The history of Angostura began in ABV_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 ABV_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.
it then took Angostura another ABV_183 years to produce this second variety of bitters, another classic example of the laid-back caribbean attitude in Trinidad. Made from a completely different recipe than the Aromatic Bitters. Angostura Orange Bitters are made from the peels of sun-ripened Caribbean oranges grown in lush, green orchards located in Trinidad. These oranges are hand-picked by select citrus growers and harvested only within the rainy season to ensure ultimate freshness and taste.
Angostura Orange Bitters are an exotic and versatile bitters that work incredibly well with vodka, gin and whisky, and adds real depth of flavour to rum cocktails.