Acobia was started with a base wine, Certified organic Arneis, finished wine. David didn’t’ to use ‘poor wine’. He wrote the recipe for the bitter. Infuse the herbs into the alcohol - 20 to 30 days. Then you blend the ‘extract’ or now flavoured base alcohol (60 to 70% alcohol) into the wine. 21% ABV.
“So the Acobia is a Small Batch Bitter. It is composed of 13 herbs and fruits, that are infused into an organic base wine. It's quite unusual for a bitter to contain wine, but what it does is give more florals to the nose and length to the palate. It's almost impossible to describe all the individual things you taste in the Bitter because it's a complex mesh of so many. You'll definitely get citrus and cherry, but there are also herbs that meld secretly into the nose and push onto the palate, finishing with a bitter that lies somewhere between Aperol and Campari....”- David Fletcher