Amargo Vallet Angostura
Vallet // Mexico
The recipe for this bitter liqueur was created by Monsieur Henri Vallet who emigrated to Mexico from France in the mid 1800s. It is made from Angostura bark as well as rhubarb, quassia wood, clove, gentian root, and cherry fruit among other roots and spices. It is bottled at 90 proof. Amargo, means "bitter" in Spanish as does "amaro" in Italian.
AmaroAmaro means “bitter” in Italian. No legal definition exists, and though it originated in Italy, amaro (plural: amari) can be made anywhere. Originally created to aid in digestion, it is a bittersweet liqueur made from the maceration or distillation (or combination) of herbs, spices, roots, flowers, or other botanicals. Often uses neutral spirit as the base, but other liquor or wine made be used. Can be aged. Sugar is added before bottling. ABV varies, but tends to be 20-40%.
"Lots of cinnamon bark and cola on the nose. Red fruit of some nature is present as a back note. The angostura bark comes through, especially on the finish. Gentian is also present but as a minor player. Average bitterness with the sweet factor just a notch below the bitterness. Overall this is a full flavored, spice driven amaro albeit one that isn't super complex. That said, it is worth the purchase."