It's been a long time coming, but Angostura's latest product, Amaro di Angostura, has finally reached UK shores. Imbibe initially wrote about the story in the magazine over a year ago, and now it's finally made the journey here.
'We've been the leaders in the non-potable bitters category for over 190 years,' said Angostura brand ambassador Daniyel Jones at last night's launch. 'So we had the resources to create something special in the potable bitters category. Having tasted the 16 top amaros on the market, I can honestly say that this is the only one with a spice orientation in the flavour.'
The company took seven years to settle on its final recipe. Amaro di Angostura is unsurprisingly made using a rum base, and the flavours of roots, barks and spices are extracted via cold percolation, before caramel is added and the whole mixture is aged in stainless steel vats for three months.
Jones is right about the spice flavour orientation: there's plenty of clove, cardamom, cinnamon, ginger, liquorice and a distinct black pepper heat, plus citrusy characters — especially lime peel — and some sweet caramel notes. It may be labelled a bitter, but it's actually very balanced between bitterness and sweetness, and has a thick, velvety mouthfeel that ends with a slightly soapy texture.
Jones made the Amora Amaro cocktail to demonstrate how it mixes. A Daiquiri twist that substitutes the rum for Amaro di Angostura and a hefty whack of Angostura Bitters to boot, it really amps up those classic Angostura clove flavours thanks to refreshing lime juice.
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