About Us

I’ll be honest—I didn’t plan to become the limoncello guy. I didn’t wake up one day and think, “You know what the world needs? More lemon liqueur.” But here we are. It all started when I watched the manager at my new bartending job make limoncello. He stood there peeling lemons into sugar and explaining the process in great detail—at least, I think he was. All I remember was that classic Snoopy teacher voice: “Wah wah wah, lemon peels, wah wah sugar, wah wah wah grain alcohol.” I nodded like I understood, but mentally I was elsewhere—probably wondering if it tasted as bad as the neon bottles I had seen at every bar I ever worked at but never tried.

Fast-forward four months: the manager quits, and like a gift from the citrus gods, I find his last, forgotten batch of limoncello hidden in the corner of the walk-in looking like potato peels floating in dirty water. We bottle it. We sell it. People love it. And after it runs out I said, “I saw him make it, I can do it.”

Batch One: The Science Experiment

Turns out, it’s harder than it looks. My first batch was… well, let’s say it had character. It was crystalized sugar in lemon-scented gasoline with a personality disorder. But we couldn’t waste it—so I doctored it, Frankenstein-style. A little more sugar. A little water. Maybe a whispered apology to the lemon spirits. And boom—it was drinkable…ish.

Batch Two: Confidence Juice

The second batch? That one hit different. Smoother. Brighter. Customers started saying things like, “Wow, this is good!” complete surprise, but gave me the confidence to think about how to actually make it.
Batch Three: The Moment
By batch three, I actually started measuring things. You know, like a real adult. Ratios. Timings. Some basic chemistry that didn’t involve guesswork and prayers. (Plus some very technical eyeball approximation measurements.)

And then it happened. A sommelier tasted it and said I should enter it in an international competition. Me. A guy who hadn’t barely tasted limoncello in his whole life before this.

Now: Full Citrus Madness

Now I have four flavors—lemon, orange, grapefruit and lime, and I’m constantly working on new formulas, and something that tastes like summer had a baby with a cocktail; in a can. I’m entering every competition I can find, all the time, armed with bottles, formulas, and way too much enthusiasm.

And nope—I’m not Italian. Not even close. I’m a Cherokee Jew from Northern California. So if you’re looking for Old World limoncello made with lemons grown on the Amalfi Coast, keep scrolling.

But if you want something made with love, hustle, trial-and-error, and just a little chaos—welcome to the citrus revolution.