All The Bitter

The brand began as a kitchen project during the pandemic. Its founder, Ian Blessing, had previously worked at The French Laundry in Napa Valley as a sommelier, alongside Carly Blessing, and the two went on to build All The Bitter together after deciding to step away from alcohol. Production moved from an early base at Meriam Park to premises at 144 Meyers Street in Chico, where the brand now operates a bottle shop alongside its production.

Each batch takes up to twelve weeks to complete. All The Bitter uses whole plants only, including functional herbs, adaptogens, and botanicals such as gentian root, milk thistle seed, and yellow dock root, sourced locally where possible. There are no extracts, flavours, or added colours in any of its bitters, and the range is 0.0% ABV throughout. The bitters are also free from major allergens.

All The Bitter is an award-winning brand whose products are used in bars, restaurants, and homes around the world. It sells direct from its own site as well as from the Chico bottle shop, which is open to the public and run as a family-friendly space. As a member of 1% for the Planet, the brand donates 1% of total sales to environmental organisations and a further 2% to substance abuse and recovery programmes, a giving structure rooted in the founders' own decision to stop drinking.