Technically not beverage alcohol, cocktail bitters, or aromatic bitters, have enjoyed a resurgence with the revival of cocktail culture, since they are essential to classic cocktails. Cocktail bitters are a proprietary blend of botanicals with a bitter backbone (gentian or quinine, as described above; some use Hawaiian oak or hawthorn) that have been macerated in a spirit for several days and then cut to an appropriate ABV (typically 43-58%).
Bitters are designed to be used as seasoning for cocktails; think of them as the salt and pepper of the cocktail world. Like salt, bitters are not added to cocktails for extra bitterness, but rather because their bitterness emphasizes other flavors within a drink; for example, Angostura bitters added to a Manhattan bolster the spiciness, woodiness, and sweetness inherent in the whiskey and vermouth.
What’s the flavor profile? Extremely complex, but not in a confusing way. It’s a little sweet, nicely bitter and surprisingly fruity. We’ve merged the great bitters of the world to create an aromatic bitter that is useful in such a wide array of drinks.
From the most classic Aromatic bitters of Venezuela and Trinidad, we created a base that includes gentian, clove, allspice and cinnamon
From New Orleans style bitters, we blend in angelica and anise seed
From the iconic Italian Fernet, we fortify the bitterness in a touch of aloe and chicory
From the Alpine Amaro tradition, we add in chamomile and dandelion
From the tradition of German digestives, we incorporate cherry bark and licorice
In total, sixteen botanicals make up this unique aromatic offering.
Unlike the major brands, we are not adding in caramel color or any colorants at all (so it’s a golden color). Nor are we adding in any sugar. The sweetness in ours only comes from the licorice root. It’s certified kosher and GMO free.