Angostura Bitters
Angostura is one of the Carribeans’ leading producers of Rums and Bitters, and the history of the business can be traced back to 1824 with the invention of aromatic bitters used for medicinal practices in the town of Angostura in Venezuela.(now known as Ciudad Bolivar).
Unfortunately due to political unrest the business tranferred to Trinidad and Tobago about 50 years later and was by then very successful and exporting to other countries world-wide.Â
It wasn’t until almost another 50 years later that the business employed a master distiller and began its rum production, and gradually The House of Angostura became phenomenally successful and well known as one of the worlds leaders in the manufacture of fine rums.Â
The production of Angostura Bitters involves the blending of botanicals – a closely guarded secret – arent they all? There are over 40 botanicals that make up the recipe including herbs, roots and spices. These are macerated in a high proof neutral spirit. the maceration process allows the flavours and aromas to develop and infuse resulting in the unmistakable and distinctive character of Angostura Bitters that has worldwide recognition and acclaim.
After the maceration the liquid is aged in charred oak barrels and this rests and brings together the flavours allowing them to meld together and to develop further complexity.
On a serious note, Angostura Bitters can really elevate the flavours in various recipes and it is often used as a flavour enhancer in both savory and sweet dishes.
What a lot to say for such a small bottle!
