These bitters were an utter inspiration last winter. Bulleit bourbon infused with wildcrafted white fir, piñon resin, and herbs santa, with lapsang souchong, vanilla, orange peel, all spice and cardamom. Then I infuse the whole lot with piñon smoke. They are unlike anything you've ever tasted before: like a smoky forest, with hints of spice and vanilla. Amazing in bourbon cocktails, or just on their own before or after meals.