After much delay, I have finally found the time to continue with my examinations of various Bitters which have made their way into my local market. Today I will look at Bittercube Jamaican No. 1 Bitters.
Nicholas Kosevich and Ira Koplowitz come from a hospitality background. Prior to forming Bittercube they bartended and managed at the Town Talk Diner (Nicholas) in Minneapolis and The Violet Hour (Ira) in Chicago. Nicholas and Ira began producing Bittercube Bitters in 2009. Their company (based in Milwaukee, Wisconsin) started by making one gallon batches with real botanicals. Although the batch size is now 210 gallons the handmade process has stayed largely the same as they source botanicals as close to origin as possible to create densely flavored bitters. Bittercube Bitters became available commercially in July, 2010. Today the bitters are found in nearly 30 states and abroad in Canada, Italy and Australia.
Here is a link to my full review:
Review: Bittercube Jamaican No. 1 Bitters
Please enjoy the review, and my cocktail suggestion, El Padre.
Chimo!
Coster’s Prescription Burnt Citrus Bitters are produced by Mark Coster, a Toronto-based wine and spirits importer. I contacted Mark and learned that passion for making bitters began about a decade ago when he would make bitters as gifts for his friends in the spirits trade. According to Coster, he began with Burnt Orange Bitters which were they were apparently a big hit with those friends. His Burnt Orange Bitters would evolve into what is sold today as Coster’s Prescription Burnt Citrus Bitters as in addition to orange, Coster likes to use grapefruit and lemon in the mix as well.
Nicholas Kosevich and Ira Koplowitz come from a hospitality background. Prior to forming Bittercube they bartended and managed at the Town Talk Diner (Nicholas) in Minneapolis and The Violet Hour (Ira) in Chicago. Nicholas and Ira began producing Bittercube Bitters in 2009. Their company (based in Milwaukee, Wisconsin) started by making one gallon batches with real botanicals. Although the batch size is now 210 gallons the handmade process has stayed largely the same as they source botanicals as close to origin as possible to create densely flavored bitters. Bittercube Bitters became available commercially in July, 2010. Today the bitters are found in nearly 30 states and abroad in Canada, Italy and Australia.
According to their company website Fee Brothers has been a family business since 1864, and is currently now owned and operated by the fourth generation of the family to do so, Ellen and Joe Fee. The company currently produces about 100 different products including an impressive line-up of Cocktail Bitters,
Bittermens Boston Bittahs were formulated in the summer of 2008 from a combination of combination of citrus & chamomile. The formulation was originally called “Summer Bitters” but the name was changed to Boston Bittahs later that year as the new flavour combination celebrated both the return of summer and a return to Boston after 14 years.
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