Baitz began as a father-and-son venture in Melbourne—Clifford Baitz ran a wine bar and shop in Fitzroy, while his son Edward started experimenting with liqueurs while still in high school. From day one, it’s been proudly Melbourne. Edward’s Cherry Brandy Liqueur first earned acclaim. By the 1970s, Baitz Liqueurs were a fixture in home bars across Australia—a mark of sophistication for those who understood the excitement that could be found in this deep range of flavours and ingredients.
