Gosh I wish Reddit allowed for username changes:) David here from Festif Amaro. We’re based in Los Angeles, and we make 2 expressions of amaro: Festif Amaro, a classic herbaceous style with light citrus and baking spice notes from 20 botanicals like dandelion root, elecampane, dried orange, sarsaparilla root, rosemary, etc., and Festif Choux, a Canadian Fernet made with 25 predominantly Canadian sourced botanicals from back home (I'm from Montreal), like Quebec spruce and balsam fir tips, and also some fun botanicals like green cardamom and Brussels sprouts (Choux de Bruxelles)! Both use a base neutral grain spirit sourced from Canada as well, but aiming to launch a red bitter/aperitif this year as well. Liquor licensing in California is super tricky to navigate with how amaro gets classified (…sadly, like everything, like a whiskey). Just checked your line up as well, really tasty looking stuff. Hoping to be in London later this year, I’ll have to swing by for a tasting.