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Tart rhubarb root over dry bitterness: sharp, pink, and spring-flavored.
United States and Europe
Rhubarb root has been a bittering agent in European tonics for centuries, long before the stalk became a dessert. Modern bitters bottle it on its own rather than burying it in a blend.
Rhubarb root, often with some stalk for tartness, macerates in high-proof spirit with supporting botanicals.
Tart, earthy rhubarb over dry bitterness, with a faint sweetness and a clean finish.
Did you know
Rhubarb reached Europe as an expensive medicinal root along the same trade routes as spices, centuries before anyone thought to eat the stalk.
Also known as: rhubarb bitters
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