A Closer Look at the Bitters Production Process
Bitters have a long and storied history, starting as medicinal tonics before evolving into essential cocktail ingredients. The production process relies on a high-proof alcohol base to serve as a solvent, effectively extracting and preserving the potent flavors and aromas from a variety of botanicals. These botanicals can include barks like cinchona, roots such as gentian, and herbs, spices, and citrus peels.
The most famous brands, like Angostura, use a highly guarded secret recipe involving a complex blend of herbs and spices. The botanicals are steeped in the neutral spirit for an extended period through a process called maceration. Once the flavor has fully infused, the solid ingredients are strained out, leaving behind a highly concentrated liquid. It is this high concentration that dictates how bitters are used and regulated.
The "Non-Potable" Distinction
One of the main reasons bitters are not treated like a traditional alcoholic beverage is their classification as a "non-potable" food flavoring by regulatory bodies like the U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB). The TTB determines that, due to the intense flavor profile, bitters are unfit for consumption as a standalone beverage. This is the same reason vanilla extract, which can have a similar ABV, is sold in the baking aisle rather than the liquor store.
This classification has significant implications, especially for businesses like distilleries, allowing them to sell bitters online or in retail spaces that don't have a liquor license. However, it is crucial to remember that this legal distinction doesn't change the chemical reality that bitters do contain alcohol. For most casual consumers and in standard cocktail preparation, the distinction is mainly a technicality based on quantity.
Bitters in Cocktails vs. Mocktails
The small quantities in which bitters are used mean they contribute a negligible amount of alcohol to a finished drink. For example, two dashes of bitters in a beverage would result in a final ABV significantly lower than that of non-alcoholic beer. However, this is not the case for everyone. The question of using bitters in mocktails is a personal decision, especially for individuals in recovery, those who are pregnant, or for religious reasons. For these groups, even trace amounts of alcohol may be undesirable.
This has led to the rise of genuinely zero-alcohol bitters. These products use a non-alcoholic base, often glycerin, to extract flavors from the botanicals, providing a safe alternative for those who wish to avoid alcohol completely. This allows individuals to enjoy the complexity and depth bitters provide without compromising their dietary or health choices.
A Comparison of Bitters and Liqueurs
To better illustrate the difference between cocktail bitters and other alcoholic products, consider this table comparing them to bitter liqueurs like Campari.
| Feature | Cocktail Bitters | Bitter Liqueurs (e.g., Campari) |
|---|---|---|
| Alcohol by Volume (ABV) | Typically 35% to 50% | Typically 25% or higher |
| Serving Size | Dashes or drops | Ounces |
| Primary Function | Flavoring agent | Main ingredient |
| Portability | Non-potable (not for straight consumption) | Potable (meant for consumption) |
| Labeling | Often marketed as non-alcoholic | Labeled with ABV |
Making Informed Choices
Ultimately, whether you consider bitters to be "alcohol" depends on your personal definition and sensitivity. For most, the quantity is so small that it is a non-issue. For others, particularly those who must avoid alcohol for medical or personal reasons, it is a significant concern. It is always wise to read the labels carefully, and when in doubt, seek out alcohol-free alternatives.
Conclusion
In summary, the answer to the question "do bitters count as alcohol?" is yes, but with a crucial caveat. Most traditional bitters are, in fact, concentrated infusions made with a high-proof alcohol base. However, due to the miniscule amount used in drinks, they are legally classified as a non-potable flavoring extract rather than an alcoholic beverage. This distinction explains why you can find them in grocery stores, but it doesn't erase the presence of alcohol entirely. With the increasing availability of genuinely non-alcoholic bitters, consumers now have more options than ever to achieve the desired flavor complexity without any alcohol content. This allows both cocktail enthusiasts and those abstaining from alcohol to enjoy the intricate flavors that bitters bring to a drink.
