NEW PANTRY ITEM! Bitters made in MEXICO highlighting the best ingredients.
About CUNA DE PIEDRA ----- DIRECT TRADE: 'We do not have intermediaries, we deal directly with those who are in contact with the land, and we only work with those who grow, harvest and ferment in the same place, in that way we ensure that our allies get the highest pay for what their own land provides them.'
6 x 3 x 3 inches; 5.76 ounces
Cuna de Piedra Bitters
SMOKED HEIRLOOM CHILE: An important part of Cuna De Piedra's values comes from a deep concern for the future of our country's endemic ingredients, and they are honored to present this highly prized Creole chile in the central region of Veracruz. When this chile is fresh, it is known locally as Chile Tres Lomos. After the harvest, which happens once a year, the heart and seeds are extracted one by one manually, and then they are smoked according to the traditional Totonacapan-Meridional method, it is a pre-Hispanic smoking technique at ground level for three days in wood from fruit trees such as guava and capulín.Experiment with the level of spiciness to your liking, from a few drops to a full splash. This bitter is the best combination to provide a warm sensation to your Negroni, Paloma and Mezcal drinks. Blends very well with Rye Whiskey, Sotol and most Agave liqueurs.
CARDAMOM: This fragrant bitter is made with Mexican cardamom that grows in agroforestry systems under timber, cocoa, orange, banana and kapok trees in the majestic Lacandona Jungle of Chiapas. Cuna De Piedra sources this magical rainforest seed through their friends at Jangala and their network of small producers who work hard to maintain sustainable practices and protect the biodiversity of the rainforest.
Try this bitter with an agave distillate - or , flavor your favorite cookie recipe or add a special touch to your iced coffee.APOTHECARY CACAO: From this mixture, they highlight the bitter nature of three ingredients: Cocoa Shell from the agroforestry systems of Soconusco (Chiapas), Cachichín, a wild nut from Veracruz dried in the sun and peeled by hand, and Ramón Seeds harvested by the Women's Cooperative RUEZ from Chetumal. They balance these bitters with the floral fragrance of Rosita de Cacao, a small flower of a species of tree that grows next to cocoa. They obtain these flowers from Doña Dionisia García in La Chinantla (northeast of Oaxaca), ambassador of Chinantec cuisine and cocoa grower.
They recommend these bitters to add a different latitude of flavor to any cocktails and low alcohol drinks. Gives extra depth to your Espresso Martini, Manhattan and Old Fashioned.