Country of origin: Scotland Alcohol content: 45% Alcohol by Volume
The conversation around terroir in the world of spirits is rarely had. This one such conversation.
A unique formulation created by Adam Elan-Elmegirab in 2017, these Brazilian Bitters are focused on six key botanicals all of which originated from Brazil; tonka beans, cacao nibs, dried coconut, Arabica coffee, vanilla and black pepper, with additional botanicals selected for their complimentary flavours and their wide usage in Brazilian food and drinks, helping create aromatics and flavour unlike any other.
They intend to source all botanicals directly from growers and farmers wherever possible, with a percentage of the profits donated to a Brazilian charity.
These bitters work well with Aged rum, bourbon, genever, rye whiskey, fortified wines, amari, sweet sherry, oat milks, tropical fruits, cream, caramel, pineapple, cinnamon, chicory, ginger, banana, dandelion, stoned fruits, plum...
- Tonka beans (Brazil)
- Cacao nibs (Brazil)
- Dried coconut (Brazil)
- Black pepper (Brazil)
- Fazendo Pantano coffee (Brazil)
- Vanilla beans (Brazil)
- Cinnamon (Sri Lanka)
- Fennel seed (Italy)
- Mace blades (Indonesia)
- Allspice berries (Jamaica)
- Cloves (Sri Lanka)
- Rhubarb root (China)
- Gentian root (France)
Nose: Complex vanilla, almond, cherry, smoke and cracked peppercorns.
Taste: Warm baking spice, clove, and tonka with hints of sweet coconut, spicy mace and flamed cinnamon.
Finish: Long, spiced and bittersweet with toasted almond throughout.