Owner and operator of a provenance restaurant in Beechworth, Michael Ryan was all too familiar with how consuming running a restaurant can be. Being in and out of lockdowns gave Michael an opportunity to focus on something that had always been of immense interest and drinking passion - Amaro and cocktail bitters. Thus Beechworth Bitters was born. Experimentation of making alcoholic extractions of over 120 botanicals- citrus, fruit, herbs, leaves, bark, roots, spices- with many of the fruits used being from local producers. This was followed by many blending sessions. These sessions have led to the creation of five individual amaro.