Artemisia Farm and Vineyard Bitters

Elderflower Juniper: Alpine and herbal. Elderflower adds delicate floral notes, while wormwood keeps it keenly bitter. A little mulberry softens the blow. Tastings Notes: Lavender blossom, juniper berry, elderflower, kelp, fennel seed, marigold, fresh sage, sourwood honey, maple sugar, melting snow.

Oak: A bonfire in the mountains. Charred oak, rhubarb root, and burdock add earthy complexity. Blackstrap molasses rounds out the edges. Tasting Notes: French oak staves, vanilla bean, petrichor, sun-dried pine, bitter orange rind, grated nutmeg, cut ice, acorn, granite, moss, bonfire, char, applewood.

Salt & Sorghum: Made with salt hand-harvested by J.Q. Dickinson Salt-Works from an ancient ocean trapped below the Appalachian Mountains. Sorghum syrup and local hickory bark pays homage to the mountains. Key Botanicals: local salt, sorghum, hickory bark, cardoon Plays Well With: whiskey, rum, scotch, amaro, fernet, amontillado Balances both sugar and bitter in a cocktail. Try in a Manhattan, Martini, Margarita, or an Old Fashioned.

Sumac: A tannic and citrusy bitter. Sumac berries add brightness and texture. Dandelion root grounds while star anise lifts. Key Botanicals: sumac, star anise, dandelion root, licorice root Plays Well With: quinquina, tequila, mezcal, rye whisky, arak, manzanilla Great in sparkling cocktails and margaritas, or as a supporting flavor in tiki drinks. 

Smoked Cherry: A classic combination of tart cherries and smoke. Infused with gentian, lapsang souchong, and wild cherry bark. A powerful bitter. Key Botanicals: tart cherries, gentian root, lapsang souchong tea, cardamom Plays Well With: vermouth, bourbon, mezcal, scotch, oloroso Try in an Old Fashioned, Manhattan, or in a spritz with your favorite vermouth.

• Made in the United States