Curiosity and Desperation. The story of quick brown fox


In 2011, when I was young I followed my heart to Dunedin. I'd been living in Wellington prior, a larger city where I had a decent job and plenty of friends. It was, in hindsight, one of those pivotal life decisions to move.

For months after arriving the situation wasn't looking good. I couldn't find work and felt miserable. It was a desperate time, and without work I found myself with time on my hands. A blank slate some would say.

Earlier that year my mother had handed me some large mason jars; she'd been tinkering with a feijoa liqueur recipe and she suggested I make my own. But alas, when it came to the time to tinker I didn't have feijoas. I did however have a liking for coffee. So I made a palatable coffee liqueur. I enjoyed sharing it with friends and family who visited and occasionally tinkered further with the recipe. All with household ingredients at that time.

Many months later I found myself visiting friends in Wellington, and I was talking to a friend who worked as a barista at a theatre. He was explaining how, during an intermission he had a long line of coffee-lovers queuing, and he had to rush to make the coffee fast enough while retaining the quality in every serve.

It hit me like a lightning bolt - there is a connection between people who are theatre-going and real coffee. They are social, worldly, artistic, night-owls who seek entertainment and experience. They want to be alert in the evenings and desire coffee as their drug of choice.

This moment gave me clarity. I wanted to make a coffee liqueur for them.

I envisaged it at every theatre and every restaurant, feeding conversation for those night time coffee drinkers.

There was much to learn; coffee, as it turns out, is one of the most complex food or drinks in the world with 900 volatile compounds it was going to be tricky making a coffee liqueur with nothing artificial. 

But I was curious. And desperate. I still hadn’t found a job in Dunedin

The tinkering turned obsession, over a year and a half of intense development I finally found the recipe that is Quick Brown Fox. 

This drink is like no other. It is most definitely a sophisticated and simple liqueur. But it’s also about connection, people and coffee.

Enjoy every sip. 


Some information you might find useful about quick brown fox:

  • This product contains alcohol at 20% by volume. The alcohol is derived from Australian wheat grain and is of premium quality.

  • There is approximately 20mg caffeine per 30ml serve. That's the equivalent of about a third of a cup of espresso coffee.

  • Quick Brown Fox is suitable for the vegan connoisseur.

  • Quick Brown Fox is gluten free, however we do make it in a mini-factory that cannot guarantee trace contamination..

  • The product is called 'Quick Brown Fox' to conjure memories of learning to write which is the foundation of communication.

  • The words are from the pangram "A quick brown fox jumps over the lazy dog". This is the shortest, most succinct sentence in the English language that contains every letter in the alphabet. It is indeed more succinct than "Grumpy wizards make toxic brew for the evil Queen and Jack"

  • It is most definitely, hand crafted. There’s nothing artificial in Quick Brown Fox.


Aftertaste is the key to elegance.