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Inspired by the rituals of medieval exorcisms. A unique and complex aromatic, deep with molasses and delicate touches of stone fruit. Exotic cubeb pepper greets the palate, soars on the wings of angelica root, and bursts into a floral bouquet. Exorcism Bitters will impart cocktails with warm, dark, and sensual notes that conjure thoughts of sacred potions.

95 Proof (ABV 47.5%) 

 

THE DISTILLERY 

At Bennett Bitters, we hand-blend the finest organic and wild harvested herbs with organic gluten-free spirit in small batches under the light of the full moon.

These unique, rare, and exotic botanicals slowly marry together in a union of flavor and herbal alchemy. We hand fill and label every bottle so that no machine touches the bitters you hold in your hands.

We draw inspiration from fantasies and sensory experiences. From lands and landscapes. All five senses guide our flavor decisions to give you time travel in a bottle and transport through taste.

Our process involves deep research and knowledge of the botanicals that go into our bitters. We formulate with both inspiration and information about the effects of plants on the human body.

Our philosophy mirrors that of the conscious culinary world. A movement that seeks to reconnect food and drink with mindful practices that honor all life on earth.

We bottle, label, and package our bitters with natural, recyclable, and recycled materials. We practice selective sustainable sourcing and giving back to those environments that gave us their natural treasures.

We donate 2% of all company profits to support nature conservation in the regions from where we source our ingredients. We strongly believe that a harmonious relationship between the planet and our lives is possible.

When nature gives us a gift, we should give back. When you buy a bottle of Bennett Bitters, you support the planet as well as yourself.

WHAT ARE BITTERS?

What Are Bitters?
Long before any bartender added bitters to his cocktail, man had put a leaf into alcohol to preserve and extract its chemical constituents. This process, called tincturing, is an ancient method of giving what might have wilted away, an almost eternal life.

Taking roots, flowers, peels, leaves, or any other botanical matter and letting them soften and release their compounds into alcohol not only increases their longevity, but also their potency.

The blossoming of mixology in the 1800’s ushered in the golden age of cocktails. Bartenders like Jerry Thomas (1830-1885) began adding bitters to beverages for both their digestive properties and their ability to impart and balance flavors.

Before chemists extracted and replicated the chemicals of plants for pharmaceuticals in the late 19th century, tinctures were still one of the most prominent forms of medicine.

When Prohibition began in 1920, bitters as medicine could still be purchased from a drug store. However, they disappeared from the culinary world with the closure of bars and would not reemerge until the 1950’s. These events created a fracture in the use and public conception of bitters.

What was once a harmonious world of flavor and medicine became broken into two realms. Herbalism: the study of botany and use of medicinal plants, and bartending: the formulation and service of alcoholic or soft drinks.

Bennett Bitters is reconnecting these two pieces of the bitters puzzle. Through our philosophies of creation and production, the world of flavor and the history of herbal medicine meet again.

TASTING NOTES 

FLAVOR PROFILE
This unique blend of herbs leaves lingering, flavors of pepper, molasses, and stone fruit. Richly aromatic with astringent bitterness. Optimal in cocktails in need of dark, warm, and sensual notes.

TRY EXORCISM BITTERS IN
Old Fashioned, Gimlet, Dark and Stormy, or Arnold Palmer

PAIR WITH
cognac, gin, rum, tequila, whiskey, vodka, cream soda, grapefruit, lime, pomegranate, raspberry, vanilla

COCKTAIL 

  CORPSE REVIVER #2
INGREDIENTS
.75 oz gin

.75 oz Lillet

.75 oz Cointreau

.75 oz lemon juice

2 dashes Exorcism Bitters

Absinthe rinse

INSTRUCTIONS
Rinse coupe glass with absinthe. Combine the rest of the ingredients into a shaker with ice. Double strain into the rinsed coupe. Garnish with a brandied cherry.

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