Handcrafted artisanal bitters, slow-made in Milwaukee.
Bittercube was founded in 2009 in Milwaukee by bartenders Nick Kosevich and Ira Koplowitz, and it remains bartender logic in a bottle: real roots, barks, fruits and spices — never artificial extracts or vague “natural flavors” — macerated in characterful spirit bases like rum, whiskey and brandy rather than neutral grain alcohol.
The process is deliberately slow and handcrafted — recipes scaled up from single-gallon jars without shortcuts — which is why the range has a density of flavour most bitters cannot match.
Every variety maps to real cocktail use: Cherry Bark Vanilla (wild cherry bark, Madagascar vanilla) for Old Fashioneds and Manhattans; Bolivar, a 19th-century-style aromatic with cassia and chamomile; Blackstrap, earthy with molasses and cinnamon, built for dark spirits and tiki; Orange with caramelized orange, coriander and cardamom; and Trinity, the versatile all-rounder blending several spice and root profiles. Broad enough to anchor an entire bitters program with one supplier.
Bittercube is stocked in Canada and available to restaurants, bars, hotels and caterers through the Alambika Pro Portal — wholesale pricing, live inventory and recurring ordering. New to Alambika? Open a pro account in minutes, or talk to an account manager about volumes, programs and openings.
Alambika Pro supplies Bittercube bitters to restaurants, cocktail bars, hotels and hospitality professionals across Canada — professional ordering, wholesale pricing, Canadian inventory and coast-to-coast delivery.
