Today we’d like to introduce you to Filthy Daniel Singer.
Over the last decade the world’s top bars have moved towards fresher, higher quality ingredients to give their guests the best possible cocktail experience. Brothers Marc and Daniel Singer, became obsessed with the idea of creating the first line of garnishes made for cocktails. Their journey began with an exploratory trip that turned into a two year olive pilgrimage, sampling nearly 230 varieties of cultivatable olives. Once the products were perfected, the brothers went from bar to bar, introducing the brand and delivering Filthy from the back of their cars and on subway trains in their pursuit of the American dream. Bartender’s championed the brand, making it the industry standard, now found in the best bars and restaurants in the world.
Why are they called Filthy? Life is not about dipping your toe in or getting a little dirty, it’s about getting FILTHY in everything you do because that’s where the joy is.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Marc and I spent the first 3 years going bar to bar with backpacks full of jars. We’d make deliveries on subway trains and out of the back of my wife’s minivan. I was personally delivering 6,000 cases of product here in FL before we picked up our first distributor.
Filthy Food – what should we know? What do you guys do best? What sets you apart from the competition?
What makes Filthy different? We don’t use a chemical curing process. Filthy olives are naturally fermented, so they retain the rich, nutty and woody flavor usually associated with olive oil. Chemical curing strips regular olives of their natural characteristics, so high amounts of salt and oil have to be added to give the fruit flavor and texture. That’s why other olives create that slick on top of your martini.
What moment in your career do you look back most fondly on?
We are so focused on the climb that we don’t stop often enough to acknowledge our successes. However, there are two moments that stand out. The first was when our Filthy Black Cherry became the only garnish ever to be nominated for an award at Tales of the Cocktail. It was TOP 10 BEST NEW BAR PRODUCTS IN THE WORLD. The second was recently when we were awarded the Key to Miami Dade County by Mayor Carlos A. Giménez for the volume of products we bring through the port of Miami and for the local jobs we have created. We were very proud of that.
Contact Info:
- Website: www.filthyfood.com
- Phone: (786) 916-5556
- Email: [email protected]
- Instagram: Filthy.For.LIfe
- Facebook: FilthyFood
Image Credit:
Daniel Singer on barrels – Giovanny Gutierrez
Getting in touch: VoyageMIA is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
