Filthy Food

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