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Liqueurs and bitters are historical descendants of herbal medicines. The incredible variety of liqueurs and bitters in the world is due to the frantic search for the elixir of long life.

Botanicals have been used for a long time in the creation of liqueurs and bitters, adding depth, complexity, and unique flavours to these drinks. These plant-based ingredients, such as herbs, spices, fruits, and roots, are carefully selected and infused into alcohol to create distinct and memorable aromatic profiles. When it comes to liqueurs and bitters, botanicals play a fundamental role in improving the overall taste experience. They can provide a balance of sweetness, bitterness and aromatic qualities that enhance the base spirit.

From classic liqueurs such as Chartreuse and Cointreau to modern creations such as elderflower liqueur, the use of botanicals adds layers of sophistication and character. Similarly, bitters owe their distinctive taste to the botanicals used in their production. From the famous Angostura bitters with their secret blend of herbs and spices to artisanal creations such as lavender or cardamom bitters, botanicals contribute to the complex and aromatic qualities that define these concentrated flavouring agents. Today, bitters and liqueurs are experiencing a renaissance, with numerous artisanal brands producing a wide range of flavours.

From classic aromatic bitters to more adventurous concoctions such as chocolate and lavender, bitters have become an essential tool for mixologists and home bartenders. The history of bitters shows their evolution from medicinal elixirs to indispensable ingredients in the world of cocktails. Whether they are appreciated for their reputed health benefits or for their ability to increase the complexity of a drink, bitters have left an indelible mark on the culinary and beverage world, their bitter taste becoming a palatable delight for enthusiasts around the world.

AromataGroup, along with their sister companies within the Nactarome Group, produces various extracts, tinctures, and distillates in the groove of the best liqueur tradition. The use of extractors and concentrators delivers herbal extracts and infusions for multiple applications. Extraction and concentration can be done under vacuum if the herb is sensitive to temperature, avoiding damage to the product. Distillers are used in the production of aromatic distillates, for rectification and to concentrate essential oils and to separate and recover the solvent from exhausted herbs.

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