A maritime, kelp-flavoured bitters from Tasmania Bitters.
From the producer: Native Tasmanian kombu is found only in the pure invigorating waters of the Southern Ocean. Prized mineral and umami flavours from the king of kelp are woven with butterfly pea and nettle.
From the team behind Domaine Simha wine and Sud Polaire gin, Tasmania Bitters use local botanicals from around Tasmania in their small batch range. Natural herbs and spices (from the land and the see) are steeped with gentian root and unrefined whole panela cane sugar. Blended by hand.
Bitters are used to flavour cocktails and other drinks. Initially rising to prominence in the 1800s and often marketed as a medicinal product, cocktail bitters emerged as the cocktail-making equivalent of ‘salt and pepper’ in cooking. Although the market consolidated during the 20th century, there has been a boom of small, hand-crafted flavours from all over the world since the turn of the millennium.
They add complexity and refinement, helping balance sweet and other flavours. You do not need to be a world-class bartender to enjoy them, however, they can be utilised as simply as adding a few dashes to soda water to add flavour, something particularly effective after a night of indulgence.
- Tasmania Bitters