Bitters/Amari

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.

Created by the former bartender & writer, Gaz Regan. He based his recipe on an old orange bitters recipe he found in a book. After attempt number 4, he (wisely) sought the help of the Sazerac Company &, with their help, found what he was looking for on th

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

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 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

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

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.

Peychaud’s stems from a 1838 recipe from a Creole apothecary in New Oeleans named Antoine Amédée Peychaud. Today made at the Buffalo Trace distillery, but using the same recipe. The backbone in a Sazerac cocktail & great in so many tradtional cocktails (M

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

Traditionally served chilled with a twist of orange as an aperitif, Bonal also mixes well with cider, sparkling wine or as a component in whiskey or rum drinks. Bright red fuit, with a pleasant bitter note and remarkably silky texture.