These new bitters are clean and focused, serious and flamboyant; they’re clearly Workhorse Rye’s best work yet and represent years of honing. They are very simple compared to other Workhorse Rye bitters: They picked oranges in Oakland, cut them whole and macerated them with their rye and cane spirit, bitter roots, and whole cacao from Dandelion Chocolate. After aging for almost a year, they are potent and ready for your glasses!
Also featured in our blog: Orange Cacao Bitters: From the Workhorse’s Mouth
