Bold New Moves!

We’re very proud of the result. From top to

bottom, every aspect of our new packaging is

elegant, sophisticated and classy - New caps, new

labels, and, of course, an entirely ergonomic

reengineering of the bottles themselves.

When you pick up one of Angostura’s new rum bottles

you’ll find that it is perfectly balanced. The nipped

waist of our bottles ensures a perfect fit to your hand,

what we in the business call the ideal handfeel, vital for

ease of use.

Now, you may ask yourself… all of this just for a bottle?

Think of it this way: A bottle is a tribute to what lieswithin. A craftsman who takes true pride in his work wants to

present it in the finest packaging possible.

Our new packaging reflects our belief in the quality and worth of

our rums. When you pick up a bottle of Angostura rum, we want

it to be the very first step in a unique drinking experience.

The guarantee of the very finest drinking experience is a promise

Angostura has kept to our customers since we produced our first

rums. Angostura’s rums are held in the highest esteem not just

here at home, but all around the world. We have won gold

medals at every major international celebration of fine spirits for

the past decade.

More than this, our rums are a symbol of national pride.

Recently, when Trinidad and Tobago’s newest Coast Guard

vessels were launched in the United Kingdom, they were

christened, not with champagne, but with bottles of Angostura

rum.

Angostura’s rums are now at the forefront of a newinternational trend, where rums have begun to replacewhisky as the drink of choice. Indeed, many international

connoisseurs rate Angostura rums as smoother and more

enjoyable in their complexity than scotch.

The secret is out globally, and, at the House of Angostura, we

believe it’s time to bring rum back to centre stage where it

belongs!

I urge you to begin to enjoy rum in a new way. Experiment a little:

try Angostura rum neat, on the rocks, mix it with your chaser of

choice, or try it in one of the many, many classic rum cocktails.

Let every one of your senses be awakened by Angostura’s rums.

Appreciate the aroma of our rums, enjoy their smooth texture,

and then savour the complex, sophisticated taste of the finest

rums in the world — made right here in Trinidad and Tobago.

The House of Angostura is extremely pleased and proud to

introduce our Bold new line of packaging. This is an exciting and

unique achievement for us. For the first time in more than 50 years,

Angostura has completely re-imagined the packaging for five of our

leading rums.

Angostura CEO & Managing Director Wayne Yip Choy

Forres ParkPuncheon RumOnce a favourite with seafarers and estate workers,

Forres Park Puncheon Rum traditionally provided

comfort and warmth against the elements to Trinidad

and Tobago’s cane workers. But the secret of this rum

was too delicious to be kept from the world!

Over time its popularity spread like wildfire and today Forres ParkPuncheon Rum is T&T’s favourite over-proof rum. At 75% alcoholby volume, this is rum that packs a strong punch!

Forres Park was an old sugar estate acquired by the Fernandes familyin the early 1930’s. Forres Park Puncheon Rum derives its name fromthe large casks known as “puncheons” in which over-proof rum wasonce stored. This rum was once reserved for use by the Fernandesfamily and their estate workers who enjoyed its robust strength.

The smooth taste of Forres Park Puncheon Rum makes it afavourite to enjoy alone, but this clear, light rum is also ideal as ahigh-proof mixer in exotic cocktails and rum punches.

Take a nip of Forres Park in the evening, when the cool Caribbean breeze makes you remember times of old!

White Oak Those who dare to romance Angostura White Oak rum are risk-takers and

entrepreneurs who break all the rules. There are no boundaries with this

wonderful rum, it’s far too enticing! Its lusciousness can only enhance your

wildest dreams, its smoothness will delight you like no other.

Angostura White Oak is a three-year-old light bodied rum, specifically blended for theTrinidad market. The aged rum is specially carbon filtered to remove the dark oakcolour and then blended to produce a unique crisp taste. It is clean and lightwith hints of fruit in its aroma.

White Oak is the spirit of Trinidad and Tobago redefined for a moreadventurous generation that seeks to go beyond the limits.

This rum is a perfect mixer, with the clout to make the most mundane drinka riveting experience. Enjoy with cola, on the rocks, or in a Cocktail. It’s theperfect complement to the energy and excitement you feel when a dream is

just a step away from pleasurable realisation!

Fernandes Black LabelBlack Label Rum is the pride of the sages who did it their way and succeeded! This

rum will set your mind rejoicing with sheer satisfaction. Distilled with

exquisite patience, Black Label Rum is made from stern stuff, mellowed

over years. Reserved for those with discerning taste, this is the rum for

those who have earned respect!

Angostura Limited acquired the Fernandes Brands in 1973. Black Label isrenowned as a great rum, a brand that symbolises more than 100 years oftradition, meticulousness and well-earned respect.

The House of Angostura stays true to the Fernandes tradition, and skilfullyblends aged rums to make the golden Black Label rum, known to all as rumof expert proportions.

With its complex aroma encompassing the wooded notes of coconut,cloves, lemon and even a hint of vanilla, this is a rum made to be savoured,

unhurriedly. Enjoy it in the evening as you ref lect on the day’s victorieswith pride!

Royal OakLike the sweetest kiss of a lover from the isle of

calypso, Angostura Royal Oak will thrill you! This rum

is the perfect blend of the rich heritage and passion of

the people of Trinidad and Tobago. It is the prince of

Angostura rums — svelte, royal and remarkably

unforgettable. It will delight your palate and leave an

indelible impression etched into your soul!

Royal Oak rum is a premium blend of the finest aged rums — light,medium and heavy. This meticulous blend is further refined by time:it is re-casked for a couple of years to further marry all the favorabletop notes during aging, then removed from its oak casks and filtered.

Exceptionally mellow and perfectly balanced, Royal Oak's aromareveals the sweet, caramel notes favored by West Indians and thesmoky, dry vanilla notes enjoyed internationally.

Royal Oak has a rich, bright golden hue. Its full f lavour is bestenjoyed neat or over the rocks with club soda or coconut water. It'salso delicious with tonic or cola, or in fine cocktails.

This is a rum for special occasions. Enjoy its exquisite aroma andflavour as you celebrate a momentous event. Raise a toast to your newjob, a graduation or a new relationship!

Angostura® Single Barrel ReserveAngostura Single Barrel Reserve is made for those who crave

perfection. It is the embodiment of true Trinidadian rum, the

spirit of the people who dance in a kaleidoscope of love and

energy. This is the brandy of Angostura rums. Its aroma is

delicately woody, befitting of its dark golden colour.

The combined skills of Angostura’s master blenders come together to create thesheer perfection of this premium mature rum. A labour of love, Single BarrelReserve is first blended by the master blender and then aged in carefullyselected oak barrels that have been charred to add more colour during the agingprocess.

Smoother than scotch, Angostura Single Barrel Reserve is aged for a minimumof five years. With its rich-medium body and deep mahogany hue, Single BarrelReserve exudes an enticing, luxurious and complex bouquet, with hints ofcaramel, spice, chocolate, and banana with a smooth lingering taste of apples,and hints of vanilla.

Angostura Single Barrel Rum is the quintessential sipping rum, best enjoyedneat or on the rocks by the discerning connoisseur.

The dying art of Coopering was also on show, andpatrons learned how casks are made by the skilledworkers at Angostura. Many were happy to browsethrough exhibits than included a mock-up of thecompany’s distillery.

The Rum Festival sought to educate the people ofTrinidad and Tobago about the products that are thepride and joy of this country. These products are madehere, by people who were born and bred here, makingthem truly, of the nation, a fact that should make us all

proud. The Festival also offered the opportunity forpeople to appreciate the variety of ways in which rumcan be used — in exotic Cocktails and in various foodsand desserts provided by the Trinidad and TobagoHospitality and Tourism Institute and Dune Ali. Thecalypsonian strumming his guitar and the cart ofcoconuts added to the overall atmosphere, much to thedelight of attendees.

This was a unique experience for many who had notbeen exposed to Angostura’s rums and their versatilitybefore, and it was eagerly accepted by the droves ofpeople who attended over the three days. The event wasa huge success, and people were very happy with theinitiative, many suggesting that it should become anannual event!

Rum FestThe Wonderful World of Angostura

Rum was on show at the f irstAngostura Rum Festival held September 9th to 11that the House of Angostura. This unique eventoffered citizens of Trinidad and Tobago theopportunity to visit the home of the country’sfinest rums and learn about the products producedthere, to taste Angostura’s rums, and to enjoy themin rum cocktails and food.

Speaking at the grand opening of RumFest,Angostura CEO and Managing Director, Wayne YipChoy noted: “Rum is experiencing a globalrenaissance. Rum is a remarkable spirit with adiversity no other can match. And today rum is theglobal drink of a worldwide audience. We in theCaribbean are the home of this internationalphenomenon – we are the centre of the rum world.”

Mr. Yip Choy urged participants to “celebrate withus this true indigenous product of your country!”Thousands heeded his call, braving the weather toline up around the building for a chance to enjoythe exciting event. The lines never ceased and thefortunate who were able to enter the glass facadewere truly amazed by the displays presentinginformation on the history of rum in the Caribbeanand at Angostura.

Those who were interested in the process of makingrum were excited to see the mounted images andinformation about each aspect of the process, fromfermentation to ageing. Tours to the company’sfactory were also a popular attraction, as were thecooking and cocktail demonstrations and theinteresting lectures by the Master Distiller.

BOLDEvent

Angostura's

Enjoying RumTrinbago Style!

The headlines say it all. “Acute Angostura shortage

shakes cocktail trade,” said the UK Guardian.

"Manhattan cocktail faces bitter end," trumpeted the

New York Post.

Let’s face it, for the cocktail community, it was a crisis ofimmense proportions. There were stories of bars hoardingBitters, of a lively trade in Angostura® aromatic bitters on e-Bay,of rationing, and even of a nascent black market in Angostura®aromatic bitters. The Angostura shortage of 2009 was the topicof alarmed conversation among local bartenders around theworld. Speculation ran amok — was this the end of themixologist’s best-loved product?

Of course not! In just eight months the crisis was at an end, andeveryone breathed a sigh of relief. Today we all know the originsof the problem: An acute shortage of the unique bottles thathouse this equally unique product. Angostura Limited movedquickly to identify a new bottle supplier, and the delicate processof restarting production lines was back on track. Bitters wereonce again available!

Once again, the international press was on the story. The NewYork Post celebrated the fact that “the catastrophic shortage ofthe cocktail staple is near an end,” and quoted legendaryManhattan barman, Tracy Westmoreland: “I believe it is the endof civilization as we know it if we can't have Bitters. It's likewhen the saber-tooth tiger went extinct. It's a terrible thing.There is no replacement. Trying to replace Bitters is like tryingto replace mother's milk.” Meanwhile, the Huffington Postpublished a special list of cocktail recipes “in honor of theimminent return of Angostura Bitters to our shores, and allshores.”

An interesting side note: The crisis brought new historicalinformation about this amazing product to light. Wayne Curtis,author of “And a Bottle of Rum: A History of the New Worldin 10 Cocktails”, and drinks writer for The Atlantic Monthlynoted in his blog: “This is not the first time an Angosturashortage has threatened civilization as we know it. In 1944,German U-boats targeting cargo ships in the Caribbean and ontrans-Atlantic routes led to an Angostura drought throughout

Europe. When Ernest Hemingway left Cuba to report on thewar, he filled a suitcase with “innumerable two-ounce bottles ofAngostura bitters” to address the situation, a humanitarianmission for which Hemingway has not been adequatelyrecognised.”

The Iconic, Irreplaceable Bitters BrandIf all of this tells us anything it is this: Angostura® aromaticbitters is a product that has become an institution in its ownright. It is, quite simply, the iconic and only global brand ofbitters. For mixologists, it is the essential ingredient that givescocktails their aromatic je ne sais quoi. Bartenders everywhereagree that there is no way to replicate its distinct f lavor.

It all began in 1824, when German doctor Johann Siegertinvented Angostura® aromatic bitters to ease stomach ailmentsin soldiers fighting in Simon Bolivar’s army in Venezuela. Henamed his elixir, which he called Amargo Aromatico (aromaticbitters) after the town of Angostura. Years later his son, DonCarlos Siegert took the secret of bitters to the island of Trinidad,where the family settled in the mid-19th Century.

Angostura® aromatic bitters has been made by Trinidad andTobago’s House of Angostura for almost 190 years, duringwhich the product’s reputation has travelled the world. Therecipe for this top-secret combination of herbs, barks, roots,spices and rum is still top-secret, known only to a few. Today,Angostura Bitters is the industry staple. Cocktails and mixologywould not be the same without it. And wherever there is a barof any repute — no matter the corner of the globe — you’ll findthis iconic brand. Mixologists will tell you: Any bar that's tryingto do cocktails seriously will feel it's wrong not to useAngostura® aromatic bitters. And to the discerning drinker,nothing can replace Angostura.

Angostura provides a pivotal, herbaceous touch. TonyConigliaro, an award-winning cocktail inventor and owner of 69Colebrooke Row, a bar in Islington, north London, admits tostockpiling Angostura® aromatic bitters after learning of theshortage, describing bitters as a crucial finishing agent in well-mixed drinks. “What bitters will do is stretch the rest of thef lavours across the palate,” says Conigliaro.

Angostura Bitters & MixologyAs is fitting for this bar staple, the House of Angostura hastraditionally played a pivotal role in the professionalisation ofmixology. The year 2010 has seen a revitalisation of this role,something the company says will continue well into the future.

“Angostura now has an extremely strong team of distributorsworldwide,” says Wayne Yip Choy, Chief Executive Officer andManaging Director. “That gives us the latitude we need toembark on a series of strategic initiatives that will broaden anddeepen the positioning of the Angostura® aromatic bittersbrand globally.”

Chief among these initiatives is an ongoing effort to reconnectthe brand with bartenders and those in the mixology profession.

Angostura® aromatic bittersBack and Better than Ever!

“Angostura Bitters has a tremendous

global tradition .... The last thing

we’re going to do is rest on our

laurels. We’re reinforcing our

partnerships while we explore new

horizons, and taking the brand to a

whole new level!

”

To this end, Angostura and its distributors are entering into arange of partnerships with bartending guilds, associations andschools, targeting those new to the industry. Each partnership isaccompanied by an education drive on classic and new uses ofthe product that will bring the next generation of mixologistsinto the Angostura® aromatic bitters fold.

And then there’s Angostura® aromatic bitters’ city-by-citytraining courses in the art of mixology, facilitated byinternationally renowned master mixologists. The 2010world tour has already started and will include Glasgow,London, New York, and Miami. The first of these eventstook place in Bridgetown Barbados last July — to ravereviews from participants. There, one of the world’spremier mixologists, Dale DeGroff, conducted hands-ontraining sessions for bartenders across the country,who were taught new, innovative techniques andreacquainted with some of the oldestablished ones.

Angostura’s master mixologyclasses will be taught in 10 citiesin 2010, and in 20 cities in2011.

TheAngosturaInternationalCocktailChallengePerhaps one of the strongest signals that Angostura® aromaticbitters is back in the mix is the return in 2010/2011 of one ofthe company’s best loved events: the Angostura InternationalCocktail Challenge. Angostura is, of course, the only bittersmanufacturer in the world to host a global event on this scale.Launched in 2005, the Challenge will see bartenders fromaround the world send in recipes for two original (and uniquelynamed) cocktails, one using Angostura® aromatic bitters andone using Angostura Rum. Judges make a shortlist of entries andparticipants compete by region in heats that are alreadyunderway.

This year, according to CEO Wayne Yip Choy, the Challengeoffers participants a chance to win a trip to the home ofAngostura, Trinidad and Tobago during the country’s signaturefestival, Carnival. “We have the bitters, we have the rum, and wehave one of the most vibrant cultures in the world. Now we’reoffering the world’s bartenders the opportunity to pull that alltogether in two world-beating cocktails at the Global Final ofthe Angostura International Cocktail Challenge 2010,” he says.

The Challenge prizeshave beenexpanded.Besides

competingin the Global

Final in Trinidad in2011, finalists will all

tour the House ofAngostura’s distillery, and will

have the unique opportunity toblend their own rum with the help of

Angostura’s master blender.

In a fitting move for this iconic brand, Angostura will host thefinals on the Sunday before Trinidad and Tobago’s iconicfestival Carnival takes to the streets. It promises to be anintoxicating and heady mix of culture and competition. Best ofall, every finalist will receive costumes to play ’mas — all thebetter to enjoy the genuine Carnival experience!

Angostura aromatic bitters Goes GourmetAngostura® aromatic bitters is good for more than cocktails. Itsuse in cooking has been a well kept secret that’s distinguishedCaribbean cuisine for generations. Now, if the House ofAngostura has its way, its Bitters will be the secret ingredient ingood food on a global scale. The company is beginning amassive education campaign to expand the use of Bitters in thekitchen. First stop, the USA, which is already the largestconsumer of Angostura® aromatic bitters in the world, and theUK, where Bitters in the kitchen is already a rising trend. TheHouse of Angostura has set itself a new goal: Not only will therebe a bottle of bitters in every bar, but one in every pantry too!

To achieve this challenging goal, Angostura® aromatic bitters istaking the Caribbean cooking experience (which itself is drawingincreasing attention from food spotters around the world) to therest of the world. From 2011 into 2012, The House of Angosturawill roll out a series of partnerships with leading internationalchefs geared to increase awareness of the many ways in whichAngostura® aromatic bitters can please the palate and enhancefoods. Look out for more information on this unique initiative!

Only one rum gives you the experience of an entire island. Only one

taste can make you feel part of a magical tapestry comprising of the

rhythms of a splendidly diverse people united in a spirit of celebration.

Angostura 1919 is the rum that captures the spirit of Trinidad and

Tobago.

Angostura 1919 is world renowned as a marvelous añejo, made from ablend of light and heavy molasses-based rums aged for a minimum

of eight years in charred American oak bourbon barrels. The ratioof different f lavours in Angostura 1919 is skilfully balanced by theMaster Blender to ensure a consistent taste and aroma.

This is a rum with a proud history. In 1932 a great fire destroyedthe Trinidad and Tobago Government Rum Bond. Masterblender JB Fernandes seized the opportunity to buy the charredcasks of rum salvaged from the fire. To his delight, the casks of1919 rum had aged magnificently, inspiring him to create a muchsought after blend, which he called “1919.”

In 2001, after years of careful research and development,Angostura’s Master Blender reinstated the 1919 super-premiumrum blend. Using production principals originally conceived in1932, Angostura created this internationally acclaimed rum.

Angostura 1919 possesses a rich, golden-amber hue with excellentclarity. It exudes a complex bouquet, brimming over with aromasof cocoa, molasses, caramel and vanilla. It is remarkably soft andwell rounded, gliding over the palate without a hint of harshnessor biting edge, and ultimately revealing a generous and long-lasting array of toasty f lavours. The finish is warm and veryrelaxing.

Angotura 1919 appeals to the true rum aficionado. In markets allover the world, when 1919 touches the palate of the uninitiated,they are absorbed with wonder at the smoothness and theintensity of the f lavour. 1919 is a superb introduction to qualityrum and a treat for connoisseurs.

Sip Angostura 1919 neat, or with a single ice cube you deemworthy. Or enjoy its versatility and f lavour in a mixed drink.

Angostura 1919 symbolises the beauty of Trindad and Tobago, its people and their one-of- akind spirit. It is no wonder that “dix-neuf, dix-neuf” as it is called in France, has receivedmedals and highly sought after international awards as one of the finest rums in the world fortaste, aroma and package.• Gold Medal Winner, American Beverage Institute, July 2002• 95 Rating, Wine Enthusiast Magazine, June 2002• Highly Recommended four star ****, US Spirits Journal 2002• Bronze Medal Winner, Outstanding Packaging, Wine and Spirit International Design Awards 2002• Gold Medal Winner, Wine and Spirit International Competition 2005• Gold Medal Winner and Rum of the Year Award, Mundus Vini Competition, Germany 2005• Gold Medal Winner, Mundus Vini Comptetion, Germany 2006• Gold Medal Winner, San Francisco World Spirits Competition 2009

Angostura® 1919

The House of Angostura was established in 1824 when the world famous Angostura

Aromatic Bitters was developed. In 1947, Angostura established its

own distillery and became synonomous with producing the

finest rums on the market. Those 63 years of experience in

fermenting, distilling, ageing, and blending, come together to

deliver truly smooth rum, quite different from any other rum

produced in the Caribbean: Angostura 1824.

Angostura 1824 was launched in 1999 to commemorate the year thecompany was founded. This wonderful rich rum is steeped as much inhistory as in f lavour. It is skilfully blended and hand casked in charredAmerican oak bourbon barrels for a minimum of 12 years and uponoptimum maturity it is hand-drawn, filtered and hand bottled.

Angostura 1824 is a premium blend that celebrates a tradition inexcellence. Each step in creating 1824 receives the personal attentionof the Angostura master craftsmen who make it their mission toensure that every sip lives up to its unmatched reputation.Often referred to as the ‘Rolls-Royce’ of rums, 1824 isappropriately packaged in an individually stamped thick,heavy, broad shouldered bottle with a wax sealed corktop. Rum lovers everywhere go out of their way toget their hands on a bottle and praise its qualityand premium taste.

Dark gold in colour, Angostura 1824 offers aseamlessly smooth texture and well-rounded,medium to full body. The bouquet isseductively rich with aromas of sweet molasses,vanilla, honey, spice and cognac notes.

Angostura 1824 has been recognised byinternational judges with the world’s top spiritawards. In 2009 it was awarded the top honourof Best In Show for Rum at The San FranciscoWorld Spirits Competition. It has won thecoveted Gold Award for Best Rum in itsCategory at the International Wine and SpiritChampionships and a Gold Award at the RumMasters.

Most recently, 1824 hit the headlines at thelaunch of The San Fernando, one of three hi-tech patrol ships commissioned by TheRepublic of Trinidad and Tobago. In anexciting break with tradition, a bottle ofAngostura 1824 replaced the customerychampagne when the ship was launched as it leftthe famous Glasgow Clyde shipbuilders inScotland.

Forget the champagne and sip and savourvelvety smooth 1824 neat or on the rocks as youcelebrate a very special occasion!

Angostura® 1824

BOLDEvent

Angostura's