225 Club Release No. 1 : Apéritif
These bitter, herbal liqueurs are related to amaros and digestifs but are commonly more citrus-forward and brighter in flavor. It is usually served before a meal to stimulate an appetite and calm the stomach.
Many of these bitter concoctions have a history in the late 1700 and early 1800s as being developed for their medicinal qualities. Many times the botanical, herb, or spice that was acting as the medicine was extracted with alcohol but gave a bitter flavor. Other botanicals along with sugar were used to mask some of the bitterness.
Bitterness is labeled as one of the seven tastes. Our body recognizes bitter compounds not only on our tongue but in our stomach, gut, liver, and pancreas. A lot of bitter things can be poisonous and thus triggers reactions when ingested. The stimulation of these receptors causes better absorption of nutrients, natural detoxification of the liver, and can actually have a positive effect on stress. However, this is obviously just for bitterness, not alcohol, and seen as a boost, not a treatment.
We love this bitter but sweet liqueur and commonly sip it just on a big rock. We hope you love this kickoff to 225 CLUB Year 3 as much as we do!
k, k, & m