King Floyd's Aromatic Bitters, California

Gentian, cacao, black walnut, and cardamom open with deep herbal bitterness and layered warm spice. King Floyd's Aromatic Bitters is the producer’s foundational aromatic expression, built from individually prepared botanical extracts that are macerated or percolated before blending and lightly sweetening with maple syrup. Concentrated and versatile, it reflects King Floyd’s extraction-focused approach to bitters designed to add structure, aroma, and complexity to cocktails.

Product Details:

• Owner: Lawrence Floyd Batterton
• Master Mixer: Luke O’Neal
• Base Ingredient: Corn-based neutral grain spirit
• Botanicals: Organic gentian root, organic cacao nib, black walnut, cardamom, and additional herbs and spices
• Sweetening: Lightly sweetened with Grade A maple syrup from Bascom Maple Farms
• Extraction: Individual botanical extracts produced through maceration or percolation for up to two months
• Water: Deionized, UV-filtered water
• Filtration: Filtered after extraction and blending
• ABV: 45%

Sensory Description:

Firm gentian bitterness forms the backbone, layered with dark cacao, earthy black walnut, and fragrant cardamom. Warm herbal and spice tones add aromatic depth, while restrained maple sweetness softens the edges and contributes texture without diminishing the concentrated bitter character. The finish is persistent and complex, moving through dried herbs, cacao, warming spice, and lingering root-driven bitterness.

Producer’s Background:

Lawrence Floyd Batterton began developing cocktail bitters in 2013, drawing on professional experience with herbal extracts before formally launching King Floyd’s in 2017. The producer specializes in botanical extraction rather than distilling its own spirits, preparing individual ingredients through maceration or percolation and allowing extraction to continue for up to two months before blending. Batterton leads the company as founder and owner, with Luke O’Neal serving as Master Mixer. Aromatic Bitters sits at the core of a range built around concentrated botanical character and practical cocktail versatility.

Serving Suggestions:

Serve at room temperature and add one to several dashes depending on the cocktail. Use in classics such as an Old Fashioned or Manhattan, or pair with whiskey, rum, brandy, and other aged spirits where the gentian, cacao, walnut, and spice profile can add depth and structure. It also works in bitters and soda with fresh lime or as an aromatic accent in contemporary cocktails.