Our Story

In 2010 our owners developed an obsession with whiskey, handcrafted cocktails and their relationship with bitters. This obsession lead them to begin experimenting with making their own bitters, in the basement of their home - dubbed the "bitters lab". After many years testing and perfecting their recipes they decided it was time to share their bitters with the community.  

So in 2014 they created Bittersweet and launched at the local farmers markets. At Bittersweet they served brûléed fruit made with organic infused sugars, house-made bitters and a bit of fire.

Over the course of the season, they found that people not only loved the desserts they were selling, but everyone kept wondering when they were going to sell their bitters. So in 2015 they decided to launch Utah's first premium cocktail bitters company, they closed Bittersweet, and re-opened as Bitters Lab.


What are Bitters anyway?

In short, bitters are an infusion of various barks, roots, herbs, spices, fruits and botanicals preserved in grain alcohol.

Bitters were originally developed as patent medicines, but are now sold today as cocktail flavorings, apéritifs (taken before a meal) and digestifs (taken after a meal) . They can be traced back to the time of ancient Egypt, but were not introduced into American culture until the early 19th century.

The alcohol in bitters sole function is as a solvent for extracts as well as a preservative, and the alcohol strength varies widely across different brands and styles. Bitters are what is considered to be non-potable alcohol; which means you can’t just drink it, as it’s too concentrated - much like an extract or flavoring. 

Bitters are meant to be added to a drink (or even a recipe) in the same way vanilla extract would be added to a cake recipe, it’s purpose is to add additional flavor notes and complexity to the final product.