Bitters/Amari

A very mint-forward Amaro, with a palate that is dry, leading to a long finish with a slight bitter edge. Powerful and robust, with a deep, viscous texture. Drink neat or over ice.

This Alpine liqueur is in the green chartreuse family, but a bit more delicate and refined, with a focus on green herbs and mint. The Bordiga estate was founded in 1888 in the city of Turin.

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

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

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

Bright and vibrant, with a balance of fruit-centered sweetness and a bitter, botanical finish. Acobia is a new small batch spirits project from the famed Barbaresco winemaker Dave Fletcher. Elevate your favorite wine spritzer, or simply enjoy on ice.

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

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

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.

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.