The "albedo" or pith of the citrus fruit is fairly bitter.  This is the source of bitterness in our Citruspirit. Making several other products with fresh oranges, lemons, limes, and grapefruit generates a large amount of citrus peel, or albedo.

Opening the Hoaloha Tiki Room brought many different cocktail possibilities to our attention.  Some of those cocktails require bitters and or bitter spirits like aperol and compari.  I alway like a challenge, and I also like to use everything to eliminate wasteful production, so a bitter spirit was the project.

When we zest citrus we don't go all the way through the "flavedo" or outer layer.  That leaves some of those precious oils on the surface of the "albedo" or pith.  Juicing leaves some of the juice sacks un ruptured and attached to the pith. So we chop it up and infuse it into our 160 proof rum.  This extracts the flavor from the pith, but also from the pulp and oils left behind by the juicing and zesting processes.  That is the base for our Citruspirit.  We then add Hibiscus roselle for an herbal, floral and slightly fruitiness.

This product was designed for use in our Tiki Room for cocktails like a Negroni and as an ingredient in our Junglebird and Zombie.  It is available in small batches in our tasting rooms.  80 proof.