Bar Manager Bitters Bottling 
Chilled Magazine
APRIL 30, 2025
Through the Redwood Empire and Trees for the Future partnership, Redwood has planted a tree for every bottle of whiskey sold and has planted over 1.7 This Earth Month, Redwood promises to plant 100 trees for every six bottles, or one tree for every cocktail sold at participating bars. million trees to date. Sign up HERE.
Imbibe Magazine
JUNE 30, 2025
blanc vermouth 1 dash lemon bitters Tools: barspoon, strainer Glass: cocktail Garnish: 5 drops of olive oil, large green olive Stir all of the ingredients with ice until well chilled, strain into a chilled glass, then garnish. Cover and let sit overnight at room temperature, then strain infused vodka and bottle for use within 24 hours.
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VinePair
OCTOBER 31, 2024
It’s a subcategory stuffed with tried-and-true labels and buzzy emerging brands, but there are some splendid bottles that fly under the radar — and this collection of underrated gems is thrilling to explore on its own merit. Dant Bottled in Bond Kentucky Bourbon will always have a spot in my well and home. Here’s what they had to say.
VinePair
JULY 15, 2025
A big part of the category’s growth is arguably tied to the seemingly endless parade of new tequilas hitting back bars or retail shelves every month, and each bottle could potentially be a new favorite. As such, we asked 12 bartenders to name the best new tequila that’s earned a spot on their bars. Wild Common Blanco.
VinePair
JULY 3, 2025
It’s a relatively straightforward process, with guests receiving a curated experience — and the restaurant might even move bottles that have been collecting dust. I do equal parts gin and dry vermouth , orange bitters , and both an olive and a twist. The combo is simple, but with good ingredients, it absolutely shines.
VinePair
NOVEMBER 11, 2024
“Fifteen years ago, people’s palates were not attuned to bitterness,” he says. People’s palates evolve, It’s like clockwork — people start out enjoying sweet, but they eventually evolve towards more bitter flavors. Campari’s bitterness is nothing bad to the public now.” But I think I enjoy it because I like bitter flavors.”
VinePair
JUNE 3, 2025
Bartenders often treat [making] it like a sacred rite, but at its core, it is just bourbon, sugar, bitters, and a twist. In many bars, ordering an Old Fashioned feels like checking a box instead of creating an experience. There is too much egg white, not enough sugar, clashing flavors from their bitters selection the list goes on.
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