In 1824, Dr. Johann Siegart, a German doctor serving as Surgeon-General of Simon Bolivar's army in Venezuela, was working to find a medicine that would enhance the appetite and digestive well-being of his soldiers. Dr. Siegart eventually settled upon a mix of herbs and spices that he called “Amargo Aromatico” — today, this world-famous concoction is known simply as Angostura Bitters.

Building on his early success, Dr. Siegart established the House of Angostura in the eponymous Venezuelan city, where he began to manufacture his bitters on a grander scale (the business would later become the sole purveyor of bitters to the King of Prussia, Spain, and King George V). As he continued to expand, Dr. Siegart, along with his younger brother and his son, moved the House of Angostura to Port of Spain, Trinidad in 1876 and began producing rum.

A marvelous anejo spirit made from a blend of light and heavy molasses-based rums aged for a minimum of 8 years in charred American oak bourbon barrels. Has lots of toasty flavor.