Pops Bass Bow Rosin for Double Bass
The Pops Bass Bow Rosin for Double Bass was created by Len "Pops" Manno, who played double bass with the Houston Symphony for 41 years.
Our most popular bass rosin
The Pops Bass Bow Rosin for Double Bass was created by Len "Pops" Manno, who played double bass with the Houston Symphony for 41 years. It is made in Houston, Texas where the rosin is hand-mixed in small batches for high quality control and clear purity, packaged in an ecology-proof box and sold by weight -- 1.13 oz per cake. For over 35 years, it has been distributed to bass players worldwide!
This small family business keeps all precision factory equipment up-to-date to enable the original "recipe" to be adhered to exactly so that quality control is not compromised in any way. This assures that the rosin maintains the original characteristics that makes it such a popular rosin among bass players.
The rosin is very popular worldwide because it has unique qualities that enable the bow to really "grab" the string and make a very pleasing sound. So many of the players -- particularly symphony, ensemble, and solo artists -- use Pops' for this reason. Of course, the exact ingredients and the "recipe" are Top Secret.
Players report that it takes only a small amount of Pops' rosin on the bow -- only two or three swipes for every few hours of playing. Too much spoils the effect! The label reminds players to "Use Sparingly." Therefore, rarely does a player use the whole cake before replacing it with a fresh cake.
The rosin is necessarily soft to produce the qualities that give the bow such a good "grab." The label reminds one to keep it upright and in the red container. If stored on its side, it will "run," particularly in hot weather and begin to look mis-shapened. The shape doesn't affect the quality; it just isn't as pretty and is a little harder to handle!
Some players report that they have solved this problem by keeping the rosin in an insulated bag with a cold source of some sort, like those "blue ice" packs . . . that keeps the rosin at the right temperature, they say. Others say for easier handling, they like to remove the cake from the paper cup and keep it only in the red container.