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!
Two weeks ago I reviewed the Inveramallie release from the Macaloney Caledonian Distillery which was matured in an Ex-Bourbpon cask. Today I am looking at another Invermallie release this time one which has been matured in a re-charred red wine barrique imported from Europe. This barrique underwent a shave-toast-rechar preparation which is meant to give the spirit a complex nose with red berries, dried fruit, demerara sugar, leather, oak and honey.
St. Lucia Distillers is a joint venture of the last two remaining rum distillers on the Island. Their flagship rum Chairman’s Reserve was first blended in 1999 with the process overseen by then Chairman Laurie Barnard. The rum is created from a blend of molasses based, aged cane spirit produced on both Coffey and Copper Pot Stills which were matured in American Oak. After marrying the different rums together they were re-barrelled for final finishing. The average age of the rums within the blend is said to be five years old.
In the historic port of Barranquilla (Colombia), situated between the Magdalena River and the Caribbean Sea, three generations of the Riascos Family have been producing rums at Casa Santana for over two decades. They source sugar cane spirit from various producers in the Caribbean to produce rum for a variety of independent rum companies.
The Rum Howler Blog 