Amaro has been close to our hearts for a long time and the quality and inventiveness of Australian amaro is something that we really need to share. We are absolutely chuffed to host Michael Ryan for an Australian Amaro masterclass that will explore his Beechworth Bitters project.

Michael Ryan has spent almost two decades in the kitchen at Provenance, his high country restaurant in Beechworth (which is exceptional). Beechworth Bitters however started somewhere much less glamorous: a storeroom, during lockdown, where he rediscovered a stack of botanicals he'd bought years earlier meaning to make his own cocktail bitters and never got around to it. With the restaurant quiet and time on his hands, he finally did.

What began as an experiment turned into a botanical library of over 170 roots, leaves, fruits, flowers, bark and herbs, much of it sourced locally or foraged around the Victorian High Country, worked into a small range of handmade amari and bitters using both maceration and distillation. Michael's approach owes as much to his early background in science as it does to the kitchen and it shows in the precision and curiosity behind every bottle.

Join us for a masterclass with Michael as he talks us through the making of Beechworth Bitters, the botanicals, the process, and the place they come from, with tastings and snacks along the way.

Contact the host of Lab Series - Beechworth Bitters with Michael Ryan