Check Out Frank Koreman’s Story

Today we’d like to introduce you to Frank Koreman.

Hi Frank, can you start by introducing yourself? We’d love to learn more about how you got to where you are today.
Four years ago my brother and I drank a factory-made limoncello and decided we could do better.

We knew because when we were young we made our own liqueurs. We retrieved a liqueur recipe from every country we went on holiday to. Sangria, Coffee liqueur and limoncello. Our own limoncello was a hit when we were young. But we forget about that for years. Until we drank this bad limoncello on a terrace. We started to develop the recipe. We made more than 100 variations of the recipe. After every batch, we organized a blind tasting for friends and family but also customer panels of the local supermarket. In between a few variations of our own recipe we always put some of the better competitors.

We learned a lot from the feedback we got and fine-tuned the recipe for over a year. As soon as we were happy with the recipe we started bottling and selling. At first, we didn’t even know where to get a barcode. But soon our product was sold. Liquor stores started to reorder because customers came back. We attended the International Wine & Spirit Awards and won the silver medal. More than 4.000 drinks are evaluated by more than 90 jury members. So we were really proud. A few media wrote about us and this resulted in a lot of orders. Too much to handle, to be honest. With the feedback we got, we made a last simple change in the recipe. The year after we received the gold medal. We can now say we make the world’s best limoncello.

And because we know how to make good limoncello, we started to experiment with other types of citrus. We learned that there are more than one hundred types of citrus. And from most of them, we tried to make a tasteful cello. Cara Cara, Buddha’s hand, Sudachi, Finger lime, Kumquat… most of them aren’t suitable for making a good cello. But some of them are really good. We now have a cello from the Sanguinello blood orange and the exclusive Japanese Yuzu.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
We decided that soon the company needed to be professional. We rented a place. We bought some equipment. And we worked really hard. Day and night. Our philosophy is to control everything. So we don’t collaborate with distributors and producers. We now have a company with 12 employees.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
We produce the world’s best cellos (citrus-based liqueurs) We know the hidden physics and chemistry behind the production of these liqueurs.

We work together with a citrus expert who worked at the champions league of fruit and vegetable trading. He knows everything about citrus. The characteristics of different species and varieties and their origin. Next year we will launch three or four new cellos. We will claim the cello business.

Is there anyone you’d like to thank or give credit to?
Our parents have always supported us. When we first started producing, we did that at our parent’s home. When we were done peeling and juicing the Lemnos, we went to our own homes and my mother had to clean the entire kitchen.

She also boiled several tranches of sugar water every day and my father had to shake the buckets of lemon alcohol every day. Our parents are 73 and 71 years old. After we moved to a business unit, our parents still come to help with the production one day a week.

Pricing:

• $19,95 bottle Limoncello
• $25,95 bottle Sanguincello
• $32,95 bottle Yuzucello

Contact Info:

• Website: https://www.cellobratelife.com
• Instagram: https://www.instagram.com/koreman_s/
• Facebook: https://www.facebook.com/KoremansLW

Image Credits
Koreman’s