Spirits, Products, and Ingredients

Re: The Bitter Truth Bitters

Stephan Berg — Fri, 03 Apr 2009 17:05:16 GMT

Dear CincyCraig,

i`ve tried all the bitters of The Bitter Truth in the past and might also try them in the near future.

As Martin already pointed out Jerry Thomas used to serve his bitters as a digestif type of bitters. They were obviously not created to be added to cocktails, but afterall no one knows if he used them for flavoring purposes also. These bitters were recreated as close to the original recipe as possible, with some little alterations of course. The are almost colorless because no coloring is added. So basicly one can blame Jerry to fell short in pleasing your tastebuds. Futhermore no flavor enhancing additives are added-it is a all natural composition. Due to their different heritage to Angostura or Fees you might just increase the number of dashes and so the bitters will show their value to you as well.

Re: The Bitter Truth Bitters

Martin Doudoroff — Fri, 03 Apr 2009 08:58:20 GMT

Regarding the Jerry Thomas bitters: my understanding is that these bitters were originally an aperitif/digestif-type bitters (amaro) rather than an aromatic bitters (Angostura, Peychaud's), and that you'd they were formulated to be taken neat (or perhaps over ice in a glass) rather than in dashes in your cocktail. The recipe—I'm referring here to p. 279 of Wondrich’s Imbibe!—describes a straightforward botanical infusion in rum, slightly sweetened with raisins.

I have no idea what The Bitter Truth have done with their formulation other than substitute something non-toxic—Black Cohash?—for the toxic snakeroot that Jerry Thomas employed.

The Bitter Truth Bitters

CincyCraig — Thu, 02 Apr 2009 20:49:31 GMT

finally received my shipment from The Bitter Truth of Germany. I ordered their Jerry Thomas Decanter Bitters, Orange & Celery Bitters. I've been impressed with their Orange Bitters (they are a very different style than Gary Regan's Orange Bitters), and their Celery Bitters were good in the Red Snapper that I made yesterday.

I have to admit to being a bit disappointed with their Jerry Thomas Decanter Bitters however. I found them to be rather wanting in complexity, thin, nearly colourless and generally lacking in aromatic character. They tend to get lost in a cocktail, especially when compared to Angostura or Fee's Aromatic or Whiskey Aged Bitters. So far I have used the JTDB in a Manhattan, the Improved Whiskey Cocktail, an Old Fashioned (ala Imbibe and sans fruit cocktail), a Rob Roy and a Pisco Sour, and the results have been less than impressive, IMHO. I almost feel that the bitters need to undergo a serious reduction in volume and concentration, rather in the manner that a stock is reduced in volume to make a concentrated demi-glace.

I'm curious if anyone has tried any of The Bitter Truth's line of Bitters, and what some of your opinions are about their line of products?

Cheers,

Craig