Angostura Aromatic Bitters
Type: Bitters Contrary to popular belief, this bitter does not contain Angustora Bark.
Named after a town not an ingredient.
About Bitters
There are two basic types of bitters in the spirit world. Both originated as early (created by , or at least first documented by – medieval monasteries medicine as digestifs made from a combination of botanicals and a alcohol base. They have since fallen into 2 more or less distinct types the term Bitters itself is a short hand for both:
1. BITTER TINCTURES
A type that is a concentrated mixture of plant essences/flavorings used in small amounts in the blending of drinks. Alcohol is used for the base in the majority of these due to the extraction/solubility properties of alcohol, but some may use glycol or water.
Examples of type 1 are: Angostura Bitters, Regans Orange Bitters, Peychauds Bitters, or similar.
2. BITTER TONICS
A type of distilled spirit that contains many flavorings that is used in much larger quantities than the above in drinks.
Examples of type 2 are: Campari, Aperol, Fernet Branca, or Killeptsch.
Among the type 2 Bitter Tonics you will see the terms Amaro and Fernets among the Italian Bitter Tonics,
The distinguishing characteristic for an Amaro is a fruit/citrus forward Bitter Tonic i.e.Campari, Aperol etc.,), Whereas a Fernet is an herbal/root forward Bitter Tonic ( Example Fernet Branca or Fernet Menta )
A bitter may sometimes also be classified in the liqueur family as well depending on a number of factors, including marketing.
Contrary to popular belief, this bitter does not contain Angustora Bark.
Named after a town not an ingredient.
A variation or line extension of one of the best known bitters in the United States.
A gateway bitter tonic that could lead to Campari or Fernet Branca when you get older.
A decent amaro, fairly rare and unknown in the U.S.
Excellent alternative to Peychauds for all the cocktail and food recipes calling for it.
One of the best celery bitters out there.
A very much undiscovered but great bitter tonic.
For the money it adds a LOT of excellent, unique, nuanced flavor .
A delicate, thoughtful expression of a lemon bitter.
Lean but excellent orange bitters
Quite a bit different from the other Xocolatl bitters out there. LOTS of flavor
A unique, high quality alternative to a Angustora type bitter .
Dark, fruity flavors and a cherry bitters without a candy like cherry flavor
A somewhat offbeat but great bitter to play with.
Fruity, spicy, and floral all in one. Great potential for new cocktails.
A very nice orange bitters with a aged whiskey base.
Think concentrated salty amaro and citrus
An amaro spice cake for your brown spirits
Rooty, spicy,,angustora, absinthe, grapefruit. Interesting if challenging.
The best and most faithful to Xocolatl Mole type bitter we have encountered so far
A very unique and idiosyncratic bitter that is fun to play with.
A brighter more distinct Angustora with a whisper of Peychauds
Nicely balanced and only papaya bitter we know of.
A very interesting bitter that does a nice balancing act teasing out (slightly) sweet and citrus, vegetal, fruit, heat, and bitter in one package.
A nicely spicy bitter tonic
A well made and unique bitter that brings a lot to a drink without overwhelming it – delicate trick !
Serious smoked meat flavors
Unique even by Bitters, Old Men Standards but lots of potential in a smalll bottle.
A great Angustura style bitters. Great in a Manhattan or similar drinks
An absolute must have if you are going to do the classic cocktails (from the earliest to the 1920’s)