
Ira (left) Nick (right)
Ira and Nick from
Bittercube are entertainers and Bitter producers.
Bitters: Liquor that is flavored with the sharp pungent taste of plant extracts
They create and educate anyone and everyone about the tastes and processes involving bitters and the spirits that they enhance.
Their passion and drive to share their talents is contagious. One education hour with these two and you’ll be hooked to two quirky hipsters from the Midwest.
This interview focuses on how Bittercube started, how they became engaged in bitters in the first place, and where they think they’d be without this venture.
Why don’t you introduce yourself? Who you are, where you’re from, and what you’re currently engaged in?
Nick Kosevich: I grew up in Faribault, MN. I lived in Minneapolis for 11 years before moving to Milwaukee where I’ve been for the last year and a half developing the Bittercube brand with Ira. I’ll be moving back to Minneapolis in July. Bittercube not only creates a line of small batch hand crafted bitters but also consults on beverage programs throughout the Midwest as well as plans and facilitates events with the emphasis of cocktails. We plan small intimate seminars with thirty or so people and give them techniques and recipes to create cocktails at home as well as create cocktails for thousands of people at expos around the Midwest.
Ira Koplowitz: I grew up in Norman, OK. I worked in a college bar in Norman before moving to Chicago, where I worked in just about every capacity in a restaurant/bar environment. I worked in Boston as well for a couple of years, and Nick basically covered the rest.
“…local spirits support the local economy by utilizing local grains and fruits, as well as supplying jobs. Beyond that, spirits give a drinker a glimpse into communities around the world.”
What is the story behind bittercube?
Bittercube as a company began with a focus on consulting. We originally moved Milwaukee to open up a craft cocktail bar but soon realized that we could effect a larger demographic by consulting on other people’s bars and by facilitating larger events. Our first consulting client as Bittercube was Bacchus, a Bartolotta Restaurant in Milwaukee, WI. This is where we started to finalize what would become the lineup of Bittercube Bitters and when our contract expired in June of 2010, it was time to put our full efforts into producing larger batches of our slow-crafted bitters for distribution. Since the launch of the brand at the end of August 2010 Bittercube has distributed the bitters around the country and consulted on bars and restaurants throughout the Midwest.
How did you become engaged in ‘spirits’?
Spirits are obviously an important part of crafting cocktails. When we train a bar staff we focus on the importance of understanding everything that goes into the cocktails. It’s important to know where you’re ingredients are from, their history, and their flavor profile. We’ve been crafting balanced, thoughtful cocktails for a number of years, so that information starts to build up and become more and more a part of the story of the bar. Now we take that information on the road through cocktail seminars and spirit classes, of course with a bit of humor.
What exactly is a ‘spirit’?
A spirit is distilled beer or wine. Okay, that’s not entirely true, but it gets to the basics. Basically, fermented grains (beer) or fermented fruits (wine) is put into a big pot and heated. Alcohol boils at a lower temperature than water so alcohol turns to vapor faster than water, and once those majestic alcoholic vapors are condensed they are much higher in proof. Those condensed vapors become a spirit of some form or another. The spirit produced will depend on what (fruit, grain, sugar cane, agave) was distilled (put in a pot and heated).
Who do you look to for inspiration?
It’s not always ‘who’, but what, how, where, and why as well. Sometimes a cocktail becomes solidified simply from a memory, or a smell, or a previous cocktail, or a classic that we’ve tweaked. We also look to our colleagues for inspiration. There are so many great bartenders throughout the Midwest creating amazing libations, and sipping something fresh can be extremely inspiring.
How do spirits serve a community (when used responsibly)?
First of all, they get the community drunk! But seriously, local spirits support the local economy by utilizing local grains and fruits, as well as supplying jobs. Beyond that, spirits give a drinker a glimpse into communities around the world.
What is your favorite spirit or drink?
Bourbon is the quintessential American spirit and one we both love. Its history is long, its story is perplexing, its flavor is unmatched, and it makes for amazing cocktails… and shots.
If you weren’t engaged in spirits, what do you think you’d be active in today?
We both love to teach and to entertain. So we’d probably be high school History teachers, or in rehab…