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Nose: Herbal, with the allspice immediately apparent, followed by clove, menthol, eucalyptus, liquorice, cinnamon and nutmeg.
Palate: Very bitter with ginger and a hint of burnt Christmas cake starting to fight its way through the herbs present on the nose.
Finish: Long and very drying, with a burnt woodiness left at the end (I know that sounds unpleasant, but they’re not meant to be drunk neat – it’s an important character for cocktail bitters).
What cocktails should they be used in ? As with any good bitters, these will add depth and complexity to any classic cocktail. If you use rye whiskey for your Manhattan or Old Fashioned then replacing the Angostura with these will complement the spice of the rye wiskey