200 Years: A Legacy of Innovation. The Angostura Story by iuGO Digital

Angostura’s headquarters at Eastern Main Road, Laventille, Trinidad

Thank you!

As we celebrate 200 years of tradition, innovation, and flavour, this book pays tribute to our dedicated staff, past and present, whose commitment, skills and passion have fuelled our success; to our valued consumers, suppliers, and distributors around the world, whose support have made each milestone possible; and to everyone who has shared in our journey. This remarkable achievement would not have been possible without each of you, and it is with your continued support that we look forward with gratitude to the years ahead and to a future filled with even greater innovation, excellence, and shared success.

Thank you for being part of our story for the past 200 hundred years!

In the heart of the Caribbean, on the vibrant twin island republic of Trinidad and Tobago, lies a legacy that has spanned two centuries and which has become synonymous with flavour, craft, and an enduring spirit. This is the House of Angostura, a symbol of Caribbean heritage that transcends borders, bringing the warm spirit of the islands to countless glasses and hearts around the world.

This coffee table book celebrates Angostura’s remarkable story, from our humble beginnings in a small town on the South American continent, to becoming a name recognised for our premium rums and bitters that have delighted palates across the globe. It is a tribute to the people and places that have embraced Angostura® and to the heritage and pride that anchor the company in the hearts of Trinidad and Tobago.

Through two centuries, Angostura® has weathered a dynamic journey marked by both triumphs and hardships. From royal palaces to the shelves of

bustling bars in New York, London, and beyond, we have earned our place on the world stage. Alongside our world renowned bitters, Angostura’s line of fine rums has risen to international acclaim, a testament to the brand’s resilience and determination to stay true to our roots, while competing with the world’s finest. With steadfast commitment, Angostura® has navigated challenges, reinvented ourselves through changing times, and continually upheld our place as a powerhouse in the international arena.

So, pour yourself a glass of our finest, settle in, and immerse yourself in A Legacy of Innovation. It is a story of passion, creativity, resilience, and a love for the Caribbean that will continue to inspire for generations to come.

ANGOSTURA® aromatic bitters display at an international trade fair in the 19th century

A Legacy of Innovation Celebrating 200 Years of the House of Angostura

ome brands do not just stand the test of time - they become icons. They are treasured, passed down through generations, and grow more valuable with each passing year. These are the brands that blend quality with an unmistakable touch of style. With a simple presence, they convey the taste and high standards of those who choose them.

Since 1824, the House of Angostura has enchanted the world with its celebrated brands, winning the hearts of fine food and drink connoisseurs across the globe. With each sip and every dash, Angostura® delivers a legacy of excellence that resonates with those who appreciate true craftsmanship and unforgettable flavour.

Dr Johann Gottlieb Benjamin Siegert

THE BIRTH OF ANGOSTURA® AROMATIC BITTERS

Our story begins with the adventures of a young man by the name of Johann Gottlieb Benjamin Siegert. Born in 1796 in Silesia, Prussia (present-day Poland), he went on to study medicine in Berlin, which was then the capital of Prussia. It was a period of great upheaval, with the French Revolution causing sweeping social changes across the face of Europe.

It would be Johann Siegert’s destiny to be at some decisive moments when world history was made. He joined the Prussian army, serving as a doctor under the command of General von Blücher. As such, he was amongst the allies who fought against the French Emperor, Napoleon Bonaparte.

After the battle of Waterloo, Dr. Johann Siegert set sail for South America, where Simón Bolívar was about to make history in the liberation of that continent. He joined Bolívar’s army, was appointed Surgeon General and posted to the town of Angostura, which became the centre of operations. Angostura, today called Ciudad Bolívar, sits on the banks of the Orinoco River in present-day Venezuela, at the point where the river narrows. This is how the city derived its original name—the Spanish word for “narrow” is “angostar”. It was from this critical time and place that one of the most iconic products ever produced in the region would arise.

During the Spanish-American wars of independence, the young doctor became an apothecary by force of circumstances. Drawing from his training, he used the medicinal herbs, plants and roots that thrived in the great and ancient forest of Venezuela and created treatments and potions to cure digestive troubles, rife among soldiers. One such remedy which Dr. Siegert made during the wars was one that he considered “special”, one that he worked into perfection. In 1824, he called it “Amargo Aromatico”—aromatic bitters. Dr. Siegert’s aromatic bitters very soon became well known, acquiring a world-wide reputation.

the obverse and reverse of the Medal of Excellence, which was achieved at the Grand Exhibition at Vienna in 1873, continues to grace

1867 Carl Geldner - Ciudad Bolívar

CREATING A LEGACY IN EVERY DROP

After the wars of independence, Dr. Siegert married and settled in the town of Angostura to raise a family. There was, however, a continued demand for his bitters. The first shipments to England and to Trinidad in 1830 marked the beginning of the export of this product. The bitters possessed, apart from its medicinal virtues, a very special flavour and a most pleasing aroma that it imparted to cordials, punches and various alcoholic drinks. Soon, ANGOSTURA® aromatic bitters became a genuine aroma therapy that was to withstand changing tastes and lifestyles. Dr. Siegert decided that the formula for the preparation of his bitters should remain a closely guarded secret, a formula that has not changed in the past two hundred years.

ANGOSTURA® aromatic bitters, born in the crucible of war, was to thrive in peace. In order to expand business, Don Carlos, Dr. Siegert’s eldest son, embarked on a series of visits to international trade exhibitions, introducing the elixir to the world, conscious that he was in possession of the secret to a unique product. He exhibited in London as early as 1862. There, his product was applauded when mixed with gin, the monotony of which was forever altered, making popular the drink “pink gin”. Exhibitions followed in 1867 in Paris, and Vienna in 1873.“Bon vivant”, impeccable in dress and manners, Don Carlos was among the first of the world’s great advertisers. He received gold and silver medals for excellence and was successful at world trade fairs in Philadelphia, USA in 1876, as well as distant Australia in 1879.

Don Carlos Siegert, Dr. Siegert’s eldest son, embarked on a series of visits to international trade exhibitions, introducing the elixir to the world, conscious that he was in possession of the secret to a unique product. He exhibited in London as early as 1862.

1862-1879 International trade exhibitions

According to anecdotal accounts, the two brothers did not consult each other about the sizes and therefore, the label came out too big for the bottle. As it was too late for them to do anything about it, the Siegert brothers entered the competition with their bottle covered in the oversized label... and as of that day, all ANGOSTURA® bitters bottles were made and shipped with a “too-big-to-fit-thebottle” label.

One of the myriad medals and awards that were won would go on to form the ANGOSTURA® aromatic bitters trademark, which was established to challenge the imitators that appeared to flatter and endorse its success. Dr. J.G.B. Siegert’s signature between the obverse and reverse of the Medal of Excellence, which was achieved at the Grand Exhibition at Vienna in 1873, continues to grace every bottle of bitters produced to the present day.

Not only is ANGOSTURA® aromatic bitters a unique product, even the bottle of itself has an interesting story. After the death of Dr. Siegert in 1870, two of his sons, Carlos and Alfredo had taken over the family business. One year, as they were about to enter one of the many competitions where they sought to establish their name, one of the brothers was put in charge of designing a new bottle and the other a new label. According to anecdotal accounts, the two brothers did not consult each other about the sizes and therefore, the label came out too big for the bottle. As it was too late for them to do anything about it, the Siegert brothers entered the competition with their bottle covered in the oversized label. They lost the competition, however one of the judges told them that this was what could be called ‘signature labelling’ and suggested that the brothers keep the big label, as it was the perfect branding. They followed the judge’s advice and as of that day, all ANGOSTURA® bitters bottles were made and shipped with a “too-big-tofit-the-bottle” label.

The Latin American continent continued to experience political uncertainties following the wars of liberation, and the Siegert family took the decision to relocate to the nearby island of Trinidad, the southernmost of the Caribbean chain and the one closest to the mouth of the Orinoco River. The story has it that Carlos and Alfredo, persuaded the captain of a British ship to smuggle them out of Venezuela. They went on board dressed as crew and came out onto the deck when the ship was out of Venezuelan waters and safely en-route to Trinidad. They left their youngest brother, Luis, behind to send equipment to Trinidad, after which he joined them. By 1880, the business’ entire operation was relocated to Trinidad, where the brothers established themselves on Charlotte Street in Port of Spain, under the name of Dr. J.G.B. Siegert y Hijos. Freed from all taxes, payments, and obstructions imposed on them in Venezuela, the business quickly expanded.

Alfredo C. Siegert

Luis Siegert

Siegert Family Tree

In 1881, business had expanded enough that the Siegerts eventually bought a building on lower George Street in Port of Spain for their growing operations.

The family’s relocation also meant a move away from their Venezuelan plantations and the pungent aroma exuding from the boiling pans of raw sugar, the great hogsheads of dark molasses and the oaken casks in which the rum they had started producing while living in Venezuela was aged.

Despite their fortunes being now linked with the successful ANGOSTURA® aromatic bitters, the romance of rum still lingered in their hearts, and they continued to blend their own brand in Trinidad, Siegert’s Special Bouquet rum. In 1881, business had expanded enough that the Siegerts eventually bought a building on lower George Street in Port of Spain for their growing operations.

George Street, Port of Spain, 1881

Despite their fortunes being now linked with the successful ANGOSTURA® aromatic bitters, the romance of rum still lingered in their hearts, and they continued to blend their own brand in Trinidad.

Bottling rum

Bottling bitters

Warehouse

In 1903, ANGOSTURA® aromatic bitters was granted its first royal warrant of appointment by the King of England, Edward VII. Over the coming years, the company was appointed purveyor of ANGOSTURA® aromatic bitters to the King of Prussia (in 1904), to King Alfonso XIII of Spain (in 1907), and to King Gustav VI Adolph of Sweden (in 1952). The royal taste for bitters has been unwavering ever since and in 1955, the company was awarded a royal warrant to supply the product to Her Majesty, Queen Elizabeth II. We held this Royal Warrant up until 2024 and had the unique distinction of being the sole company in the Caribbean and Latin America to enjoy this privilege. The mere presence of ANGOSTURA® aromatic bitters is an indication of sophistication. There would hardly be a top-quality bar or restaurant with any pretension to style anywhere in the world that would not have a bottle on its shelf.

With the passing of Don Carlos Siegert in 1903 and Luis Siegert in 1905, their brother, Alfredo Cornelio, was left as the sole proprietor of the family business. He was a visionary, and in 1919 invested heavily in several development projects that failed to materialise. These were difficult times all over the world. The value of the company’s shares fell dramatically, and its assets passed into the hands of its creditors, who sold them. Fortunately, the company, which was by then registered on the London Stock Exchange under the name Angostura Bitters (Dr. J.G.B. Siegert & Sons) Ltd, was rescued in 1921, by Trinidadian businessman, Pointz Mackenzie, who bought all the shares and acquired full control. He liquidated the company and reformed it in Trinidad under the same name. Meanwhile, Alfredo Cornelio’s son, Alfredo Galo, now the sole possessor of the family secret, continued to produce Angostura® products, the aromatic bitters and various blends of rum, in considerably reduced circumstances.

Her Majesty, Queen Elizabeth II

The royal taste for bitters has been unwavering ever since and in 1955, the company was awarded a royal warrant to supply the product to Her Majesty, Queen Elizabeth II. We held this Royal Warrant up until 2024 and had the unique distinction of being the sole company in the Caribbean and Latin America to enjoy this privilege.

THE EVOLUTION INTO RUM PRODUCTION

In the period between World Wars I and II, the prohibition on alcohol in the United States served to increase its demand. Huge stocks of rum lay barrelled in vast bonds in various islands of the Caribbean. Rum was shipped to Central America and to Canada and from there, found its way to the speakeasies and music halls of the Roaring Twenties.

During the Second World War, thousands of servicemen, mostly Americans, came to Trinidad and changed the fabric of national life forever. For those who had survived battles for freedom and justice around the globe, the taste of Trinidadian rum, diluted with their own Coca-Cola and flavoured with ANGOSTURA® aromatic bitters, became emblematic of the respite found on this peaceful island of fun-loving people. So captivating was the local culture—and the local tipple—that the Andrews Sisters’ version of Lord Invader’s popular calypso “Rum and Coca-Cola” became an instant hit in the U.S.

This influx of servicemen certainly had a positive effect on business at Angostura® through this period. The company no longer being in the family’s hands, Alfredo Galo had but one tremendous hold. He was the keeper of the secret formula of ANGOSTURA® aromatic bitters and the stocks of fine rums filling the old bond at George Street. Thankfully, a new generation of pioneers was on the way.

“Drinking Rum and Coca-Cola Going down Point Cumana. Both mother and daughter Working for the Yankee dollar.”

Lord Invader performing in the 1940s

The mixing of rums from different stills, or rums distilled to different purities, is called ‘blending’, and the placing of the mix in barrels for various lengths of time is referred to as ‘ageing’. The art of the blender, especially before scientific controls were introduced, was a gift that produced the finest of Angostura’s rums. When Robert Siegert, Alfredo Galo’s son, qualified as a chemist and joined the company, he brought with him a wealth of knowledge about the chemical processes behind rum creation. Robert would go on to modernise the company over the next decade, with the help of two other Trinidadian chemists, Albert Gomez and Thomas Gatcliffe. Gatcliffe eventually became the first Trinidadian to be appointed Chairman of the company. Until this point, Angostura® had been buying its rum from local distilleries and blending them to

perfection. However, Robert realised that relying on these distilleries meant that the quality of rums he was supplied with was highly variable. He knew that the future of the company lay in producing its own rum.

Luckily, Gomez was a sugar technologist with experience in rum production; he designed the company’s first distillery in Laventille, which was opened in 1948 and is still the only rum distillery in operation on the island up to today. In order to manage the growing production operations, Trinidad Distillers Limited, the company’s manufacturing arm, was established in 1949 as a wholly owned subsidiary of Angostura®. The company controls its rum manufacturing processes from end to end, ensuring quality and passion at each step.

Albert Gomez

Robert Siegert

Thomas Gatcliffe

Business continued to grow and by the early 1960s, profits on rum exceeded those on ANGOSTURA® aromatic bitters. Since then, rum has steadily lengthened its lead. Robert Siegert, Albert Gomez and Thomas Gatcliffe combined an age-old art with modern science, resulting in the production of an exceptionally fine quality light rum on a continuous still. In 1947, Angostura® became one of the first rum manufacturers in Trinidad to use its own pure yeast cultures, carefully isolated by the company’s chemists from their natural habitat, which is still used to this day. This unique yeast culture forms part of the DNA of Angostura’s rums and helps to maintain a consistent taste and aroma across the company’s rum lines, giving rise to fuller tasting rums of exceptional quality.

Amidst the success brought on by Angostura’s advances, a new threat arose. A Canadian businessman called Douglas Bradley made a bid to acquire the company, with the intent of moving it to income tax-free Bermuda.

The Trinidad and Tobago government of the day, recognising what a travesty this would be, bought out the controlling interest in Angostura® in 1958. The government then resold it to the Siegert family, who regained control of the company after nearly forty years, with support from employees. One condition of the sale from the government to the Siegerts, was that the manufacturing of Angostura® products would remain permanently in Trinidad. In 1959, the company became Angostura Holdings Limited and embarked on the next phase of its narrative.

“Rum, glorious Rum, when ah call you, you bong to come! Made from Caroni cane, the sweetest thing in Port of Spain, ah go bring me scorpion to bite you centipede, sans humanité!”

The Fernandes Dynasty A Family Legacy of Spirits and Wines

anuel Fernandes, a merchant of spirits and wines who had made his name on the Portuguese island of Madeira, migrated to Trinidad with his family in 1880. His son, Joseph Gregorio, soon joined the business and the pair began developing new products under the Fernandes name. Together with his brother-inlaw, João Ferreira, a skilled master blender in his own right, Joseph Gregorio navigated the Fernandes business through the challenges of World War I, U.S. Prohibition, and the Great Depression of the early 1930s.

Joseph Bento Fernandes

During the Second World War, ‘JB’ sent a monthly ration of Vat 19 to Trinidadian troops on the fronts in Europe, and so this rum came to symbolise Trinidad, the home for which the lonely soldiers longed, thus securing the Fernandes dynasty’s reputation as not only purveyors of fine rum, but also as a source of comfort and pride for Trinidadians far from home.

When Joseph Gregorio died in 1930, his son, Joseph Bento Fernandes, affectionately known as ‘JB’, teamed up with João Ferreira. Fortune struck when, in 1932, the Fernandes company took advantage of a great opportunity that presented itself when a fire had destroyed the Government Rum Bond in Port of Spain. They bought the fire sale stocks of rum in charred casks, discovering that the spirits therein had been ageing for thirteen years already! Claiming that the heat of the fire had given the spirits a special character, this prized rum was skillfully blended and named Fernandes “1919” Aged Rum. The blend was the forerunner to one of the most successful Fernandes brands, Fernandes Vat 19 , as well as today’s prize-winning premium rum, Angostura® 1919. During the Second World War,‘JB’ sent a monthly ration of Vat 19 to Trinidadian troops on the fronts in Europe, and so this rum came to symbolise Trinidad, the home for which the lonely soldiers longed, thus securing the Fernandes dynasty’s reputation as not only purveyors of fine rum, but also as a source of comfort and pride for Trinidadians far from home.

Having acquired the then derelict sugar factory Forres Park Estate at Claxton Bay in 1933,‘JB’ Fernandes diligently restored it to an efficient and productive factory and began distilling his own rums for the first time. By the early 1950s,‘JB’ had established a modern distillery in Laventille, where he continued to produce fine blends such as Fernandes Black Label, Forres Park Puncheon Rum and Ferdi’s Premium Rum.

In 1973, Angostura Holdings Limited acquired Fernandes Distillers Limited. The coming together of these two legacies, Fernandes and Siegert, joined popular brands like Fernandes Vat 19 and Black Label with Angostura’s Old Oak Gold and Old Oak White. It also saw the consolidation of the plant and machinery for the manufacture of bitters, rum blending and bottling in Laventille, which remains the company’s headquarters up to today. This compound brought together the most advanced systems of rum and bitters production technology in the region, which was and remains the envy of Caribbean manufacturers. The distillery saw major advances in technology, with distillery expansions in 1985, 1991, and 1999. The 1999 expansion brought the addition of new stills and a CO2 recapturing plant. Recent investments in 2023 and 2024 have significantly modernised our operations, including the installation of advanced quality control technology on our rum line, a specialised chiller for export rum, and an upgraded water production plant. These improvements, alongside automation in bitters packing and a new flexible bottling line, enhance efficiency, quality, and our ability to meet diverse market demands.

A ROYAL VISIT AND A NATIONAL HONOUR

In 1985, Her Majesty Queen Elizabeth II visited Angostura’s distillery on her state visit to Trinidad and Tobago. This was a celebration of the fact that the Royal Warrant to provide ANGOSTURA® aromatic bitters to the Royal Household, had been held by the company during several reigns. The distinction is a unique one, which is granted by royal grace and favour to firms that have achieved excellence and have maintained an extraordinary standard of quality. In 1985, Angostura® was also the proud recipient of a national award, the Hummingbird Gold Medal, for our contribution to the industry. We were the first company to be honoured in this way by the Government of Trinidad and Tobago.

In a groundbreaking journey of achievements, Angostura® set the bar for excellence in the Caribbean distillery industry by securing ISO 9001 certification from the British Standards Institution in 1995, showcasing our commitment to top-tier quality. Just three years later, in 1998, the company became the first Caribbean distillery to achieve ISO 14001 certification for environmental practices, reinforcing our dedication to sustainable production. The innovations didn’t stop there: in 2007, Angostura’s laboratory achieved ISO 17025:2005 accreditation for specialised alcohol testing, making us only the second rum distillery in the region and the first manufacturer in Trinidad and Tobago to reach this milestone. By 2014, the company raised the standard yet again, achieving Food Safety System Certification 22000. These internationally recognised certifications solidify our commitment to world-class quality, opening doors to global markets and demonstrating our unwavering pursuit of excellence across every facet of our operations.

In 1985, Angostura® was also the proud recipient of a national award, the Hummingbird Gold Medal, for our contribution to the industry. We were the first company to be honoured in this way by the Government of Trinidad and Tobago.

DEVELOPING THE HOUSE OF ANGOSTURA BRAND

In 1997, CL Financial, one of the largest conglomerates in the Caribbean, acquired a significant shareholding in Angostura® . CL World Brands was established in 2003, enabling the company to gain access to many markets in Eastern Europe, while also winning acclaim from Australia to Japan to San Francisco, USA. When the CL Financial Group faced a liquidity crisis in 2009, Angostura® managed to keep its head above water, a testament to the quality and distinctiveness of its products.

Ever evolving, innovating, developing our portfolio and enhancing our image and brand, we have held our own, even in the face of uncertainty. Our range of award-winning bitters and rums are now available in 170 markets across the world, in major continents such as North America, Europe, South America, Africa and Asia. From Kyrgyzstan to China, Nepal to Norway, Iceland to Chile, the Bahamas to the Maldives. Our network of distributors is vital to making us a world market leader, sharing our fine products with millions.

Driven by a vision to create a cohesive brand identity that unites our world-famous bitters and premium rum range, the company launched a dynamic campaign to bring our products together under one vibrant and recognisable banner. This initiative provided our distributors with a powerful toolkit to seamlessly promote our portfolio on the global stage. By establishing ‘The House of Angostura’ as a unique brand identity distinct from our corporate name, we built a platform that embodies the essence and spirit of both our rum and bitters product lines. This approach solidifies our presence in the various markets and connects with consumers in a more dynamic and memorable way, showcasing the synergy and legacy behind each Angostura® product. distinct from our corporate name, we built a platform that embodies the essence and spirit of both our rum and bitters product lines.

Our range of award-winning bitters and rums are now available in 170 markets across the world, in major continents such as North America, Europe, South America, Africa and Asia. Our network of distributors is vital to making us a world market leader, sharing our fine products with millions.

Aspiring to offer more variety to our portfolio, the company opened its first retail outlet, Solera by Angostura®, in 2014 in Woodbrook - not far from the cluster of streets that had been named after members of the Siegert family, the inventors of ANGOSTURA® aromatic bitters. The name solera refers to a process of ageing liquids such as wine, beer, vinegar, and brandy, by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years. As The House of Angostura sought to introduce a wider range of imported wines and other fine spirits under its umbrella, this strategic move allowed the brand to appeal to new markets and offer consumers a broader experience of luxury and quality. A second outlet was opened in South Trinidad in 2017. The subsidiary was renamed Solera Wines & Spirits by the House of Angostura, now with stores in several locations across the country.

Solera Wines & Spirits outlets

CELEBRATING THE ART OF COCKTAIL-MAKING

What would the global cocktail culture be without ANGOSTURA® aromatic bitters? For two centuries, this secret recipe has been the number one ingredient that can today be found in bars in every corner of the world. In recognition of this accomplishment, in 2001, the company began to celebrate the art of cocktail-making by hosting the first ever Global Cocktail Challenge. Professional bartenders from around the world gathered to showcase their talents, and the winner got an opportunity to represent Angostura® on the international scene as its global brand ambassador. Since then, the competition has remained a highly anticipated event on the Angostura® calendar, held in Trinidad and Tobago every two years.

By attracting international PR coverage, the Angostura® Global Cocktail Challenge (AGCC), as it is now known, amplifies the House of Angostura’s brand presence worldwide, by building brand awareness, while engaging audiences through activities like masterclasses, distillery tours, and food and cocktail pairings. The AGCC also fuels cocktail innovation, encouraging bartenders to craft new recipes using Angostura® bitters, rums, and Amaro di Angostura® Beyond discovering inventive cocktails, the AGCC also provides an opportunity for a new global brand ambassador who embodies the Angostura® spirit.

Professional bartenders from around the world gather to showcase their talents, and the winner gets an opportunity to represent Angostura® on the international scene as its global brand ambassador.

2020 AGCC winner, Marv Cunningham from the Bahamas

2016 AGCC winner, Neal Ramdhan from Trinidad and Tobago

2018 AGCC winner Ray Leota, from New Zealand

Flavouring the Palates of the World

One Sip and One Dash at a Time

rom the jungles of the South American forest, Angostura® has always sought to bring innovative flavours to the palates of the world, delighting and tickling the taste buds of each new generation.

We entered the 21st century knowing our best credentials lie in our abilities to respond, improve and innovate. The product of experience, Angostura® possesses the capacity to create beyond the mundane and the audacity to implement our vision.

Experimenting with exquisite rum blends for super-premium fine rums, aged for many years to get every nuance right, has become a trademark of the company. Several flavoured variations of our bitters have captured lovers of food and drink, showcasing that even after two centuries, the versatility of ANGOSTURA® aromatic bitters has lost nothing of its global appeal. Significantly, the development of fun, chill, ready-to-drink mocktails that suit the on-the-go lifestyle of the 21st century has added a happy dash of bitters to the lives of millennials.

Many of our brands have been bringing joy for generations in Trinidad and Tobago, our core rum market. Meanwhile, our premium rums have been causing a stir at countless international competitions for decades and have been awarded many prestigious accolades internationally.

ANGOSTURA® aromatic bitters, unchanged for over 190 years, developed two product extensions in the 21st century. The first was ANGOSTURA® orange bitters, launched in 2007, which was the first variant of its original bitters ever. The second was ANGOSTURA® cocoa bitters, introduced in 2020, in the middle of the COVID-19 global pandemic–a time of home cooking and mixing cocktails, which gave home chefs a welcome new, intriguing flavour with which to experiment.

Cocoa has always been cultivated in Trinidad’s northern range mountains. From the 1850s to 1920, the cocoa economy boomed in the island. Demand from Europe for chocolate rose with the Industrial Revolution there, and Trinidad’s cocoa plantations became very successful. It took years to develop cocoa bitters in Angostura’s lab, with painstaking research done by the dedicated staff who work at the Company. Eventually, the intensely-flavoured local cocoa, known as “Trinitario”, proved the most suited bean to marry with the herbs and spices of the bitters. Of course, with the production of cocoa bitters, Angostura® yet again contributes to the development of the agricultural sector in Trinidad and Tobago, collaborating with cocoa planters so that enough beans are grown and harvested annually to cover demand.

Born from careful research and the superb skill of its masterful distillers and blenders came a range of fine sipping rums that have won award after award on the international markets. Angostura® 1824, so named to honour the founding of the flagship product that was invented by Dr. Johann Siegert that year; Angostura 1919®, a tribute to the stock of rum which JB Fernandes had discovered ageing in charred casks and which he blended into a product called Fernandes 1919 Aged Rum; and Angostura® 1787, a 15-year-old blended rum named after the year commemorating the opening of the first sugar factory in Trinidad, located on the Lapeyrouse Estate. Each of these rums carries a rich story and a masterful blend of tradition, heritage, and skill.

Fun classics like Fernandes Black Label rum, the popular Angostura® White Oak, with its innovative array of flavours – Sorrel, Coconut, Watermelon, Pink Grapefruit and Pineapple, or the strongarmed Forres Park Puncheon, are all Caribbean favourites, enjoyed in delightful company wherever you go in the islands.

The ideal Caribbean lifestyle is epitomised by chilling - or ‘liming’ as it is called in Trinidad and Tobago - on a bright, cheerful day with friends and family. Inspired by a ready-to-drink beverage that became all the rage in Australia - Lemon, Lime and Bitters - Angostura® launched its own version of this popular non-alcoholic drink in 2007 called LLB. This new chapter in refreshment can be traced all the way back to the 1880’s when London journalist, George Augustus Sala, travelled to Sri Lanka and documented how he relaxed and refreshed: “You put your legs up on the chair’s broad arms; and you sip your lemonade, angosturas, [sic] and ice; and you need not speak to anybody; and you watch the Passing Show.” As part of our continuous efforts to be innovative, the company relaunched the product in 2021 under the brand Angostura® Chill, expanding the range to include Lemon, Lime and Bitters, Blood Orange and Bitters, Sorrel and Bitters, Ginger and Bitters and, most recently, Pear and Bitters. These can today be found in coolers on beaches all over the region.

In 2014, the company marked a milestone in its legacy by celebrating the 190th anniversary of the invention of ANGOSTURA® aromatic bitters with two groundbreaking creations. First we launched Siegert’s 190 select rum, a premium blend infused with bitters for the very first time - a tribute to the product that put Angostura® on the map. Then we launched Amaro di Angostura®, a rich herbal liqueur crafted from natural herbs and spices. This bold newcomer captured hearts and tastebuds alike, swiftly earning the title of “Best New Spirit/Cocktail Ingredient” at the prestigious Tales of the Cocktail Spirits Awards that year.

Angostura® continued to honour tradition with the revival of the legendary Queen’s Park Swizzle, inspired by the iconic 1920s Queen’s Park Hotel in Port of Spain. This classic cocktail, made with Angostura® 7-year-old rum, lime juice, and a generous dash of bitters, perfectly introduced the flavours of Trinidad. In 2021, Angostura® paid homage to the rhythmic pulse of Trinidad and Tobago’s Carnival with Angostura® Tamboo Rum. This golden, spiced blend of Caribbean flavours celebrates the tamboo bamboo percussion that filled the streets long before steel drums, carrying the essence of island music in every sip - a drink for the true rum connoisseur.

Angostura® Queen’s Park Swizzle

Created in Trinidad, crafted with Angostura® 7-year-old rum and a heavy serving of ANGOSTURA®

aromatic bitters, it is impossible to turn down.

Refreshing and delicious, it was described as “the most delightful form of anesthesia given out today,” cocktail enthusiast and author of Trader Vic’s Bartender’s Guide, Victor Jules Bergeron (1946)

Queen’s Park Hotel, opened in 1895

Legacy by Angostura® is the world’s most expensive rum and is made up of a special blend of seven of the brand’s most rare and precious rums.

“Legacy by Angostura® is the ultimate expression of Angostura® rum. We set out to create the greatest sipping rum ever produced and we believe we have achieved something that is both unique and unequalled,” John Georges, Master Distiller.

FORGING AHEAD WITH UNIQUE EXPERIENCES

For a composer writing a piece of music, from time to time, there is a crescendo that leads to the highest, most precious note that characterises the entire symphony. For a company with 200 years of experience, these remarkable moments have been achieved in the creation of limited-edition rums. Created by the House of Angostura’s Master Distiller, John Georges and Master Blender, Carol HomerCaesar, these super special blends were a culmination of their decadeslong careers with the company and included a musical combination of rums handpicked from selected barrels among the thousands in its ageing halls. The beautifully packaged super-fine rums commemorate and celebrate significant milestones in the industry and in the country, with several raising large sums for charity.

Angostura’s story is as rich and captivating as the rums it creates, blending heritage with vision and innovation. In 2012, the company celebrated Trinidad and Tobago’s 50th Independence anniversary with an extraordinary creation: Legacy by Angostura®, a masterpiece that set a global record as the most expensive rum ever sold. Only 20 bottles of this exceptional blend, featuring rums aged a minimum of 17 years, were crafted, worth USD$25,000 each. Beyond its rarity, Legacy by Angostura® embodied the company’s legacy of artistry and altruism, with proceeds from a local auction of one of these limitededition bottles being donated to support differently abled individuals in society.

It took 188 years and nothing less than a queen celebrating six decades since her ascendance to the throne for ANGOSTURA® aromatic bitters to change its label for the first time since the Siegerts wrapped it around the bottle: the Diamond Jubilee of Her Majesty Queen Elizabeth II in 2012. Having been awarded a Royal Warrant of Appointment since 1912, a special, limited-edition label and packaging tube was designed for ANGOSTURA® aromatic bitters to commemorate the Queen’s Diamond Jubilee. The company produced only 6,600 bottles for sale and donated £1 from every bottle sold to the Queen Elizabeth Scholarship Trust, a charity that supports craftspeople in the UK.

In 2013, we launched our Cask Collection, a series of limited-edition rums aged in unique casks. Each release, from the bold No. 1 Bourbon Oak to the refined No. 1 French Oak and the exquisite No. 1 Oloroso Sherry Cask, aged for 22 years, showcased unparalleled craftsmanship. To mark our 195th anniversary in 2019, Infinity by Angostura® was released, a luxurious blend presented in a stunning crystal decanter. Auctioned to fund a specially designed playground for children with disabilities, Infinity by Angostura® reflected the company’s enduring commitment to craftsmanship and community care.

Limited-edition releases continued to enchant collectors, such as the Angostura® Tribute Chairman’s Choice in 2020 and Angostura® Zenith Rum in 2022, a coveted blend featuring a rare 20-year-old Caroni Estate rum, with only 195 bottles available worldwide. That same year, Angostura® celebrated the country’s 60 Independence anniversary with Ferdi’s Limited Edition Premium Rum, a nod to a beloved 1960s classic.

In 2023, we added two more unique creations to our legacy of excellence: the Angostura® Tribute Caricom Release, crafted by an allfemale blending team to honour the Caribbean Community’s 50th anniversary, and Angostura® Symphony 2023, a vibrant rum inspired by the rhythm and beauty of the Caribbean, presented in eco-friendly turquoise packaging. With each release, Angostura® continues to enchant and inspire, blending history and craftsmanship into every sip.

The COVID-19 Pandemic A Remarkable Testimony to

the Acumen of Angostura’s Leadership

OVID-19 was, by all measures, a harrowing experience for the entire world. It is interesting to reflect that ANGOSTURA® aromatic bitters was a product borne out of war in 1824, namely the South American wars of liberation. Later, as a company in Trinidad and Tobago, where the Siegert family moved in 1870, it would have also experienced several pandemics and disasters: the Carnival Riots in 1881, the Hosay Riots in 1884, the Port of Spain fire of 1895, the 1903 Water Riots, the First World War, the 1918-20 Spanish flu epidemic, the 1937 oilfield strikes, the Second World War, the polio outbreaks of 1941, 1942, 1954, and 1972, the 1970 Black Power uprising, the 1990 attempted coup, several states of emergencies and curfews over the years.

Food hampers being distributed to families in need across the country.

Students received laptops to be able to participate in online classes.

COVID care packages were given out at vaccination sites and hospitals.

Navigating these difficult times, which affected every facet of our business, was a testament to Angostura’s exceptional leadership. Being a global company, we always have to keep an eye on what is happening in markets in other parts of the world and, as with every other occasion of great upheaval, we had to adapt and shift to suit the changing times. In the face of adversity, with billions of people under lockdown, the company was still able to expand its reach and enter new markets, even creating opportunities for budding cocktail enthusiasts in the safety of their homes, all while keeping our most valuable resource, our staff, safe.

Being no stranger to natural disasters, Angostura® is always ready to lend a helping hand to our local communities and also our Caribbean neighbours during periods of crisis. During the COVID-19 pandemic, the company produced more than 100,000 bottles of alcohol-based hand sanitiser and distributed it free of charge to first responders, health-care providers and other citizens, to help combat and reduce the spread of the virus, partnering with NGOs and government organisations to do so. We also supplied hundreds of care packages at vaccination sites and hospitals.

Our staff pooled their paid vacation leave to donate TT$1M worth of food hampers which were distributed to persons affected by the economic impact of the virus. In addition, food vouchers were given to NGOs, community groups and schools, to distribute to families in need across the country. Several students nationwide received laptops so they could participate in online classes during the lockdown.

Following the worldwide trend of creating and performing music to alleviate the pain and loneliness of the prolonged COVID lockdown, Angostura® produced an anthem of joy, unity, harmony and strength called “Resilient”. Several local and regional artists got together to sing about the Caribbean’s uniqueness and the overarching message of perseverance.

“Resilient in every way Though hard times may test our lives Love will lead the way Together we’ll survive Together we will thrive This won’t last forever.”

Fortunately, as the lyrics of “Resilient” stated, this period of uncertainty did not last forever. COVID-19, while not eradicated, would fade, like so many of the other trials and tribulations, into the annals of history for the company, the country, and the world.

Angostura® produced an anthem of joy, unity, harmony and strength called “Resilient”. Several local and regional artists got together to sing about the Caribbean’s uniqueness and the overarching message of perseverance.

The company produced its own hand sanitiser to help reduce the spread of COVID-19.

Exciting the World for 200 Years Commemorating

Two Centuries of Innovation and Excellence!

For 200 years, The House of Angostura has stood as a beacon of excellence and innovation, crafting iconic flavours that have shaped the world of spirits and bitters. From our humble beginnings to becoming a global powerhouse, we have mastered the art of blending tradition with forward-thinking creativity. Two centuries of passion, dedication, and bold creativity have shaped the brand into what it is today: a symbol of quality, artistry, and an unshakable commitment to perfection.

In 2024, to mark our extraordinary bicentennial, Angostura limited-edition bitters that exudes elegance and distinction. Enveloped in a luxurious, velvety black label, adorned with shimmering gold foil on its iconic opaque bottle, the ANGOSTURA® Limited Edition Bitters boldly asserts its place in history as the only bitters in the world with 200 years of continuous craftsmanship. The striking number “200” stands proudly on the label, a powerful reminder of its unparalleled legacy and enduring value. This remarkable creation is more than just a bottle; it is a testament to two centuries of innovation, passion, and excellence.

the ANGOSTURA® 200-Year Anniversary Limited Edition Bitters boldly asserts its place in history as the only bitters in the world with 200 years of continuous craftsmanship.

The celebrations continued with the release of Angostura® Cusparia, an ultra-premium limited edition rum launched at the company’s 200th Anniversary Celebration Gala and Exclusive Auction. Only 1,824 bottles were produced for the occasion, and stands as a tribute to the botanical origins that inspired the company’s most iconic product. Angostura® Cusparia is not just a spirit, it reflects the dedication and craftsmanship that have defined the House of Angostura for generations.

Three unique items were auctioned at the Gala to raise funds for charity - a painting, collector’s coin and bottle #200 of the limited edition Angostura® Cusparia rum. Housed in a one-of-a-kind presentation case, the rum was encased in a Bastion bottle specially produced by Glencairn Crystal, known worldwide for their expertise in crafting bespoke glassware for the most prestigious spirits. The specially commissioned painting captured the rich heritage of ANGOSTURA® aromatic bitters and was signed by John Gordon Siegert, the great great grandson of Dr. Johann Siegert, with a personalised message and wax seal specially made for Angostura’s 200th anniversary. The exclusive one-of-a-kind minted gold coin featured the Angostura® logo on one side and an image of Dr. Johann Siegert on the other side. Proceeds from the auction were donated to a local Non-Governmental Organisation that works with at-risk youth. Through this celebration, Angostura® not only honoured our rich legacy, but again contributed to our community, sharing the joy of our heritage with those who need it most.

The company also unveiled Angostura® Tribute Distiller’s Cut - a rum crafted to honour the expertise and precision of its master distillers. Aptly named,“Distiller’s Cut” refers to the crucial moment in production when the rum is separated from the still, either to become a light white rum or to embark on its ageing journey for richer, darker notes. This rare blend draws from Angostura’s most prestigious reserves, including a 25-year-old rum, one of the oldest treasures in its collection.

At the Anniversary Gala, a single bottle of Angostura® Cusparia, bottle #200, was auctioned alongside a specially commissioned painting and an exclusive one-of-a-kind minted gold coin.

In 2024, to mark our extraordinary bicentennial, Angostura® unveiled a limited-edition bitters that exudes elegance and distinction.

Angostura’s modern, state-of-the art factory produces rums and bitters for over 170 countries around the world.

THE ANGOSTURA FOUNDATION

To celebrate our 200th anniversary, the company took a significant step toward advancing our commitment to sustainable development and responsible business practices by establishing The Angostura Foundation in July 2024. The cornerstone for Angostura’s key social responsibility initiatives, the Foundation ensures that they are strategically aligned with environmental, social and governance (ESG) principles.

“The true measure of our success lies in the positive changes that we bring about in the world around us.”

Professor

of Practice

Dr. Sterling Frost

O.R.T.T., Chairman

of The

Angostura Foundation

Members of the Board of Directors of The Angostura Foundation.

Internationally, Angostura’s rums and bitters have also swept up top industry medals and awards almost every year for the past few decades.

A LEGACY OF EXCELLENCE AND GLOBAL ACCLAIM

Since the early 1860s, when it was first presented at the World Fair in London by Don Carlos Siegert, ANGOSTURA® aromatic bitters had a presence in the international arena. It has become a staple brand in cocktail bars all over the world, an icon–travelling the oceans on cruise ships, delighting the palate of visitors to the largest trade fairs for the bar and beverage industry and participating at rum festivals across the globe.

Angostura’s journey has been one of continuous triumph and recognition. From being appointed purveyors of ANGOSTURA® aromatic bitters to several royal households over the centuries, to being presented with its first Exporter of the Year award from the Prime Minister of Trinidad and Tobago in 1972, the company has always been in a class of

its own. Our commitment to excellence was unmistakable when we were awarded the prestigious Hummingbird Gold Medal in 1985, a national honour that celebrated our profound impact on both the industry and the nation.

Internationally, Angostura’s rums and bitters have also swept up top industry medals and awards almost every year for the past few decades, from the World Spirits Awards, San Francisco World Spirits Competition, International Wine and Spirit Competition – UK, Spirits Business Rum Masters Awards, Rum Masters Award, SIP Awards and International Rum Conference awards. ANGOSTURA® aromatic bitters has been named the Number One Selling Bitters and Number One Trending Bitters since 2018 by Drinks International.

Locally, Angostura® has earned many accolades from several esteemed organisations within the last decade alone. In 2021, in the face of the challenges of a global pandemic, the company copped five major awards for its operations.

• Internationally Known…T&T Owned Company of the Year Award from the Trinidad and Tobago Chamber of Industry and Commerce

• Business Continuity and Surviving the Pandemic Award from the American Chamber of Commerce of Trinidad & Tobago (AMCHAM T&T)

• Innovator of the Year Award from the Trinidad and Tobago Manufacturers’ Association (TTMA)

• Corporate Social Responsibility and Innovator of the Year Awards from the Supermarket Association of Trinidad and Tobago

In 2022, Angostura® won the Manufacturer of the Year (Large) Award from the TTMA. In 2023, the company was awarded the Coreen Jones Award for Best Place to Work, and the Maxine Barnett HR Excellence Award by the Human Resource Management Association of Trinidad and Tobago.

In 2024, the company won the Innovator of the Year, as well as the Most Successful Market Entrant (Large) Awards from the TTMA. It was also recognised by the Ministry of Youth Development and National Service for its contributions towards nation building and promoting national service in Trinidad and Tobago.

This stalwart, a locally grown and internationally known company, from the most southerly island in the Caribbean, will continue to be innovative and technologically advanced in the beverage industry. Our creative blenders will produce many more new and exciting rums in the years ahead, which will be unique and diverse, no doubt delighting the arbiters of good taste as our forebears did in the centuries prior.

Forging a Positive Legacy Working Towards a Sustainable Future

rinidad and Tobago and the Caribbean region is a breathtakingly beautiful part of the world. The cradle of Angostura’s products astonishes the senses with mountainous vistas, tranquil beaches, exuberant rain forests and oceans as far the eye can reach. The company, with its deep roots in Trinbagonian soil, steadfastly champions environmental sustainability initiatives in the twin island republic.

All production processes generate a certain amount of waste water, and rum and bitters manufacture is no exception. In 2015, Angostura® commissioned a state-of-the-art Water Resource Recovery and Anaerobic Digester (WRRAD) facility, the first of its kind in the Caribbean, which has the capacity to treat approximately 350m3 of wastewater per day. In 2018, the company was certified to the updated ISO9001:2015 and ISO14001:2015 standards, which emphasise risk management and further intensified efforts in the area of sustainability. The WRRAD facility was also re-engineered in 2020 for further improvement of wastewater treatment at our plant.

In 2015, Angostura® commissioned a state-ofthe-art Water Resource Recovery and Anaerobic Digester facility, the first of its kind in the Caribbean, which has the capacity to treat approximately 350m3 of wastewater per day.

Members of Angostura’s HSSE team pose with the company’s award for Most Improved OSH/Environment Performance.

A major achievement for the company was the launch of Angostura’s Sustainable Future Programme, aimed at supporting cocoa production in Trinidad and Tobago. Through a partnership with Übergreen Organics, the initiative was designed to secure a sustainable future for local small-scale organic cocoa farmers. The programme seeks to assist them and promote Trinidad’s Trinitario cocoa through digital storytelling and documentary filmmaking.

With a focus on environmentally sustainable product development and eco-conscious practices to appeal to environmentally conscious consumers, Angostura® redesigned and repackaged its Premium Rum Range in 2024. Reduction in bottle weight, as well as sustainable paper sources for the labels, both redound in the reduction of the carbon footprint of the product. At every stage in our supply chain, the company considers the environmental impacts of our products and operations. Already at the product design stage, raw material sourcing and packaging options are weighed against the environmental impact they have. Angostura® products are all packaged in recyclable materials – from the caps on the bottles to the cartons that they are shipped in. Products and packaging are labelled with reminders to the consumer to responsibly dispose of waste.

A

major achievement for the company was the launch of Angostura’s Sustainable Future Programme, aimed at supporting cocoa production in Trinidad and Tobago. Through a partnership with Übergreen Organics, the initiative was designed to secure a sustainable future for local small-scale organic cocoa farmers.

With a focus on environmentally sustainable product development and eco-conscious practices to appeal to environmentally conscious consumers, Angostura redesigned and repackaged its Premium Rum Range in 2024.

Through partnerships with conservation organisations, Angostura® strives to minimise its own ecological footprint, while leading the way towards a greener future for the corporate sector as well as the citizenry. Every year, staff come together to help clean rivers and waterways during the annual International Coastal Cleanup. The company has also donated repurposed rum barrels to several stakeholders in the eco-tourism sector, which can be used as planters.

With a renewed commitment to environmental, social and corporate governance (ESG), Angostura® continues to forge a positive legacy through sound governance and decision-making, strengthening relationships with key stakeholders, investing in employees and partnering with communities and other business organisations. In 2023, the company was recognised with an award from the American Chamber of Commerce of Trinidad & Tobago for Most Improved OSH/Environment Performance –Manufacturing Large Category. This Award honoured companies that have achieved significant improvements in the management of Occupational Health, Safety, and Environmental over the last three years. It also won the Green Agenda Award for Sustainability and Environmental Stewardship from the Trinidad and Tobago Chamber of Industry and Commerce in 2024.

Every year, staff come together to help clean rivers and waterways during the annual International Coastal Cleanup. The company has also donated repurposed rum barrels to several stakeholders in the eco-tourism sector, which can be used as planters.

PUBLISHING ACTIVITIES

Angostura® has always recognised the necessity to commit certain aspects of our existence to paper or more recently, also published in virtual and online formats. Quod non est in actis, non est in mundo‘what is not written down, doesn’t exist.’ This maxim was elegantly exemplified in the iconic, 19th century ANGOSTURA® aromatic bitters label, which states its copyright claim on each single bottle and is still used in its original form today.

Probably the most extensive range of publications that have been produced and disseminated are our cocktail recipe books, usually in a small, handy format to fit into the bartender’s shirt pocket. These books can be traced back to as early as 1908, with the “Siegert Angostura Bitters Complete Mixing Guide”, and continued with a number of mid-20th century publications with whimsical hand-drawn illustrations. In 2024, a recipe book titled “Classic Cocktails and Fancy Drinks” was published, celebrating 200 years of timeless mixology with ANGOSTURA® aromatic bitters.

Cookbooks were also a staple in Angostura’s publishing activities. The addition of ANGOSTURA® aromatic bitters to savoury dishes and desserts truly brings that Trinbagonian magic to the world’s culinary arts. From as far back as 1964 with “The Secret of Better Taste”, to the very popular, “The Taste that Changed the World”, a 1999 coffee-table book produced in collaboration with famous local chef Wendy Rahamut, these fabulous treasure troves have provided great inspiration for culinary experts!

Over the years, the company also sponsored the production of several coffeetable publications that fit its brand profile. Lavishly illustrated, the “The Angostura Historical Digest, Volumes I and II”, feature a collection of essays written by the late local historian Gérard A. Besson. These books align with Angostura’s commitment to preserve the history and folklore of Trinidad and Tobago and to contribute to knowledge and education.

Angostura® has always recognised the necessity to commit certain aspects of its existence to paper or more recently, also published in virtual and online formats. Quod non est in actis, non est in mundo - what is not written down, doesn’t exist.

Vintage Promotions

The Angostura® Limbo Drummer, an offshoot variety of Old Oak rum, which came in a multicoloured, handpainted bottle in the form of a limbo drummer complete with a bright yellow hat reminiscent of the bright yellow cap found on bottles of ANGOSTURA® aromatic bitters.

Corporate Stewardship and Community Engagement

Fostering Positive Social Change

he House of Angostura takes pride in our deep-rooted commitment to supporting the communities in which we operate. Through year-round programmes, the company has provided academic aid, skills training for sustainable livelihoods, and support for those in need.

The biennial Angostura® Champions Awards, launched in 2018, further showcases the company’s dedication to recognising outstanding community service across Trinidad and Tobago, with a recent focus on youth-led contributions.

The company actively supports Trinidad and Tobago’s cultural heritage, especially its Carnival celebrations. Through our popular Angostura ® White Oak brand, we have long aided several steelbands, providing support for the Panorama competitions, as well as the Laventille Steelband Festival for over 20 years. In 2023, Angostura® partnered with a local NGO to build a steelpan-making lab at a secondary school in our fenceline community of Laventille/Morvant, fostering a pipeline of talent for the steelpan manufacturing industry. We also executed a national secondary school art competition, and sponsored a filmmaking programme to engage at-risk youth, thus promoting creativity, artistic expression and career development in the creative industries.

Finalists of the 2020 Angostura® Youth Champions Award with Angostura Holdings Chairman, Mr. Terrence Bharath S.C.

July, 2024 - The Angostura Foundation Board members and government officials, with students from our fenceline community of Laventille/Morvant, who received support as they prepare for secondary school.

The House of Angostura takes pride in our deep-rooted commitment to supporting the communities in which we operate. Through year-round programmes, the company has provided academic aid, skills training for sustainable livelihoods, and support for those in need.

An inclusive playground at the Princess Elizabeth Centre

Construction technology workshop for community residents

Pan making lab opened at Russell Latapy Secondary School

Sponsorship of steelbands at Carnival

Sports also plays a significant role in Angostura’s community outreach. From school cricket teams to national horse races, the company has championed a variety of sporting disciplines.

Our Angostura® Chill brand was the official Refreshment Partner to the Hero Caribbean Premier League T20 cricket tournament for several years.

(Left) Fans enjoy themselves at the Hero Caribbean Premier League (CPL) T20 cricket matches

(Top) Altruistic Benefits Cup charity football match

Royal Oak Derby

Support for animal welfare

We address youth employment through our Summer Internship and Graduate Worker Internship programmes, offering university students and graduates hands-on experience in their chosen fields of study.

Through The Angostura Foundation, we have raised greater awareness about responsible consumption, and collaborated with local animal shelters to champion the cause of promoting animal welfare through several initiatives and campaigns.

Promoting responsible consumption very seriously

Participants in Angostura’s Summer Internship programme

Preserving Our Local Heritage and Natural Beauty

Showcasing the Angostura® collections

THE ANGOSTURA® BARCANT BUTTERFLY COLLECTION

In 1921, at the tender age of ten, Malcolm Barcant caught a pink “Jaune d’ Abricot” butterfly in a neighbour’s garden in Port of Spain. This began a fifty-year fascination with the butterflies of Trinidad and Tobago. In those years, Trinidad’s capital was still a little wild, and the weeds and plants in the backyards of the residents provided a sanctuary for butterflies. The Queen’s Park Savannah, an oasis in the heart of the city, was filled with flowering shrubs. Butterflies of all kinds, both common and rare, crossed the Savannah in numbers throughout the year. Malcolm also traversed the Trinidadian countryside, particularly in the area of Sangre Grande towards the east coast of the island, and in the heights of Santa Cruz in the northern mountain range. He was often aided by his wife ‘Jimmie’, who would sometimes put on a blue dress and wade out into a stream standing ever-so-still until a blue Morpho butterfly became attracted by the colour.

After carefully capturing the butterflies, Malcolm employed the “Riker Mount” method - encasing specimens on white wool pressed against glass. It was an ideal system in a moist tropical climate to prevent attacks from insects and fungus. The Angostura® Barcant Butterfly collection boasts of specimens from over 600 different species of butterflies that

Queen Elizabeth II, visits the Angostura® Barcant Butterfly Collection in 1985 during her visit to the company.

“If it were possible for each of the 5,000 specimens in the Angostura® Barcant butterfly collection to speak, they would bring tales of hours spent in the wild, and of patience at home. For each, its location, its behaviour, its capture, tells a story of all of them I do not wish to forget.”

Malcolm Barcant Lepidopterist

and

“Jimmie” who

make Trinidad and Tobago their home – of which two were never before recorded and now proudly bear Barcant’s name. It also contains specimens of some very rare, exotic and extraordinary butterflies from the Caribbean, South, Central and North America, parts of Africa and Asia.

When Malcolm decided to migrate with his family to the United States, he sold his collection to Angostura® in 1974, where it has been on display since 1975, a testament to the company’s promise to Malcolm that his collection would be preserved for all the world to see. The company’s corporate website also features a virtual exhibit of the collection, offering a chance to explore it from anywhere in the world. Thousands of visitors have viewed the collection over the years, and in doing so, the company has made a considerable contribution to education in the field of natural history.

Malcolm

his wife

would often join him on his quest to capture and record every butterfly species in Trinidad and Tobago.

THE ANGOSTURA® ART COLLECTION

Corporate art collections serve many different purposes. These vary from the strictly academic to the decorative. As a result, we see many different forms of expression from artists of different backgrounds, from the intellectual to the intuitive. Angostura® has, over the decades, amassed an extensive collection of well-known local and Caribbean fine artists, which span a period from as early as the 1800s. The many canvasses and sculptures grace our hallways and can be enjoyed year round by employees and visitors to the compound. Diverse in its interests, the Angostura® Art Collection is one of the many ways in which the company, over the decades, has associated itself with Trinidad and Tobago’s creative spirit. It is an eclectic collection, one that has a multitude of moods, skills and technique. Choices of media include oil, acrylic, watercolour, copper and wood. Important twentieth century artists featured in the collection include Boscoe Holder, Dermot Louison, Pat Bishop, Jackie Hinkson, Sybil Atteck, LeRoy Clarke, Derek Walcott and Carlisle Chang. What the Collection shares in common is a Caribbean identity, and in this, the paintings reflect very much what Angostura® stands for. The Collection is also featured in several virtual art galleries on the company’s corporate website.

In 2014, the House of Angostura celebrated its 190th anniversary, and to mark the occasion, we assembled some of our extensive collection of works and featured them in a coffee table book entitled A Work of Art. This book stands for what the company strives daily to achieve: to create fine rums and bitters which are themselves a work of art. An exhibition also ran for several weeks in the National Museum and Art Gallery featuring several pieces from our collection. In 2022, in celebration of Trinidad and Tobago’s 60th anniversary of Independence, Angostura® was invited by the Government to participate in another public exhibition of selected paintings from different collections that were put on display in several historical sites in our nation’s capital city of Port of Spain. Thousands of citizens were able to view paintings that had never been seen outside of the company’s hallways.

The Angostura® Art Collection has, over the decades, amassed an extensive collection of well-known local and Caribbean fine artists, which span a period from as early as the 1800s. Diverse in its interests, the collection is one of the many ways in which the company has associated itself with Trinidad and Tobago’s creative spirit.

THE ANGOSTURA® MUSEUM

The Angostura® Museum was opened in 1999, during the company’s 175th anniversary celebrations, under the curatorship of wellknown historian and writer, the late Gérard A. Besson. It not only tells the rich and robust story of Angostura®, but of Trinidad and Tobago itself, both having been entwined in this country’s history since 1870. The Museum was a culminating event in the development of what could be called one of the world’s “grand old firms”. It is filled with a myriad of artifacts and imagery of the life of the Siegert family, the company and our products.

The exhibits, enriched with period furnishings and artifacts, transport visitors back to 1824, when Dr. J.G.B. Siegert first created ANGOSTURA® aromatic bitters during the Bolivarian Wars of Liberation in South America. The museum also offers a deeper dive into our history, from the

Siegert family tree and the founding town of Angostura in Venezuela, to Dr. Siegert’s early adventures during the Napoleonic Wars. Guests can marvel at the numerous medals won by the world-famous ANGOSTURA® aromatic bitters, explore the evolution of our alcohol manufacturing arm and follow the company’s progression through our acquisition of Fernandes Distillers and the legacy of the Fernandes brands, showcasing the milestones that have shaped Angostura® into a global icon.

In the early 2000s, the company hosted a series of enchanting public exhibitions in its Museum. The Spirits of Trinidad and Tobago told the story of the country’s folklore in a three-dimensional way. The Spirit of Traditions Herbal Exhibition demonstrated the wide variety of flora found within Trinidad and Tobago, often used for herbal healing and curing. The Spirit of Christmas – The Divine Child Exhibition paid tribute to our country’s cosmopolitan culture.

The Museum was opened during the company’s 175th anniversary year and not only tells the rich and robust story of Angostura®, but of Trinidad and Tobago itself, both having been entwined in this country’s history since 1870.

The Angostura® Museum seeks to capture some of the history and mystery of what can be considered a national treasure. Many of the company’s achievements are featured in the Museum, which is open to the public year round.

In reflecting on our past 200 years and looking boldly towards the future, Angostura® is more committed than ever to honouring our rich legacy by embracing sustainability, pushing the boundaries of flavour, and forging new paths in the drinks and bitters industries. With the same pioneering spirit that defined our founding, we are poised to continue our journey into new territories, elevating experiences around the globe.

As we raise a glass to the next 200 years, we celebrate not only what the House of Angostura has achieved, but also the endless possibilities ahead. Here’s to a future filled with even more innovation, and global impact, as we continue to flavour the world with passion and purpose!

Cheers to the journey ahead!