Santy’s Aromatic Bitters
I’ve never quite figured out exactly why, but “cocktail bitters” is something that has fascinated me ever since I first got into cocktails and mixology. Perhaps it stems when first coming to the realization that there were once far more bitters in use than “Angostura”. Orange bitters was one of the key “missing” bitters that I tried to find, asking bartenders at every bar I visited if they had this elusive ingredient, as you might expect, very few of them even knew what it was.
Today, we are thankfully graced with an ever expanding collection of bitters. Recently I was made aware of a bitters being manufactured and sold in South Africa, “Santy’s Aromatic Bitters”. A little online searching was able to find some information about them. Ok, ok… so a little online searching was able to find just a SINGLE bit of information about them, that being that they are made and sold by “Edward Snell & Company Ltd.” in Isando South Africa.
I eventually got in contact with a representative for the company and he confirmed that they do in fact provide this product, but that it currently is not being distributed in the US market. He also provided the following description of their product:
“A unique blend of oriental and occidental herbs and spices imparts a lingering warmth to this exotic bitters recipe which contains Angostura bark, Red Sandalwood, Galangal Root, Mace, Cloves, Orange Peel, Cinnamon, Cardamon Seed, Liquorice Root and Ginger. All these herbs and spices are macerated with extra fine spirit in small oak casks to produce this acclaimed health-enhancing aperitif and tonic.”
I am of course intrigued by the prospect of new/different bitters to add to my collection, and so I jumped through a few hoops in order to get a few bottles to test out. Special thanks to both Andre Brink at “Edward Snell & Company”, and Dominic Venegas of “John Walker & Company” in San Francisco (an excellent liquor store with a great selection of products) for helping me with negotiating the details of arranging for this shipment. From start to finish, it was about a 5 month expedition to complete.
Tasting Notes:
As might be expected, they have a fairly similar flavor profile to Angostura bitters, however they are also fairly different as well. Specifically noticeable is an additional “heat” to the Santy’s bitters. This almost certainly is from the ginger, which isn’t overpowering at all or even unpleasant, but is clearly detectable. Also there is more of a clove forward flavor, with cinnamon accents then there is in Angostura. When compared side-by-side, there is also a slightly noticeable sweetness to Angostura, which isn’t as present in the Santy’s.
I think that Santy’s would make an excellent addition to any bar which is interested in having a robust collection of cocktail bitters at their disposal, that is of course if a US distributer ever picks them up.
That’s right, Robert, lord it over us with another exotic ingredient that most folks can’t get.
Actually I’m glad that there are folks like you who can obtain these things and perhaps create enough demand to make it worth an importer’s while.
I’m sure there’s a business opportunity in catering to cocktailians. Walker’s is certainly doing a wonderful job of it for San Francisco.
I’ve mulled over getting into the bitters-making business. Perhaps if the Drinkboys and Doctor Cocktails of the world can spread the word a bit more, it would be a viable venture.