Post Shift Podcast #72 - Lauren Mote and Jonathan Chovancek of Bittered Sling Bitters
Had a great chat with the husband-wife team behind Bittered Sling Bitters based right here in BC, a great bitters line that has been slowly taking over the globe for the last 8 years. We chat their backgrounds and get into the thought processes behind the brand, them meeting and the true nature of drinks entrepreneurship.
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About Bittered Sling
Bittered Sling Bitters celebrates the unique life and business partnership of celebrated chef Jonathan Chovancek and award-winning mixologist/sommelier Lauren Mote, who together have contributed more than 30 years of professional experience, knowledge and innovation to the Canadian food and beverage industry.
Mote has been making bitters since 2008—over half her career. The sweetest partnership would launch on February 12, 2012—where Mote and Chovancek unveiled their Bittered Sling line up to the world —a retail line of high-quality, cocktail bitters and culinary extracts using exceptional ingredients providing the palate, plate and potion with a powerful and exciting fusion of flavours. Since that day —Bittered Sling quickly built a reputation in the international cocktail and culinary community as a premium, high quality cocktail bitters, celebrating stories of travel and terroir, utilizing the finest quality ingredients, stories of heritage and craftsmanship from domestic and international purveyors, with an expertise in blending botanicals and flavours right here in British Columbia, Canada. Bittered Sling continues to inspire creativity within the global drinks community, providing a sustainable, diverse and delicious product for excited cocktail enthusiasts, backed by a quality stamp of approval—Canada Brand. The world needs more Canada…
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Share a dram with the hospitality industry’s top global talents: bartenders, venue owners, distillers and industry aficionados. Shawn Soole has lived, breathed, and imbibed hospitality for decades. Now, he delves into the advice, opinions, and provocative stories that are helping to define the creative, culturally-necessary space of ‘modern hospitality’—covering topics from front-of-house service, to back-end business operations, and every inch between.
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