Bittercube Bitters are created in Milwaukee, WI, by hand with real botanicals. No pre-made extracts or flavors are used in our slow-crafted products.
The maceration process is unique to each style and batches take as long as twenty-five days to complete. The company has grown from producing one gallon jars of bitters in 2009 to 210 gallon batches now, but the process has largely stayed the same. We source botanicals as close to origin as possible and use high-quality base spirits to create densely flavored bitters.
Bittercube was founded by Nicholas Kosevich and Ira Koplowitz in 2009. As former bartenders, they had a vision for what bold & balanced bitters could be and set out to produce a unique lineup of slow-crafted bitters.
The first commercially available batches hit the market in 2010. Over the last decade, the company has built relationships with farmers, botanical suppliers, bartenders, and foodies across the globe, and continues to innovate with new flavors, business lines and services.
Over the years, Bittercube has been featured in Martha Stewart’s Everyday Food, Playboy, Imbibe Magazine, Timeout, Bon Appétit, Chicago Tribune, New York Times, Bloomberg BusinessWeek, GO – AirTran Inflight Magazine, Southwest Magazine, NPR, and Daily Candy, among other publications.
Jeff OthmanBitters Production Specialist
David Japke IIFulfillment/Bartender
Nathan TothProduction Assistant
Brandon ReyesR&D Manager
Ashley PappalardoProduction Assistant
The Apothecary is located in Uptown Crossing on Milwaukee’s North side. We produce and ship all varieties of Bittercube Bitters at this location. The Apothecary is also a hub for R&D and marketing efforts.