Small Batch Hudson Valley Shrub & Bitter
Get in the mix.
Based in Upstate New York, Hudson Standard cranks out tangy shrubs and punchy bitters from local and seasonal produce through careful extraction methods (think of it like a microbrewery...without the brew). A Colonial-era tradition, shrubs are vinegar-based fruit syrups made from organic apple cider vinegar with a bevvy of natural sweeteners and fruits added in for a result that’s nothing short of magical. Plus, the slight fermentation that gives them their distinct appeal means they’re also gut-friendly. Splash a little in your seltzer or tonic water for a refreshing afternoon beverage or add them to any mocktail recipe and garnish as you please.
Photography by Rocky Luten
Details & Materials -
Three Pines Shrub: Organic apple cider vinegar, spring water, organic sugar, honey, balsam fir, red spruce, and white pine.
Strawberry Rhubarb Shrub: Organic apple cider vinegar, organic sugar, strawberries, and rhubarb juice.
Cassis Berry Shrub: Organic apple cider vinegar, organic sugar, black currant juice, and blackberry juice.
Spicy Turmeric Shrub: Organic apple cider vinegar, honey, organic sugar, organic ginger juice, organic turmeric, organic cayenne, and organic peppercorn.
Peach Lavender Shrub: Organic apple cider vinegar, peaches, organic sugar, and organic lavender flowers.
Ginger Bitters: Spring water, organic alcohol, organic ginger, wormwood, and gentian.
Spruce Shoot Bitters: Spring water, organic alcohol, spruce shoots, angelica root, juniper berries, and gentian.
Shrubs come in 12 fl. oz. bottles and bitters come in 2 fl. oz. bottles. Sampler trio comes in 4 fl. oz. bottles.
Care & Notes
Store out of direct sunlight in 40 - 70 degree temperature. Refrigerate after opening.
Shipping & Returns
View our Return Policy.
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
Michael Dietsch shares a wintry shrub with staying power -- plus 5 ways to use it.
The fruit kind, not the kind with roots.
I went from questioning kombucha, to loving kombucha, to brewing my own kombucha—with a few road bumps along the way.