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Amaro is traditionally made by infusing grape brandy with a (usually secret) mix of herbs, flowers, aromatic bark, citrus peel and spicesa blend that can include anything from cardamom to elderberry flowers. Then it's sweetened with sugar syrup and aged, sometimes for years.
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A unique liquor appreciated by barmen for nearly two centuries to make cocktails, the Angostura Aromatic Bitters is a concentrate of essences prepared from a recipe kept secret. Made in Trinidad, it is composed of spices, plant extracts, natural herbs, orange peel, bitter and aromatic substances. Featuring remarkable aromatic qualities, only a few drops of Angostura Bitters are enough to make a difference and magnify your favorite cocktails.
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Angostura Orange Bitters is freshly made from oranges naturally ripened in sun-drenched Caribbean sunshine. Sourced from lush orchards in Trinidad, the oranges are hand-picked by select citrus growers and harvested only within the rainy season to ensure ultimate freshness. With an unmatched depth of flavour, Angostura Orange Bitters is an exotic and versatile bitters that works incredibly well with vodka, gin and whisky, and adds real depth of flavour to rum cocktails.
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Angostura Orange Bitters is freshly made from oranges naturally ripened in sun-drenched Caribbean sunshine. Sourced from lush orchards in Trinidad, the oranges are hand-picked by select citrus growers and harvested only within the rainy season to ensure ultimate freshness. With an unmatched depth of flavour, Angostura Orange Bitters is an exotic and versatile bitters that works incredibly well with vodka, gin and whisky, and adds real depth of flavour to rum cocktails.
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It has light-brown color, balanced but intense flavor, a refined accent. The unique blend of mint scents with over 30 herbs and spices gives the distinctive and pleasant aroma.
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Fernet 1882 is a kind of bitter obtained from special herbs and spices. This drink is so popular in Argentina (drunk with Coca Cola and ice). This is an icon of Argentine culture.
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Dark brown with an orange cast. Fresh peppermint aromas are very distinctive. A huge blast of menthol assaults the palate with a drying, bitter herb finish. Very dry and concentrated.
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A clear and rusty brown colour with golden highlights. The bouquet shows aromas of cracked black pepper, sweet cinnamon and nutmeg with warm cloves and red berry fruit. The palate is bitter, dry, pine, juniper with tannin and sweet fruity flavours with an aromatic liquorice finish.
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A blend of white wine liqueur, white wine, sweet orange, cinchona (quinine), Curacao distillate, cane sugar and of course, gentian roots from Lure Mountain. Served chilled or with ice and soda its a classic french aperitif. Simple yet so refreshing!
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Infusion of Grappa and vermouth of spices and aromatic herbs, intense and fruity bouquet, mandarin, sweet with a pleasantly bitter finale.
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Originally created around 1830 by Antoine Amédée Peychaud, a Creole apothecary from the French colony of Haiti, who settled in New Orleans, Louisiana, in 1795. He gained fame for the compounding of a liquid tonic; called bitters, which he served as an added zest to the potions of cognac brandy that he served. An essential ingredient in dozens of cocktails including the classic Sazerac cocktail. A must have product on any sophisticated backbar.
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Smells like a spice box full of promise. A bit like cookies or Swedish ginger snaps. Clear gold/orange, yellow tinge, paradoxically viscous and oily at the same time. The palate is very dry, cardamom, cinchona, gentian, quinine, etc.
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Unicum has a characteristic perfume combining coffee, herbs and an almost medicinal, eucalyptus note. On the palate the tartness of the herbs offsets the with the sweetness of the underlying spirit, giving it an attractive balance and clean finish.
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