TASTE and EXPERIENCE BOTANICAL DIVERSITY
Shoots & Roots Bitters was created by three botanists to bring the flavor and stories of plants from around the world to your beverage through science-based botanical blends, syrups, tea, and tisanes for a remarkable taste of diversity. Valuing collaboration across sectors, our growing team includes mixologists, chefs, and artists.
Our new book on the culture and botany of bitters, “Botany at the Bar: The Art and Science of Making Bitters” launched summer 2019. Published in the UK by Leaping Hare Press / Quatro Books and in the USA by Roost Books. Distributed by Penguin Random House.
HISTORY OF BITTERS |ˈBITƏRS|AND BOTANICAL EXTRACTS
Bitters are botanical infusions that bring out the flavor and other properties of plants. People have been preparing bitters around the world for centuries. Bitters emerged in Western pharmacies over 200 years ago where they were mixed with soda water or spirits. From there, the use of bitters evolved to adding a splash of flavor to cocktails and other drinks.
CONTEMPORARY botanical blends BY SHOOTS & ROOTS
Shoots & Roots Bitters draw from past traditions with new botanical formulas that celebrate the world's diversity of plants, cultures, and sensory experiences. Add a splash of Shoots & Roots Bitters’ botanical blends in your soda water, spirits, teas and tisanes for a remarkable flavor journey.
Our botanical blends each have has a bitter note and so much more. The human tongue has over 40 types of taste receptors that can detect over 550 known bitter-tasting compounds. In addition the the basic tastes of bitter, sweet, sour, astringent and umami, our experience of flavor derives from complex aroma from thousands of secondary metabolite compounds. Our botanical blends seek to capture this wide range of compounds representing the world's biodiversity for unique sensory journeys.
Born in Harlem, Based in Bozeman