About Our Bitters
Bittercube Bitters are developed and created in Milwaukee, WI, and spirits used are sourced from Yahara Bay Distillers in Madison, WI. Bittercube literally creates the bitters by hand, peeling hundreds of pounds of citrus, weighing dozens of spices, and decorticating vanilla beans, among other time consuming tasks! Bittercube Bitters do not use any extracts or oils, but only “raw” ingredients. The process is different for each style of our bitters, with batches going through various phases on their way to completion, taking anywhere from four to eight 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 hand-crafting process has stayed the same.
Bittercube was founded by Nicholas Kosevich and Ira Koplowitz in 2009, and 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 many states around the country.
Beyond bitters, Bittercube has consulted with a number of restaurants and bars, creating unique cocktail programs throughout the Midwest. Bittercube has also lent its spirited prowess to a number of trade shows, special events, speakeasy nights, guest bartending appearances, and cocktail dinners around the country.
Bittercube has been featured in Martha Stewart’s Everyday Food, Playboy, Imbibe Magazine, Timeout, Chicago Tribune, Bloomberg BusinessWeek, GO – AirTran Inflight Magazine, Milwaukee Journal-Sentinel, NPR, and Daily Candy, among other publications.
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