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All The Bitter

Two former French Laundry sommeliers making bitters by hand in Chico, from whole dried botanicals and no flavorings.

More about All The BitterWho they areFrequently Asked Questions

Origin
Chico, United States
Founded
2022
Founder
Carly and Ian Blessing
Producer’s site
allthebitter.com

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More about All The Bitter

Who they are

Carly and Ian Blessing met working as sommeliers at The French Laundry in the Napa Valley. They married, had two sons eighteen months apart, and stopped drinking. When the pandemic closed restaurants, Ian was taking real-estate classes at home and finding he did not care about any of it.

What he did care about was what was appearing on the non-alcoholic shelf. Bitters were the gap — the ones that existed were alcohol-based, so a bitters-and-soda or an Old Fashioned stayed out of reach. The first batches were made in mason jars in their kitchen.

They still make it by hand in small batches in Chico, California, from raw dried herbs that are organic or wild-foraged, with no flavorings of any kind. Emails and messages still go straight to the two of them.

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Frequently Asked Questions
How do I use All The Bitter bitters?

Five to seven dashes in eight ounces of sparkling water over ice makes a drink on its own. One full dropper is a dash. They also go into an Old Fashioned, a Manhattan, tonic, ginger ale or tea.

Do they contain alcohol?

No. Conventional cocktail bitters are alcohol-based; these are built on vegetable glycerin and apple cider vinegar instead, so a bitters-and-soda works without it.

What is in them?

Raw dried botanicals, all organic or wild-harvested, with no flavorings. Gentian and dandelion root run through the range, and each flavour adds its own — cinchona bark in the Aromatic, hibiscus and star anise in the New Orleans, cardamom and coriander in the Orange.

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