This legendary bitter was crafted over a century ago by Henri Vallet, the French expat who settled in Mexico City and became one of the country's great distillers of elixirs and liqueurs. Built on angostura (cinchona) bark — "cortezas de angostura" — alongside rhubarb, cinnamon, and bitter herbs, it remains crafted to Vallet's original recipe, a fixture of Mexican bars for generations.
Tasting Notes: The inclusion of rhubarb and cinnamon gives the finished product a cherry wine-like quality, with additional notes of quinine, red hots, and dry, bitter herbs.
How to Use: The Mexican digestivo — neat or with soda — and a historic bitter element in cocktails.
