BroVo Spirits

Meet craft spirits maker, Mhairi Voelsgen. Her broVo spirits company in Seattle is revered by bartenders for its exceptional liqueur, vermouth and amaro. Catapulting itself into Michelin-rated restaurant cocktails, Mhairi’s brand excels with its refined recipe, batch after batch. Take it from the master herself and the lessons she gathered over the years from bartenders.
How It All Started

How It All Started

Photo Credit: Brovo Spirits
'10,000 hours at something and you can master a topic. Well Bartenders are masters. This is what they know, they know liquor.' Mhairi Voelsgen, Owner broVo Spirits.

BroVo began by tapping industry gatekeepers – bartenders, for its initial inspiration and early realms of recipes. After rounds of tastings, professional reviews and trade focus feedback, broVo launched with a high quality standard, hell bent on changing the mixed cocktail culture. The founders of broVo wanted above everything to craft a spirit with flavor for bartenders. 'We've always listened to bartenders,' said Voelsgen. 'Our first lineup, our first iteration, the flavor was not strong enough, the alcohol was not strong enough and it was not sweet enough and all the bartenders told us that. They were not shy, which was perfect. You can ask these guys for their opinion and get it to help craft our product so much better.'

Early Family Beginnings

Early Family Beginnings

Photo Credit: Tastings.com
BroVo began over a bottle of Scotch, in Scotland. No Kidding.

Mhairi puts her blood, sweat and tears into her brand broVo, which all started on a trip to Scotland. 'I flew over for my uncle's funeral. In Scotland, there is a tradition when someone dies you buy a really good bottle of single malt and drink it over the course of the year. My cousin had bought a bottle of Glennross '84. At that moment, I thought, I want to make Scotch.' But what happened next, stunned the Scotch drinker. 'It was when we started in distillery school, there were 30 people in the class, and everyone went around the room and said they were going to make vodka, gin and whiskey. I thought to myself, this is going to be a problem. We needed to make something different.' Mhairi then started talking to bartenders. 'We wanted to craft something that bartenders could use in a cocktail! Every bartender said, 'make an amaro'!' What's an amaro? It is an herbal liqueur, most commonly used in the US as a mixer for cocktails but internationally popular as an after dinner digestif. It usually has a bitter flavor and can be a syrupy consistency.

The Brand is in Business

The Brand is in Business

Photo Credit: Tastings.com
Starting at just 200 cases sold in one year, Mhairi is taking her brand across the US with cocktail fame. Take it from Michelin-rated The Aviary's cocktail masters.

BroVo constantly reinvents itself by listening and crafting flavorful liqueurs very specifically for bartenders. It wasn't until the brand made its way to Chicago that Mhairi had a sense of its success. 'We were at the Aviary about 6 months ago and they had a cocktail with our product in it. We were 2 ½ years old and we're at the Aviary! In a cocktail!' These moments are cherished by the company, as it continues to branch out with new product lines. Up next: Vermouth! A line called, Witty, Pretty, Jammy and Pink. 'After 2 years of experimentation, we saw a hole in the middle of the category,' said Mhairi. What can Tastings fans look for next? Find out.

Exclusive broVo cocktail for Tastings.com Fans

Exclusive broVo cocktail for Tastings.com Fans

Photo Credit: Tastings.com
Seachide by Micah Melton, The Aviary

1 ½ ounces resposado tequila
1 ½ ounces broVo Amaro No.4
¾ ounce mango syrup (mix 1-1 sugar to bottled mango juice)
¾ ounce lime juice
2 dashes of orange bitters?
Combine all ingredients in a shaker filled with ice. Shake lightly. Pour into a Collins glass with fresh ice and top with soda water.

Secret from broVo: Real Washington wine was used in the amaro instead of bulk purchased wine. Parallel infusion in both the wine base and the spirit base was used which brought a maximum of 25% spirit base and 19.9% abv, high for the category - but the spirit holds flavor better.




How It All Started
Early Family Beginnings
The Brand is in Business
Exclusive broVo cocktail for Tastings.com Fans
BroVo Spirits
Meet craft spirits maker, Mhairi Voelsgen. Her broVo spirits company in Seattle is revered by bartenders for its exceptional liqueur, vermouth and amaro. Catapulting itself into Michelin-rated restaurant cocktails, Mhairi’s brand excels with its refined recipe, batch after batch. Take it from the master herself and the lessons she gathered over the years from bartenders.

How It All Started

How It All Started
Photo Credit: Brovo Spirits
'10,000 hours at something and you can master a topic. Well Bartenders are masters. This is what they know, they know liquor.' Mhairi Voelsgen, Owner broVo Spirits.

BroVo began by tapping industry gatekeepers – bartenders, for its initial inspiration and early realms of recipes. After rounds of tastings, professional reviews and trade focus feedback, broVo launched with a high quality standard, hell bent on changing the mixed cocktail culture. The founders of broVo wanted above everything to craft a spirit with flavor for bartenders. 'We've always listened to bartenders,' said Voelsgen. 'Our first lineup, our first iteration, the flavor was not strong enough, the alcohol was not strong enough and it was not sweet enough and all the bartenders told us that. They were not shy, which was perfect. You can ask these guys for their opinion and get it to help craft our product so much better.'

Early Family Beginnings

Early Family Beginnings
Photo Credit: Tastings.com
BroVo began over a bottle of Scotch, in Scotland. No Kidding.

Mhairi puts her blood, sweat and tears into her brand broVo, which all started on a trip to Scotland. 'I flew over for my uncle's funeral. In Scotland, there is a tradition when someone dies you buy a really good bottle of single malt and drink it over the course of the year. My cousin had bought a bottle of Glennross '84. At that moment, I thought, I want to make Scotch.' But what happened next, stunned the Scotch drinker. 'It was when we started in distillery school, there were 30 people in the class, and everyone went around the room and said they were going to make vodka, gin and whiskey. I thought to myself, this is going to be a problem. We needed to make something different.' Mhairi then started talking to bartenders. 'We wanted to craft something that bartenders could use in a cocktail! Every bartender said, 'make an amaro'!' What's an amaro? It is an herbal liqueur, most commonly used in the US as a mixer for cocktails but internationally popular as an after dinner digestif. It usually has a bitter flavor and can be a syrupy consistency.

The Brand is in Business

The Brand is in Business
Photo Credit: Tastings.com
Starting at just 200 cases sold in one year, Mhairi is taking her brand across the US with cocktail fame. Take it from Michelin-rated The Aviary's cocktail masters.

BroVo constantly reinvents itself by listening and crafting flavorful liqueurs very specifically for bartenders. It wasn't until the brand made its way to Chicago that Mhairi had a sense of its success. 'We were at the Aviary about 6 months ago and they had a cocktail with our product in it. We were 2 ½ years old and we're at the Aviary! In a cocktail!' These moments are cherished by the company, as it continues to branch out with new product lines. Up next: Vermouth! A line called, Witty, Pretty, Jammy and Pink. 'After 2 years of experimentation, we saw a hole in the middle of the category,' said Mhairi. What can Tastings fans look for next? Find out.

Exclusive broVo cocktail for Tastings.com Fans

Exclusive broVo cocktail for Tastings.com Fans
Photo Credit: Tastings.com
Seachide by Micah Melton, The Aviary

1 ½ ounces resposado tequila
1 ½ ounces broVo Amaro No.4
¾ ounce mango syrup (mix 1-1 sugar to bottled mango juice)
¾ ounce lime juice
2 dashes of orange bitters?
Combine all ingredients in a shaker filled with ice. Shake lightly. Pour into a Collins glass with fresh ice and top with soda water.

Secret from broVo: Real Washington wine was used in the amaro instead of bulk purchased wine. Parallel infusion in both the wine base and the spirit base was used which brought a maximum of 25% spirit base and 19.9% abv, high for the category - but the spirit holds flavor better.