Scrappy's Bitters began in the early 2000s behind the bar at Seattle's Serafina, where bartender Miles "Scrappy" Thomas started making his own bitters, syrups, liqueurs, and vermouths simply to have "some special moves" in friendly competition with other bartenders. When he began, there were reportedly only four bitters brands in the entire country — now there are well over a hundred, and Scrappy's helped kick off that revolution. Thomas dove into herb research and extraction methods, learning that different techniques applied to the same ingredient could yield genuinely different flavors, and after years of experimenting he launched Scrappy's officially in 2008. He soon realized his bitters were at least as good as, and often better than, what was commercially available, and now makes them full-time with a small team, still entirely handcrafted in Seattle. The line is known for clean, focused, single-flavor clarity rather than muddled complexity: Aromatic, Orange, Grapefruit, Lime, Black Lemon, Lavender, Cardamom, Chocolate, Celery, Orleans (a Peychaud's-style bitter), and Firewater Tincture, plus occasional limited editions like Bergamot. A staple in Pacific Northwest cocktail bars and a serious tool for anyone building a home bar.

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