Angostura Orange Bitters

The aroma of orange liqueur is filled with thick notes of orange, geranium and herbs. In a taste juicy notes of sweet orange are combined with spicy hints of cardamom. The aftertaste is characterized by shades of dried orange.

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.

Sweet and bitter oranges, as well as spicy herbs such as cardamom, cloves, cinnamon and many others herbs are used to produce this beverage. 

Angostura Orange Bitters appeared on the market in 1907 and became extremely popular in the early 20th century. Later, due to Prohibition, bitter disappeared from the shelves and appeared in bars only after a long time.

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.