About The Bitter Club

The Bitter Club began the way a lot of great drinks ideas do: at home, trying to make a favourite cocktail taste even better. Ro was experimenting with ways to elevate an Old Fashioned when a first blend clicked, Cinnamon & Orange Bitters. That initial success led to months of deep research into botanicals and constant refinement until the flavour felt genuinely bar-quality. Two more blends followed — Grapefruit & Elderberry and Hibiscus & Rose — created to give drinkers an easy way to add aromatic, fruity, and floral dimension without needing specialist skills or a cupboard full of ingredients. To launch properly, Ro took the unusual step of licensing her kitchen so the bitters could be produced and sold legally, before moving commercial production to Scotland. The earliest validation came from strangers placing orders, leaving reviews, and then from the first moment every founder remembers: walking into a shop and seeing the bottles on the shelves. Since then, growth has been deliberate and relationship-led, built through tastings, persistence, and strong retailer reorders, with the long-term aim of redefining bitters as a modern home bar staple.Read their story