Notes: A very rather nonstandard bitter. Swedish Bitters got its name from the well-known 18th-century Swedish physician and “rector of medicine,” Dr. Claus Samst. Dr. Samst rediscovered the formula through a family tradition and the formula recorded by Samst is the Swedish Bitters that we know today. The Swedish doctor also compiled a manuscript describing the forty-six conditions for which Swedish Bitters can bring relief. Dr Samst himself lived to be 104 and finally succumbed, not to the ravages of old age, but as a result of a fall while out riding a horse!

The actual creation of the formula is credited to Dr. Phillipus Paracelsus, a Swiss physician who lived around 1541.

First Impression: Intensely fragrant in a earthy dry way – like walking into a herbalists, opening a wizards cupboard, or one of those houses and parties I try to stay out of, having survived past thirty.

Appearance: Dark reddish brown, fairly thin and free flowing compared to some bitters.

Taste: Almost like you bit into a stick of incense or dried mummy powder.The camphor and myrrh are two of the most singular ingredients followed by the angelica, cardamom, valerian (very distinctive), blacksnake root, and finally you are left with the traces of cinnamon, saffron, and the astringency of the myrrh.

Drinks: No one has used these bitters in any drink I have heard of. (See Final Thoughts).

Bottle: Dark brown glass old style flask/apothecary bottle. Brightly colored paper labels front and back with a black screw cap closure.

Other: Usually found in natural food stores or drugstores in the stomach remedies aisle.

Final Thoughts: Drier and more assertive than angostura, has a unique flavor profile that merits experiments and reflection. Do it yourself kits are available to make it yourself. Personally I would add wormwood and dial back the myrrh a bit.

Website: http://www.swedishbitters.com