Things have been a little nuts here at Brooklyn Hemispherical Bitters. We started making bitters basically just for our own use and started sharing them with friends at various bars around the world. Then we found there was some demand for them, press followed, and suddenly we had a real business on our hands. Which has been awesome, obviously, but juggling this on top of our day jobs has been challenging, to say the least. And our operation has been quite geographically spread out, making things a little more tricky. We’ve yearned for a proper headquarters, one central location where we can produce bitters, experiment with new flavors, host visitors who are curious about how our bitters are made, a place where we can distribute from, and use as an office, a lab, a bat cave. Sometimes you get all you hope for, and more. A new bar/cafe/restaurant/speakeasy compound that is opening soon in Bushwick has asked us to set up shop in a (for us) spacious 27″ by 27″ cellar. We are pretty damn ecstatic. More details to come.