Episode 39 -"The Cocktail Enhancer," Craig Rudewicz of Crude Bitters with
Featured Guest: Craig Rudewicz
Foods & Bev people, places & things
Blue Print - a resource for Craig as he was getting his biz off the ground
Angostura Bitters- i(The original Bitters) s a concentrated bitters, or botanically infused alcoholic mixture, made of water, 44.7% ethanol, gentian, herbs and spices,[1] by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages or (less often) food. The bitters were first produced in the town of Angostura (Ciudad Bolívar, Venezuela) (hence the name), but do not contain angostura bark. The bottle is easily recognisable by its distinctive oversized label.
Peychaud Bitters- The other forefather of cocktail bitters
Gentian Root - is a bitter herb that comes from yellow gentian plants, or Gentiana lutea. This European native produces wrinkled, light to dark brown roots commonly used to make health supplements.
Tincture - one method of making multi flavored bitters is to take flavors that are macerating (aka tinctures) and then blend them- this is not how Crude does it though
Western Wake Farmers Market- where Craig went to peddle his wares
LambStock- where Max used Craig’s bitters and Topo’s spirits to get people all boozed up
Good Food Awards- The game changer for Craig when he won for the “Rizzo” in 2015 & "Apothecary" #15 Spruce & Birch bitters in 2017
Thai Basil- the bitters he used to craft a delicious cocktail with Durham Distilleries Cucumber Vodka
Southern Living Magazine Award - where Crude won for the Lindsay
Trey Waters- owner of Person Street Pharmacy where you can get Crude’s sodas Soda Jerk Fountain
Bittersweet- Kim Hammer's place which is using the big bear bitters in the coffee
Trade & Loire- Asheville shop that was one of the first to use Crude
Boston Shaker- great store up in Boston, MA for bar stuff
