Brooklyn Bitters Brewing on the LES

Jason Rowan, at the essex Street Market.

Jason Rowan needs to buy a label maker.

The brown glass medicine bottles lined up in a gourmet shop in the Essex Street Market bear labels produced on his home printer. But since Rowan and business partner Mark Buettler launched Brooklyn Hemispherical Bitters eight weeks ago, the pair can’t keep up that way any more.

Demand for their bitters—concoctions born of macerating fruits, herbs and spices in alcohol and other bittering agents, which are then used to flavor cocktails—has outpaced their home-office equipment, and they are ramping up production and packaging to meet it.

“We’re at that awkward phase, where you’ve dipped your toe in, and then all of the sudden you’re getting all this feedback, and people wanting more,” Rowan said.