Come together with Malört, Fernet, and Opal to explore what it really means to be bitter—and why the hospitality world can’t get enough of it. This class dives deep into three cult-favorite industry drams, unpacking their origins, their legends, and the unmistakable punch that’s earned them a permanent spot behind the bar (and in bartender hearts).

We’ll break down what “bitter” actually means—from flavor profiles to cultural identity—then taste our way through these iconic pours, each with its own story of grit, tradition, and a little bit of beautiful chaos. Why do bartenders love them? Why do they keep coming back for more? And why does suffering sometimes taste… kind of good?

Expect bold flavors, strong opinions, and a hands-on lab where you’ll experiment with bitterness yourself—because nothing builds character quite like a little bite.

Come curious. Leave converted (or at least a little more bitter than before).