Appearance: Dark crimson/ruby/brick red. Aroma: Clove, cinnamon, allspice, citrus peel, red wine lees. There is a slight fruity note and in certain respects this is reminiscent of the nose of amari. Flavour (neat): Clove, cinnamon, anise, fennel, gentian (maybe?). Fruity notes again. The flavour is less intense than the nose would make you think, but it has a mildly astringent and anaesthetising quality. The colour is the same as that of Angostura bitters - and I mean exactly the same. The manufacturers clearly wanted a product that would not produce an unusual colour in drinks where Angostura contributes its distinctive hue. The aroma is quite similar to Angostura, but there are a couple of differences. This has an obvious note of clove oil, with cinnamon and other spices in support over a dark fruity background. Angostura is similar but it has a prominent liquorice root or anise note (maybe both?) rather than clove and the background has a touch more citrus. In terms of flavour, the Australian bitters starts out quite spicy but then settles down, with little waves of clove and other spices returning. Angostura starts more softly but then builds as more and more spicy notes emerge. It is also, in my opinion, the more "bitter" of the two bitters. In drinks the difference is still noted, but less so and it is simpler. First I tried both in lemon, lime and bitters (sparkling lemonade, lime syrup and bitters) and then in a pink gin. In both cases the appearance was identical. The Australian bitters produced fractionally spicier drinks whilst Angostura gave a tad more bitterness, however they were very close and if you were not drinking analytically you probably would not notice which was being used. They are also similar in price, so if you are in Australia and see this when you are shopping for bitters you can buy it with confidence. They also produce orange, grapefruit and barrel spice bitters and I'll compare their orange to Angostura orange some time. "Very Good" : 85/100 (4 stars)