Weiland’s Bitters Bar

Written by on February 9, 2012 in Clintonville, Liquor - 1 Comment

When Weiland’s beer and spirits manager, Adam Roelle, emailed us about their new bitters bar, I really didn’t know what to expect. The only time I’ve drank bitters on its own was after a hearty German meal at a restaurant that serves beer in a boot.

However, if you’re a budding mixologist looking to spice up your drinks, Weiland’s is the place to go.

They carry more than 25 varieties of bitters, and you can now walk into Weiland’s, pick up a tiny spoon, and taste bitters until your mouth begins to pucker – for free. It turns out there are no state or federal regulations to prevent free and open bitters tastings, as they are classified as non-beverage alcohol products, despite their relatively high alcohol content.

Roelle pointed out that bitters can be expensive with some four ounce bottles going for as much as $20. Without being able to try the different varieties and flavors, it’s difficult to know for sure whether your money is being spent on what you actually want or need.

When Roelle moved to Columbus from Chicago a little over a year ago, he noticed a gap in quality and variety of spirits and beer in Columbus. He began working diligently to bring new and obscure products to Weiland’s shelves. Their bitters inventory is a nice complement to the rest of their stock – it would be difficult for any bartender to be left wanting after a visit to Weiland’s. From Fee Brother’s Black Walnut and Urban Moonshine’s Maple to more traditional bitters varieties like Campari and Fernet, there are a lot of flavors to assault your tastebuds with – just make sure you taste a couple of drops only, otherwise you may be bittered out before you get to your next selection.

Check out the full selection of available bitters below, along with a few cocktail recipes to get you started. The bitters bar is located in the liquor store, in front of the cash registers. Weiland’s is open from 10am-7:30pm Monday through Friday, 9am-7pm on Saturday and 11am-5pm Sunday.

Weiland’s Bitters Offerings

Berg and Hauck*:

  •  Jerry Thomas
  •  Creole
  •  Aromatic

*Also known as the Bitter Truth out of Germany, Berg and Hauck is said to be the same as the Bitter Truth’s Elixir, which isn’t available in-state due to ABV regulations

Scrappy’s:  (Seattle, WA)

  •  Cardamom
  •  Lime
  •  Lavender

Bittermens: (Brooklyn, NY)

  •  Hopped Grapefruit
  •  Xocolatl mole
  •  Elemakule Tiki
  •  Burlesque
  •  Boston

Fee Brothers: (Rochester, NY)

  •  Old Fashioned Aromatic
  •  Black Walnut
  •  Orange
  •  Cherry
  •  Aztec Chocolate
  •  Peach
  •  Celery
  •  Plum
  •  Mint
  •  Lemon
  •  Rhubarb
  •  Cranberry
Cocktail Kingdom: (Great Barrington, MA)

  •  Wormwood

Urban Moonshine: (Burlington, VT)

  •  Maple

Regans’: (Cornwall-on-Hudson, NY)

  •  Orange Bitters No. 6

Sweetgrass: (Union, ME)

  •  Blueberry

Underberg (Germany)
Angostura aromatic bitters (Trinidad)
Peychaud’s (Frankfort, KY)

Italian Amaro and Apertivo:

  • Cardamaro
  • Zucca
  • Cynar
  • Fernet Branca
  • Fernet Branca Menta
  • Montenegro
  • Campari
  • Cocchi Americano
  • Aperol

French Digestive:

  • Bonal Gentian

Dr. Adam Elmigrab’s (coming soon)

As for what to do with all of those bitters?

Sazerac Recipe, a traditional New Orlean’s cocktail:

1/2 teaspoon absinthe
1 teaspoon of simple syrup
4 dashes Peychaud’s bitters
2 oz rye whiskey
lemon peel strip

(click through for full recipe)

Old Vermont from Jon Gertsen at Drink in Boston:

1 3/4 oz. gin (Gertsen recommends a London-dry style)
1/2 oz. Grade B maple syrup
1/2 oz. fresh lemon juice
1/4 oz. fresh orange juice
2 dashes Urban Moonshine maple bitters
Ice cubes

Shake all ingredients vigorously and strain into a chilled glass.

Regan’s Orange Bitters No. 5 from the NYT:

8 ounces dried orange peel, finely chopped
1 teaspoon cardamom seeds, cracked, seeds removed, pods discarded
1/2 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon quassia chips (see note)
1/2 teaspoon powdered cinchona bark (see note)
1/4 teaspoon gentian (see note)
2 cups grain alcohol
1 cup granulated sugar

(click through for full recipe)



About the Author

Debbie is a glutarded dog mom that loves gin and Columbus. She prefers soda over tonic and lime over lemon. No cucumber.

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