Doladira was created by Meredith Erickson in partnership Richard Betts and Jean-Marc Roulot. Using Italian alpine botanicals and rhubarb, they've created a modern red bitter that is 100% natural without any additives natural or otherwise. Meredith Erickson is the co-founder of Montreal’s legendary restaurant "Joe Beef" and author of Alpine Cooking, Inspired by the research from her book to creat an elixir of fresh rhubarb and elderflower tincture for friends and family, it becamse so popular she simply had to bottle and share it. The botanicals are sourced from Italy, but it's made in Jean-Marc Roulot's facility in Burgundy. Using 60% less sugar than other red aperitifs, it offers complex aromas of plum, elderflower, and rosemary. The gorgeous red hue is achieved through the addition of black carrot - no dye or bugs here. It can be enjoyed on the rocks with a little soda, in a classic aperitivo drink like a negroni, as a fun addition to any classic cocktail calling for a bitter agent.