First launched in mid-2017, this is a very different proposition to the Martini Bitter that crowded the shelves in the 90s.
This Riserva Speciale Bitter is based upon an original 1872 formula for the very first Martini Bitter.
Quite similar to Campari, but with a richer, spicier character, this Bitter uses botanicals of columba, saffron, cardamom, Italian Artemisia (wormwood) and angostura, amongst others. The liquid is also rested for a while in the Tino vat that was used to age the extracts for the other products in the Martini Riserva Speciale range, giving it a little oaky depth and complexity.
This bitter shares a common parent with Bombay Sapphire and Martini’s Riserva Speciale Rubino vermouth: Ivano Tonutti served as the Master Herbalist on each release. This means that you can make a “Perfect Negroni,” with the flavour profiles of each ingredient complementing one another seamlessly.
Unfortunately, the Bitter is not suitable for vegetarians and it continues to use red colouring derived from Cochineal beetles.