Bright and zippy! These swim best in spirit-forward cocktails of almost any kind ranging from the Old Fashioned (you pick the spirit, it will sing) to any aperitif/digestif you can imagine. The predominant ingredient in these rippin’ bitters extracted from house distilled rye (Willamette, grown by Camas) and red corn (Oaxaca, grown by Masienda) is Newtown Pippin cider apples from 5 Mile Orchard, organically grown 50 miles from the distillery. With the help of our friends, we crushed tons of apples and naturally fermented them into cider and then we blended the cider with a high proof maceration of mostly local botanicals. Is that how bitters are normally made? Nope. We are freaks and love what we do, working this hard and creatively on a product is our thing, that’s our namesake after all. Super different from any other Apple Bitters on the market: the flavor profile is not based on sweet baking spice/apple pie. Instead, the focus is on exemplifying the flavor profile of this cider apple which is resinous, minty, and mountainous. To compliment the apples themselves, we selected bright botanicals such as yerba santa, mace, California juniper, pine needles, rosemary, burdock root, and excellent quality Bitterman sea salt from Guatemala.
