Bitters/Amari

Based on the secret recipe of four medieval thieves, who were caught stealing from plague victims in Marseille. They were freed in exchange for the recipe, which was believed to make one immune to the disease (turns out, antibacterial properties kept dise

This is the last holdout of the traditional red bitter, which still uses the natural red dye of the carmine beetle for coloring. It’s wine base gives it a softer texture that compliment it’s bitter flavors. Less bitter than Campari, not as sweet as Aperol

Amer is the name for Amaro high in the Alps of the Vallée d’Aoste on the Swiss border. The pristine nature of these surrounding are represented in the Amer; equal parts bitter, sweet, warming and yet cooling from the mint. Lovely stuff.

Move over, Campari. Local favorites St. Agrestis have concocted the perfect bitter aperitif to use in all of your spritzes, cocktails, or even just over ice with freshly squeezed orange juice. Originally used in the St. Agrestis negroni, the Inferno is no

The earthy garnet color is achieved naturally using botanical extracts including hibiscus and black carrots as well as carmine. In the glass, it's aromatic and slightly dry with a perfectly balanced level of bitterness. Perfect for a Negroni or a spritz.

Here we have another enticing bitters from the Bittermens crew, in this case inspired by more culinary flavors such as Herbs de Provence. Those herbal, savory tones are perfect for interesting gin concoctions. It also could become your secret ingredient f

Peppery, earthy, pleasantly sweet, and just delicious. Serve it on the rocks, in a spritz, a bloody marry, or experiment with gin or mezcal concotions.

Fred’s take on a classic fernet has a bit more personality: richer and deeper in tone, with a prominent bitter note from Rhubarb, and a relatively low sugar content. Spicy yet delicate.

The real deal alternative to Aperol. Made in small batches with only natural & organic items (gentian, lemon, rhubarb cane sugar, elderflower, etc.), the purity of flavor shines through. Silky, fresh floral notes with a delicate kiss on each cheek: one of

All of the botanicals are macerated separately to insure clean, fresh flavors before being blended and transferred to ex-bourbon barrels for a minimum of eight months. Intense baking spices give way to fresh mint and other green herbs and a touch of sarsa

A delicious aperitivo with incredible lift and balance. Fresh lemon peel on the nose evolves into complex spices and fruit on the palate, with a bitter undercurrent balanced by a pleasant sweetness. Many of the botanicals are wild-foraged!

This beautiful bitter almost drinks more like an amaro; indeed, enjoy it neat, on the rocks, add soda, use it in cocktails…truly versatile and delicious. A balance of herbal bitterness is complimented by citrus, round sweetness, and deep baking spices.