ABOUT THE BITTERS Bittercube Bitters are developed and created in Milwaukee, WI, by hand with naturally sourced ingredients. No extracts or oils have ever been used in Bittercube Bitters. The process is different for each style of our bitters, with batches going through various phases on their way to completion, taking anywhere from two to five weeks depending on variety. Bittercube has grown from humble beginnings, starting with creating one gallon jars of bitters and growing to now producing batches in large maceration barrels – but the process has stayed the same. ABOUT BITTERCUBE Bittercube was founded by Nicholas Kosevich and Ira Koplowitz in 2009. After successful stints at Town Talk Diner (Nick) in Minneapolis and The Violet Hour (Ira) in Chicago, they began developing, formulating, and tweaking the lineup that is now the six varieties of Bittercube Bitters. The first larger batches began maceration in July of 2010, and since then the business has grown to distributed in more than 25 states around the country. Beyond bitters, Bittercube consults with a number of restaurants and bars, creating unique cocktail programs throughout the country. Bittercube has been featured in Martha StewartÕs Everyday Food, Playboy, Imbibe Magazine, Timeout, Chicago Tribune, New York Times, Bloomberg BusinessWeek, Milwaukee Journal-Sentinel, NPR, and Daily Candy, among other publications. Blackstrap Bitters Light and aromatic, with floral notes of chamomile and jasmine, plus cinnamon and dried fruits on the finish. An homage to an old recipe from a 19th century cocktail book, these are aromatic and extremely versatile. Application: Champagne Cocktails, Whiskey Cocktails, Rum Cocktails.
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