You can enjoy bitters in cocktails or straight on the tongue whenever you’d like, but especially before or after a meal. Your bitter receptors and digestive prowess will thank you!
When we set out to work on different cacao products, we look at it from a different angle. We took in many factors from using just shells, nibs, beans, roasted vs unroasted, fermented vs unfermented beans and we finally got our final product. Fitting in line as how we see Cacao, which is food, and taking the history of Cacao, which was medicinal, it is perfect to come up with an herbal tincture also known as our Cacao Bitters.
Our Cacao Bitters are made from dark roasted cacao beans that are macerated and percolated in a solution of alcohol and filtered water. We add locally made Dandelion to give it that unique taste. Herbalists use dandelion root to detoxify the liver and gallbladder and aid in kidney function. From treating inflammation, stomach problems to detoxifying the liver and gallbladder, Dandelion has a bad wrap as a pesky weed.
For more information about the history of Bitters read here from the Smithsonian.