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. After successful stints bartending and managing at Town Talk Diner (Nick) in Minneapolis and The Violet Hour (Ira) in Chicago, they began developing Bittercube Bitters.
The first commercially available batches hit the market in July of 2010. Since then the business has grown to distribute bitters in nearly 30 states and abroad in Canada, Italy and Australia.
Bittercube has been featured in Martha Stewart’s Everyday Food, Playboy, Imbibe Magazine, Timeout, Chicago Tribune, New York Times, Bloomberg BusinessWeek, GO – AirTran Inflight Magazine, Milwaukee Journal-Sentinel, NPR, and Daily Candy, among other publications.
Brendan BenhamDirector of Operations
Becky BrownApothecary Supervisor
TJ OchsKitchen Coordinator
Staci NielsenKitchen Coordinator
Jeff OthmanProduction Assistant
Conor BenhamProduction Assistant
Nathan TothProduction Assistant
Paul FredrichMarketing Manager
Matt YoungDesign Emissary
Brandon SassTraining Manager
Louie LaFleurAccount Manager
Bar & Bazaar
Brandon ReyesManager of R&D, Bar Manager
Kylen EberleinRetail Manager
The MKE 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. The MSP Apothecary is located in the Seward neighborhood in Minneapolis and is the consulting and events hub for Bittercube.