And then there were four.
Angostura Bitters, arguably the most essential ingredient in all the cocktail world, was founded in 1824, when Johann Gottlieb Benjamin Siegert, a German surgeon general in Simon Bolivar’s army in Venezuela, began selling his stomach remedy commercially.
It soon found its way into cocktails as a flavoring component. Today, it is sold in 170 countries and found in every Old-Fashioned, Manhattan and Champagne Cocktail. (Well, every well-made Old-Fashioned, Manhattan and Champagne Cocktail.)
To commemorate its 200th year in business, the company, which is located in Port of Spain, Trinidad, had released a new, limited-edition bitters. This is only the fourth kind of bitters the firm has produced, following the original; the orange bitter (introduced in 2007); and the cocoa bitters (2020). The production will be limited to 5-6,000 bottles—the exact number is unclear—and will be allocated. Whether it will be easily available for purchase in stores is also unclear; much of the stock may go to restaurants and bars.
The commemorative product has packaged of black and gold, in stark contract to the bottle’s usual oversized white label and yellow cap.
I was one of the first to try the new bitters. Here is my report.
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