Utah has at least three companies making cocktail bitters, which could be seen as unusual for a state not traditionally known for its craft cocktail culture.
“We had another virtual class with Victoria,” Latimer said. “We talked about the bitters, we talked about the collaboration. She shared her story, and her family’s story. It was very moving.”, who will provide a barrel in which gin was aged for seven years.
The release date, she said, is yet to be determined. “We’re just kind of taking it as it goes,” she said. “When it’s done, it’s done.”Anne Arendt-Bunds’ job is teaching technology to business students at Utah Valley University, where she’s a professor. Her hobby is roasting her own coffee, brewing tonics and making bitters.
Arendt-Bunds’ plan, she said, was to launch with six flavors. “But I hadn’t realized how difficult it is to get bitters approved by the [federal] Alcohol and Tobacco Tax and Trade Bureau. If I were to do it again, I don’t think I’d start with six, but that’s what I have!” Orange-sumac was made in collaboration with her 21-year-old son, Alex, she said. She made citron, she said, “just because we weren’t sure what citron tasted like.” And in lieu of orange, which is common, “we made a lime aromatic,” she said. “I’m still playing around with how that should ultimately taste.”
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