NA Amaro / Bittersweet
Burnt Orange Bitters+Soda
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Nationwide
Order size
1+ cases
12 bottles per case
A non-alcoholic bitters and soda made with organic botanicals including orange, tea, jasmine, mandarin, burdock, gentian, neroli, petitgrain, clove, star anise, grapefruit, chamomile, California bay, ginger, allspice, cinnamon, rooibos, eucalyptus and lapsang souchong tea, with organic cane sugar.
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A non-alcoholic bitters and soda made with organic botanicals including orange, tea, jasmine, mandarin, burdock, gentian, neroli, petitgrain, clove, star anise, grapefruit, chamomile, California bay, ginger, allspice, cinnamon, rooibos, eucalyptus and lapsang souchong tea, with organic cane sugar.
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The Brand
Greenbar Distillery
Los Angeles, CA
Est. 2004
Greenbar Distillery began as a couple's home hobby of infusing spirits with fresh, real ingredients, started by Melkon Khosrovian and Litty Mathew in Monrovia, California in 2004. In 2008 they noticed a batch made with produce from a newly organic-certified grower tasted noticeably better, which led them to work with researchers at UC Davis and discover that organically grown ingredients produce more aromatic, flavorful spirits. That discovery led them to convert entirely to organic ingredients and launch the Greenbar Distillery name. In 2010 they moved into a 1905 bow truss building in what is now the LA Arts District, becoming the first distillery in Los Angeles since Prohibition. Greenbar now makes the largest portfolio of organic spirits in the world, spanning TRU Vodkas, CRUSOE Rums, IXA Tequilas, SLOW HAND Whiskeys, FRUITLAB Liqueurs, CITY Gins, GRAND POPPY and GRAND HOPS Amari, and BAR KEEP Bitters. Through its One Bottle, One Tree program with Sustainable Harvest International, Greenbar has planted more than a million trees since 2008 and describes its spirits as carbon negative.
View brand profile →The Founder's Note
Melkon Khosrovian and Litty Mathew met in graduate journalism school at USC. Litty was born in Ethiopia to South Indian parents, grew up in Jamaica, and studied at Le Cordon Bleu in Paris before working as a travel and food writer; she now runs Greenbar's day-to-day operations and its culinary vision. Melkon was born in Yerevan, Armenia and immigrated to Providence, Rhode Island at age 11; before Greenbar he launched and sold an internet startup and worked in crisis communications. Melkon's grandparents made their own high-proof fruit brandies in Armenia, which he cites as an early influence on his own home infusions. Melkon and Litty married in 2002 and co-founded Greenbar Distillery together, and both still taste every batch daily from fermentation through distillation to finished spirit.
How It's Made
Greenbar makes every spirit from real, certified organic ingredients rather than artificial flavors, sourcing whole fruits, botanicals and grains from organic farmers. Production borrows slow, cool fermentation and micro-oxygenation techniques from the California wine industry and unusual yeast combinations from beermaking, and runs on a small-scale continuous, infinitely fractionating still. New recipes are developed and finalized by tasting at the distillery's in-house R&D bar rather than following fixed formulas.
Tasting Notes
Full of zest and vigor, with the heady flavors of sweet orange, bitter grapefruit and smoky tea. Juicy and refreshing.
