Happy New Year!

Welcome to our January 2023! Newsletter,

We turn EIGHT this month. E I G H T!  

It is humbling and inspiring to consider what our small team here at Bitters Lab has accomplished, not only in the last 365 days, but in the past 7 years.

We’re spending the next few weeks (during our winter break) taking a look at what went well, and where we fell short, to discover what lessons we'll bring with us into this new year. This will allow us to work towards implementing ways we can make our Bitters and our Experiences even better for you, and for our team. 

I want to raise a glass to you, our community. I deeply appreciate you all for showing up for us, thank you for sharing our brand, bringing our bitters to your home, bar, kitchen or into your bakery, and helping us spread the “Bitter is Better” love. I’m not sure I’ll ever be able to fully express the amount of gratitude I have for you, but I can promise to tell you every chance I get.

We are planning incredible events, collaborations, and new ways for you to enjoy our Bitters & Classes in 2023, and we hope you’re ready for what’s to come, because we sure are…stay tuned!

Happy List!

UPCOMING VIRTUAL WORKSHOPS

We have some great classes on the schedule for the first of the year, from Zero Proof “cocktails”, to a three-part series dedicated to our favorite spirit of all time, Amaro, and so much more. We can’t wait to see you online soon.

We’re so proud of what we’ve accomplished this year we wanted to share a recap of what 2022 looked like for us: 

  • We held 30 virtual classes, 90% of which were completely brand new, including several different iterations of our Women in History Cocktail Classes, we have many more of these planned for 2023!

  • We also FINALLY held our first in person classes since early 2020 (more to come in 2023!)

  • We bottled 8,676 bottles of bitters! I mean, whoa.

  • We released 4 brand new flavors; Barrel Aged Apple in partnership with Uncle Nearest in March, Pineapple Clove in the Summer, Grapefruit Rosemary in the Winter, and our newest partnership with Beehive Distilling resulted in our Barrel Aged Burnt Honey Hops Gin Bitters which have been available for just over a month.

    • Oh, and we can't forget about our four unique Bitters Lab Club™ flavors: Beetroot & Fennel, Chamomile, Chai, & Banana Hickory!

  • We were honored by our community for voting us the "Best Bitters" in Utah!

  • We completely rebranded our packaging, finally! We’re now using a more sustainably produced label that is removable and makes for recycling or reusing of our bottles much simpler.

  • We were granted the Slow Food Utah Snail of Approval award for our commitment to pursuing and practicing Slow Food values.

  • We held our 3rd incredibly fun and successful New Years Eve-Eve BASH a few days ago. We have high hopes for being able to host this in person this year!

  • A final highlight: Our whole team was fortunate enough to take a field trip the the Nearest Green Distillery in November. Many of you were also able to make that trip - it was absolutely wonderful to meet most of you in person for the first time and to have the opportunity to connect - we hope to incorporate more events like this in the future!

 

And finally, I’d like to leave you with (one of) my favorite cocktail recipes from 2022.

RUSHING

1 oz cynar
1 oz aged rum
1 oz sweet vermouth
2 dashes plum & oak bitters

  • Add all ingredients to a mixing glass

  • add ice & stir for 10 seconds strain into rocks glass over fresh ice

  • garnish with a fresh lemon peel expressed over the top

Cheers!

 
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