The history of Angostura began in 1824 when Johann Gottlieb Benjamin Siegert, a German doctor, created a brand of herbal bitters to treat indigestion and stomach conditions at a military hospital in the town of Angostura, Venezuela.
During the independence wars in Venezuela he was appointed Surgeon-General and his fellow settlers offered from chronic stomach complaints partly due to a forced change in diet. He began experimenting with gentian root and other aromatic herbs and eventually came up with the now famous recipe, which he originally called 'Amargo Aromatico'. He soon changed the name to 'Angostura' after the town where he worked.
Siegert passed away in 1870, and just 5 years later his sons moved production of the bitters to the nearby island nation of Trinidad, following a period of political unrest in Venezuela.
In 1949, Trinidad Distillers Limited is established, a state of the art multi-column commercial distillery located in Laventille. Although rum blending began as far back at the 1900s by the Siegert's, the company stepped up its expertise in 1936 when Robert Siegert, a qualified chemist joined the company. Additional skills were added in 1942 when Albert Clyde Gomez, a sugar technologist joined the company, and in 1944 when Thomas Gatcliffe, an industrial chemist joined the company all now in place to position the company as a leader in the manufacture of fine rum.
The Cask Collection is a celebration of the House of Angostura's rich heritage and artistry in blending some of the world's finest rums.
The second edition in Angostura's No.1 Cask Collection is a blend of rums aged initially for 10 years, which are then finished for a further six in refill French oak.
Subtle nose of peach and candied apricot, macadamia or almonds, with hints of oak. Nutty, dried fruit such as dates and figs with subtle floral qualities on the palate.