About this episode
In this spirited discussion with Ian Blessing, co-founder of All The Bitter , some of the topics we discuss include: How Ian's career as a sommelier at restaurants of all kinds (including the legendary French Laundry) led him to ponder and experiment with non-alcoholic spirits and cocktail ingredients. What happens when you decide to side-step ethanol as an extracting agent and instead harness the solvent powers of vegetable glycerine and vinegar in your bitters recipe. As we taste, we also cover why Ian and his wife and business partner Carly roll out a platoon of bittering agents and also spotlight a featured functional ingredient in each of their flavors, including Holy Basil, Lemon Balm, and Schisandra Berry. We also dig into the medicinal history of these kinds of products and the really specific opportunity they hold in the no-ABV cocktail space, which is to replace the somewhat "anesthetic" effect of alcohol with other functional, and felt health benefits that can still impact your mood and homeostatic state. Along the way, we cover the difference between adaptogens and nervines, our mutual love for shrink-banding thousands of bottles of bitters by hand, what numerical coincidence always makes Ian giggle, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.