Show 244: Unicorn Bitters Interview

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
The name down to the clean, the clean, then to the.

Speaker 2 (01:29):
All right, hey, everybody, welcome to this week's show. Today
I am talking with Tyler Riggin of Unicorn Bitters. And
if you've been listening to show for any amount of time,
you know what a huge fan I am both medicinal
digestive and cocktail bitters. Tyler's wife got in touch with

(01:50):
me last Christmas and she asked me to autograph a book,
and I was, of course glad to do that, and
in response, they sent me to a sample of their bitterers.
And I have to tell you these are probably, well
not probably, these are the best quality uh medicinal, cocktail

(02:11):
whichever you want to call them bitterers that I have encountered. Now,
when I say medicinal, they have all the herbs in
there that you would want. They have, you know, all
the gentien and everything. But they also the spices are
really ford in the taste. You know, you can you
don't just get the bitter, you also taste like the

(02:31):
orange bitters. You taste the orange, you taste the vanilla,
you taste the spices. And so I've really been enjoying these,
and so I asked Tyler to come on the show
and tell us a bit about the company and himself
and the product. And yeah, so, Tyler, why don't you
tell us a little bit about well, tell us how

(02:54):
you got into bitters, and then we'll get onto a
little bit about your bio and a little bit about
the company.

Speaker 3 (03:00):
Sure. Sure, thanks so much for the warm introduction that.
Thank you for having me. Yeah, the bitterers, I started
really focusing on those in twenty twenty one during the pandemic,
you know, everything shut down, and I had been making
herbal tinctures for a while. I had been making some

(03:25):
medicinal mushroom tinctures. I had some resheet tinctures and some
choga tinctures, and really they had gotten into that and
gone on a few nice foraging trips with a close
friend of mine in northern Michigan, and I had been
making some other medicinal tinctures for a while, and kind

(03:47):
of it was just like the culmination of many things.
You know. First of all, I love bidders. I like
aperitifs and various digestives, and I had been you know,
making bitters and different cocktail ingredients and things like that

(04:09):
for their digestive benefits. For some time. I'd been bartending
for some time, and so I feel like it was
just like the perfect timing where I was able to
focus on all all these things. Another thing that happened
is like with making tinctures, sometimes it was a struggle

(04:30):
for me to find really really good high proof ethanol,
not neutral grain spirits, really from a viable distillery. And
some places open their doors to me because I think
they had such a surplus of this and they were
really pumping the stuff out for making hand sanitizer and

(04:53):
stuff like that. And so I found a really good
source of that, and I stocked up and got like
I was getting like twenty five gallons at a time,
and because I didn't know if I'd be able to
get it again. You know, I'm a small producer, and
it wasn't easy for me to get so I'm just
like I'm gonna stock up and and and yeah, you know,

(05:17):
I it's it's it's hard to find like an exact
starting point. It's been it's been an evolving thing for
many years. But I remember, like in this similar group
of friends, the one that I mentioned earlier, about the
one that's up in northern Michigan, you know, some of

(05:39):
some of these people had been doing different things, utilizing
bidders in a very traditional sense for a long time
to aid in digestion. You know. We I'd be over
there and they would go out in their yard and
they live in very like remote areas, and you know,
nothing's getting great up there. It's rural. It's not close

(06:03):
to like roads or anywhere where it would get like,
I don't know, manufacturing residues or debris from cars and
stuff like that. So like they go out in their
yard though, and they would pick dandelion leaves and stuff,
and they would just chew on this and really like
taste the bitterness of it. And they kind of got

(06:24):
me onto that, and that was something I also began doing,
so I understood the benefits of you know, how bitter
flavors and just bitterness can really aid in the digestive process.
And so I would say, like those kinds of things

(06:46):
my interests in like health and nutrition being combined with
maybe my background in the bar and you know, mixing
drink drinks together, different ingredients together on a very regular basis,
I think helped inform how I was going to build

(07:06):
unicorn bitters.

Speaker 2 (07:08):
Yeah, well, it's funny. I think a lot of us
kind of have a little bit of a bar background.
I was a musician for many years, so I spent
a lot of time in bars, and I actually grew
up in a tavern. My parents own a tavern. But
my friend Sarah Donaghue in Cornwall, Cornwall, England, she is

(07:32):
very into bitters and she told me one time we
were talking, as she said, you know, the way she
learned about bitterers. I think it was agnostura that she used.
Was if someone in the bar got really drunk and
like you know, couldn't stand, they were going to have
to throw them out, she'd give them a shot of
agnostura and it would sober them up. Have you ever

(07:55):
had that experience?

Speaker 3 (07:57):
Yeah, I mean I've also had people who had like
heartburn and stuff, you know, so so and and they'll
come up and they'll ask for bidders. I feel like
that's something, you know. I've worked in the service industry
for ages, and even before I was born partending, I
feel like I would have that request and I didn't

(08:17):
really understand it, but like it makes sense now and
and yeah, I think I think I could see it
working to sober you up. I mean there's a lot
of people who are not used to those flavors. So
I feel like there's a whole market where I'm at
in Chicago for this this spirit called Malort, and their

(08:39):
whole like shtick is is kind of like having it
be this novel thing like shock value, like you know,
by your friend as shot at of Malort and like
watch as he wins his you know, when he swallows
the shot or something like that. Really, yeah, you see
billboards about that, like you know about it, how gross

(09:03):
it is and stuff. It's like, yeah, okay, thing, but
I I really don't mind it. I'm used to that
kind of stuff and I don't actually find it that bitter.
And you know, there's so many good products, but I
feel like a lot of them. You know, you you
could probably expand on this more too, But I feel
like a lot of things that exist, you know, I

(09:25):
guess my Lord Angostura, even yeah, Campari and uh, you know, Apparol,
all these things, like I feel like they're a little
bit more watered down of what the earlier versions would be,
like Angostura. You know that that's one of the other
reasons I kind of created the bitders is. I was
just having a difficult time finding a really high quality,

(09:46):
clean one. You know, angostur is crazy, but it's like
it's got a lot of sugar added to it, and
it's got like caramel color number forty and stuff like that.
And well, right, and you're I think a lot of
you can.

Speaker 2 (10:00):
Really taste the botanicals in your bidders and you can
see them. I mean, it's not like a you know,
like a pure am or colored liquid or something. I mean,
you know you're taking an herbal product.

Speaker 3 (10:13):
Well I'm glad, yeah, and thank you so much. I'm
happy you recognize that and that you can taste the
different components in there and stuff like that. And as
you've seen, it's a very it's very much a natural product.
Separation is very natural. So we have it on the
label to shake well before you before you take it,

(10:34):
before you consume it. It's definitely not something that is uniform.
You know, if you if you walk to like certain
aisles of the store and I don't know, you you
look at something at the grocery store and it's all like,
you know, shelf stable and uniform.

Speaker 2 (10:53):
I know what you mean, and really that's that's exactly
the way it should be. You know, when I was
down in Georgia playing music a lot, they had just
allowed people to start making absynthe. Again was very very
very popular, and you know, again absynthe has a they

(11:14):
had a lot of sugar to it. I mean the
commercial products, and it's very I'm not just there are
probably some craft ones that are really good, okay, but
I as far as the more commercial ones, I was
not impressed at all. But then some people started trying
to make their own and using the essential oil of

(11:38):
the of the wormwood and getting really really sick. So
I mean, I I am very very good with an
absinthe made from you know, a natural tincture of wormwood,
but I don't want anything overprocessed, you know, over refined,
because that's not the natural state of the medicinal herb.

Speaker 3 (12:04):
Yeah, yeah, I mean wormwood. Wormwood is interesting. A lot
of these things they're they're just ancient and they've been
used since for as long as you know, books day back.
I mean wormwood in particular, it's it's biblical, right, Shakespeare

(12:26):
mentions it.

Speaker 2 (12:28):
I always say it's probably the first medicinal herb. Because
somebody probably got some wormwood into their water and realized
the water was safe to drink.

Speaker 3 (12:38):
Huh yeah, I mean that that's I I know you're
you're very knowledgeable about the mythology and the folklore and stuff.
I love that. It's it's interesting, you know, there's there's
all these crazy stories about it like that. It can
you know, send you into some kind of like stupor
or change your right right, and I don't know if

(13:01):
you don't right. The fu jone component, which you know,
that's interesting too because it has benefits, but obviously you
know it's it's got a downside as well, if you
if you overdo it, I think it can be toxic,
you know, just like any of just.

Speaker 2 (13:19):
Like especially in the in the essential oil. Really uh
tusiene doesn't bother me in the least as long as
it's natural state. If it's tear tincture, I'm good. I'm
not messing with that. Essential oil and essential oils can
be dangerous. I mean, you can die from the essential
oil mint if you take enough of it. So I

(13:40):
always try to be very cautious with essential oils. But
its cousin mugwort is really interesting. In that it has
some mood balancing effects and helps with sleep and what
they call it lucid dreaming. Not really something I get into,
but you know, it's those that family of plants is remarkable,

(14:06):
and there's one called sweet Antie that has some of
the best anti viral properties, and it's just it's a
cousin of wormwood. So you know, for a while the
government freaked out about wormwood because of absinthe and supposed hallucinations,
and when we really look at it, you know a
lot of those artists were drinking paint thinner and all

(14:28):
the high proof alcohol they could get, and it's easy
to blame an herb as opposed to just bad habits, right.

Speaker 3 (14:35):
I feel like there so many crazy rumors about it.
I mean I remember, like in high school and stuff,
people would talk be like, dude, you got to find
absent but it's illegal. You know, you can't even buy
it in stores. But I don't know if it was
actually ever outlawed or you know, maybe I don't know.

Speaker 2 (14:52):
I'm not sure either. I don't know if it was
an agreement among the distillers to stop making it. I
know in France it was outlawed for while, but in
the United States, I'm not sure if it ever actually was.

Speaker 3 (15:03):
That's ironic because I feel like the Europeans and particularly
the French, have like a better relationship with these things.
I've actually sourced certain herbs from France because they just
they grow a lot of this stuff because a lot
of these different drink modifiers at PERITIEFSA.

Speaker 2 (15:27):
Absolutely now you're you're one right on that. The French
and the Germans especially are very and the Polish. You
got to get the Polish there due really into not
well all right. So for a time in France, herbal
medicine was actually made illegal, but then Maurice Message came

(15:49):
and brought it back, and he was treating like the
like royal families from several different European countries and the
Prime Minister of France and Winston Churchill, and so they
had they had to say, okay, you know, we're going
to kind of allow it again. But they never lost
their love of liqueurs and a pair of teefs and

(16:12):
all that.

Speaker 3 (16:14):
That's crazy, such cool history there.

Speaker 2 (16:17):
Yeah, Maurice Message, if you want to check out something
really interesting. All his herbal medicine was done topically through baths,
and soaks. So yeah, nothing internal, everything external. And of
his day, which would be around early nineteen fifties, he
was the most famous herbalist in the world and a

(16:38):
really interesting guy. But anyway, I want you to tell me. Okay,
so we've just talked about a little bit. You know,
the quality of the product is really good. Tell me
how how did you come up with your formulas?

Speaker 3 (16:56):
Well, you know, a lot a lot of research. First
of all, I spent a lot of time looking at
at the products that we're currently out there, seeing what
they had, seeing what I liked about those products, what

(17:18):
I didn't like, and and looking at areas that they
could improve, and and just learning more about bitter herbs,
you know, things that that have great medicinal properties that
I think would work synergistically in a in a bitter's

(17:42):
tincture formula. So so basically I I I kind of
handled each one almost in two parts. I handled it.
I selected the components for the bitter aspects, the flavor

(18:09):
more so I would say, even though these are kind
of going to be intertwined, and then I selected more
like almost like an aromatic blend, the kind, the kinds
and aroma and taste, are so closely related.

Speaker 2 (18:22):
I was actually gonna know those kind of your bidders
are very aromatic. In fact, you know, I have a
little allergy to lavender, but your lavender bitters I have
found actually work really well as a major flavor enhancer.
Like if I was going to use herbs to Provence
for something.

Speaker 3 (18:44):
I'm so happy to hear that. Yeah, And you know,
I it's it's been a big, huge learning experience for
me as well. You know, I've I've played around so
much with dried herbs versus fresh herbs, and and it's

(19:04):
just it's it's taught me a lot, you know, and
and each behaves so differently. You really need to work
with different ratios if you are extracting dried orbs versus
fresh as I'm sure you yeah, well.

Speaker 2 (19:18):
But you know our audience may not know that. Tell
us how what the difference is?

Speaker 3 (19:24):
Well, yeah, I mean the the fresh ones are just
going to have a lot, They're going to have the
water still in them. So you know, that's something that
took me time to learn, really, I I you know,
initially I thought that it would it would be downright

(19:48):
like it would benefit overall the the taste, the ultimate
concentration of things to use only fresh ingredients the fresh.
So I've done two batches and the first batch was
only dried ingredients. The second batch was a lot more fresh.

(20:17):
It was it was much harder to do that. It
was harder to find places that had all of these
things fresh. But the water that's still present in the
fresh herbs, it in some cases it dilutes the flavor

(20:37):
in some cases. In some areas, I would say it
makes it better, and in some areas it doesn't make
it better. And I think you know, Chinese medicine there,
they've really tapped into this because they have certain herbs,
like I know, varieties of orange peel and stuff in particular,

(20:58):
they will they increase in value the older they get, right,
And they have these like crazy, crazy centuries old or
decades old orange peels and stuff like that, and they're
very prized because the flavor kind of concentrates in a way,

(21:18):
those like oils and the little what you know, microscopic
bits of moisture oil are still present. It almost like crystallizes.

Speaker 2 (21:28):
Yes, that's right, you're exactly right.

Speaker 3 (21:30):
And yeah, and it has this kind of crystallization effect.
So you know, I don't think. There's probably not many
people out there that have both batches to compare them to,
but I compared them a lot. And as I was
building them and blending all of the herbs to make
the final batches complete, you know, I'm constantly like tasting

(21:54):
and with bitters as I'm doing this and blending it.
It was like such a long process because your palettes
like gets ruined very quickly, you know, like you can
only taste so much in one evening, Like you know,
people wine drinkers know this and stuff, But with bitters

(22:16):
it's even more so because like it's such harsh flavors,
like you very quickly can't tell the difference so much
between things. So like I would just have to do
it very slowly a little bit each day and get
things dialed in. But the thing that I was really
noticing is like the first batch I made with primarily
dry ingredients, is it's developed a much like sweeter taste.

(22:46):
It tastes like more sugary in some ways, like a
good aged bourbon or something like that. Whereas the second
batch I found is it has I think it's just
more bitter. I think it has a stronger bitter aftertaste

(23:06):
that really lingers, and you know, and and it's nice
to see they're they're aging nicely. They they've changed over time,
they're starting to like mellow out and stuff, so.

Speaker 2 (23:20):
They're still they're still aging in the bottle. That's good.

Speaker 3 (23:23):
Yeah, yeah, yeah.

Speaker 2 (23:25):
Like so with licorice, for instance, Chinese versions don't qui
and totally differently used than how we do licorice in
European or American herbal medicine. For the most part. You know,
it's a cure dried liquorice root and the flavor you're like,
if you have just plain licorice, it does have that

(23:47):
anis sweetness to it. Don't qui is such a deeper flavor,
and it's also different medicinally so and of course fresh
herbs are also going to dilute the alcohol a little
bit too. So yeah, I can totally see how the
flavor profile would would would alter.

Speaker 3 (24:08):
What's that called again.

Speaker 2 (24:10):
Don qui do o n g q u a i
Chinese liquorice route. It's cured and it's dried and often
age for decades.

Speaker 3 (24:23):
That is cool. I'm going to write that down.

Speaker 2 (24:24):
Yeah, it's pretty cool. It's almost I would say, in
flavor more like American Angelica or Star Annis. It has
more of a star and its flavor, but maybe a
little bit of a vanilla background. It's mellowed a lot
from the original liquorice root and a little sweeter as
you said, that's why that triggered that in my mind.

(24:47):
But very powerful on especially for menopausal type issues. Seems
to be very good for certain issues like that.

Speaker 3 (25:00):
That sounds delicious though, I've got.

Speaker 2 (25:02):
It is it really is. Actually they make don Quai
candies and well and also if you if you want
to look at in America the Angelica candied angelica root.
What a wonderful flavor that is. That's very much like
Annis and and you can make a candy out of it.

(25:23):
I have known people who take candied angelica and tincture
it for a cough syrup. Really, if you like licorice,
and I like licorice, those are you know that fintol flavor,
that Annis flavor, that you know, kind of unique flavor
really comes through and such as.

Speaker 3 (25:40):
I definitely enjoy that flavor. And yeah, it's it's I think,
you know, it's interesting like just seeing how things change
as you work with them and yeah. You know. One
thing I forgot to mention too, is like the ratios

(26:03):
change going back to like the dry versus fresh. You know,
it's you use you use more. It's a it's a
one to five ratio for the dried versus a one
to two ratio for the the fresh stuff. And yeah,
it's it's also it took me time to figure out.

(26:26):
Like with the dried stuff. Sometimes you you I would
do an initial extraction and then I would take it
out and I would kind of like rehydrate it a
little bit, because it's hard to fully like penetrate that
material with just alcohol when it's so shriveled up. You know,

(26:47):
you think about like a grape, or you think about
like a raisin. Well, it used to be a grape.
It was much bigger with all that moisture in it.
But you've got to kind of put the moisture back
in there to pump it back up so that you
can actually like get in and get something out of it. Right.

Speaker 2 (27:05):
Well, and I think I think you also have a knack.
I'm not. Well, you can tell me whether it's something
you learned or if this is just a quality you
have of understanding herbal energetics, because the orange bitters are
what we would call in you know, herbal energetics, hate
or traditional Chinese medicine or ier veda, any way you

(27:25):
want to look at it, a warming, more energetic type bidder,
where the lavender bitters are more of a cooling bidder.

Speaker 3 (27:35):
That's funny. I I don't have a background in this,
but you know, the energetics are something that people have
talked to me about about. And yeah, those choices were
more kind of intuitive and just going off of what

(27:55):
I've found to work well together. So I'm glad that
they make sense together energetically because I didn't really have
that knowledge going into it.

Speaker 2 (28:07):
Well, you nailed it, there's no doubt about it. I
was probably maybe three years ago, four or five now,
probably five years ago I was asked to do a
class on making craft bitters, and I said, I'm going
to do a warming bitters. I'm a cooling bitters. And
in the warming bitterers, I used orange peel, and I
used clothes, and I used star ais and I used

(28:30):
orgon grape. Didn't have gingen or anything like that, so
I used orgon grape as a primary bitter. And then
for the cooling. I did mint, licorice and hopspud. Wow,
and you can see I mean you just well you
just reacted. You know exactly what I'm talking about. So
when I took a taste of your orange bitters and

(28:52):
then your lavender bitters, I thought, well, this guy just
nailed it. He just actually came up with a better
formula than I came up with, more aromatic, more flavorful,
but in terms of herbal energetics, going to do the
exact same job perfectly.

Speaker 3 (29:09):
Well, thank you so much. I mean, yeah, you know,
I I was I was just doing my best to
find things that, like I was familiar with, and also,
like I said, find things that worked synergistically in there.
You know, I I wanted it to have a anti

(29:35):
parasitic component as much as possible, and so I really
I liked the black walnut in there.

Speaker 2 (29:41):
Those oh yeah good, I can taste that.

Speaker 3 (29:44):
Yeah. And and and those are you know, that's very
that's very strong stuff like that's an ancient kind of
anti parasitic remedy. I think that combined with cloves, which
are also in the orange vanilla one. Yeah, It's it's
interesting because there was there was another bitter and anti

(30:05):
parasitic ingredient that I actually ended up removing because it
was like too strong. But it's quassia bark have you
Oh yeah heard that?

Speaker 1 (30:16):
Ye?

Speaker 3 (30:17):
Yeah, And it's uh it's like I think it's like
native to the Caribbean or something like that, but it
just looks like wood chips, but it's extremely extremely bitter
and it's like.

Speaker 2 (30:27):
More of a quinine flavor.

Speaker 3 (30:29):
Yeah, it's yeah, I do like quinine because I've got
like the chinkona bark in there which lends itself to that.
But sharper, Yeah, this this ingredient though, Like I had
read just some papers on PubMed about this stuff. You know,

(30:50):
if you if you take like too much of it,
it can kind of like mess up your microbiome. So
I actually didn't put that.

Speaker 2 (30:58):
Yeah I can't. No, you're right about that. You got
to watch out for gut health. I just had someone
ask me the other day about a parasitic issue, and
I said, well, you know, don't take everybody's advice because
you can go too far and screw up your got
microbiam and actually you won't know if you still have
the para parasites are not because your intestines are going

(31:19):
to be wrecked.

Speaker 3 (31:21):
Yeah, I mean that that's something that's very hard to
figure out. I haven't done as much work as some people.
It's not something I'm like struggling with enough that it's
brought me into a doctor to get checked out by somebody.
But it seems well.

Speaker 2 (31:40):
I mean, I've heard that we can talk offline. You
send me an email, and I might have a couple
of suggestions for that. I mean, and of course one
of the most common would be sage, and I mean
sages a herb as well. And you know, it's like
Hippocrates said, why must a man die if he has
sage growing in his garden? It really is pretty good.

(32:00):
Not as strong, but you know universal. And then of
course there's rosemary, and you know a lot of things
that are just so commonplace we don't even really think
about them anymore. Oh, I forgot that. Also with dandelion
and burdock route, I really like that too. Have you
messed with dandelion much?

Speaker 3 (32:22):
Well?

Speaker 1 (32:23):
I have.

Speaker 3 (32:24):
I mean, you know that friend I mentioned earlier kind
of got me into that, just just nibbling on a
leaf after a meal, you know, I found that to
be really beneficial and like energizing and just made me
feel good. And then I you know, learned that the
root has totally different benefits and so you know, I

(32:44):
found a great local growth or I mean, you could
find dandelion anywhere. But there's a guy on a farm
in like central Illinois. He he just kind of like
lets things go. He's into hermaculture and you know, just
letting his farm grow up naturally. He doesn't doesn't weed

(33:06):
it a lot. So I was buying those things from him.
But but yes, I love that combination. And it's funny
because there was a there was a bitters product I
think from England that I was actually inspired by. I
wish I could think of the name of this.

Speaker 2 (33:25):
Oh don't worry badly what people buy.

Speaker 3 (33:28):
Yeah, I mean it's it's it's mine. Mine is better.
But it's this product. It's called like burdock and dandelion bitters.
And I just thought that was so cool because at
that time I didn't really you know, I was pretty
new to these things. I was pretty new to bitters
and you know, just the benefits of like dandelion and

(33:50):
burdock and stuff like that. But I was I was
somewhat familiar. I was actually more familiar with burdock at
that time because I'd spent some time in Japan, and
they really they use burdocks so much. It's gobo exactly.
They call it gobo over there, and they use it
in so many dishes, and I mean they eat it

(34:11):
pretty regularly.

Speaker 2 (34:13):
Yeah, I mean, and I think ray too. I grow
it for food as well. I think it's a delicious plant.

Speaker 3 (34:19):
That's so cool. I I did not grow up with
that in my diet, but you know, I love finding
things like that out, you know, like you know, at
some age I learned that turmeric was a great anti inflammatory. Well,
it's just so happens that, like they use it in
so many like Indian dishes and stuff like that, so

(34:40):
so I enjoy It's it's like, Okay, these these are
things that are like tried and true and they've they've
been using them since ancient times and it just happens
to grow naturally, like all around the Midwest where I live,
I think where you live too, Oh yeah, everywhere, It's

(35:01):
it's so common, it's so easy to find. So it's
just like if that kind of blew my mind that
you know, nobody around here. Yeah, I knew, so yeah,
I definitely, like, you know, I I wanted that in there,
and that adds a nice bitterness and and nice herbal

(35:24):
component to it. I put the milk thistle in there
because it's it's like a great liver protectant. And this
is such a you know, it's such a it's such
a liver heavy tincture in a good way. It's it's
it it kind of fires up the liver, and so

(35:45):
you know, why not put something in there that would
also replenish the liver as well, such as milk thistle.
You know, that was a taking I think, you know,
my my parents had taken that, so I just I
would take that in a capsule form from a young age,
so I was kind of familiar with that.

Speaker 2 (36:05):
And right, it is the best liver regenerative or it's
only actually only are really clinically proven by German scientists
to regenerate damaged liver tissue, although there are other bitter
herbs that do that as well, but it's it's probably
the most powerful.

Speaker 3 (36:23):
That's so cool. I'm yeah, I'm glad. I always love
when things like this get mainstream medical tension and actually,
you know, get studied. It's it's well, this was the foundation.

Speaker 2 (36:38):
I mean, the foundation of really modern medicine was bitter formulas.
I mean then it goes back to ancient Greece and
ancient king mithrodogies and I mean, but yeah, all right,
So I sent the record for forty minutes, so we've

(37:00):
got about four and a half minutes. Tell people about
the company, where they can get the product, give us
the good pitch because I fully endorse this product, y'all. Okay,
so go ahead and just let fly on it.

Speaker 3 (37:15):
Well, thank you, thank you. So yes, Unicorn Bitters. You
can find them at Unicorn Bitters dot store. And it's
it's the best bitterers product you'll find. I created this
for health. I created created it as something that can
really aid in digestion. I take it by mouth. I'll

(37:39):
take a couple droppers full. Usually I like it after
a meal. Some people say that bitters work better before
you eat, but I enjoy it after. And I also
really enjoy it if I have a stomach ache, just
if I have a really heavy meal, if I have
like a steak, if I have something very fatty and
I'm feeling like, oh, like weighed down, I take the

(37:59):
bit it no joke makes me feel way better. It
just like relieves me, and it kind of makes everything work.
It activates the digestive system. So that is what I
created them for, and they work amazingly for that. They
also work amazingly as a cocktail ingredient. They they do

(38:20):
a far better job of balancing out any cocktail than
any other bidders I've found on the market. And yeah,
I don't think I haven't found anything else like them
that exists. I'm glad to hear that you haven't either,
And I'm so happy and and thank you for putting
your book out there. Thanks for amazing information.

Speaker 2 (38:43):
All that website one more time. Tell people how they
can order them.

Speaker 3 (38:48):
That's right, it's Unicorn Bitters dot store. You and I
c O R N B I T t E S
dot S t O r E Unicorn Bidters dot store.

Speaker 2 (39:05):
Okay, great, And do you have any social media or
contact information?

Speaker 3 (39:09):
Yeah, we're on Uh, we're on Instagram. I believe it's
just at Unicorn bidders. Let me make sure that's actually
what the handle is. Uh, it's at Unicorn underscore Bidders
spelled the same way as the website. There's just that

(39:30):
underscore hyphen there gotcha at Unicorn underscore bidders.

Speaker 2 (39:35):
All right, well, I really appreciate you talking with me
this evening, and y'all, I want you to check out
Tyler's product. This is really good. It's not called Unicorn
bidters out of a coincidence. It is a very special product.

Speaker 4 (39:52):
The information this podcast is non intended to diagnose your
treating any disease or condition. Nothing I say or right
has been a evaluated or approved by the FDA.

Speaker 2 (40:02):
I'm not a doctor.

Speaker 4 (40:03):
The US government does not recognize the practice of verbal medicine,
and there is no governing body regulating herbless Therefore, I'm
really just a guy who stays herbs.

Speaker 2 (40:12):
I'm not offering any advice.

Speaker 4 (40:13):
I won't even claim that anything I write or say
is accurate or true. I can tell you what earths
have been traditionally used for, I can tell you my
own experience, and if I believe in herb has helped me,
I cannot nor would I tell you to do the same.
If you use an herb anyone recommends you are treating yourself,
you take full responsibility for your health. Humans are individuals,

(40:33):
and no two are identical. What works for me may
not work for you. You may have an allergy of
sensitivity and underlying condition that no one else even shares
and you don't.

Speaker 2 (40:43):
Even know about.

Speaker 4 (40:44):
Be careful with your health by continuing to listen to
my podcast or read my blog you read it. Be
responsible for yourself, your own research, make your own choices,
and not to blame me for anything ever.

All Episodes

Episode Transcript

Popular Podcasts

Stuff You Should Know

My Favorite Murder with Karen Kilgariff and Georgia Hardstark

The Joe Rogan Experience

.css-15opob5{left:0;position:absolute;top:0.8rem;} All Episodes

.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Show 244: Unicorn Bitters Interview

Episode Transcript

Popular Podcasts

.css-r6mb8g{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:1;overflow:hidden;}Stuff You Should Know

My Favorite Murder with Karen Kilgariff and Georgia Hardstark

The Joe Rogan Experience

All Episodes

Show 244: Unicorn Bitters Interview

Stuff You Should Know