Spirits

Tuvè Bitter

Auf dem Bar Convent Berlin ist uns dieses Jahr der „Tuvè Bitter“ aufgefallen. Er eignet sich vorzüglich für die Zubereitung klassischer Drinks, die traditionell Campari enthalten.

Tuvè Bitter.
Tuvè Bitter. [7]

This year, at the Bar Convent Berlin, we happened to discover a product that struck us very positively during the tasting. It clearly reminded us of the old Campari bottlings. As we explained and justified in detail in our article about the Boulevardier, we have been looking for a suitable Campari substitute for the old classics for quite some time.

Initially, we came across the Negroni Bitter, but the Tuvè Bitter is even closer to the old Campari and is therefore even more suitable as a substitute. It is aromatic and complex, with the same bitter notes in the finish as Campari shows. This is probably due to the use of cascarilla bark. Compared to the old Campari, there are stronger orange notes. Otherwise, the aroma profile of the Tuvè Bitters and the old Campari is very close to each other – the Negroni Bitters showed even clearer deviations here. In any case, the fact is that we like the old Campari and the Tuvè Bitter much better than the new Campari, which shows clear deviations from both.

The Tuvè Bitter is distributed by the Bremer Spirituosen Contor vertrieben. . As already mentioned, it is completely convincing in the classic recipes, and we refer again to our Boulevardier article in this context.

Tuvè Bitter is produced by the company “Turin Vermouth”. It is based in Turin, the city where vermouth has been produced since 1786, and consequently it also has vermouth in its range. Today, it is the only vermouth-producing company based in the city. It was founded in 2011 by Giovanni Negro, who was born and raised in Turin. [1] [8] He had been working on his recipes for many years before founding the company. The ingredients and techniques used in the production of the products should always respect the Piedmontese spirits tradition. [8]

Tuvè Bitter was launched on the market in 2016. Its name is derived from the name of the company, it is an acronym of TUrin VErmuth. [8] It is produced in the traditional Turin way, in which the drugs used are infused in alcohol. The main ingredients of the bitters are sweet orange, bitter orange, elderberry, lemon, nutmeg, coriander and cascarilla bark. Juniper is also added. The oranges used come from Sicily. [2] [6] [8] The bitter is traditionally coloured with carmine. [2] [6]

Cascarillus bark, the dried bark of Croton eluteria, is used to flavour alcoholic drinks and is said to be an ingredient of Campari. [3] This, along with the use of oranges, may be the reason for the similarity to Campari. Campari itself is silent about the ingredients and keeps the recipe secret, stating only that it contains water and alcohol. [5] However, some ingredients are known. These include quinine, rhubarb, pomegranate, ginseng, citrus oil and orange peel. One of the main ingredients is the bark of the Cascarilla tree. Carmine (E 120) was originally used for the intense red colour. [4] We do not know which of these ingredients are also used in Tuvè Bitter, but overlaps are certainly present – after all, you can taste the similarity.

So we would like to recommend this product to you as an alternative for classic drinks containing campari and are already looking forward to your feedback.

Sources
  1. Note from the Bremer Spirituosen Contor
  2. https://www.conalco.de/tuve-bitter-0-7l-25-vol: Tuvè Bitter.
  3. https://de.wikipedia.org/wiki/Croton_eluteria: Croton eluteria.
  4. https://de.wikipedia.org/wiki/Campari: Campari.
  5. http://www.campari.com/de/inside-campari/product: Das geheime Rezept.
  6. https://www.spirituosen-journal.de/news-tuve-bitter-von-turin-vermouth-neu-in-deutschland-45612/: Tuvè Bitter von Turin Vermouth neu in Deutschland. 2. June 2017.
  7. The photo was kindly provided by Bremer Spirituosen Contor.
  8. Note from Turin Vermouth.

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About

Hi, I'm Armin and in my spare time I want to promote bar culture as a blogger, freelance journalist and Bildungstrinker (you want to know what the latter is? Then check out "About us"). My focus is on researching the history of mixed drinks. If I have ever left out a source you know of, and you think it should be considered, I look forward to hearing about it from you to learn something new. English is not my first language, but I hope that the translated texts are easy to understand. If there is any incomprehensibility, please let me know so that I can improve it.

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