Wine for sale: Trinidad & Tobago

Trinidad & Tobago

Angostura is a rum brand launched in Venezuela in the village of the same name by Dr John Siegert, who had developed the Angostura Bitter formula in 1824, which he used in his work as a surgeon in the army of Simon Bolivar but which later became a popular cocktail ingredient. Upon his death in 1870, his two sons inherited the formula and moved production to Port d’‘Espagne, Trinidad. They began producing rum in 1936, buying various local distilleries first and then building the Trinidad Distillers distillery in Laventille in 1949. Originally, the rum was produced with a Savalle still, but this was replaced by a five-column still in 1975, and then by two others later, at the request of Bacardi, who needed massive volumes. Angostura is now Trinidad’‘s last working distillery and the largest in the Caribbean.