Angostura
Angostura produces extraordinary Bitters that give an unmistakable aromatic touch to cocktails, long drinks, and recipes. Just a few drops are enough to create a unique, intense, and elegant taste. Angostura Bitter is an essential ingredient on the shelf of every good bartender and in every kitchen. In addition to the classic Bitter, today the brand also offers Orange Bitter and Amaro di Angostura, completing a range of products all of excellent quality. The history of Angostura Bitter is very old. It all began back in 1824 in the Venezuelan city of Angostura. A few years earlier, Johann Gottlieb Benjamin Siegert had moved from Germany to the New World as a surgeon in the service of Simón Bolívar's army. He created an elixir that was meant to serve as medicine for soldiers and as a digestive. A rather common debut at the time, considering that almost all bitters were born as potions with curative and therapeutic properties, in a period when pharmaceutical arts were mainly based on the knowledge of the curative properties of botanicals.
The Bitter changed its image in 1870, when the family moved to Trinidad and the JGB Siegert & Hijos Company was founded in Port of Spain. Angostura Bitter soon became a cocktail ingredient and a way to flavor local cuisine recipes. In the following years, Angostura's success spread abroad as well. By the early 1900s, the Bitter was exported to the United States and Europe, also thanks to the popularity of some classic cocktails that included it, such as the Old Fashioned and the Manhattan. In the following years, the company became the official supplier to the Courts of Prussia, Spain, and England, achieving worldwide fame. The company then survived two World Wars and the Prohibition period in the United States, expanding its commercial relations with the old continent.
At the end of Prohibition, not only did the U.S. market regain vitality, but the entire Caribbean area began an intense commercial development. The trend of cocktails spread through society and Angostura Bitter became the star of many Rum-based cocktails. Although it has always been used to enrich and enhance the taste of dishes, it is especially during the 1960s that Angostura Bitter becomes the protagonist of the kitchen. The 1980s saw a global revival of modern mixology, which creatively and originally revisited classic recipes, increasingly using Angostura, which still today is the most sold Bitter in the world.
Angostura produces extraordinary Bitters that give an unmistakable aromatic touch to cocktails, long drinks, and recipes. Just a few drops are enough to create a unique, intense, and elegant taste. Angostura Bitter is an essential ingredient on the shelf of every good bartender and in every kitchen. In addition to the classic Bitter, today the brand also offers Orange Bitter and Amaro di Angostura, completing a range of products all of excellent quality. The history of Angostura Bitter is very old. It all began back in 1824 in the Venezuelan city of Angostura. A few years earlier, Johann Gottlieb Benjamin Siegert had moved from Germany to the New World as a surgeon in the service of Simón Bolívar's army. He created an elixir that was meant to serve as medicine for soldiers and as a digestive. A rather common debut at the time, considering that almost all bitters were born as potions with curative and therapeutic properties, in a period when pharmaceutical arts were mainly based on the knowledge of the curative properties of botanicals.
The Bitter changed its image in 1870, when the family moved to Trinidad and the JGB Siegert & Hijos Company was founded in Port of Spain. Angostura Bitter soon became a cocktail ingredient and a way to flavor local cuisine recipes. In the following years, Angostura's success spread abroad as well. By the early 1900s, the Bitter was exported to the United States and Europe, also thanks to the popularity of some classic cocktails that included it, such as the Old Fashioned and the Manhattan. In the following years, the company became the official supplier to the Courts of Prussia, Spain, and England, achieving worldwide fame. The company then survived two World Wars and the Prohibition period in the United States, expanding its commercial relations with the old continent.
At the end of Prohibition, not only did the U.S. market regain vitality, but the entire Caribbean area began an intense commercial development. The trend of cocktails spread through society and Angostura Bitter became the star of many Rum-based cocktails. Although it has always been used to enrich and enhance the taste of dishes, it is especially during the 1960s that Angostura Bitter becomes the protagonist of the kitchen. The 1980s saw a global revival of modern mixology, which creatively and originally revisited classic recipes, increasingly using Angostura, which still today is the most sold Bitter in the world.
