Bitter

Nose: Bright, sweet lavender with fresh citrus zest and floral complexity

Palate: Smooth lavender-forward flavor with subtle sweetness and balanced herbaceous depth

Finish: Well-rounded with lingering floral-citrus brightness—adds elegance to both cocktails and mocktails 

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Organic toasted cacao nibs bring this blend to life and, with just a hint of spice and oak, imparts the essence of chocolate into any drink. Truly a necessity in any well stocked bar.

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AMARO is made from late harvest wine and wine fortified with barrel aged brandy, herbs (sage, thyme, marjoram, parsley, lemon  verbena, rosemary and mint to name a few), bark, roots, dried orange peel and caramelized simple syrup. Other additives include gentian, angelica, and cinchona bark to name a few. In all, there are forty different botanicals added to make up the blend. The wine has been aged in barrique for a combined 12 years utilizing the solera methodology. It has 23% alcohol and 16% residual sugar.

 

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Amaro is an Italian word for bitter, but our Amaro is a much more complex spirit than just bitter. Our Amaro features Prickly Pear, which can be found growing all over Southern California. When sipping our amaro, the prickly pear gives a light, fruity, almost bubble gum flavor at first. That gives way to the Gentian root bitterness from which the spirits name is derived. It then finishes with a savory smokiness from the smoked black cardamom.

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Sugar and spice and everything nice. This chocolate-infused bitter boasts a powerful, toasted coffee kick that livens up whiskey and rum, alike. It’s nutty and peppery but with the ghost of sweetness.

GOLD MEDAL - 2020 San Francisco World Spirit's Competition.

Ingredients: alcohol & infused natural flavor from coffee beans, cacao, peppercorn and organic and wild harvested herbs, spices, barks & roots.

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The perfect combination of savory and sweet. Tangerine, lemon and lime comingle with the earthiness of basil to temper their brightness and infuse a honey-ed sweetness. It’s the perfect, modern refresher to the tired Gimlet, giving the cocktail a clarity rather than muddled wateriness.

As for your edible tooth, the options are endless: we love adding by the dropper-full to parmesan biscuits and find it delightful in honey glazes over pound cake.

Ingredients: alcohol & infused natural flavor from organic and wild harvested citrus peel, basil, herbs, spices, barks & roots.

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Natural golden-amber color. Aroma presents a multi-faceted bitter-sweetness of orange peel, gention root and wormwood mingled with rhubarb and vanilla. The viscosity immediately highlights the sweet rhubarb, then the bitter gentian root and orange peel blend with wormwood, vanilla and resiny notes. Deep layered and lingering finish that balances and alternates between the sweet and bitter. 

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Alameda, California- Vibrant citrus with notes of cinnamon, sandalwood, and forest on the nose. Initial palate entry is bitter, followed by a woodsy mid-palate and lingering bitter/citrus finish. Learn More