Could you walk us through the development process of Carlbaum's Cocktail Mixers, from turning your kitchen into a lab in 2015 to achieving the perfect mix of sweetness, acidity, bitterness, and flavor?

I started with my grandmother’s old juicer in the kitchen and made cocktail mixers to bring to parties. Then I spent around a year developing a drink matrix and recipes so that each drink mixer could be used to make a variety of drinks and with the same exact measurements: 50/50 spirit/cocktail mixer for a cocktail or 4cl spirit/ 6cl cocktail mixer/8cl soda water for a long drink. All with a perfect balance.

What is the significance of taste in Carlbaum's products, and how do you ensure that each mixer and spirit delivers on flavor while maintaining simplicity and versatility?

The significance of taste in Carlbaum's products is that they are all full of flavors and at the same time not overly sweet or bitter. I see flavors very much like a music cord when creating products, flavors of different notes that together creates a harmony.

Can you share more about the importance of sourcing the best ingredients, such as Primofiori lemons from Murcia, and how these high-quality ingredients contribute to the exceptional taste of Carlbaum's products?

It’s simple, if you want to create products of the highest quality then you need ingredients of the highest quality. Murcia is a proud producer of some of the best lemons in the world. When I visited them in the beginning years I got to taste various seasonal pressed juices, and the difference was striking! The Primofiori lemons are ripe when they are picked, and they are picked within a 10 km radius, then they are pressed into juice the same day as they are picked and then frozen directly, so the juice we use are from ripe and directly pressed raw lemon juice. It’s also much more climate responsible to ship squeezed juice rather than fresh fruit.