Chaparral Botanicals began with a simple frustration: most bitters taste like they came from somewhere else. Living in Encinitas, surrounded by coastal sage scrub, bay laurel, yarrow, fennel, yerba santa, citrus, and chaparral trails, we asked a different question: What would bitters taste like if California had invented them? We create small-batch botanical bitters and flavoring products inspired by the plants, climate, and sensory character of coastal California, blending cocktail tradition with regional botanicals and a deep respect for the land these flavors come from.

We are not trying to replace the classics. We are building a parallel vocabulary — one that tastes like sun-warmed herbs, bitter roots, wild fennel, citrus oil, dry hillsides, coastal fog, and the long finish of the California landscape. Our work represents a commitment to celebrating the unique botanical heritage of California through carefully crafted extracts, educational content, and branded goods that honor both tradition and terroir.