our roots

I began my journey as a bitters maker back in 2008. At the time, I was a cake designer and made my own extracts. I also developed an obsession with whiskey, handcrafted cocktails and their relationship with bitters around the same time (perhaps to cope with working in the wedding industry?)

Because of this newfound whiskey obsession I began experimenting with making my own bitters (since they are similar to the extracts I was already making), in the basement of my home, (eventually dubbed "the bitters lab" by friends).

At first, I mostly used these bitters for my culinary creations but after a while I decided to move away from the wedding industry. Any by 2014 I created Bittersweet and launched at the local farmers markets. At Bittersweet we served brûléed fruit made with organic infused sugars, house-made bitters and a bit of fire.

Over the course of that first market season, I found out that people not only loved the desserts, but a surprising number of people wanted the bitters too. So, at the end of the Farmers Market season I closed Bittersweet, and re-launched as Bitters Lab, Utah's first premium cocktail bitters company, in January 2015.

Our goal since we began was to create flavors that were unique and unlike anything else out there, but also approachable. That’s why all of our flavors are a combination of two, sometimes complimentary, and sometimes contrasting, ingredients.

Since our inception we have been committed to supporting our local community as well - we do this by donating 1% of our total profits each year to organizations locally. We also invest in our community by purchasing from, and partnering with, local small businesses, farmers, and non-profits. To find out more please check out our Social Responsibility Page.

Thanks for supporting a small, female-founded and run business.

Andrea Latimer, Bitters Lab Founder & Bitters “Nerd”