The idea of creating an after-dinner cordial started when we tasted home-made limoncello for the first time. “Why don't we come up with something that we can make?” was our thinking. We decided to try making a liqueur with our favorite spice – ginger. After experimenting with some of our other favorite flavors, we came up with a smooth ginger liqueur. It wasn't long before family and friends were asking for it when they came to the house. We began to make bigger and bigger batches to keep up with the demand. Over dinner, we introduced him to The Big O™. “You've got to take this to market,” he said after he tasted it. We were flattered but didn't give it serious consideration until Tom called with information on how to get started. He was serious – and since Bill had recently been laid off, we became serious, too. From the small batches crafted in our kitchen, we worked to perfect the recipe for a 100-gallon batch. Although we didn't plan it that way, we made our first large batch on the Supermoon of 2011. We think you'll agree The Big O™ is smooth, versatile, and delicious.
