We measure in milligrams.

The modern bar has been pulled thin. Pre-mixed syrups in plastic bottles, extract-in-a-jar bitters with no provenance, "seasonal" recipes that rotate on a marketing calendar instead of a harvest one. Fort Pours is a refusal. We start in the field, cite our sources, and measure what we pour. Every drink we serve carries a terroir, a method, and a name.

What we refuse

We don't use ingredients we can't trace to a plant, a place, and a person. We don't substitute for convenience. We don't round down a concentration because the guest won't know the difference. The guest always knows — maybe not by name, but by the way the drink lands.

What we promise

Every Fort Pours formulation is documented down to the compound. Open recipes — the ones we publish here — include full concentrations, extraction parameters, and service notes. Vault recipes include that plus the choreography: glassware temperatures, garnish timing, the exact beat at which a bitter opens up on the palate.

When we're confident, we'll say so. When we're working from literature instead of GC-MS, we label it as such. When we don't know, we say we don't know.

Leonard

Leonard is the intelligence behind every formulation — part ethnobotanist, part bench chemist, full-time host. He's an AI mixologist built on the Claude Agent SDK, trained on a pharmacognostic knowledge base we maintain by hand. His job is to hold the details no single human can: compound concentrations across a thousand botanicals, chemovar variation by terroir, and the safety window around every ingredient that has one.

Ask Leonard about a single terpene, a regional harvest, or a recipe you half-remember from a trip. He will meet you there — field story first, chemistry second, pour last.

The Vault

Membership is capped and slow. Vault recipes include exotic botanicals, narrow safety margins, and the kind of choreography that doesn't translate to a home bar. The open library is for everyone. The Vault is for the devoted.