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The term “Bitters” refers to any one of a number of spirits flavoured with bitter herbs or roots, which are generally held to have medicinal properties. The origins of bitters lie in the flavouring elements that were commonly added to the very earliest spirits. These elixirs were taken as restoratives and remedies for any number of conditions, ranging from poor digestion to painful joints. “Bitterness” is the last of the four main taste sensations (the others being sweetness, saltiness and sourness) that developing taste buds learn to appreciate. A fondness for bitter flavours is often thought to be a sign of the palate having reached its true maturity. Elderflower, Valerian, Siberian Ginseng, Feverfew, Meadowsweet, Goat’s Rue, St John’s Wort, St Mary’s Thistle, Echinacea, Wormwood, Zizyphus, Motherwort, Horehound, Horny Goat’s Weed, Cardamom, Witch Hazel, Cat’s Claw, Horsetail and Tee Tree Honey are just some of the many barks, roots, herbs and seeds used in our TMD “Bitters”.
A lot of ethereal oils, citrus, orange, cardamom, anise, liquorice, caraway, peppermint, ginger, black tea, gentian, cocoa, somewhat mineral-like, strong bitter notes, full-bodied, long, some eucalyptus sharpness in the finish.
A few drops can liven up a soda or seltzer water, offering a satisfying non-alcoholic drink option. Bitters made with warming baking spices are a great addition to homemade whipped cream or ice cream. A few drops of bitters in your morning coffee can balance out the sweetness from the dairy and sugar.