiploads of the bitter, healing drink are being sent out from the port city of Angostura on the Caribbean Sea. England and Trinidad are among the first export markets, and later the entire company is moved to the twin state of Trinidad & Tobago, where it is still based.
Angostura's next step is both natural and logical. Because when one of the world's most skilled spirits producers has moved to the Caribbean, where the sugarcane grows right outside the door, it's time to create a classy rum. It already happened at the beginning of the 20th century, and today Angostura distills over 50 million liters of rum every year in various elegant bottlings to the delight of the rapidly growing crowd of dedicated rum aficionados. Angostura is thus a billion-dollar enterprise with far more strings to play than the legendary Angostura bitter
History of Angostura
"Our rums are 100% Trinidadian, made in one distillery on one island. Much like a single malt, only better." - John Georges, Angustura Master Distiller
The venerable, old spirits producer Angostura is headquartered in Trinidad's capital, Port of Spain. Serious people like Master Distiller John Georges work here, who in the last eight years has won so many medals at international spirit competitions that today Angostura can boast of producing nothing less than the world's most award-winning series of rums!
At the 2012 Rum Master Competition (the "world rum championship") alone, Angostura scored gold in seven categories. In the most important taste category, Angostura Reserva, Angostura 5 years, Angostura 7 years, Angostura 1919 and Angostura 1824 won. There were also two golds for the beautiful packaging.
The success is undoubtedly due to the great care that goes into developing the different vintages. At Angostura, the blending process is a mixture of solid science and refined art, placed in the hands of a very few people with special abilities.
Angostura's entire portfolio - from the smooth white 3-year Reserva, which is a terrific cocktail mixer, to the noble 12-year-old 1824 - is aged in oak barrels previously used for bourbon production. It provides some complex, smooth flavors that few other rum producers can match. Vanilla, citrus and banana recur, and the five rums thus become a tribute to the beautiful nature from which they are created.
The breakthrough came in 1824
If the name Angostura sounds familiar, it is no coincidence. Angostura is the name of one of the world's most well-known and widespread bitters. The history of Angostura is good stuff. In 1820, the German doctor Siegert travels to Venezuela to help the rebel Simon Bolivar in his fight against the Spanish supremacy.
At that time, soldiers and sailors die quickly of fevers and stomach ailments, and in his capacity as general physician in the rebel army, Siegert sets out to produce an effective medicine from local herbs and plants. By 1824, Siegert's concoction is so famous that entire shiploads of the bitter, healing drink are shipped out from the Caribbean port city of Angostura. England and Trinidad are among the first export markets
Later, the entire company is moved to the twin state of Trinidad & Tobago, where it is still based. The next step is both natural and logical. Because when one of the world's most skilled spirits producers sets up its main menu in an area where the sugarcane grows right outside the door, it is just right to create a classy rum. Already at the beginning of the 20th century, Angostura's Roman adventure begins.
Today, Angostura distills over 50 million liters of rum each year in various elegant bottlings to the delight of the rapidly growing number of dedicated rum aficionados worldwide.
5 x gold
Rum Master Competition 2012 - "the world rum championship"
ANGOSTURA© RESERVA WHITE RUM
Super smooth, light white rum, aged 3 years in new oak casks. There are tropical fruits, bananas and coconut in the taste. Brilliant for long drinks and cocktails, but the good rum can easily be enjoyed alone or with ice.
ANGOSTURA© 5 YEAR OLD GOLD RUM
A silky blend of light and strong rums, distilled on Angostura's five-column apparatus, matured for 5 years, then lightly filtered through charcoal. The taste has notes of burnt caramel, vanilla and apple. Perfect for just sipping, but also incomparable in a Manhattan or an Old Fashioned.
ANGOSTURA© 7 YEAR OLD DARK RUM
A wonderfully smooth blend of light, medium and strong rums, distilled on the Angostura column apparatus, aged 7 years in new oak casks. The taste is intense and well balanced. The golden rum should be enjoyed unmixed: give it 1 minute of silence in the glass, and the rum's noble ancestry will come to its full potential!
ANGOSTURA© 1919 PREMIUM RUM
This world-famous premium rum is a blend of light and strong molasses-based rums, which have been matured for at least 8 years. A number of the world's most recognized, independent experts rank "1919" among the Caribbean's absolute best aged rums. The taste is extremely soft and well-rounded with rich notes of cocoa, molasses, caramel and vanilla.
ANGOSTURA© 1824 HAND-CASKED PREMIUM RUM
Angostura's Master Blender creates this exceptional rum by hand: a blend of the finest matured rums is filled with the greatest care into charred oak casks and is now aged for at least 12 years. The color is beautifully dark, the texture soft as silk, the body full, the taste almost sensual with full-bodied notes of sweet molasses, vanilla, honey, spices and cognac. An unrivaled rum for the discerning connoisseur
