Lee Egbert established Dashfire Bitters after he lived in China for 18 months and travelled extensively across the globe, from Thailand, India and Sri Lanka to Portugal, Italy, Mexico and more. Drawing upon this wealth of herbal and culinary inspiration, the part-owner of two distilleries (11 Wells and Dashfire Distillery) was able to produce a wide range of bitters that complement a wealth of alcoholic drinks, non-alcoholic beverages such as coffee and sauces and recipes.
While the vast majority of producers macerate ingredients in high strength spirit then dilute to bottling strength, Dashfire Bitters are made by first diluting the spirit to almost bottling strength and then macerating, which lasts for 3 – 6 weeks depending on the flavour. This is done in the belief that a more concentrated flavour can be attained if the botanicals are macerated at a lower strength where they are less likely to become diluted.