Regan's No. 6 Orange Bitters 10 oz

Regans' Orange Bitters No. 6 has a genuinely straightforward origin story — Gary "Gaz" Regan, the cocktail historian, author, and self-described "raconteur, bon vivant, and lovable scoundrel," simply couldn't find an orange bitters on the market that suited his own palate, so he set out to build one himself. He partnered with the Sazerac Company, and a team of company scientists worked alongside him through five failed attempts before landing on the recipe that became "No. 6" — released commercially in 2005, and it quickly became the genuine standard-bearer within an increasingly crowded orange bitters category. The bottle itself carries its own design pedigree, created by Ted "Dr. Cocktail" Haigh, a cocktail archaeologist and successful movie-industry graphic artist, featuring Gaz's own photo and signature on every label.

The bitters are built around bitter Seville orange peel, layered with cardamom, coriander, and caraway, underscored by cinchona bark, quassia, and gentian root for real, genuine bitterness — a spicier, drier profile than many competing orange bitters, which tend to lean sweeter and more straightforwardly citrusy. Regans' has become genuinely essential behind both professional and home bars, a real staple ingredient for Old Fashioneds, Manhattans, Martinis, and Negronis alike.

Spirits Review's tasting found it "very dry," with "cardamom, cinchona, gentian, quinine," noting "bitter orange is more in the smell than taste," calling it, simply, "great stuff." The Barrel Tap's official tasting notes describe "bright orange peel, spice, and herbal aromatics" on the nose, the palate "bitter orange, warm spice, subtle sweetness, and botanical depth," the finish "clean, zesty, and pleasantly bitter with lingering citrus." Distiller.com's community found genuinely varied reactions — one taster praised its "strong cardamom spice note," great for brightening "Old Fashioneds" or adding "spice to a Martini," while another, comparing it directly to Angostura's orange bitters, found Regans' "more bitter, more spice, less sweet candy orange." A third reviewer's take was more mixed: "orange peel, orange peel, orange peel. That's all it tastes like. Great for adding a boost into a drink that needs some life but it lacks the intoxicating complexity of other bitters." This is genuinely the industry-standard orange bitters — a real, essential cocktail ingredient with honest, if occasionally divided, reception on just how complex it truly is.

Origins & Craftsmanship

Regans' Orange Bitters No. 6 was created by Gary "Gaz" Regan, in partnership with the Sazerac Company, produced at Buffalo Trace Distillery in Frankfort, Kentucky. After struggling to find an orange bitters suited to his own palate, Regan worked through five earlier recipe attempts before finalizing the sixth — released commercially in 2005. The bitters are made from bitter Seville orange peel, cardamom, coriander, and caraway, alongside cinchona bark, quassia, and gentian root for bitterness. The bottle's label design, featuring Gaz Regan's own photo and signature, was created by Ted "Dr. Cocktail" Haigh. Bottled at 45% ABV / 90 proof. Available in 5oz and 10oz bottles.

Critics Reviews

Spirits Review:
"Taste: Very dry, cardamom, cinchona, gentian, quinine, etc., bitter orange is more in the smell than taste... Is it truly 'No. 6?' Perhaps. Is it truly 'Formula 409?' It doesn't matter, this is great stuff!"

The Barrel Tap (official tasting note):
"Nose: Bright orange peel, spice, and herbal aromatics. Palate: Bitter orange, warm spice, subtle sweetness, and botanical depth. Finish: Clean, zesty, and pleasantly bitter with lingering citrus."

Distiller.com community:
"Many bars main Orange Bitters. It has a strong cardomom spice note. Great to make old fashioneds brighter or to add spice to a Martini." A separate reviewer noted: "Only comparing to Angustura orange, it's more bitter, more spice, less sweet candy orange." A third added: "Orange peel, orange peel, orange peel. That's all it tastes like. Great for adding a boost into a drink that needs some life but it lacks the intoxicating complexity of other bitters."

Tasting Profile

Nose
Bright orange and tangerine, with bitter peel aroma leading, joined by spicy cinnamon and clove, alongside clear cardamom.

Palate
Very dry and highly bitter, with bitter Seville orange peel, cardamom, coriander, and caraway carrying through, underscored by cinchona bark, quassia, and gentian.

Finish
Clean, zesty, and pleasantly bitter, closing with lingering citrus and warm spice.

Quick Overview

Cocktail Suggestions

Old Fashioned — a dash brightens and adds spice depth.

Manhattan or Martini — genuinely essential, classic applications.

Negroni — the spice and bitterness complement Campari beautifully.