Fee’s along with Angostura are undoubtedly the most used bitters at bars around the globe. The latter dates back to 1824 in Venezuela, while Fee’s has been making cocktail bitters since 1863 here in Upstate New York. Currently overseen by Joe & Ellen Fee (brother & sister) they regularly continue introducing new products to the bartending market. Their latest is sheer genius.
Molasses is the basis for a lot of baked goods along with rum. What a natural fit for cocktails which are in themselves miniature recipes of blended flavors.
Fee’s Molasses Bitters: Peppery nose with a dark molasses undertone. There are three flavors used in these bitters: black strap molasses, nutmeg and coffee. The taste is subtle at first, then kicks in with a rich and spicy molasses character. Somewhat chewy and thick, the glycerine does well to hold all the flavors together. In case you don’t know, none of Fee’s bitters contain alcohol, which make them quite unique. Overall, these are sweet, spicy and dry. These could almost double as espresso bitters if you wanted to think of them that way. Excellent for aged rums, bourbons and ryes, and in anjeo tequilas. Another winner!
GSN Rating: A
P.S. If you see Joe Fee, remind him that Blair says he should change the official company slogan to “Seize the Fee’s”.
For more information go to: Fee Brothers