Since our goal is to bring these bitters fully to market, we’ve taken another big step in the process. We’re officially now Bittermens, Inc. – a New York “S-Corporation”.

Over the past few months, we’ve been traveling with bitters in hand to get feedback from some of the best bartenders around the world. This market research has been extremely valuable as we’ve been able to get some fantastic feedback on everything from label design to bottle type to the actual formulas and their applications. We’ve also been able to taste some of the amazing house bitters that are being developed for bars in Boston, New York and London.

Now that the company is formed and we’ve locked down the first few formulations, we can progress to the next step – TTB formulation approval as a Non-Potable beverage.  The target is to be fully legal by Tales of the Cocktail, but there’s still a tremendous amount of work to finish if we’re going to be ready by then!

Thanks to Joaquin from Death and Co, the Bittermens Xocolatl Mole bitters are being used at the next Bite Club NY Dinner. You can find the menu here.

From the menu…

Black Market Brandy
Courvoisier Cognac, Laird’s bonded Applejack, Market Spice tea-infused
Sweet Vermouth, Angostura bitters, Bittermens chocolate bitters [Avery's Note: it's actually the Xocolatl Mole]

Two types of brandy play together here, with Courvoisier’s fruitiness
nicely complimented by New Jersey’s own 100 proof apple brandy (so good
George Washington, a reputable rye distiller, as well as statesman, asked for
their recipe). The black tea gives huge spice notes to the vermouth,
especially clove, allspice and cinnamon. Angostura bitters work their usual
magic here, joined by Avery Glasser’s delightful chocolate bitters, which
give off deep cacao notes and dry out the finish.