The organic raisins have finally dried and been shipped to South Carolina where they have been mixed with chocolate and a myriad of spices. It’s the last piece in a puzzle that will have us toasting to good times throughout the season.
Because Bittermilk has released Number 6, the Oaxacan Old Fashioned.
As the name suggests, this is the sixth in Bittermilk’s line of cocktail mixer compounds, and it is specifically designed for mixing with mezcal.
“Oaxaca is such a cool region for flavors, and there are so many mescals coming out of that region, so we really wanted to honor mezcal with it’s own mixer,” says Bittermilk co-owner Joe Raya. “It has such a broad flavor profile and is very unique.”
Number 6 is a little spice and a little sweet, with the heat of chili and pepper melding with the sweetness of raisins and the depth of cacao. Per usual, Bittermilk is stringent about sourcing the best ingredients (for example, the release of Number 4 was originally delayed because of commitment to a specific inclusion), and so Raya turned to the chocolate maestros of French Broad Chocolates in Asheville, North Carolina, to source chocolate aromatics—a leftovers from the chocolate making process—that provide the signature Oaxacan flair, that when mixed with dried chilis, is reminiscent of a rich mole sauce.
Bittermilk is moving into a larger facility December 1, so they will have even more room to build and produce the high-quality mixing compounds for which they are known. That kind of warehouse space is essential when you’re ordering 2100 pounds of raisins at a time.
So supply and distribution will only increase in 2015, and that’s a good thing, since Number 6 is no longer a secret. The team at TLP has had its share of Bittermilk cocktails, and we’re already warming up to this new flavor from the creative cocktailiers, just in time for the holidays. Salud.