Amaro di Angostura Liqueur (700 ml)

Amaro di Angostura is the only amaro produced in the Caribbean, emerging from the Port of Spain distillery that has been compounding the world's most-used cocktail bitters since 1824. Rather than a European alpine herb base, the botanical blend draws on the

same closely guarded aromatic recipe behind Angostura Aromatic Bitters — a formula never publicly disclosed — giving this liqueur a profile no continental amaro can replicate.

The base spirit is Trinidad pot-still and column-distilled rum, sourced from local sugar-cane molasses, which contributes a warm, tropical backbone absent from grain- or grape-based amaro peers. Raw cane sugar is used for sweetening, preserving a molasses-adjacent richness.

The botanical maceration follows Angostura's in-house extraction process, layering gentian-driven bitterness against warm spice and citrus peel.

What sets this expression apart is the deliberate tension between Old World amaro structure — bitter gentian, herbal complexity — and New World rum sweetness, a combination no Italian or German producer can claim by geography alone. Bottled at 35% ABV, it is lower-proof than most amari, making the spice and bitter interplay more approachable without chill-filtration stripping aromatics.

Drink neat over ice or as a long digestif with soda.