While living in San Francisco in early 2007, Avery and Janet Glasser noticed bartenders on the cocktail scene were rediscovering long-lost recipes and coming up with new signature flavours in their search for the New American cocktail. One thing remained consistent: the need for high-quality bitters. Avery and Janet used high proof spirit and a variety of herbs, peels, and spices to create an extract of a traditional Mexican cooking sauce. This extract went on to become the prototype recipe for the Xocolatl Mole Bitters.
Today, Bittermens ships over 5000 bottles per month and are continuing to grow and expand their reach and product line.
