History,
Shiso bitters produced by The Japanese Bitters Company in Tokyo, Japan. Produced using blue shisho from Aoba Plantation in Chiba Prefecture Fresh shiso leaves undergo a sous vide maceration in locally sourced neutral spirit. Often used as a garnish or muddling component in cocktails, fresh shiso can sometimes be inconvenient to source, inconsistent in flavor, and has a limited shelf life. In bitters form, this distinct flavor component knows none of those limitations. While shelf stable, refrigeration is recommended after opening to ensure optimal potency.
27% ABV
Tasting Notes,
Pungent and grassy, this perennial plant belongs to the mint family and imparts a unique combination of flavors such as basil, spearmint, cinnamon, and subtle anise.
Cocktail Recipe
SHISO Bitters: 3 - 4 dash
Dry Gin: 1oz
Campari: 1oz
Carpano Antica Or Cocchi Torino 1oz
Shiso bitters produced by The Japanese Bitters Company in Tokyo, Japan. Produced using blue shisho from Aoba Plantation in Chiba Prefecture Fresh shiso leaves undergo a sous vide maceration in locally sourced neutral spirit. Often used as a garnish or muddling component in cocktails, fresh shiso can sometimes be inconvenient to source, inconsistent in flavor, and has a limited shelf life. In bitters form, this distinct flavor component knows none of those limitations. While shelf stable, refrigeration is recommended after opening to ensure optimal potency.
27% ABV
Tasting Notes,
Pungent and grassy, this perennial plant belongs to the mint family and imparts a unique combination of flavors such as basil, spearmint, cinnamon, and subtle anise.
Cocktail Recipe
SHISO Bitters: 3 - 4 dash
Dry Gin: 1oz
Campari: 1oz
Carpano Antica Or Cocchi Torino 1oz
