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Bitters Trio - Rhubarb, Cranberry & Pear

Shipped and sold by Dillon's Small Batch Distillers

Niagara Peninsula 300 mL ,50% ALC/VOL

Availability: In stock

$41.85
Bitters

Description

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Dillon’s Small Batch Distillery has developed a line of bitters based on traditional recipes so that the full range of flavours that were intended to be experienced in many cocktails could be restored. All of our bitters start with Niagara grape distillate to which various fruits, herbs, spices and bittering agents have been added. We use local ingredients wherever possible, and source the purist, often organic, highest quality components from leading growers and importers.

RHUBARB BITTERS

A rich bitters created from only local rhubarb and natural botanicals. We start with fresh-pressed rhubarb juice from our own gardens, combined with a touch of star anise and ginger plus several other herbs to make a unique bitters that is tart but not overpoweringly so.

Volume: 100 mL
Base: Local Niagara wine grape
Finishing: Botanicals & local fruit
Distillers Note: A sweet and sour bitter, made with local rhubarb. Great with anything strawberry or ginger, or in a French 75.

BITTER CRANBERRY

Using only cranberries sourced from Bala, Ontario, the cranberry bitters offers a subtle anise and white pepper flavoured background. Add a dash to your favourite cocktail to add complexity. 

Volume: 100 mL
Base: Local Niagara wine grape
Finishing: Botanicals & local fruit
Distillers Note: Cranberry and anise dominate, greate for mulled cider or wine, or to mix up a Manhattan.

BITTER PEAR

Overwhelmingly pear, with vanilla, ginger and cubeb to add a slightly peppery finish. Our Pear Bitters start with fresh-pressed pear juice from local orchards, mixed with a blend of exotic and fragrant spices including fresh vanilla beans, allspice berries and others that still allow the delicate pear flavour to shine through.

Volume: 100 mL
Base: Local Niagara wine grape
Finishing: Botanicals & local fruit
Distillers Note: A sweet and warm bitter; flavours of pear, vanilla, and ginger, finishes with pepper. The staff favourite!

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