Angostura 1824 is produced on the island of Trinidad from rich sugar cane molasses. Their rums are fermented for 48-72 hours and are distilled in continuous column-stills. Angostura 1824 is matured in first use, ex-bourbon barrels for a minimum of 12 years before being blended and recasked. It is bottled at 80 proofs in Angostura’s trademark square bottle. 1824 is said to be the year that Dr. Siegert created what we now know as Angostura aromatic bitters.