Angostura Bitters

Volume: 0.2 litres | Alcohol content: 44.7% | Colouring: Yes

Special Features:

Angostura aromatic bitters is a concentrated flavouring ingredient for cocktails and cooking. Its secret recipe originated with Dr. Johann Siegert. Herbs, fruit and spices shape its character, with cinnamon and cloves providing particularly distinctive notes. The bitters enhances other flavours rather than simply adding another taste.

Angostura is used in small quantities in classics such as the Old Fashioned and Manhattan. It can also season sauces, soups and desserts. The reddish-brown liquid contains caramel colouring E150a. Its characteristic bottle, with a yellow cap and oversized white label, contains 0.2 litres; the alcohol content is 44.7%.

Tasting Notes:

• Nose: Herbs and fruit mingle with warm notes of cloves and cinnamon on the nose. A subtle anise note complements the spices.
• Palate: The palate shows intense bitterness. Warm spices, herbs and citrus peel shape the flavour, accompanied by fruity impressions.
• Finish: Bitterness and herbal notes linger on the finish as the spices gradually fade.

Distillery/Bottler:

Angostura's history began in 1824 in the Venezuelan city of the same name, now known as Ciudad Bolívar. It was there that the German-born physician Johann Gottlieb Benjamin Siegert developed his aromatic recipe. The name refers to this place of origin, not to angostura bark, which is not among the ingredients.

In 1875, the family moved the company to Trinidad. Siegert's sons Carlos, Alfredo and Luis continued the business and began production in Port of Spain. What was originally a medicinal preparation developed into an ingredient for cocktails and food. Today, Angostura Limited produces the bitters in Trinidad and Tobago; the exact recipe remains secret.

Facts: