Filthy
Brand · Food and drink
Filthy founder, Daniel, started Filthy because he loved cocktails but couldn't understand why the best bartenders were using shitty, chemically cured, salad olives and dessert cherries to garnish their premium drinks.
Daniel and his brother Marc set out to find a high-quality alternative, spending the next 2 years exploring hundreds of varieties of cultivatable olives and cherries to find the perfect garnish for cocktails. They built the business from the trunk of their cars and on subway trains, one bar at a time, and bartenders recommended them to their friends. Filthy is now served by the best bars, restaurants and hotels in the world.
