Angostura is one of the Caribbean’s leading rum producers. Angostura was founded by Dr Siegert in 1924 Venezuela. However, the company moved to Trinidad & Tobago in 1875, where it still resides today. It is proudly known as the House of Angostura. Angostura rum is one of the most renowned brands across all alcohol ranges. The distillery now has the accolade as the world's most awarded rum range.     

A red booth with yellow bridge located on the beach by the ocean with green palm trees and mountains in the background
Trinidad & Tobago. Home to Angostura rum.


Sweet notes of caramel from the molasses and warm oak from the casks are expected across all the ranges. The younger rums are often complimented by notes of maple, honey and toffee. With older rums notes of dried fruits and robust spices are included.


A bright oak cask
A dab of maple syrup
A pile of dates, raisins and dried apricots
Pieces of toffee


Angostura uses molasses produced in Trinidad as the base for all its rums and has used the same yeast strains since production began. For different rum products made at the distillery, they use different strains of yeast for fermentation. It is achieved within 48 hours. However, for certain rums, this is extended to 72 hours.

Angostura rums are column-distilled using two different stills. The first is a large single column system used in production of heavy rum. The second is a colour-coded five-column still used for the production of light rum. This is similar to Puerto Rican rum production.

Only distillate from the first and last of the five columns, varying from 75% to 95% alcohol by volume, is collected to be blended and filled in casks. The combination of light and heavy distillates allows Angostura to blend a variety of different rums.

Angostura rums primarily age in ex-bourbon American white oak casks. They own between 60,000 and 80,000 rum barrels across five warehouses. These casks are re-used up to three times before they are discarded or recycled. Angostura will also combine and re-cask barrels depleted by evaporation (the angel’s share).

After aging, the rums are born via blending. Angostura’s semi-retired Master Distiller John Georges once said “The truth is the blenders is where the real magic begins”.

Angostura has a superb collection of rum. The Angostura Bitters continues today since the establishment. There are such flavours as aromatic, lemon, cocoa, orange, and especially amaro which is a blend of aromatic, dark chocolate and cinnamon. International Rums are the more mainstream but super-premium, finest matured rums which are sold around the world. Notable releases include the 1824, 1919, 1787, 7 y.o., 5 y.o. and Reserva. Angostura also produces a range of pure authentic Trinidadian rums called Trinidadian Jewels. The distillery has released limited editions including the collectible Legacy, one of the world's most expensive rums.

Angostura has also branched out somewhat with this range consisting of cherry brandy, vodka and mokatica coffe liqueur. You can expect the same care and quality from these gems of Angostura as well.    


Angostura was founded in 1824 by Dr. Siegert producing Angostura bitters in Angostura, Venezuela. After his death, his sons took over the business and moved it to Trinidad. At first, they were buying rum in bulk and blending their own style, rather than distilling their own.       

Casks Illustration
Casks Illustration

In 1949 the brothers went all-in to the rum industry, building their own distillery in the Port of Spain, Trinidad & Tobago.

It wasn't until the 1960s that the profits from their rum outsold those of their bitters.

In 1973 Angosutra purchased the Fernandes Distillery located next door. Then incorporated their brands (including Vat19) into their own production.

In 1991 they had a production capacity of 22 million litres of alcohol per year. This is reported to be now 50 million litres. The distillery takes up 20 acres of land. They make both their own brands, rum for other people, and sell rum in bulk to other blenders.