Doladira
The French brand Doladira was born out of Meredith Erickson and Richard Betts' modern and passionate vision to make an aperitif inspired by the evocative alpine region. Specifically, the idea of producing an aperitif dedicated to the Alps came to Meredith's mind while she was writing the book Alpine Cooking, published in 2019 as the definitive guide to Alpine cooking. In fact, the book includes a recipe for the Spring Rhubarb Cocktail, a preparation of rhubarb puree and elderflower tonic that inspired Meredith to come up with a bottled version of this delicious cocktail. To do so she engaged Richard Betts, master sommelier and co-founder of CKGB, a company that specializes in launching innovative brands in the liquor and spirits industry. The name "Doladira" was born from the union of the words "Dolomites" and "enrosadira," with the former referring to the famous mountain range in northeastern Italy, and the latter derived from the optical phenomenon whereby the very peaks of the Dolomites turn red and purple during sunrise and sunset.
To produce Doladira Alpine Bitter, Meredith and Richard experimented with more than 30 recipes before finding the perfect one, consisting of an infusion of rhubarb, rosemary, gentian, elderberry, pine, plum and black carrot, the latter and rhubarb also used as natural coloring agents. These ingredients were carefully selected in the Alps to give rise to a balanced combination of bitter, sour, herbaceous and saline sensations, all while excluding the use of artificial chemical additives. In addition, this aperitif is produced without added sugar, resulting in a sugar content as much as 60 percent lower than that of ordinary aperitifs. Final bottling then takes place in the fascinating French region of Burgundy.
With its fresh balsamic sensations and pleasantly bitter notes of rhubarb, Doladira Alpine Bitter is capable of conveying the most authentic Alpine character at aperitif time, whether served alone on the rocks or employed in the preparation of surprisingly tasty cocktails.
The French brand Doladira was born out of Meredith Erickson and Richard Betts' modern and passionate vision to make an aperitif inspired by the evocative alpine region. Specifically, the idea of producing an aperitif dedicated to the Alps came to Meredith's mind while she was writing the book Alpine Cooking, published in 2019 as the definitive guide to Alpine cooking. In fact, the book includes a recipe for the Spring Rhubarb Cocktail, a preparation of rhubarb puree and elderflower tonic that inspired Meredith to come up with a bottled version of this delicious cocktail. To do so she engaged Richard Betts, master sommelier and co-founder of CKGB, a company that specializes in launching innovative brands in the liquor and spirits industry. The name "Doladira" was born from the union of the words "Dolomites" and "enrosadira," with the former referring to the famous mountain range in northeastern Italy, and the latter derived from the optical phenomenon whereby the very peaks of the Dolomites turn red and purple during sunrise and sunset.
To produce Doladira Alpine Bitter, Meredith and Richard experimented with more than 30 recipes before finding the perfect one, consisting of an infusion of rhubarb, rosemary, gentian, elderberry, pine, plum and black carrot, the latter and rhubarb also used as natural coloring agents. These ingredients were carefully selected in the Alps to give rise to a balanced combination of bitter, sour, herbaceous and saline sensations, all while excluding the use of artificial chemical additives. In addition, this aperitif is produced without added sugar, resulting in a sugar content as much as 60 percent lower than that of ordinary aperitifs. Final bottling then takes place in the fascinating French region of Burgundy.
With its fresh balsamic sensations and pleasantly bitter notes of rhubarb, Doladira Alpine Bitter is capable of conveying the most authentic Alpine character at aperitif time, whether served alone on the rocks or employed in the preparation of surprisingly tasty cocktails.
