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.
Filthy olives are naturally fermented, so they retain the rich and nutty 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 and why our olives don't.
Filthy's all-natural Amarena cherries are slow cooked in copper pots to create our signature, rich and complex flavor. The Filthy Black Cherry is the only garnish ever nominated for an award at Tales of the Cocktail.
Filthy long-stemmed Maraschino cherries are handpicked from real cherry trees. Many farmers spray their trees with chemicals to loosen the fruit for mechanical harvesting, leaving the cherries soft and broken. We naturally harvest without chemicals, and only the largest, highest grade Bing cherries become Filthy.
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