Photo credit: www.foodandwine.com

Angostura Bitters: Two Centuries of Mystery and Mastery

The House of Angostura has perfected the art of secrecy over its 200-year history, celebrating this remarkable milestone in Port of Spain, Trinidad and Tobago. The precise recipe for its renowned Angostura bitters remains undisclosed, even after two centuries in production.

Angostura aromatic bitters has become a staple in the world of mixology, dominating the market with a staggering 85% share and distribution to over 170 countries. This success makes it one of the most relied-upon products in bars globally.

Bartending expert Leandro DiMonriva notes that even in the most modest bars, Angostura bitters has historically maintained a presence. DiMonriva, who co-owns the Standard Bitters brand and hosts The Educated Barfly, emphasizes the product’s essential role in cocktails of all kinds.

The company recognizes its bitters’ iconic status. As Matt Pietrek, co-author of Modern Caribbean Rum, puts it, Angostura has taken great measures to protect its trademark, emphasizing its notable labeling and the secrecy surrounding its recipe. Despite its extensive usage in drinks like Old Fashioneds and vibrant Tiki cocktails, the full ingredient list for the bitters remains elusive. The label only mentions alcohol, water, sugar, gentian, and “natural flavors.” The specifics of these “natural flavors” spark much speculation.

While producers have not revealed their complete ingredient list, common assumptions suggest they may contain citrus peel, quinine, and other spices. For their bicentennial celebration, Angostura introduced a limited edition bitters, made with known ingredients such as aged rum, angelica root, nutmeg, and Roman wormwood. However, these are not included in their traditional bitters, keeping consumers in the dark about that distinctive yellow-capped bottle.

Guarding a Secret

The meticulous effort to maintain the confidentiality of Angostura’s recipe mirrors the plot of a gripping espionage tale. Within the production facility lies a secured area containing large machinery for processing the bitters, where photography is strictly prohibited.

The workforce familiar with the recipe is surprisingly small—limited to just five employees, dubbed the manufacturers. Not even the board members of Angostura are privy to the full details of the recipe.

“I have very little knowledge of the management because everything is conducted with a veil of secrecy,” explains Terrence Bharath, Angostura’s chairman. “Only a handful of people can create what we term ‘the concoction.'” To further safeguard the recipe, these manufacturers are prohibited from traveling together, ensuring that even a single mishap won’t endanger the secret.

During the bitters’ formulation, each manufacturer works independently in a secure, windowless area adjacent to the main production zone. All botanicals are carefully mixed in a controlled environment to prevent any potential leaks of information.

Angostura’s relationship with Trinidad and Tobago’s customs office allows the company to assign a constantly changing numerical code to each botanical used, further shrouding their operations in secrecy and complicating any attempts at unauthorized replication.

The Riddle of Replication

Should anyone figure out the botanicals used in Angostura bitters, the ability to recreate the original product is still in question. Crafting bitters is a complex art influenced by various factors, including the steeping alcohol, the source of water, and environmental elements like temperature and humidity. Each of these factors plays a vital role in the final flavor profile of the product.

Moreover, the source of your botanicals can significantly alter the final taste, highlighting the intricacy involved in mimicking Angostura’s bitters. DiMonriva notes that even with the correct ingredients, mismatches in ratios could lead to disastrous results, with numerous variables at play.

Part of Angostura’s facility serves as a museum showcasing the rich history of the brand, including an exhibit of counterfeit products from various countries. This highlights the ongoing battle against imitation that the brand has faced since bitters became popular.

As Ian Forbes, the company’s chief operating officer, remarks, the museum exists for a reason, reflecting the persistent issue of trademark infringement faced by Angostura. “Just recently, a director alerted me to a product mimicking our bitters,” he shares, underlining the continued threats to the brand’s identity.

Despite being a publicly traded company hailing from a small Caribbean nation, Angostura’s bitters have carved out a significant niche in a competitive global market. Protecting its unique formula is crucial to maintaining its legendary status.

“The mystique surrounding our brand is indispensable,” Bharath asserts. “This secrecy is a vital element of our appeal, and we see no reason to disclose the formula.” As Angostura looks ahead, the question remains: can it sustain this enigmatic allure for another 200 years? For now, the secret remains secure in Port of Spain.

Source
www.foodandwine.com