Less than two decades ago if you wanted bitters other than the faithful Angostura and Peychard, you would have to make them yourself.
And that’s where Bitter Truth stepped in. After have made bitters in their own bars, Stephan Berg and Alexander Hauck decided to open up their creations to the world.
We talk to Stephan about scaling up, the bitters in their range and of course the best way in cocktails to use them.
