For its tenth anniversary, Germany’s The Bitter Truth has released a series of four limited-edition bitters, each packaged in novelty bottles and including a removable dropper attachment. (Of note: I had a significant issue with stoppers spontaneously popping out of the bottles, so pay attention.) The bitters are themed around the core components of Bitter Truth’s bitters lineup — roots, wood, blossom (flowers), and nut — the idea being that each bottle gives you the essence of that particular element.
How do they fare? Let’s take a spin through the full lineup.
Each is bottled at 42% abv.
The Bitter Truth Drops & Dashes Roots Bitters – Heavy anise notes from start to finish, with overtones of cloves and traditional bitter gentian character. The heavy Port notes on the nose don’t translate to the body, however. Overall the experience is relatively mild, so feel free to use in quantity. B+
The Bitter Truth Drops & Dashes Wood Bitters – Another mild bittering agent, with notes of dark chocolate and very gentle wood overtones. Some raisiny sweetness lingers on the back end. Overall it’s less distinctive than I’d like and doesn’t have as big an impact as it could. B-
The Bitter Truth Drops & Dashes Blossom Bitters – Heavy, heavy florals, as you might expect, are the main event here, with ample cherry fruit underneath. It’s flowery to the point of being overwhelmingly perfumy, with a focus on lavender. There’s an ample bitter finish that lingers after the florals have faded. A tough one to pair. C+
The Bitter Truth Drops & Dashes Nut Bitters – Big almond and hazelnut notes — it drinks almost like a Frangelico. It’s less bitter than many of the other bitters in this lineup, though its cinnamon notes add some character. B-
each $25 per 100ml bottle / the-bitter-truth.com
Greenbar Distillery doesn’t just make vodka, whiskey, and a very cool liqueur, it also makes bitters, all of which are organic and bottled at 48% abv. Each was made in conjunction with a different bartender (or two), part of a series of bitters-designing competitions the company has sponsored for several years. Here’s a look at five of the company’s (many) bitter offerings.
Bar Keep Apple Bitters – Solid apple flavor, with a healthy grating of cinnamon on top. It fades away fairly quickly into a more general bitterness, taking the fruit character with it. B+
Bar Keep Lavender Bitters – Finally, some bitters you can use in your spa! Floral notes like this can be overpowering, but if you can find a cocktail where you want a pop of lavender, you’ve got a wholly credible candidate here. B
Bar Keep Fennel Bitters – A really like the licorice kick on this one, and it’s got quite a bit of cayenne spice to back it up. Don’t want to bother with an absinthe rinse? Try a drop of these bitters… but be careful with the quantity. A little goes a long way. A-
Bar Keep Saffron Bitters – Subtle flavors here, but they linger for quite a while. A little saffron always goes a long way, and in a cocktail it can be hit or miss. A tricky product with a distinctive flavor. B
Bar Keep Chinese Bitters – Inspired by Chinese five spice blend, but heavy on cloves, with a bit of cinnamon and anise. The more I toy with it, the more I like it, particularly the lingering but relatively mild finish. A-
each $13 per 8 oz bottle / greenbar.biz
Unveiled for Tales of the Cocktail 2015, Jameson released its first-ever bitters, taking them to an unexpected and exotic place: the sloe berry.
The sloe berry is primarily known — OK, exclusively known — for its use in sloe gin. Here, Jameson blends up sloe berry distillate, Jameson whiskey, a mix of bittering agents that includes wormwood, gentian, and ginseng, plus a bit of caramel color to produce a distinctive new bitters.
The nose is distinctively tart and fruity, backed with an appropriately root beer overtone. On the tongue, it’s (of course) quite bitter, but not as tough as you might think, with the tart sloe berries offering some balance. The finish sticks closely to the gentian/wormwood playbook, which is really just what you want from a bottle of bitters.
Of course this is not meant for solo consumption, and the sloe berry element is a surprisingly perfect foil for whiskey. While I know this is intended as a complement for Irish, give it a go with bourbon to coax out some lovely cherry notes.
A- / $NA (available only to bars) / jamesonwhiskey.com
After aromatic bitters, orange bitters are easily the most commonly called-for bittering agents in cocktails today. There’s also a huge variety of bitters available on the market. Are they any different? Which is best? I put three big bitters brands — there are plenty more, but these are all I had on hand — to the test to see which ones really made the cut.
Regans’ Orange Bitters No. 6 – A 1990s recreation of Charles Baker’s orange bitters recipe, brought to you by Gary Regan and the Sazerac Company. Tangerine notes on the nose, with clear notes of cardamom and clove-like character on the back end. Orange enough, but with a bracing, Fernet-like bitterness that really lingers. The choice for drinkers looking primarily for a big, bitter punch. 45% abv. A- / $16 per 5 oz. bottle [BUY IT NOW]
Fee Brothers West Indian Orange Bitters – Lighter in color, much sweeter, but more orange-focused than Regan’s, offering sweet tangerine notes up front that fade into cinnamon and clove notes. Quite a bit sweeter than other brands, with an almost candylike edge to them — but I like the way they impart a clear orange character (along with mild bitterness to a cocktail). I like these in punches and other party drinks and probably use them the most. Abv not disclosed. A- / $12 per 4 oz. bottle [BUY IT NOW]
The Bitter Truth Orange Bitters – Interesting nose — light on orange and heavy on notes of coffee, roasted/smoked meat, ginger, and other savory elements. The body is a nice mix of citrus and more savory elements, but they aren’t overwhelmingly bitter. The smoky element is curious, but a bit at odds with the typical usage of orange bitters. 39% abv. B+ / $27 per 200ml bottle [BUY IT NOW]
Bottom line: I prefer Regans’ in more savory cocktails (as in Manhattan variants and other whiskey cocktails) and Fee Brothers in sweeter, fruitier, and simpler ones (like the Casino or an old-school Martini).
The original Peychaud’s Bitters date back to about 1830. In New Orleans cocktailing, they’re an indispensable part of numerous drinks, including the classic Sazerac Cocktail. Now owner Sazerac (parent company of Buffalo Trace) is launching a version of Peychaud’s with a twist, aging the classic bitters in Sazerac Rye whiskey barrels for 140 days.
I tasted the new barrel-aged Peychaud’s against the classic version, side by side, to see how the duo stack up against one another.
They’re remarkably different products. Classic Peychaud’s offers complex notes of earth, charred nuts, cloves, watermelon rind, licorice root, and charred vegetables, with a distinct, semisweet rhubarb character — particularly on the nose. In contrast, the new Peychaud’s Whiskey Barrel-Aged Bitters are less complicated and initiatially, and somewhat counterintuitively, a bit sweeter. They don’t take on the charry woodiness of the wood but rather some of the vanilla and baking spices of the rye. As the bitters hit the palate, that rhubarb turns much more toward cherry fruit, with notes of gingerbread and Christmas spices on the back end.
Of course, despite all the secondary characteristics described above, both expressions are still bitters, and the finish of each is lasting and powerfully representative of the term. Both pair beautifully with whiskey but I have to say that the new whiskey-barrel aged expression lends more of an intense, fruity liveliness to a cocktail. The cherry components particularly stand out, even against the punch of bourbon or rye. No, it won’t ever replace the original, but its presence does make the cocktailer’s arsenal all the more interesting.
A / $17 (5 oz.) / thesazeracgiftshop.com
Most hear “bitters” and assume Angostura — something that’s used sparingly, by the drop or dash, to give a little something extra to a cocktail.
Breckenridge Bitters — produced by one of our favorite vodka makers — isn’t the same stuff. More in line with Italian amari, this is a bittersweet liqueur designed for sipping straight. A blend of “hand-harvested alpine herbs… ancient bitter roots and spicy dried fruits,” Breck’s Bitters are gold in color and slightly sweet, with a nicely bitter kick on the back end.
I’m not sure why it’s taken so long for a whiskey company to get into the bitters business, but Woodford Reserve has finally opened that door, introducing its first bitters, barrel-aged and spiced cherry-flavored. Crafted in conjunction with Bourbon Barrel Foods, the bitters are specifically designed for use in a Manhattan cocktail (and presumably one with Woodford Reserve Bourbon in it).