Angostura 1919 Caribbean Rum | Notes of Toffee and Coconut Cream

Product Information

The word "Angostura" (lit. "Narrows") is the founding name of Ciudad Bolívar along the narrows of Venezuela's Orinoco River where Dr. Siegert was based. It was an important trading town with river access to the sea. However, Bitters, as we simply call it, is not just something to drink but is also a source of national pride in the tiny Caribbean twin-island nation of Trinidad & Tobago where it is now made. Visitors would be hard pressed not to feel its presence everywhere from hotel bars to restaurants to country "rum shops" reminiscent of the watering holes of old. Those exploring the nation's diverse cuisine will soon learn that Bitters provide a unique taste that marks everything from baked goods to traditional dishes and haute cuisine. So popular are Bitters in Trinidadian cooking that The House of Angostura in the capital city of Port of Spain hosted a 2018 competition between professional chefs and home cooks featuring recipes using the aromatic Bitters. Along with being a Royal Warrant holder to Her Majesty Queen Elizabeth II for our ANGOSTURA® aromatic bitters, we have successfully marketed our iconic bitters globally and have a geographic reach into 170 markets. The recipe for Angostura® aromatic bitters has not been changed since the first bottle was introduced to the world in 1824.

Angostura No. 1: No. 1 is the first premium rum to be unveiled in The Cask Collection, a new limited-edition range dedicated to rums aged in special casks. Only 9,600 bottles are available worldwide. In Trinidadian families, like mine, Angostura Bitters serve as a flavour in everything from stews to desserts. "It's second nature to Trinis," said Gerard Besson, a Trinidadian historian and writer who curated The Museum at the House of Angostura. "Without even realising it, you grab the Bitters bottle and pass it over the pot." The only listed ingredient on the label is gentian, a bitter-tasting root that has long been used in herbal tonics. And while the bark of the Angostura tree, an evergreen native to South America, has medicinal uses, the company has said there is no Angostura bark in its famous Bitters. White Oak: A white rum aged in American white oak barrels. Sold within the Caribbean and the top selling rum in Trinidad and Tobago.By mid-1800s, Angostura Bitters had been making the world rounds for some decades, exported around the Caribbean, to the United States and to England where the military carried it across the expansive empire. By 1873, Angostura Bitters won a silver medal at the Vienna Exposition, and The House of Angostura had gained warrants to be exclusive purveyors of bitters to the royal houses of Prussia, Spain and England. Forres Park Puncheon Rum: An over-proof rum originally developed for the exclusive use of the Fernandes family and their estate workers. A super-premium 15 year-old aged rum launched in 2016. [6] 1787 marks the beginning of sugar production in Trinidad. In 1830, Siegert exported his unique aromatic bitters to England and Trinidad. By 1850, he had resigned his commission in the Venezuelan army to concentrate on the manufacture of his bitters, since by then, demand had leapt ahead of supply. In 1862, the product was exhibited and sampled in London, to great approval. Upon his death in 1870, Siegert left the care of the company to his younger brother and son, who subsequently moved it to Port of Spain, Trinidad six years later in 1876. [1]

Perhaps more remarkable than either the secret recipe or its quirky uses is the way that Angostura Bitters overtook the market. Javeed, Asha (3 Dec 2016). "Audit into Angostura rum". Sunday Express. Sunday Express . Retrieved 11 December 2016.

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Angostura 1919 caresses the tongue and lips with the magic of a first kiss. Passionate, enveloping. It’s easy to lose yourself in this rum. Angostura No. 1 Premium Rum Cask Collection Batch: No. 1 is the first premium rum to be unveiled in The Cask Collection, a new limited-edition range dedicated to rums aged in special French bourbon casks. Aged 16 years. Only 15,030 bottles are available worldwide.

Albert Y. Leung; Steven Foster (2003). Encyclopedia of common natural ingredients used in food, drugs, and cosmetics. Wiley-Interscience. p.35.Single Barrel Reserve: A blend of rums aged in single select bourbon oak casks for a minimum of five years. As romantic as these tales may be, the reality is more prosaic. Distilled and bottled singularly at The House of Angostura in Trinidad, a team of chemists work to produce Angostura Bitters and the firm's other products, including rum, orange bitters and cocoa bitters. Angostura Reserva: A white rum sold internationally that is aged for a minimum of three years before being filtered. Himself a great believer in the tonic that is Angostura Bitters, Tom Nelsen was said to have drunk a pint of Bitters a day living into his 90s. Legacy: A special blend of seven of the brand’s most rare and precious rums. Only 20 bottles have been produced and until 2014, [7] this was the most expensive rum in the world. [8]

From the beginning Dr. Siegert was determined to wrest a cure from nature itself, and after four years of trial and error, researching and analysing the qualities of tropical herbs and plants, he finally arrived at a unique blend of herbs in 1824, which he called "Amargo Aromatico" or aromatic bitters. [...] Dr. Siegert hoped to use the bitters to bring relief to his patients, his small circle of family and friends, but these events were to prove otherwise. From these humble beginnings an international industry was soon to rise. Archived copy" (PDF). Archived from the original (PDF) on 2015-09-05 . Retrieved 2017-12-07. {{ cite web}}: CS1 maint: archived copy as title ( link)

An Angostura Unlike Any Other

In 1975, the Fernandes Distillery was acquired by Angostura, bringing many of its legendary brands under the Angostura umbrella. Still, it wasn’t until 2001, after years of careful research, testing and development, that Angostura re-introduced 1919 to the world. In doing so, Angostura’s master blenders were careful to replicate the same techniques and production principles developed by Mr. Fernandes in 1932. The result is a masterpiece, which at its core is anything but a quintessential Angostura rum. In the glass, 1919 exudes a brilliant golden-brown hue that sparkles in the light like tinsel. On the nose, prepare to be swept off your feet by sweet notes of toffee and caramel, though not quite to the sweetness level you get from traditional Angostura rums. Angostura 1919 as enjoyed by me at The Villas at Stonehaven, Tobago | Photo by Steve Bennett Perhaps nowhere is the legend and lore of Angostura Bitters more robust than on the island where it is produced. Nearly every Trinidadian I know has a theory not only about what's in the Bitters but how the recipe has managed to remain a mystery all of these years. Only a few facts are known for sure: that Seigert' original recipe, a suspension of herbs, barks and spices, remains unchanged; and that the alcohol base is close to 50%. The company was founded around 1830 in the Venezuelan town of Angostura (now Ciudad Bolívar) by a German doctor, Johann Gottlieb Benjamin Siegert, Surgeon-General in Simon Bolivar's army in Venezuela. Around 1820, he had tried to find a medicine to improve appetite and digestive well-being of the soldiers.