Angostura bitters, developed in 1824 by Johann Gottlieb Benjamin Siegert, a
German doctor, was created in the Venezuelan city of Angostura, now known as
Ciudad Bolivar. Siegert set up a hospital on the orders of Simon Bolivar, the
South American freedom fighter, and initially developed the tonic as a treatment
for tropical diseases.Over time, however, it gained popularity as a condiment
and is now a key ingredient in the preparation of classic cocktails.



Angostura Gold spends five years maturing in the north-west of Trinidad, in
first-fill American white oak bourbon barrels. This careful ageing not only
gives Angostura Gold its characteristic amber color, but also a rich taste
profile.