I went to London to conduct a market survey on liquors. After all,
I was hoping to confront the British distiller masters, who enjoyed a centenary culture in terms of whiskey and gin distillation. I was also looking for excellent venues where to propose my product, with an advantage that not all other imported distillates
had, the Anglo-Saxon name: Jefferson. I also wanted to bring a pleasant change, in those places where bitters were little well-known. Jefferson was immediately recognized by all
as a liquor of remarkable quality,
as to be nicknamed by some London bartenders as “Better Bitter”.
