ABOUT 300 JOULES
How a Cardiologist got into the Liquor Business
and How 300 Joules Got its Name

The 300 Joules Story

When Ron Haberman, a cardiologist specializing in heart beat problems, flew to Europe to attend a conference in 2004, he expected to come home only with a little more knowledge. Instead, he returned with a taste for something that would later spawn two new liqueurs.

While at dinner following the conference, Ron was given the restaurant’s signature after-dinner drink – the creation of the owner’s grandmother – and it blew his socks off. It had a wonderful, bright flavor with a silky-smooth texture like nothing he’d ever tasted before. He wanted to take some home but the owners refused to let even a drop leave the premises.

But even a year later, the flavor and texture of that one drink stuck with Ron and he just had to have it so he decided to recreate it on his own. After lots of trial and error and research-like comparisons (after all, he is a doctor), Ron finally struck gold and came up with a reproducible formula for his Lemon Infusion liqueur. And a few months later he had recipes for Ginger and Cinnamon Infusion as well. After getting rave reviews from everyone who tried it, Ron decided to go public and now has a production facility in Clifton, New Jersey, where 300 Joules is produced. Of course, every drop of 300 Joules is still made personally by Ron himself.

So why the name 300 Joules? Those of you in the medical field – or who watch all manner of medical TV shows – may already have a clue. When a patient’s heart stops or goes out of rhythm, doctors shock it back to normal with electrical paddles. The shocking energy is called a Joule (pronounced “jewel”), and for the physicists in the crowd, 1 Joule is equivalent to 1 Watt-second. The amount of energy used is usually 200 Joules, but that website was already taken. 300 Joules sounded almost as good and…well, that was that! A product name was born.

Now you know!