La Clandestine Blanche is bottled at 53% abv. It has, at first nosing, a wonderful richness of aromas, followed by a lingering light bitterness. It is widely considered to be one of the best La Bleue absinthes.

La Clandestine is distilled using a 1935 recipe with more than 10 plants, including the famous local grande wormwood. Claude-Alain purchased the recipe from the creator’s nephew and first hand-crafted this in 2001 in a 12 litre pot. In 2005, it became the first moonshine absinthe to be distilled legally in the Val-de-Travers, the cradle of absinthe distillation. Its traditional, artisanal production uses only natural ingredients. A very enjoyable discovery!

Angostura Bitters adds a layer of complexity, intensifies the flavor of other ingredients, counteracts the harshness of acidic contents and decreases the harshness of spirits. But it doesn’t stop there – it also helps cleanse the palate and aid in digestion. Ever had an Old Fashioned, Manhattan, Pink Gin or Mai Tai? Then you’ve experienced ANGOSTURA® aromatic bitters. It’s the can’t-miss bottle behind the bar, featuring an over-sized label and distinct yellow cap.

ANGOSTURA Orange Bitters 100ml is only the second edition to the Angostura bitters range. It was released in 2007 and is made from the peels of sun-ripened Caribbean oranges grown in lush, green orchards located in Trinidad. The oranges are picked by hand by selected citrus growers and harvest only within the rainy season to ensure ultimate freshness and taste.

Angostura Orange bitters is created from its own secret recipe and contains none of the ingredients found in Angostura aromatic bitters. It works best when mixed with clear spirits such as vodka, gin and white rum, but that is no where near its capacity of use. It can also be added to savoury dishes and sauces such, barbecues and seafood dishes. It can also be used in a variety of desserts but mainly chocolate based ones. It has an unparalleled depth of flavour, making it an essential to have behind any bar and in any kitchen.