Our Story | Stu's Kitchen
It started with pickles.
A Chicago chef named Stu ran a small-batch pickle business. Hand-packed, real ingredients, the good stuff. But there was always brine left over, and one day Stu had an idea: what if he used it to make a Bloody Mary?
That first batch turned into the best Bloody Mary anyone in the room had ever tasted. The brine gave it a depth and tang that no store-bought mix could touch. So Stu kept making it. And people kept coming back for it.
That's how Stu's Bloody Mary was born. Named after the guy who made it, from the brine he refused to throw away.
Then I came along.
When I took over the brand and brought it to Omaha, I saw an opportunity. Stu had proven the concentrate format worked. I wanted to take that concept and build it into something bigger. More flavors. More categories. A full platform for people who'd rather make their drinks than just open them.
So I got to work. Always refining, but keeping th essence of the foundation. Now we've built a brand around the thing that made Stu's different from everything else in the aisle: it's a concentrate.
You add the juice. You pick the spirit, or skip it entirely. You decide how spicy, how savory, how strong. One bottle makes twelve or more completely different drinks depending on your mood, your guests, and what's in the fridge.
That's not how most drink products work. Most of them make one decision for you and call it done.
We think you deserve better than that.
Walk down the mixer aisle. Everything looks the same. Ready-to-drink products built for speed, not experience. Open, pour, move on. One flavor, one outcome. Fast and forgettable.
On the other end, premium mixers require bartending knowledge and a dozen ingredients. Great for pros. Intimidating for everyone else.
There's nothing in between for the person who wants to make something great without needing a cocktail degree. The host who sees drink-making as part of the experience, not a chore to get through.
That's the gap. That's where Stu's Kitchen lives.
And we're just getting started.
Stu created the Bloody Mary concentrate. Joanna created the tonic and spritz syrups. Every product in our lineup comes from a real person with a real recipe that was too good to keep to themselves.
We started with three Bloody Mary flavors: Classic, Smoked Jalapeño, and Jamaican Jerk. Jo's tonic syrups are coming next. The concentrate format is the platform. The product line keeps growing. We're just getting started.
Because making a drink for someone is how you show them they matter. The extra sixty seconds it takes to build it yourself is the whole point.
Ritual over routine. That's Stu's Kitchen.
Scott Bishop, CEO | Omaha, Nebraska