“Bartenders love things that are strange and unique and weird. Before the end of the year, The Bitter Bottle products had been used at Wildflower Tea Shop, The Flying Squirrel, and Whiskey Thief. Her first three products – Roasted Dandelion Root Bitters, Chocolate Cherry Bark Bitters, and Elderberry & Echinacea Elixir – are made from organic or wild harvest botanicals. The Bitter Bottle quietly released its first round of products at MAINx24 in December 2019. Today, she is working to have her products identified as non-beverage, which would make The Bitter Bottle the first alcohol-based bitters company in the state. But in 2017, she was able to offer input on a bill reform that better regulated bitters and allowed her to move forward with her company. How It’s Disrupting the Industry:īecause bitters are made using alcohol, state law restricted their distribution, thus creating a roadblock for Goldsworthy-Warnock. When added to a cocktail, bitters accentuate other flavors and add complexity. She quickly became enamored by the concept and began making her own bitters, which are potent flavoring agents made by infusing alcohol with aromatic herbs, fruits, and more.
Goldsworthy-Warnock’s interest led her to herbalism, a medicinal practice based on the use of plant and plant extracts. “Back then, people would turn to bartenders because they had found a way to preserve the medicinal and nutritional qualities of botanicals and alcohol, and they were serving them as drinks to people,” Goldsworthy-Warnock explains. A newbie to Chattanooga from New York in 2013, Kaleena Goldsworthy-Warnock had worked as a manager and bartender at The Flying Squirrel for five and a half years when books on historic cocktail culture captured her attention.
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