A Bitters Dispenser Marked For The Black Bull Hotel

Description

Heading : 18th century Bitters Dispenser Marked For the Black Bull Hotel
Period : George III
Date : 1780 – 1820 
Origin : England 
Colour : Clear
Neck : Hexagonal slice cut
Body : Engraved with ‘BITTERS’ set within a foliate border with printie cuts below to one side. and ‘The Black Bull Hotel’ in script on the reverse
Glass Type : Lead
Size : 198mm tall with a base at 86mm in diameter   
Condition : Fine; small bubble inclusions to the body and base. one in the neck which has been stretched to produce a thin12mm tear; two or three burst bubbles to the interior of the bowl; a scratch and mossing to the base. A little internal water staining. Minor fritting in the leading edges of the slice cut neck
Restoration : None
Weight : 606 grams

Additional information

Nowadays in Britain we tend to associate bitters with pink gin and cocktails. In the 18th and 19th century these herbal. fermented concoctions were added to fortified wines to introduce some balance. Port. Canary wine. Madeira. Sack. Moscatel. Sherry. Marsala…all were  tooth-achingly sweet in their unadulterated state. The addition of quinine bitters was both dialled down this sweetness. and acted as a preventative against malaria.

Bitters in Roman times were exclusively medicinal. however. many countries have subsequently developed them along more edifying lines. German kummerling (or just kummel). the now fashionable Jagermeister. the hair of the dog that is Underberg. Swiss Suze. Dutch Beerenberg. Fernet Branca and Aperol from Italy are all “bitters” and are mostly used as an aperitif.

In Normandy. France I was introduced to Picon. a delicious bitters that is drunk with beer. This is very definitely worth seeking out.