Country of origin: USA Alcohol content: 40.00% Alcohol by Volume
Bright and zippy! These are 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 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. WR crush tons of apples and naturally ferment them into cider and then blend the cider with a high proof maceration of mostly local botanicals. Is that how bitters are normally made? Nope. They just love what they do.
Super different from any other Apple Bitters on the market: the flavour profile is not based on sweet baking spice/apple pie. Instead, the focus is on exemplifying the flavour profile of this cider apple which is resinous, minty, and mountainous. To compliment the apples themselves, they selected bright botanicals such as yerba santa, mace, California juniper, pine needles, rosemary, burdock root, and excellent quality Bitterman sea salt from Guatemala.
About Workhorse Rye:
What? YES. Gypsies. That means they don't *own* a distillery. Rather they utilize other people's distilleries, but make the recipes and products themselves.
Their whiskey comes from organic grains and gores into used barrels. These unique whiskeys form the base spirit for their bitters which make these bitters rather special indeed!
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