Scots Bitter

As seen in The New Yorker

The 2025 Scots sold out this summer. Due to overwhelming demand, we’re now opening pre-orders for the 2026 batch, with shipment expected late January–early February, timed to the return of Seville oranges. We’ll share updates as the season unfolds—usually in January.

The Scots Bitter Marmalade

A true labor of love, this traditional bitter orange marmalade takes two full days to make. Seville oranges—the gold standard for marmalade, prized for their aromatic bitterness and rugged rind—are hand-cut, soaked overnight, then slow-simmered with pure cane sugar. Off the heat, the marmalade is finished with a dram of Laphroaig 10-year Scotch, one of the peatiest single malts, adding a deep, smoky complexity.

Bold, bitter, and beautifully layered, The Scots unfolds on the palate with intensity and elegance. It’s exceptional on buttered toast, paired with aged Pecorino or sharp cheddar, stirred into nut butter, or used to glaze ham, pork chops, or salmon. Cocktail lovers will appreciate its depth alongside Sour Cherry Preserve in a Manhattan or Old Fashioned, or as a subtle accent in other classic drinks. This is a flavor where a little goes a long way—one jar can be savored for months.

Once nearly retired due to skyrocketing Seville orange prices, The Scots was saved by devoted customers who insisted it return—no matter the cost. We listened.

NB: This is a traditional marmalade made without added pectin or stabilizers. Each small batch is unique in color, texture, and flavor. We aim for a soft, spoonable set that prioritizes flavor and mouthfeel; the marmalade will move when the jar is tilted. If you prefer a very firm marmalade, this may not be the right fit.