Country of origin: Mexico
Alcohol content: 45% ABV

Cuna de Piedra Apothecary Cacao Bitters are inspired by the tradition of “Curados”, consisting of drinking botanicals infused in spirit offered by the town sage. Cuna de Piedra have created a bitters that highlights some of the flavours reminiscent of this Mexican heritage.

To achieve this they have focused on three bitter ingredients: cacao shell from agroforestry systems in Soconusco (Chiapas); cachichín, a wild nut from Veracruz that is sun dried and hand peeled; and ramón seeds harvested by the RUEZ Women’s Cooperative of Chetumal, which have a flavour similar to coffee & chocolate once roasted. These are balanced with floral notes from rosita de cacao, a small flower from a tree species that grows next to cacao. They obtain these flowers from Doña Dionisia García in La Chinantla (northeast of Oaxaca), cacao grower and ambassador of Chinantec cuisine.

Bitter cocoa powder and floral cacao notes, with hints of nutty caramel richness.

Pairs well with bourbon, rye whiskey, rum, and coffee.

About Cuna de Piedra:

Meaning "Cradle of Stone", Cuna de Piedra was started with the intention of showing both those abroad and at home that Mexico can produce cacao of the highest quality, the ancient food to which a large part of Mexico’s gastronomic culture is owed. Along the way, they came to understand that the Mexican soil offered much more than just cocoa; they discovered the richness and incomparability of other ingredients influenced by atmosphere and geographical position, such as the dried smoked chilli from Veracruz or the hibiscus flower grown by the Me'Phaa in Guerrero. But more importantly, they learned that the ingredient that really makes the difference is the spirit of the people they work with. This passion for the flavours and customs of Mexico has led Cuna de Piedra to explore other industries besides chocolate, such as spirits, cocktails, bitters, and even design.