Distiller Notes
A cocktail cabinet without Angostura is like a kitchen without salt and pepper. Angostura aromatic bitters adds a layer of complexity, intensifies the flavor of other ingredients, counteracts the harshness of acidic contents and decreases the harshness of spirits. But it doesn’t stop there – it also helps cleanse the palate and aid in digestion.
Ever had an Old Fashioned, Manhattan, Pink Gin or Mai Tai? Then you’ve experienced Angostura aromatic bitters. It’s the can’t-miss bottle behind the bar, featuring an over-sized label and distinct yellow cap.
Dating back to the ancient Egyptians who are believed to have infused medicinal herbs in jars of wine, modern-day bitters—broadly split into two categories—are produced by infusing a neutral spirit with a wide variety of aromatic and healthful herbs, fruits, roots, bark and spices.
Cocktail bitters are usually quite astringent, so small drops and dashes are added sparingly to flavor mixed drinks like the Negroni, Sazerac and Old Fashioned.
Digestive bitters, on the other hand, have a far milder flavor profile and are usually consumed neat or on the rocks at the end of a meal to help with digestion and combat nausea or heartburn.