Country of origin: UK Alcohol content: 30% Alcohol by Volume
Naturally distinctive perfume of Tahitian vanilla pods with subtle fragrant hints of cacao and bitter chocolate finish. Andreas Tsanos used this bitter in a World Class UK Final 2009 Gin Competition.
History of Bob's Abbotts:
Abbotts was the original bitters used for the Manhattan and was re-formulated with the help of Jake Burger of Portobello Star, London. An intriguing mix of ingredients that come alive in the mouth, very aromatic, complex and well-rounded, Abbotts enhances the individual flavours rather than overpowering them.
Bob did extensive research and, as luck would have it, Jake procured an original bottle of Abbotts which they then sent for analysing. This gave them a rough guide of what ingredients were in the bottle but not the quantities and, of course, a lot of flavours had deteriorated due to the age of the bottle which could have been anything up to 100 years old.
Tasting with Jake on a regular basis they established a flavour profile based around ten ingredients. Over time a further 15 extra ingredients have been added that they felt would add more complexity in flavour. Among these were medicinal ingredients, as the original Abbott’s would probably have been used as a tonic to aid digestion.
The Abbotts was then aged for three months in a medium charred oak barrel. This process produced a more rounded, mellow flavour with many layers of complexity.
Having taken three years, this is the first reformulated Abbotts Bitters that has been commercially available since the 1950s. They believe they have brought Abbotts Bitters into the 21st Century and, with the help of the modern barman, it can be used in many cocktails, e.g. Manhattan, Martini, El Presidente, etc.