Slovenija
Bitters
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Aperol 0,7l
€15.91
Aperol
Italy
·
Aperol was launched by the Barbieri company, based in Padua, in 1919 on the occasion of the Padua Exhibition - introducing the revolutionary idea of an aperitif with an alcohol content of only 11%. After the second world war, it really took off, becoming a major success in Italian homes and bars. Today it is enjoyed by over 3.4 million Italians and is available in every bar and main food retailer in the country.NoseLightly alcoholic, zesting orange with appealing complex herbal scents harmonized with a touch of vanilla.BodyIntense orange top with herbal and woody body notes, pleasantly bittersweet and salty.TextureVelvety and rounded, with long-lasting orange and wood memories.BacktasteHerbal long pleasant typical bitterness.
Aperol 1l
€19.95
Aperol
Italy
·
Aperol was launched by the Barbieri company, based in Padua, in 1919 on the occasion of the Padua Exhibition - introducing the revolutionary idea of an aperitif with an alcohol content of only 11%. After the second world war, it really took off, becoming a major success in Italian homes and bars. Today it is enjoyed by over 3.4 million Italians and is available in every bar and main food retailer in the country.NoseLightly alcoholic, zesting orange with appealing complex herbal scents harmonized with a touch of vanilla.BodyIntense orange top with herbal and woody body notes, pleasantly bittersweet and salty.TextureVelvety and rounded, with long-lasting orange and wood memories.BacktasteHerbal long pleasant typical bitterness.
Discount -30%
Fresh Bitter Orange
€2.70
€3.86
(30.05% saved)
Cin&Cin
Poland
·
Alcohol level
8 %
Country
Poland
Manufacturer
Cin&Cin
Volume
1
Jagermaister 0,7l
€17.95
Jägermeister
Germany
·
The highest-grade herbs, blossoms, roots and fruits from around the globe are crafted into 4 distinct macerates, then combined in modern-day alchemy into herbal spirit.The full ingredient list is a closely guarded secret.Every drop of Jägermeister comes from one of the 445 Oak barrels. The macerates are left to blend and mature for up to a year.TASTESweet, bitter, fruity/citrus, spicy/earthy, herbs/aromatic
Jagermeister 1l
€24.48
Jägermeister
Germany
·
The highest-grade herbs, blossoms, roots and fruits from around the globe are crafted into 4 distinct macerates, then combined in modern-day alchemy into herbal spirit.The full ingredient list is a closely guarded secret.Every drop of Jägermeister comes from one of the 445 Oak barrels. The macerates are left to blend and mature for up to a year.TASTESweet, bitter, fruity/citrus, spicy/earthy, herbs/aromatic
Bitters
Hippocrates already said: “Let food be thy medicine, and let medicine be thy food.” And the same goes for drinks – especially when it comes to bitters. Bitters, when drunk in moderation, can have a beneficial and even healing effect. Its consumption has a favourable effect on health and well-being, especially in case of stomach problems or digestive problems, as long as (as with everything in life) you do not overdo it.
There are more than one type of bitters
Bitters is a spirit or liqueur with a bitter taste, usually due to the addition of plant extracts – some bitters are even made from wine. They can be served plain, mixed with water, or they can be used as an ingredient in cocktails. Among the most famous bitters are Amaretto, Amaro, Angostura, Underberg and the universally known Jägermeister.
In the case of Amaretto and Amaro, the name itself suggests that they are bitter, as the word amaro means bitter in Italian. Amaretto is made from bitter almonds and fragrant extracts, the most famous being the Amaretto di Saronno, flavoured with apricot kernels.
Amaro, on the other hand, is a bitter-sweet syrupy herbal liqueur with bitter orange or artichoke extract, and there are several different types. It contains about 30 percent alcohol and boasts a rich aroma. It is served plain or with soda, at room temperature or with ice, and is also used as an ingredient in cocktails. Well-known brands include Cynar and Campari.
The recipe? Top secret!
Bitters are produced by distillation or infusion of herbs, roots or fruits. And this is basically all you will learn about their production. This is a very sensitive topic, as the recipes of particular blends are closely guarded secrets. In most cases, only a few individuals know the correct formula!
The most that is known is that the most commonly used ingredients are water, sugar, corn or grain alcohol, dyes, gentian, rhubarb, orange peel and juice, quinine bark, wormwood, liquorice and yarrow, and that’s it. It is best to simply taste one and try to reveal more of its secrets.
The most popular bitters in Slovenia
Bitters are very popular in Slovenia, especially the German Jägermeister, perhaps because bitters have a beneficial effect on digestion.
Well, you’ve probably tried Jägermeister before. What about Underberg? This digestive dates back to 1846, but we have only known it under the name Underberg since the late 19th century. More than 43 herbal extracts are used to make it, and while some ingredients remain a mystery, it also contains sugar, vitamins, mineral water and spirit. It is aged in oak barrels and then poured into little bottles wrapped in brown paper.
Another well-known bitters is Unicum, which is made from a variety of herbs and spices, including oranges, and has a sweet taste. Wondering where its peculiar name comes from? The name is said to have been given by Emperor Francis II., who upon tasting this healing bitters exclaimed “Unicum!”, which means unique. The exact recipe? Unfortunately, you won’t get this one either, as it is a trade secret!
Common questions
When is bitters best served?
Bitters is served as an aperitif (the purpose of an aperitif is to increase appetite) or as a digestive (the purpose of a digestive is to improve digestion). Do not drink bitters on an empty stomach.
At what temperature should we drink bitters?
With regard to the serving temperature, you’ll find proponents of both camps – some swear by room temperature (especially if we drink bitters because of digestive problems), others by chilling it in the fridge. A special case is the Jägermeister, which is best served at 18 degrees Celsius.