Our Story

In 2010 Bitters Lab creator, Andrea, developed an obsession with whiskey, handcrafted cocktails and their relationship with bitters. This obsession lead her to begin experimenting with making her own bitters, in the basement of her home, which was eventually dubbed the "bitters lab" by friends. After many years testing and perfecting her recipes she decided it was time to share her bitters with the community.  

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

Over the course of the season, she found that people not only loved the desserts they were selling, but everyone kept wondering when she was going to sell her bitters. So in 2015 she decided to launch Utah's first premium cocktail bitters company, she 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 flavorings for mostly commonly, cocktails, but they are also widely used in cooking and baking as well. 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. 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 Vanilla extract. 

Bitters are meant to be added to a drink, or food 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.