Ferrand Dry Yuzu Curacao Liqueur Hella Bitters Mexican Chocolate Bitters Amaro di Angostura is derived

Amaro di Angostura is derived from the process used in creating the Angostura’s iconic bitters

Palate entry is sweet

subtle vegetal notes

or whiskey and cola variations where it adds artisanal depth

honeyed apples and sandalwood

Ferrand Dry Yuzu Curacao Liqueur Hella Bitters Mexican Chocolate Bitters Amaro di Angostura is derivedThis yuzu liqueur from Cognac producer Pierre Ferrand draws inspiration from an old recipe that dates back to the 19th century. Made by macerating whole yuzu fruits from Morocco in Cognac for a week, the infusion is then distilled and further matured with a mix of fruits and spices, including vanilla. Married with an extra dose of brandy before bottling, this aromatic liqueur offers rich, round and waxy notes of candied citrus, almonds, plums, toffee