The secret of Angostura Bitters
<p><span style="font-weight: 400;">Produced since the 19th century, Angostura Aromatic Bitters have formed a key ingredient in bartender’s toolkit.</span></p>
<p><span style="font-weight: 400;">But, Angostura Bitters is also a source of national pride for the tiny twin-island nation of Trinidad and Tobago where it is now made.</span></p>
<p><span style="font-weight: 400;">Visitors will find its influence everywhere, from drinks to baked goods and traditional dishes. In Trinidadian families, Bitters is added as a flavouring in everything from stews to desserts.</span></p>
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<p><span style="font-weight: 400;">As popular as it is, the recipe has been kept secret since its creation by Johann Gottlieb Benjamin Siegert, a German army surgeon, in 1824 while stationed in the Venezualan town of Angostura.</span></p>
<p><span style="font-weight: 400;">Only a few facts are known about it: that Seigert’s recipe, consisting of a suspension of herbs, barks, and spices, has remained unchanged; and that the alcohol base is close to 50 percent.</span></p>
<p><span style="font-weight: 400;">Though theories about its ingredients vary and continue to persist, the reality is less exciting.</span></p>
<p><span style="font-weight: 400;">Nowadays, a team of chemists produce Angostura Bitters at the House of Angostura in Spain, as well as the firm’s other products, including rum, orange bitters, and cocoa bitters.</span></p>
<p><span style="font-weight: 400;">But, the company is tight-lipped about everything from the ingredients to how much Bitters is shipped worldwide.</span></p>
<p><span style="font-weight: 400;">The small tidbits the House of Angostura has revealed include that it works as a mosquito repellant and that it stains porous surfaces so thoroughly that it has been used to stain wood by a Seattle bar owner.</span></p>