In 2005, Ed, an advertising copywriter by trade, began writing direct mail pieces and e-mails for Knob Creek® Bourbon. In an effort to sample his new client's product, Ed tried a Whiskey Sour and it reminded him of his boyhood love for sour candies.
Ed's flavorful bourbon experience led him back to the candy store. While there, he noticed that the sour candies of today are a lot more sour than the simpler candies of his youth, like the basic Sweet Tart, Lik-A-Maid, and the venerable Regal Crown Sour Cherry Candies, which, alas, are no longer in production.
What was giving today's candies that extra sour taste? Ed soon determined that citric acid was the magic ingredient, and thought he could use it to make a whiskey sour with even more of a sour kick. So he bought a bottle of Knob Creek Bourbon and began experimenting, until he came up with the best whiskey sour anyone has ever tasted!
Ed knew he was on to something, because everyone loved his whiskey sours — even people who thought they wouldn't!
Ed started adding citric acid — aka “sour salt” — to all sorts of foods and beverages, and realized that it had virtually limitless applications. He couldn't believe that sour salt's most common home uses were limited to borscht, sourdough bread, homemade cottage cheese, and sausage making. So he decided that, with a name like Sweet, he should put down his pen temporarily and help popularize this amazing sour sensation.
