Developed by Angostura, a house founded in 1824 and globally recognised for its aromatic bitters, this expression expands the range with a focus on cocoa-led flavour. Produced in Trinidad and Tobago, it combines the brand’s traditional expertise in botanical extraction with the richness of Trinidadian cocoa. The formulation blends cocoa with a selection of herbs and spices, creating a layered and contemporary interpretation designed for both classic and modern cocktails.
Rather than functioning as a standalone liqueur, cocoa bitters are used in small quantities to add depth, structure, and aromatic complexity. The production involves careful infusion of botanicals into a high-proof spirit, allowing concentrated flavour extraction before blending to achieve balance. Positioned within the premium bitters category, it offers a versatile tool behind the bar, enhancing both spirit-forward and dessert-style drinks with subtle intensity.
Tasting Notes
Nose:
Dark cocoa, spice, and herbal notes
Palate:
Bittersweet with rich chocolate and botanical layers
Finish:
Dry and lingering with a subtle cocoa bitterness
