The History of Angostura Rum

The definition of Rum as outlined in the Caribbean Community

Standard for Rum, (Revised March 2003) is as follows:

Rum is a spirit drink:

  • Obtained exclusively by alcoholic fermentation and distillation of sugar cane molasses, sugar cane syrups, sugar cane juices or cane sugar produced during the processing of sugar cane
  • distilled at an alcohol content of less than 96.0 percent alcohol by volume at 20 degrees  Celsius
  • produced in such a way that the product has the organoleptic characteristics derived from the natural volatile elements contained in the above raw materials or formed during the fermentation or distillation process of the named raw materials.


When the family moved to Trinidad, they had some experience in making rum and had produced its signature blend - Siegert's Bouguet Rum infused with bitters.

By the turn of the century, the Company ventured into the rum market, at first just in bottling bulk rum from other distillers. After years of intensive research in fermentation and distillation processes, the Company purchased a distillery called Trinidad Distiller's Limited, which was installed with a state-of-the-art distillery in 1945 and named a wholly owned subsidiary of Angostura Limited. This heralded the company's entry into the production of rum on a major scale.

By the end of 1960, the Company had extended distribution of its products to over 140 countries across the world, becoming well known internationally for its high quality rums in addition to the now world famous Angostura® aromatic bitters. During the year 1973, Angostura purchased the well known distillery owned by J.B. Fernandes, adding to its product lists established brands such as Fernandes Vat 19, Fernandes black label and Ferdi's Premium rum.

In 1985 Angostura Limited became the proud recipient of a National Award, the Humming Bird Gold Medal, for its contribution to industry in Trinidad and Tobago, the first company to be so honoured.

Within the past few years, Angostura has doubled its overall distillation and storage capacity in Trinidad with average production levels rising from 1.3 million litres in 1960 to 20 million litres in 1998. At the turn of the century, rectification capacity increased to 50 million litres. More than 95% is exported to consumers all over the world.

The core business of the House of Angostura is now located on a 20 acre complex in Trinidad and includes its administration facility, a museum, art gallery, auditorium, merchandising shop, wine and spirits retail outlet, dining room and hospitality suites which facilitate visitor tours. In 1997, the Company installed a new manufacturing facility for its line of sauces which was previously packaged in the United States of America.

Distilled in Trinidad, using the secret recipe since 1824, and the same natural blend of herbs and spices, Angostura® aromatic bitters is versatile beyond belief. It has retained its original formulation, one of the few remaining true trade secrets, an international brand that over the centuries has continued to flavour the world. Read the label, which is itself perfect. It will give you an insight to the product, with suggestions from savoury sauces to cakes, through crispy vegetables, meats and cocktails.

You will soon find Angostura® aromatic bitters indispensable, subtly marrying flavours, enhancing and enriching, turning every meal into an unexpected experience. A bottle of Angostura® aromatic bitters in the kitchen is the hallmark of a good Caribbean cook. (Courtesy Angostura Limited).

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