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ANGOSTURA ORANGE BITTER 0,1L 28%

Name: ANGOSTURA ORANGE BITTER 0,1L 28%
SKU: 014881
Price: 55.00 PLN
Availability: InStock

Alcohol percentage: 28%

55 zł

Product available

ANGOSTURA orange bitters is an aromatic concentrate (bitters) with an ABV of 28%, produced by the House of Angostura in Trinidad and Tobago. It is the second expression in the brand's range, launched in 2007, based on its own recipe and constituting a complex blend of tropical oranges and spices. The 0.1 l bottle is intended for dispensing by the drop, not for drinking neat.

The history of the House of Angostura dates back to the early 19th century. The recipe was developed as a tonic by Johann Gottlieb Benjamin Siegert, a German surgeon in Simón Bolívar's army in Venezuela; he began selling it in 1824, and in 1830 he founded a distillery. Siegert operated in the town of Angostura, later renamed Ciudad Bolívar. The product was exported from 1853, and in 1875 Siegert's sons moved production to Port of Spain in Trinidad, where it remains to this day. The name comes from the town, not from angostura bark, which the product does not contain.

Unlike the flagship aromatic bitters, the orange version is based on a separate composition. ANGOSTURA orange bitters is made according to its own secret recipe and contains none of the ingredients of Angostura aromatic bitters. It is a complex blend of tropical oranges and spices. The recipe has been described as a mixture of citrus essence, bitter and sweet orange oils, as well as herbs and spices.

The profile is dominated by citrus supported by spicy depth. The first impression is bitter orange, cloves, cinnamon and floral-citrus notes. On the palate one detects bitter orange, clove, gentian, cinnamon and angelica root, with quinine-like alkaloid notes softened by glycerine. There is zesty orange with accents of blood orange juice and a dry bitterness, while the spices – cardamom and coriander – are present in balanced measure. The finish is of medium length.

The orange version pairs well with many spirit bases. It suits vodka, gin and whisky – the classic 1930s gin martini calls for its addition. It also works well in savoury dishes, especially with seafood, and with desserts: chocolate, fudge, jams, jellies and ice cream.