Dark brown bitter has a bright aroma with hints of cocoa, citrus and spices. In rich, generous taste the notes of cocoa, nuts and flowers are smoothly turning into a long aftertaste with herbal nuances.

Bitter is an excellent component for various cocktails, and also pairs well with desserts.

Try to add a little bit of bitter to fruit juices, fresh salads, ice cream, coffee, even meat marinades, and you'll be pleasantly surprised by the new tastes and aromas of the known dishes.

The original recipe of bitter is kept secret, but it is known that for the creation of "Angostura" Cocoa Bitters, the manufacturer used Trinitario cocoa beans and a blend of herbs that were crushed, mixed and infused with 57% alcohol for three months. Then the bitter is diluted with water to a strength of 48% and bottled.

"Angostura" Cocoa Bitters is novelty in the range of Angostura, a bitter created to inspire creativity and bold experiments in a combination of different tastes. There are many legends explaining why the label of Angostura bitters is larger than the bottle itself. According to one of them, two employees of the company went to order the bottle itself and the label. When they returned, they saw that they did not match in size, but since it was already too late to change anything, they decided to leave everything as it was. After some time, this discrepancy in size became a recognizable and characteristic feature of Angostura bitters.

The history of Angostura begins with Dr. med. Johann Gottlieb Benjamin Siegert. He was a curious, sharp-minded scientist who, after four years of studying and analyzing tropical plants, created a unique herbal balm (bitter) that he called "Amargo Aromatico". He began to use it for medicinal purposes, first in the family circle, and then in the hospital. Thanks to its amazing healing properties, the bitter quickly became famous, first in Angostura, and later around the world. Read more