We sure as hell don’t say “hella” in New York, but the folks behind Hella Bitter are from the Bay Area of California, so we’ll give them a pass. Founded in 2011, these guys make bitters in a slow, dedicated fashion: using a cold infusion process, a bouquet garni full of aromatics is left to steep in grain alcohol for up to 30 days, depending on the recipe – like a much more time consuming cold-brewed coffee. All that time pays off, because these bitters are some of the best we’ve ever had. The Aromatic Bitters are based on angostura recipes, but use wormwood instead, setting these bitters apart from the others! 5 oz. bottle, 45.7% alc/vol.