Product Review

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 2 to 5 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, Imbibe Magazine, Timeout, Chicago Tribune, New York Times, Bloomberg BusinessWeek, Milwaukee Journal-Sentinel, NPR, and Daily Candy, among other publications.

Blackstrap Bitters

Citrus forward with aromas of bright orange, toasted coriander and cardamom. We double macerate the orange peels to make the orange flavor pop, and add a touch of burnt sugar at the end of the process to create a subtle caramelized orange flavor.

Application: Gimlets, Old Fashioneds, Mojitos, Beer, Highballs.