Latest / Brewsers / Brewsers #388- Callie with Birdy

Transcript

Brewsers #388- Callie with Birdy · Brewsers

• 0:20
  Speaker 1: Welcome to Bruisers, a podcast about beer, coffee, booze, and Bruisers.
• 0:23
  Speaker 1: I'm your host, Roy John, and today we talk to
• 0:25
  Speaker 1: Callie with Birdie. We talk about how Birdie got started,
• 0:29
  Speaker 1: the industry, and so much more. Birdie is an absolutely
• 0:33
  Speaker 1: fantastic wine spitzer. She sent me a couple after the interview,
• 0:37
  Speaker 1: and this drink is amazing. I love it. She sent
• 0:39
  Speaker 1: me the regular one as well, obviously, and also the
• 0:42
  Speaker 1: hibiscus lime. Absolutely phenomenal. So if you can, if you
• 0:46
  Speaker 1: obviously are in the Michigan area and or the surrounding areas,
• 0:50
  Speaker 1: definitely get yourself some birdies. So I think this stuff's amazing. And,
• 0:53
  Speaker 1: you know, you don't want to hear from me. You
• 0:55
  Speaker 1: want to hear from her. So without further ado, here
• 0:57
  Speaker 1: is Callie with Birdie. I would like to welcome the
• 1:09
  Speaker 1: show at Callie with Birdie drink. How are you doing today, man?
• 1:12
  Speaker 2: I'm great. Thanks.
• 1:13
  Speaker 3: How are you?
• 1:14
  Speaker 1: Thank you. I'm doing well. So we were just talking
• 1:17
  Speaker 1: right before we started recording here. I actually started this
• 1:20
  Speaker 1: podcast because I was doing one about I still kind
• 1:23
  Speaker 1: of do it about the city of Arlington. And I
• 1:25
  Speaker 1: was starting to include, you know, MMA, pro wrestling, the
• 1:29
  Speaker 1: breweries in the Metroplex, things like that. And my girlfriend
• 1:32
  Speaker 1: at the time was like, why don't you just do
• 1:34
  Speaker 1: one of all about that stuff? And I was like, well,
• 1:36
  Speaker 1: that would make more sense. And also people, you know,
• 1:39
  Speaker 1: no offense to the city of Arlington. Nobody cares about
• 1:41
  Speaker 1: a podcast about the city of Arlington, even the people
• 1:44
  Speaker 1: that live there. So I was like, okay, this one
• 1:46
  Speaker 1: probably hit better and more audience. And sure enough, it did.
• 1:49
  Speaker 1: Because again, all the things that I'm interested in are
• 1:52
  Speaker 1: all right here. And then I'm slowly branching out when
• 1:54
  Speaker 1: it comes to having musicians or people in the film
• 1:57
  Speaker 1: industry or TV industry and stuff like that. So yeah,
• 2:00
  Speaker 1: I love it.
• 2:01
  Speaker 2: Very cool. I love that.
• 2:03
  Speaker 3: As someone who was following my passion, I love chatting
• 2:06
  Speaker 3: with other people who.
• 2:07
  Speaker 2: Are kind of just... pivoting and figuring out what works and,
• 2:12
  Speaker 2: you know, following what makes them happy and interested.
• 2:14
  Speaker 3: So that's awesome.
• 2:15
  Speaker 1: Well, so you said you were just came from a tasting.
• 2:17
  Speaker 2: Yes.
• 2:18
  Speaker 1: And you've been, you know, I read that you were
• 2:20
  Speaker 1: going to really hit the pound, pound the pavement this
• 2:23
  Speaker 1: whole summertime. And, you know, as I, I don't know,
• 2:27
  Speaker 1: was it school districts across the country, but I know
• 2:29
  Speaker 1: here in Texas, the school just started for everybody. I
• 2:32
  Speaker 1: know you have a couple of kids, right?
• 2:34
  Speaker 2: Yes. I have a three and five year old, but
• 2:36
  Speaker 2: we're in Chicago and they don't start until Labor Day,
• 2:38
  Speaker 2: right after Labor Day.
• 2:39
  Speaker 1: So I got some time.
• 2:41
  Speaker 2: Although other parents I'm sure can relate. It's the time
• 2:44
  Speaker 2: of the summer where I'm like, maybe we could get
• 2:46
  Speaker 2: going and start up again. Let's do it. Let's get
• 2:48
  Speaker 2: them out of school.
• 2:49
  Speaker 1: Let's get them out of the house.
• 2:52
  Speaker 2: No, we're doing great.
• 2:52
  Speaker 3: It's been a good summer.
• 2:53
  Speaker 2: And yeah, I'm pounding the pavement a lot in Northwest Michigan.
• 2:57
  Speaker 2: That was our first target demo and geographic area. It's
• 3:01
  Speaker 2: going really well.
• 3:03
  Speaker 3: But I don't come from a CPG background, right? And
• 3:05
  Speaker 3: so it is.
• 3:08
  Speaker 2: funny for me, it has finally worn off at like,
• 3:11
  Speaker 2: you know, tasting number 50, I think was today of
• 3:14
  Speaker 2: just like the, you know, being that person in the
• 3:17
  Speaker 2: store and people are walking by trying not to make
• 3:19
  Speaker 2: eye contact because they don't really want to chat with
• 3:22
  Speaker 2: you about your product or they don't have the time.
• 3:23
  Speaker 2: And I mean, I've been on the other end of that.
• 3:25
  Speaker 2: I think we all have, and it's been very humbling,
• 3:28
  Speaker 2: very humbling. Um, but also fun because it's, it really is.
• 3:32
  Speaker 2: There's no replacement for getting the feedback immediately from people
• 3:35
  Speaker 2: and good or bad. I mean, hopefully, luckily it's mostly good.
• 3:41
  Speaker 2: But no, that has definitely been a big eye-opener for
• 3:44
  Speaker 2: me in this whole process, but I'm always glad to
• 3:47
  Speaker 2: do it. I think my hope is that in the
• 3:48
  Speaker 2: next couple of months to a year, I can maybe
• 3:52
  Speaker 2: raise enough capital to hire some people to help me out.
• 3:54
  Speaker 3: So I'm not the only one.
• 3:55
  Speaker 1: I have so many questions. First off, it's so funny
• 4:01
  Speaker 1: when you were talking about how we are so kind
• 4:04
  Speaker 1: of like, no, we don't want to make eye contact
• 4:06
  Speaker 1: unless we actually do want to go taste it or whatever,
• 4:10
  Speaker 1: whatever it is. But it's even more funny when you
• 4:12
  Speaker 1: are the founder of it and people are still like, no, no, no,
• 4:15
  Speaker 1: I don't want, cause they don't know that you're the founder.
• 4:17
  Speaker 1: And so they just think you're just some rando person again,
• 4:19
  Speaker 1: trying to serve them a magical drinks.
• 4:23
  Speaker 2: Yes. Well, I, and people very frequently will come up
• 4:28
  Speaker 2: to the, like they'll start talking to me after they
• 4:30
  Speaker 2: come up to the table and And then they ask
• 4:32
  Speaker 2: about three questions in, oh, are you Birdie?
• 4:35
  Speaker 3: And I'm like, no, well, yes.
• 4:37
  Speaker 2: And no, I mean, that's not my name, but it
• 4:39
  Speaker 2: is my product. And it's funny, as soon as people call,
• 4:43
  Speaker 2: if that link gets made, I.
• 4:47
  Speaker 3: Get the sale always.
• 4:49
  Speaker 2: So interesting.
• 4:50
  Speaker 1: What has been the feedback? I mean, like you said,
• 4:53
  Speaker 1: this is about your 50th this summer and This is
• 4:56
  Speaker 1: a perfect summer drink for anybody. I mean, I haven't
• 4:59
  Speaker 1: tasted it yet, but I know I look forward to it,
• 5:02
  Speaker 1: but just looking at it, I know that, you know,
• 5:04
  Speaker 1: what you have done with this so far, this looks like,
• 5:07
  Speaker 1: you know, in the industry, they call them patio pounders.
• 5:09
  Speaker 1: And so exactly as you, as you now know.
• 5:14
  Speaker 2: It's funny where I, one of my biggest accounts is
• 5:16
  Speaker 2: on a Marina and we're at a Marina and people there,
• 5:19
  Speaker 2: I go there once a week and people there.
• 5:21
  Speaker 3: Call it a pontoon pounder.
• 5:23
  Speaker 2: Okay.
• 5:24
  Speaker 1: There we go.
• 5:24
  Speaker 2: I like that. Which I thought was kind of a
• 5:26
  Speaker 2: clever twist. Uh, but yeah, so the idea behind birdie is,
• 5:30
  Speaker 2: you know, it's actually recently I've come to think of
• 5:33
  Speaker 2: it a bit as what decaf coffee and what pop,
• 5:37
  Speaker 2: you know, what decaf is to the coffee industry, what
• 5:39
  Speaker 2: poppy is to the soda industry. What we're trying to
• 5:42
  Speaker 2: do is just create another option within a space that's
• 5:45
  Speaker 2: very well known. Right. And people know wine, people who
• 5:48
  Speaker 2: love wine, love wine.
• 5:49
  Speaker 3: I know that because I love wine.
• 5:51
  Speaker 2: Um, But as you age, you just can't, I just
• 5:56
  Speaker 2: couldn't consume it at the speed and at the frequency.
• 5:59
  Speaker 3: And the volume that I was used to and wanted to,
• 6:01
  Speaker 3: quite frankly.
• 6:02
  Speaker 2: And so when COVID hit and everything, I think there's
• 6:06
  Speaker 2: a lot of founders in the alcohol industry who point
• 6:09
  Speaker 2: to COVID as a turning point for whatever reason.
• 6:13
  Speaker 3: But when COVID hit for me, I was at home.
• 6:15
  Speaker 2: I took an 18-month leave from my career to stay
• 6:18
  Speaker 2: home because I had just welcomed my second kid during COVID.
• 6:22
  Speaker 3: I don't know what I was thinking, but I mean,
• 6:23
  Speaker 3: I'm glad I did. But at the time, wow.
• 6:27
  Speaker 2: But I was sitting there kind of like, why can't
• 6:29
  Speaker 2: I finish a bottle of wine without getting a headache? Or,
• 6:31
  Speaker 2: you know, just like, I just can't finish a bottle
• 6:34
  Speaker 2: of nice wine without it going stale. And then I
• 6:36
  Speaker 2: started diluting it so I could kind of drink more
• 6:38
  Speaker 2: of it. And then I got to the point where
• 6:40
  Speaker 2: I was like, why can't I just buy it this way?
• 6:44
  Speaker 2: And that kind of got the wheels turning. And so
• 6:46
  Speaker 2: we've been, I've been noodling on this and working on
• 6:48
  Speaker 2: this for about, oh yeah, since the end of 2022. Okay.
• 6:52
  Speaker 1: Well, I mean, there's been so many, like you said,
• 6:56
  Speaker 1: so many founders that did come out of the COVID
• 6:58
  Speaker 1: area and then same thing with the non-alcoholic too.
• 7:00
  Speaker 2: Yeah.
• 7:01
  Speaker 1: That grew since then it has grown more than almost
• 7:04
  Speaker 1: any other category, except for obviously the one you're in,
• 7:06
  Speaker 1: which is the ready to drink category. But those two
• 7:09
  Speaker 1: categories are something that I don't think anybody saw coming.
• 7:11
  Speaker 1: I mean, I think ready to drink just made more
• 7:13
  Speaker 1: sense because as much as yes, we do want to,
• 7:16
  Speaker 1: you know, let's say Jack and Coke is your, is
• 7:18
  Speaker 1: your cocktail or whatever. You want to kind of control
• 7:21
  Speaker 1: what's in it, but at the same time, you come
• 7:24
  Speaker 1: home at the end of the day, it's so much
• 7:25
  Speaker 1: easier to just open one up. And over in Japan
• 7:28
  Speaker 1: and Europe, they already had them in vending machines. So
• 7:30
  Speaker 1: it was like, why didn't we do that over here
• 7:31
  Speaker 1: in America? So of course the ready to drink category
• 7:34
  Speaker 1: was going to start booming, but nobody saw non-alcohol happening.
• 7:37
  Speaker 1: It was either for pregnant women or people like that
• 7:40
  Speaker 1: had just got done, you know, you know, being an
• 7:42
  Speaker 1: alcoholic and they just still needed something.
• 7:44
  Speaker 2: So there was definitely a stigma around non-alcohol for a
• 7:47
  Speaker 2: long time, I feel like. And Frankly, I run into
• 7:50
  Speaker 2: some stigma around our product as well, even at a
• 7:52
  Speaker 2: low alcohol percentage, like 3%. I've had a couple of
• 7:56
  Speaker 2: people be like, well, then I don't understand it. Like,
• 7:58
  Speaker 2: I don't get it. And then, and my response is
• 8:02
  Speaker 2: then it's probably not for you, but, um, I.
• 8:05
  Speaker 1: Do taste it first, make sure it's not. And then
• 8:06
  Speaker 1: we'll go.
• 8:07
  Speaker 2: Yeah. You know, it's just one of those. It's funny. I, I, I, I,
• 8:10
  Speaker 2: when I'm, what I have been captivated by since stepping
• 8:12
  Speaker 2: into the CPG space is just how much human behavior
• 8:15
  Speaker 2: drives consumer activity. And what I'm loving about what we're
• 8:21
  Speaker 2: doing is our demo, the demo I'm going after is myself, right?
• 8:26
  Speaker 3: So it is very interesting.
• 8:27
  Speaker 2: I can look around to my peer set and be like,
• 8:30
  Speaker 2: what's kind of driving their behavior? What is happening in
• 8:33
  Speaker 2: their life right now? And we actually had started, our
• 8:36
  Speaker 2: tagline started as the official drink of the playground.
• 8:40
  Speaker 1: Okay, I like that.
• 8:41
  Speaker 2: Because we were, I was at the playground with my
• 8:43
  Speaker 2: kids or my babies at the time. And I saw parents,
• 8:45
  Speaker 2: you know, making mimosas from underneath their strollers and, you know,
• 8:49
  Speaker 2: sharing them and it was COVID.
• 8:50
  Speaker 3: So you were hanging out outside.
• 8:51
  Speaker 2: And I was like, yeah, it is a nice idea
• 8:55
  Speaker 2: to be able to connect outside. Like there's really not
• 8:57
  Speaker 2: a lot for adults to do. Once you've like been
• 9:00
  Speaker 2: pushing your kid on a swing for an hour, there's
• 9:01
  Speaker 2: really not much else for an adult to do. But
• 9:04
  Speaker 2: you chat and you get to know your neighbors and
• 9:06
  Speaker 2: it's a really fun, at least for me, it was
• 9:08
  Speaker 2: a really fun place to, you know, be in my community.
• 9:11
  Speaker 2: So that's how it started. And it is obviously, we
• 9:15
  Speaker 2: got an attorney involved and they were like, you absolutely
• 9:17
  Speaker 2: cannot brand it that way. Like, absolutely not. So now
• 9:22
  Speaker 2: we're live today, enjoy tomorrow, which I've also come to love.
• 9:25
  Speaker 2: And I think it does do a nice job of
• 9:27
  Speaker 2: kind of getting to the heart of what we're trying
• 9:29
  Speaker 2: to do, which is let people be more present, give
• 9:31
  Speaker 2: people another option that doesn't destroy their next day, right?
• 9:34
  Speaker 2: And I think coming out of COVID, we were all
• 9:37
  Speaker 2: so restricted for so long that we all are craving
• 9:40
  Speaker 2: more optionality in our life. So yeah.
• 9:45
  Speaker 1: I still think that tagline works. And I think it
• 9:47
  Speaker 1: works because people are like, wait, what? It gets the
• 9:50
  Speaker 1: brain moving, which is what you want. Like, I love
• 9:54
  Speaker 1: your tagline now. It's absolutely beautiful. And it is what
• 9:57
  Speaker 1: it is. But yeah, the drink of the playground, like
• 9:59
  Speaker 1: what it doing?
• 10:01
  Speaker 2: Right.
• 10:01
  Speaker 3: Yeah, exactly.
• 10:02
  Speaker 2: Exactly. But it's, you know, it's fun. It's, this is
• 10:04
  Speaker 2: our third iteration this summer. We're out with our third varietal.
• 10:07
  Speaker 2: And just like with any startup story that you, well,
• 10:09
  Speaker 2: I would say most of them, at least with unicorns aside,
• 10:13
  Speaker 2: our first run was a mess, like a total mess.
• 10:16
  Speaker 2: Half of the, half of the product tasted like feet. Um,
• 10:20
  Speaker 2: and that was a little bit disheartening, right? Because I
• 10:22
  Speaker 2: had gone all in, I had put a bunch of
• 10:24
  Speaker 2: money in it. I had fundraised from family and friends
• 10:26
  Speaker 2: and I was like, I'm going to do it. Um,
• 10:28
  Speaker 2: but luckily for us, I'm, I co-founded this with my
• 10:32
  Speaker 2: brother and we are in business with our winery partners.
• 10:35
  Speaker 2: So they're also, it's kind of, we have a core
• 10:37
  Speaker 2: team and within that team is a winemaker. So, um,
• 10:41
  Speaker 2: once we figured out kind of the effect, it's interesting, right?
• 10:44
  Speaker 2: Because canned wine is becoming more of a thing, but
• 10:46
  Speaker 2: a lot of, winemakers don't have a ton of experience
• 10:49
  Speaker 2: canning wine because that's not how they were trained. So
• 10:53
  Speaker 2: I know he's learned a lot and he's amazing. His
• 10:54
  Speaker 2: name's Cornell. He's South African, which I think really, you know,
• 10:58
  Speaker 2: adds to the authenticity of his wine expertise.
• 11:01
  Speaker 3: But we've been.
• 11:03
  Speaker 2: Through it together, right? Like we've all from the very beginning,
• 11:06
  Speaker 2: trying the wine, tasting. We all went to Minnesota to
• 11:08
  Speaker 2: our co-packer and tried it fresh out of a tap.
• 11:11
  Speaker 2: And it's just the journey has really been so fulfilling
• 11:15
  Speaker 2: and rewarding.
• 11:16
  Speaker 1: Yeah, there's a lot of great South African wine that
• 11:18
  Speaker 1: I don't think people have access to, really, or have
• 11:22
  Speaker 1: even tried because they don't think about South Africa when
• 11:24
  Speaker 1: it comes to wine. But there's some great stuff down there.
• 11:26
  Speaker 3: It's a bucket list item. South Africa is a bucket
• 11:28
  Speaker 3: list item for me.
• 11:29
  Speaker 2: Oh, same.
• 11:30
  Speaker 1: Yeah, without a doubt. That whole area down there, Australia,
• 11:33
  Speaker 1: New Zealand, yeah, all that. There's so much. So how
• 11:37
  Speaker 1: did your relationship with this winery start?
• 11:40
  Speaker 2: You know, it's... when we first came up with the
• 11:43
  Speaker 2: idea and my brother and I decided, okay, Hey, let's
• 11:45
  Speaker 2: actually make a run on this. Um, we immediately thought
• 11:49
  Speaker 2: of Napa, right? Because that's where all the wine is.
• 11:51
  Speaker 2: That's where people think of when they think of wine
• 11:53
  Speaker 2: from America, especially, you.
• 11:55
  Speaker 3: Know, whites and Chardonnays and all that.
• 11:57
  Speaker 2: But, um, yeah, so my parents retired, I promise the
• 12:00
  Speaker 2: story has an ending, but, um, that's short. We'll get there. Um,
• 12:06
  Speaker 2: My parents spent 45 years in Southeast Asia and that's
• 12:08
  Speaker 2: where we were raised. I'm one of four kids. And
• 12:10
  Speaker 2: after 45 years over in various countries, they retired to
• 12:13
  Speaker 2: Traverse City, Michigan, which interestingly enough has a very up
• 12:18
  Speaker 2: and coming wine scene and it's delicious. And I learned
• 12:22
  Speaker 2: through this process that it actually shares coordinates with, um,
• 12:25
  Speaker 2: the Burgundy region in France.
• 12:28
  Speaker 3: So it's a cool climate wine, um, where our grapes
• 12:31
  Speaker 3: are grown.
• 12:32
  Speaker 2: And luckily for me, um, and the business chatting with
• 12:37
  Speaker 2: my folks when I was up visiting and they said, well,
• 12:41
  Speaker 2: you know, have you heard about this wine scene up
• 12:42
  Speaker 2: on old mission peninsula, you know, right off the coast. And, um,
• 12:47
  Speaker 2: I hadn't really heard anything about it. So I looked
• 12:50
  Speaker 2: into it and then luckily for, for me, because my
• 12:53
  Speaker 2: parents lived there, they made some connections for us and said, Hey,
• 12:56
  Speaker 2: like it's a small town and here's some of the
• 12:58
  Speaker 2: best wine coming out of the area. And will you
• 13:01
  Speaker 2: take a meeting with me? And so, um, I met
• 13:04
  Speaker 2: with the first winery I met with are my partners. They,
• 13:07
  Speaker 2: I walked in, I was very nervous because again, I
• 13:09
  Speaker 2: don't come from CPG and I was really taking a
• 13:11
  Speaker 2: big swing, but, um, I sat down with my deck
• 13:14
  Speaker 2: and I was like, this is my vision and this
• 13:16
  Speaker 2: is what I want to have happen. And I don't
• 13:17
  Speaker 2: know anything about wine. So, um, but so it really
• 13:21
  Speaker 2: was just that. Um, and then we linked up with
• 13:25
  Speaker 2: a great team. There's they're called Bonobo winery up in
• 13:28
  Speaker 2: Traverse city run by two brothers, which was also very, um,
• 13:32
  Speaker 2: poetic for us since my brother is my co-founder. You know,
• 13:35
  Speaker 2: my sister's my biggest investor. My dad's the chairman of
• 13:37
  Speaker 2: our board. My mom's shuttling product left and right. My
• 13:41
  Speaker 2: younger sister does all of our design. And so it
• 13:46
  Speaker 2: really is a family endeavor. And since their family owns
• 13:49
  Speaker 2: the wine business, it really felt like a natural.
• 13:52
  Speaker 1: Connection point for us.
• 13:54
  Speaker 2: Well, of course, yeah.
• 13:55
  Speaker 1: Two families working together to deliver wonderful product for people.
• 13:58
  Speaker 2: Yeah.
• 13:59
  Speaker 1: Well, where did the name Birdie come from?
• 14:01
  Speaker 2: So we actually started as birdie, i.e., as in the
• 14:05
  Speaker 2: golf course. Right. So with the concept being you're never
• 14:10
  Speaker 2: sad if you have a birdie, right?
• 14:12
  Speaker 1: That's a good one, too.
• 14:13
  Speaker 2: And we, after some, you know, trademark research and all that,
• 14:17
  Speaker 2: we were not forced, but very heavily recommended that we
• 14:22
  Speaker 2: change to a Y.
• 14:24
  Speaker 1: Heavily persuaded.
• 14:24
  Speaker 2: Yes, yes.
• 14:26
  Speaker 3: And we did, and we've gone.
• 14:27
  Speaker 2: Through some iterations in our branding and our, but our
• 14:29
  Speaker 2: colors for the most part have stayed the same, which
• 14:31
  Speaker 2: for me is very, very near and dear to my heart.
• 14:35
  Speaker 2: Everything about what we've built, there's an Easter egg or
• 14:38
  Speaker 2: a connection or intention behind it. So that is, was
• 14:43
  Speaker 2: really important to me because I was like, if I'm
• 14:46
  Speaker 2: going to pour my heart and soul into something, I
• 14:48
  Speaker 2: want it to be a reflection, not only of me,
• 14:50
  Speaker 2: but of my values and of how I live my
• 14:53
  Speaker 2: life and all, and all of that. So, um i'm
• 14:56
  Speaker 2: very proud with where we've landed with the can only
• 14:59
  Speaker 2: to say also.
• 15:00
  Speaker 3: That we're now looking at a rebrand so.
• 15:04
  Speaker 1: It is what it is it's the game what are
• 15:08
  Speaker 1: have you released what all the easter eggs are.
• 15:10
  Speaker 2: Yeah well i mean i've talked about it here and
• 15:12
  Speaker 2: there so i and i have the can in front
• 15:14
  Speaker 2: of me but the pink and green which are our
• 15:16
  Speaker 2: main our brand colors the ice cream store growing up
• 15:21
  Speaker 2: that we would all go to in frankfurt michigan in
• 15:23
  Speaker 2: the summertime uh it was called the cool spot and
• 15:25
  Speaker 2: it was all green and pink okay and i just
• 15:27
  Speaker 2: always thought that was like the coolest combo and so
• 15:31
  Speaker 2: i basically ripped them off and i used their color
• 15:34
  Speaker 2: but it's an easter it's like a very special place
• 15:36
  Speaker 2: to my family and all my friends from up here
• 15:38
  Speaker 2: and um the image which is i'm going to see
• 15:41
  Speaker 2: if i can get it to you it's a little
• 15:42
  Speaker 2: bit blurry but that's of empire bluff which is just
• 15:44
  Speaker 2: up the street from us that's lake michigan the sunburst
• 15:47
  Speaker 2: coming up is um I'm an early riser, so I've
• 15:51
  Speaker 2: seen quite a few sunrises here and that really special
• 15:55
  Speaker 2: to me.
• 15:55
  Speaker 3: So there's that.
• 15:56
  Speaker 2: And then even, I mean, just down to the font,
• 16:00
  Speaker 2: all of it, I just wanted it to feel like
• 16:03
  Speaker 2: something I.
• 16:03
  Speaker 3: Loved that I wanted to have.
• 16:06
  Speaker 2: And so, yeah, we're very proud of where we've gotten,
• 16:10
  Speaker 2: but we still have so much more to do and
• 16:12
  Speaker 2: more to go. And so we're just, I'm loving the ride. Yeah.
• 16:17
  Speaker 1: Well, you're learning so much too, because like you said,
• 16:19
  Speaker 1: this is a brand new world for you. And it is.
• 16:23
  Speaker 1: What a time to get in too, because it is
• 16:24
  Speaker 1: a ever-changing market when it comes to, I mean, they're
• 16:29
  Speaker 1: saying that Gen Z is not drinking as much as
• 16:32
  Speaker 1: the millennials, which I think another study I saw recently
• 16:35
  Speaker 1: said otherwise. And then they were saying millennials are, you know,
• 16:39
  Speaker 1: drinking is down in general. And depending on who you
• 16:41
  Speaker 1: talk to, it's poison, which we all know alcohol is
• 16:44
  Speaker 1: poison in your body anyway. But it's what you do
• 16:47
  Speaker 1: with it. Obviously, it's moderation. Just same thing as too
• 16:50
  Speaker 1: much caffeine is not good for you. Too much fast
• 16:53
  Speaker 1: food or just fats in general are not good for you.
• 16:56
  Speaker 1: But again, everything in moderation is fine.
• 16:59
  Speaker 3: I agree with that.
• 16:59
  Speaker 2: And when we were first getting going and having some
• 17:02
  Speaker 2: initial investment conversations with folks, I was a history major
• 17:07
  Speaker 2: in undergrad, and I couldn't get away from this concept
• 17:09
  Speaker 2: of prohibition, right?
• 17:10
  Speaker 3: And Americans are always going to drink.
• 17:12
  Speaker 2: Yep. That will always be part of our culture. And
• 17:18
  Speaker 2: what we can do with our product is be there
• 17:21
  Speaker 2: as a warm re-entry point for people who have decided
• 17:25
  Speaker 2: to be sober for whatever reason. Now, I'm not over
• 17:29
  Speaker 2: here saying a product is a great option for people
• 17:32
  Speaker 2: who shouldn't be drinking.
• 17:33
  Speaker 3: That's a very different category of drinker, right?
• 17:35
  Speaker 2: But for people who want a lighter option, who don't
• 17:40
  Speaker 2: really enjoy getting drunk, who are looking to drink, to
• 17:44
  Speaker 2: connect with their friends, not to escape their life. Right.
• 17:47
  Speaker 2: And I think there's like a big difference. And I mean,
• 17:50
  Speaker 2: and don't get me wrong. I played rugby in undergrad too.
• 17:52
  Speaker 2: And I mean, I've had beer out of a cleat, right?
• 17:55
  Speaker 2: Like I, I've done a lot of drinking in my day. Sorry?
• 17:58
  Speaker 1: You've done a shoeie?
• 18:00
  Speaker 2: Oh yeah. Oh yeah. And so like, I am not
• 18:03
  Speaker 2: over here saying I'm like the pious drink maker at all.
• 18:07
  Speaker 2: It was because of, of that you know, those experiences
• 18:11
  Speaker 2: that led me to this idea of why can't I
• 18:14
  Speaker 2: have a drink and still kind of be able to
• 18:17
  Speaker 2: keep up with my life and my obligations and what
• 18:19
  Speaker 2: I want to be doing.
• 18:20
  Speaker 3: So that's, that's where it lands.
• 18:22
  Speaker 2: But to your, to your point about, you know, the
• 18:26
  Speaker 2: COVID really in the, in the generational drinking thing, it's interesting.
• 18:29
  Speaker 3: I see news and reports and data suggesting one way
• 18:34
  Speaker 3: or the other, but.
• 18:35
  Speaker 2: To me that I read that as people want more choices.
• 18:39
  Speaker 1: That's also true.
• 18:40
  Speaker 2: Yeah. Like they just want more choices. And, you know,
• 18:43
  Speaker 2: you see all these great drinks with adaptogens in them
• 18:45
  Speaker 2: that are delicious and fun and different. And I really
• 18:49
  Speaker 2: applaud them because they're really carving out their own niche.
• 18:54
  Speaker 2: What I'm doing, I'm not like reinventing the wheel by
• 18:57
  Speaker 2: any means. It's wine. Yeah. Jesus drank wine. Right. So
• 19:00
  Speaker 2: I'm like, let's be real. I mean, it's hard, of course.
• 19:04
  Speaker 2: And I think we fall into a similar situation. issue
• 19:08
  Speaker 2: at times with retailers are like where should we sit
• 19:10
  Speaker 2: on the shelf right because you're not you shouldn't go
• 19:14
  Speaker 2: next to the bottles of wine you're not here you're
• 19:17
  Speaker 2: not non-alc so we it's been a some places have
• 19:20
  Speaker 2: had a challenge in placing us but you know I
• 19:23
  Speaker 2: think just normalizing it and getting in there and that's
• 19:25
  Speaker 2: one of the reasons I do so many tastings is
• 19:26
  Speaker 2: to go like talk to the accounts and be like
• 19:29
  Speaker 2: you know where.
• 19:30
  Speaker 3: Will this move and what makes sense and it's a
• 19:33
  Speaker 3: it's a it is.
• 19:34
  Speaker 2: A dog eat dog world out there for shelf space.
• 19:37
  Speaker 2: I'll tell you. So, um, but it's, again, it's, I
• 19:40
  Speaker 2: love a challenge and it's, I'm learning a ton. Um,
• 19:44
  Speaker 2: and it's, it's much harder than I ever thought it
• 19:46
  Speaker 2: would be.
• 19:47
  Speaker 3: I thought it would be hard.
• 19:49
  Speaker 2: Yeah.
• 19:49
  Speaker 1: The shelf space is the biggest problem. And again, most
• 19:53
  Speaker 1: of these people that make these decisions, I'll say, unfortunately,
• 19:57
  Speaker 1: but at the same time, not unfortunately, but like they
• 19:59
  Speaker 1: don't understand what they're making the decision on because they're
• 20:03
  Speaker 1: not there.
• 20:04
  Speaker 2: Yes.
• 20:04
  Speaker 1: They're tasting it.
• 20:05
  Speaker 2: Yes.
• 20:05
  Speaker 1: They might hear your story a little bit and they
• 20:06
  Speaker 1: might like it, but like, are they drinking it? Are
• 20:09
  Speaker 1: they actually going to their own stores and shopping or
• 20:12
  Speaker 1: are they doing it somewhere else? Like these are the
• 20:14
  Speaker 1: thoughts I always have, especially considering I have to deal
• 20:16
  Speaker 1: with Walmart on a regular basis. Target I think is
• 20:18
  Speaker 1: a little better. And then obviously the grocery stores are
• 20:22
  Speaker 1: their own animals as well. But you know, I'm like
• 20:24
  Speaker 1: your section is the ready to drinks. And so you're
• 20:28
  Speaker 1: next to the buzz balls. You're next to other canned
• 20:31
  Speaker 1: wine or the Tetras or whatever it is. And so like,
• 20:35
  Speaker 1: you're in a weird area too because you're actually putting
• 20:39
  Speaker 1: out something that sounds delightful as opposed to these tetras
• 20:44
  Speaker 1: of like vibes or buzz balls or whatever it is.
• 20:47
  Speaker 1: And I'm like, we don't need, because Pop-Tart is going
• 20:50
  Speaker 1: to be the new buzz ball thing that's going to
• 20:51
  Speaker 1: be happening within the next few months. I already talked
• 20:54
  Speaker 1: to somebody about it yesterday. I'm not looking forward to it.
• 20:56
  Speaker 1: I know it'll sell, but at the same time, like,
• 20:58
  Speaker 1: do we need this? Is this what we are doing
• 21:00
  Speaker 1: to the wine consumer? Yes, you're easier to get in
• 21:03
  Speaker 1: stores because you are wine. and you're not liquor. And
• 21:06
  Speaker 1: so you don't have to worry about those state laws,
• 21:08
  Speaker 1: which I imagine learning all the liquor laws has probably
• 21:11
  Speaker 1: made your head explode a couple of times. So that
• 21:14
  Speaker 1: aspect is just so weird that this is what they
• 21:18
  Speaker 1: want to do when it comes to reinventing the wine industry.
• 21:20
  Speaker 1: And it's like, no, you guys are going the wrong
• 21:23
  Speaker 1: way about it. Like make that all for the liquor side,
• 21:26
  Speaker 1: I guess. I don't know. Maybe I'm just a puritan.
• 21:28
  Speaker 1: But at the same time, it's weird.
• 21:30
  Speaker 2: I agree with you. I mean, there was definitely a
• 21:32
  Speaker 2: point this winter where, where buzz balls were so hot.
• 21:35
  Speaker 2: And I was like, is there really room for birdie
• 21:38
  Speaker 2: in a market where buzz balls are hot? You know
• 21:40
  Speaker 2: what I mean? I really like, I was like, am
• 21:41
  Speaker 2: I just barking up the wrong tree? Um, but I
• 21:46
  Speaker 2: think courage of conviction is very important when you're building
• 21:48
  Speaker 2: something and patience. And so it really was, I mean,
• 21:53
  Speaker 2: this summer we started to see a lot more pickup.
• 21:55
  Speaker 2: We got placement at the Detroit zoo, which was very
• 21:57
  Speaker 2: exciting for us. You know, things like we're getting some
• 21:59
  Speaker 2: bigger accounts, which is wonderful. Um, but it, it, It's
• 22:04
  Speaker 2: Bernie's not a drink for everybody. That's kind of what
• 22:06
  Speaker 2: I always come back to. It's not a drink for everybody,
• 22:08
  Speaker 2: but for the person it's right for, it's the perfect drink.
• 22:12
  Speaker 1: Exactly.
• 22:13
  Speaker 2: Yes. So we really, the work is, you know, around
• 22:16
  Speaker 2: educating the consumer about what's available to them. And I
• 22:21
  Speaker 2: think the work is a little bit in changing the
• 22:24
  Speaker 2: perception of what it means to be a part of
• 22:27
  Speaker 2: the drinking culture. There you go.
• 22:28
  Speaker 1: I like that.
• 22:30
  Speaker 2: Yeah.
• 22:30
  Speaker 1: Well, how did you end up deciding on the 3%?
• 22:32
  Speaker 1: Because I know, obviously, we've talked so much about the
• 22:34
  Speaker 1: non-alcoholic and then everything is normally, most seltzers you see
• 22:37
  Speaker 1: are going to be 5% or above. But I do
• 22:40
  Speaker 1: think there is this small category now that I've had
• 22:43
  Speaker 1: somebody from Small Beer on. They have about a 2.5%,
• 22:46
  Speaker 1: I think. And we're seeing more in this one category.
• 22:50
  Speaker 1: I'm not seeing it quite yet as much as I'm
• 22:52
  Speaker 1: seeing the non-alcoholic blow up in stores. But I think
• 22:55
  Speaker 1: it's because it's still somewhat in the infant stages of
• 22:57
  Speaker 1: this small, like, low out category that it's just, it's
• 23:03
  Speaker 1: going to start growing because like you've said, you have
• 23:05
  Speaker 1: so many people coming up to you and say, I
• 23:07
  Speaker 1: still want to celebrate with my friends. I still want
• 23:08
  Speaker 1: to go hang out. I still want to be functional afterwards.
• 23:11
  Speaker 1: Like if you're doing this, it doesn't want to.
• 23:13
  Speaker 3: Have a drink on the patio.
• 23:14
  Speaker 2: Thank you. Exactly.
• 23:15
  Speaker 1: Or brunch or whatever it is, but then not have
• 23:18
  Speaker 1: to worry about like, Oh, I was day drinking. Now
• 23:19
  Speaker 1: I got to, like you said, go back to sleep
• 23:21
  Speaker 1: at five o'clock.
• 23:22
  Speaker 2: Yeah, exactly. And I, and, It's interesting. So we have
• 23:25
  Speaker 2: two SKUs. We have two varietals. We have a white
• 23:27
  Speaker 2: blend and we have a rosé spritzer. And our white
• 23:29
  Speaker 2: is very much our classic original SKU. People who taste it,
• 23:33
  Speaker 2: or in my opinion, and people have reiterated this back
• 23:36
  Speaker 2: to me, it's almost like a very dry Prosecco. Okay.
• 23:40
  Speaker 2: And we didn't add any sugar to the product. So
• 23:44
  Speaker 2: the product in general is a very dry wine. It
• 23:47
  Speaker 2: was important to me for my own health reasons that
• 23:50
  Speaker 2: it was low in sugar. And so it is a
• 23:53
  Speaker 2: dry wine and I didn't want to put any fake
• 23:55
  Speaker 2: sweeteners in it.
• 23:55
  Speaker 3: I really was like.
• 23:56
  Speaker 2: Let's just keep this as close to what people know
• 23:59
  Speaker 2: as possible as far as what's going in their body.
• 24:02
  Speaker 3: So we have our green can is the white varietal.
• 24:04
  Speaker 2: And then with our rosé, we added some natural flavoring to,
• 24:08
  Speaker 2: I want to say the word compete, but that's not
• 24:11
  Speaker 2: quite the right word. It's more to stand up next
• 24:15
  Speaker 2: to other RTDs. So we kind of built the green
• 24:18
  Speaker 2: palette to be around like for the wine drinker, the
• 24:22
  Speaker 2: the wine aficionado and the rosé spritzer is a little
• 24:25
  Speaker 2: more fun.
• 24:26
  Speaker 3: It's a little punchier.
• 24:27
  Speaker 2: And, you know, it's probably something that you would reach
• 24:31
  Speaker 2: for instead of a white cloth. Right. Right. Like that's,
• 24:34
  Speaker 2: that's kind of where we're, and not to say that
• 24:37
  Speaker 2: that's the core, our core demo, but when I think
• 24:40
  Speaker 2: about why we made the decisions to make them taste
• 24:42
  Speaker 2: the way we did, we purposely wanted to put two
• 24:44
  Speaker 2: out in the market that tested, pressure tested kind of
• 24:47
  Speaker 2: our theories around what people are looking for in a
• 24:49
  Speaker 2: product like this. Right.
• 24:51
  Speaker 1: And you said you have a rebrand starting soon. What
• 24:56
  Speaker 1: will it look like compared to what we're seeing now?
• 24:58
  Speaker 2: So we still have a lot of our inventory from
• 25:01
  Speaker 2: our latest run. So an initial rebrand will probably just
• 25:03
  Speaker 2: be new wraps on the can. And I think we're
• 25:06
  Speaker 2: looking at expanding beyond Michigan very soon. And so we
• 25:10
  Speaker 2: took a lot of the inspiration of the current look
• 25:12
  Speaker 2: and feel from the craft brewing.
• 25:14
  Speaker 3: Movement in Michigan.
• 25:16
  Speaker 2: And because the whole thing is really a love letter
• 25:19
  Speaker 2: to time spent up here. And And Founders Brewing just
• 25:22
  Speaker 2: got their own de-alkalizer and they've just released a 3% beer.
• 25:25
  Speaker 3: So I'm excited for them.
• 25:28
  Speaker 2: But I think it will probably look a little bit
• 25:32
  Speaker 2: less crafty, a little bit more commercial. Okay. I'm not
• 25:35
  Speaker 2: positive how it's going to turn out, but I trust
• 25:38
  Speaker 2: our designer is someone I hired and worked with in
• 25:41
  Speaker 2: my previous career. And she's so talented and wonderful. And
• 25:46
  Speaker 2: so she's actually, she's working on them now. I should
• 25:48
  Speaker 2: see them next week.
• 25:49
  Speaker 3: But I think eventually, I'm noodling around the idea of,
• 25:53
  Speaker 3: I'm not sure if you've seen these, I think Bud
• 25:55
  Speaker 3: Light had them for a while and Dasani does it
• 25:57
  Speaker 3: for water, but the screw top can.
• 26:00
  Speaker 1: Oh, I have not seen that for a while.
• 26:02
  Speaker 2: Yeah.
• 26:03
  Speaker 3: They're expensive.
• 26:04
  Speaker 2: It's probably why.
• 26:05
  Speaker 1: Oh, that's why.
• 26:05
  Speaker 2: Okay. But again, the concept that I'm going after, which
• 26:10
  Speaker 2: is giving the consumer as close to what they're used
• 26:13
  Speaker 2: to with the wine as possible. The feeling of screwing
• 26:16
  Speaker 2: off the top of your wine bottle is something people
• 26:18
  Speaker 2: are very familiar with. Right. So if we can do that,
• 26:21
  Speaker 2: I think that might be a future thing. And another,
• 26:23
  Speaker 2: you know, thing I can't move away from is the
• 26:25
  Speaker 2: idea of just doing a table.
• 26:26
  Speaker 3: Wine that's in a bottle.
• 26:28
  Speaker 1: Because when I think.
• 26:29
  Speaker 2: About this kind of this motion that like those really
• 26:32
  Speaker 2: warm and cozy winter nights where you're sitting around a
• 26:34
  Speaker 2: table with a bunch of friends, you've had a great
• 26:35
  Speaker 2: meal and you want to have a second and a third,
• 26:38
  Speaker 2: maybe a fourth glass of wine, you know? And so
• 26:40
  Speaker 2: just having something that you can pour easily and not
• 26:43
  Speaker 2: have to worry about it is hopefully not too far
• 26:46
  Speaker 2: behind the canned product.
• 26:47
  Speaker 3: But, you know, I don't want to get ahead of myself,
• 26:48
  Speaker 3: so I'm going to get these sold first.
• 26:50
  Speaker 1: I completely understand. I've had Molly Fettick from Buzzkill Wines,
• 26:55
  Speaker 1: a non-alcoholic wine, on the show before. They started in cans,
• 26:58
  Speaker 1: and they've just recently done bottles now as well. So
• 27:02
  Speaker 1: I could connect you two.
• 27:03
  Speaker 2: I would love that, please. Oh, my gosh, I would
• 27:05
  Speaker 2: love it.
• 27:06
  Speaker 1: Yeah, she's amazing. You mentioned there was going to be
• 27:08
  Speaker 1: another varietal, right? Yes, there will be.
• 27:11
  Speaker 2: We're working on it. There's a little bit of... there's
• 27:14
  Speaker 2: a little bit of a disagreement on what it could
• 27:16
  Speaker 2: be because on the one hand, we get a lot
• 27:18
  Speaker 2: of requests for red wine.
• 27:20
  Speaker 1: Makes sense.
• 27:21
  Speaker 2: And which I get. And I actually have.
• 27:23
  Speaker 1: The colder seasons considering you guys have more of those
• 27:25
  Speaker 1: in summer.
• 27:27
  Speaker 2: Yeah. 100%. I would, again, I would love to have
• 27:29
  Speaker 2: a 3% red that I can pour after a big
• 27:31
  Speaker 2: bowl of spaghetti, you know, like that sounds great. But
• 27:35
  Speaker 2: I am not quite sure if we can do that.
• 27:40
  Speaker 2: I mean, I think we're looking, candidly, we're looking into
• 27:43
  Speaker 2: it now. to try to be ready when we're in
• 27:47
  Speaker 2: a position to actually execute on it. Because it takes
• 27:51
  Speaker 2: time with the tastings and the, again, the can linings.
• 27:53
  Speaker 3: But I think it's interesting too.
• 27:55
  Speaker 2: I don't know if you've ever had red wine out
• 27:57
  Speaker 2: of a can, but that's also a very different experience.
• 28:00
  Speaker 2: As someone who's a big Sauvignon Blanc, Sancerre drinker, and
• 28:04
  Speaker 2: that's one you can drink pretty quickly, making the transition
• 28:07
  Speaker 2: to a can doesn't, for me is fine. It's a
• 28:10
  Speaker 2: little bit of a heavier pour when you have red.
• 28:12
  Speaker 2: And so sipping out of a can, I think feels,
• 28:13
  Speaker 2: it's almost like drinking a Guinness, I feel like.
• 28:16
  Speaker 1: I can see that.
• 28:17
  Speaker 2: Right. Where you're just like, you're, you're, you're kind of,
• 28:19
  Speaker 2: you're chewing off a lot here. So, but we're, we're
• 28:22
  Speaker 2: looking at that and definitely playing with it. And then
• 28:25
  Speaker 2: the other idea is, you know, this pink can, our
• 28:27
  Speaker 2: rosé spritzer, it's a hibiscus lime flavor profile. And we're
• 28:31
  Speaker 2: getting a lot of, we're actually selling it about five
• 28:33
  Speaker 2: times faster than we're selling our, our original SKU, which
• 28:37
  Speaker 2: is great. I mean, love to just be moving product. Uh,
• 28:40
  Speaker 2: and so I think we're learning that there is a,
• 28:43
  Speaker 2: there is a market for some people who just like
• 28:44
  Speaker 2: the plain regular white wine. Um, and then there is
• 28:47
  Speaker 2: a market for people who are like, I like wine.
• 28:49
  Speaker 2: I don't want to drink spirits. I don't want the
• 28:51
  Speaker 2: sugar or the everything else that's, you know, kind of
• 28:54
  Speaker 2: comes into that. And throughout this process, I've gotten very
• 28:57
  Speaker 2: involved and interested in why there are no nutritional facts
• 29:03
  Speaker 2: and information on booze. We have an entire nutrition panel.
• 29:07
  Speaker 1: Thank you. I think that's starting to become more of
• 29:10
  Speaker 1: a thing because like you said, people, yes, they want
• 29:13
  Speaker 1: the choices, but they also care about what's going in
• 29:15
  Speaker 1: their body now. And so we're starting to thankfully see
• 29:19
  Speaker 1: more of that in the alcohol world. Obviously we could
• 29:22
  Speaker 1: see way more and we need to see way more
• 29:24
  Speaker 1: because why are you not being transparent? Like the fact
• 29:27
  Speaker 1: that you have to say, Oh, just non-additive tequila. It
• 29:32
  Speaker 1: should have been to begin with.
• 29:33
  Speaker 2: It's three ingredients.
• 29:34
  Speaker 1: I don't know what you're putting in there.
• 29:35
  Speaker 2: What have I been drinking for the past two decades? Oh,
• 29:38
  Speaker 2: my God. What are you feeding me? kind of it's
• 29:41
  Speaker 2: horrifying actually when i think about it and some of
• 29:42
  Speaker 2: the things i've looked at and picked up some i
• 29:44
  Speaker 2: spend all my time in you know specialty wine shops
• 29:46
  Speaker 2: and liquor stores and all that right now but i'm
• 29:49
  Speaker 2: working i'm very close i've become friends with um the
• 29:52
  Speaker 2: founder of the original south side which is a canned
• 29:55
  Speaker 2: gin product.
• 29:56
  Speaker 1: I saw you were on her podcast Yeah.
• 29:57
  Speaker 2: Yeah.
• 29:58
  Speaker 3: Her name's Meredith. She's amazing.
• 30:00
  Speaker 2: I'm happy to connect to you guys too. She, but
• 30:02
  Speaker 2: in addition to the original Southside, she's doing this really
• 30:04
  Speaker 2: interesting work called the Clean Alcohol Collective CAC or initiative.
• 30:09
  Speaker 2: I I'm blanking on that now, but it's really, really
• 30:12
  Speaker 2: interesting work. And, you know, you have to agree to
• 30:15
  Speaker 2: certain limitations around what's in your product. Like, you know,
• 30:19
  Speaker 2: nothing fake, nothing bad for you.
• 30:22
  Speaker 3: I mean, alcohol is bad for you, but alcohol is
• 30:23
  Speaker 3: not good for you.
• 30:24
  Speaker 2: That's like, let's just all agree on that. Right. But
• 30:28
  Speaker 2: there's so many things that aren't good for you when
• 30:29
  Speaker 2: we do it anyway, because we're human and we're just
• 30:31
  Speaker 2: trying to live our lives and power to us. So anyway,
• 30:35
  Speaker 2: but she's doing really cool work and she has built
• 30:37
  Speaker 2: a team of people that evaluate brands and they basically
• 30:41
  Speaker 2: can get, they get the seal of approval to put
• 30:43
  Speaker 2: on their product that says I'm a clean alcohol product.
• 30:47
  Speaker 2: And one of the rules that you have to have,
• 30:50
  Speaker 2: or one of the things you have to have in
• 30:51
  Speaker 2: place is a nutritional panel on your product.
• 30:54
  Speaker 1: Love that. It's a clean alcohol collective.
• 30:57
  Speaker 2: Yes.
• 30:58
  Speaker 3: Is that what it is? Thank you.
• 31:00
  Speaker 2: It's great. And we're looking at joining that as well.
• 31:04
  Speaker 2: I would love to be a part of that. I
• 31:05
  Speaker 2: think it's so important. It's so interesting though. You did
• 31:10
  Speaker 2: not ask this question, but my thinking went here. So
• 31:12
  Speaker 2: I'm going to share it with you, which is the
• 31:15
  Speaker 2: first two iterations of the drink. I was so defiant
• 31:22
  Speaker 2: about not putting not advertising that it was less than
• 31:25
  Speaker 2: a hundred calories.
• 31:26
  Speaker 3: I was like, we're not doing it.
• 31:27
  Speaker 2: We're not doing it.
• 31:28
  Speaker 1: Oh, you don't want to be lumped into that category.
• 31:31
  Speaker 2: Well, it's not even that as a woman, do you
• 31:35
  Speaker 2: left and right? I got everything coming at me with
• 31:37
  Speaker 2: like less than a hundred calories, less than this amount.
• 31:39
  Speaker 3: I'm like, let me live.
• 31:41
  Speaker 2: If I'm trying to buy like a box of macaroni
• 31:43
  Speaker 2: and cheese, I don't actually care if it's less than
• 31:46
  Speaker 2: 150 calories because I'm eating macaroni and cheese. You know,
• 31:49
  Speaker 2: like it's, It's like a different– so I was going
• 31:52
  Speaker 2: through maybe a little bit of a thing in my
• 31:54
  Speaker 2: own life, but I kind of got to the point, though,
• 31:57
  Speaker 2: in our latest can, it does say under 100 calories,
• 32:00
  Speaker 2: which we're very proud to be because the whole concept
• 32:02
  Speaker 2: behind our product is that it's sessionable and you can
• 32:04
  Speaker 2: have a couple, and nobody's going to have a couple
• 32:06
  Speaker 2: if they're 500 calories.
• 32:07
  Speaker 1: Of course.
• 32:08
  Speaker 2: So it's just given me a lot of– this process
• 32:13
  Speaker 2: has really, really tested my thinking and pushed my thinking
• 32:17
  Speaker 2: around– what is important to share and what's important to
• 32:20
  Speaker 2: kind of build your brand on versus letting people kind
• 32:24
  Speaker 2: of figure it out on their own. So. Yeah, it is.
• 32:27
  Speaker 1: I mean, I imagine you've maybe found this funny as well,
• 32:30
  Speaker 1: how much you have to like kind of lead people
• 32:33
  Speaker 1: and drag them along to be like, no, no, no,
• 32:35
  Speaker 1: this is fine. It's you, you are, it's going to
• 32:38
  Speaker 1: be okay. If people could see the faces you're making
• 32:41
  Speaker 1: right now, they would, they would completely understand. It is
• 32:45
  Speaker 1: a lot. The human psychology is one of the most
• 32:49
  Speaker 1: fascinating things because it changes, especially nowadays, on a dime.
• 32:53
  Speaker 1: You get enough people seeing the same video. The Moscato
• 33:00
  Speaker 1: industry was not as big as it was before Drake
• 33:03
  Speaker 1: rapped about it one time. And it's absolutely insane how
• 33:07
  Speaker 1: much that whole industry blew up after that. Not that...
• 33:12
  Speaker 1: I imagine he probably needs some, some thank you from
• 33:15
  Speaker 1: some people in the wine industry, but still. And also
• 33:17
  Speaker 1: if you go back even further, the movie sideways tanked
• 33:21
  Speaker 1: the Merlot category.
• 33:23
  Speaker 3: Oh my gosh. I hadn't thought about that.
• 33:26
  Speaker 1: Anybody like, I don't know. I'm imagining there's pictures out there,
• 33:28
  Speaker 1: but the Merlot section was way bigger. And then over
• 33:32
  Speaker 1: time has gotten so small that it is what the
• 33:35
  Speaker 1: Moscato section used to be before Drake rapped about it.
• 33:37
  Speaker 1: And now we have, three or four different colors of
• 33:40
  Speaker 1: Moscato and we have Moscato D'Asti and all kinds of stuff.
• 33:42
  Speaker 1: So it's, it's so weird what little, and then, you know,
• 33:45
  Speaker 1: Caprice or like Capriccio, if you don't know that fun story,
• 33:49
  Speaker 1: go Google about why that became popular. It's one drunk
• 33:52
  Speaker 1: dad who thought a four pack was just a four
• 33:54
  Speaker 1: pack when in actuality it was two full bottles.
• 33:57
  Speaker 2: Yeah. Well, and that's, you know, candidly, I, part of
• 34:01
  Speaker 2: the origin story of this product is I went with
• 34:04
  Speaker 2: a girlfriend before I had kids before COVID in my
• 34:06
  Speaker 2: twenties when canned wine had just become a thing. Right.
• 34:09
  Speaker 2: And I remember it was Underwood Pinot Noir. And I mean,
• 34:14
  Speaker 2: I was drinking them out of the bottle. So I
• 34:16
  Speaker 2: was like, oh, perfect. How convenient. I'll take it to
• 34:18
  Speaker 2: the nail salon with me.
• 34:19
  Speaker 1: Oh, no.
• 34:20
  Speaker 3: We were asked to leave.
• 34:22
  Speaker 2: OK. Like 90 minutes later. I mean, it was a
• 34:25
  Speaker 2: BYOB place. It was that we just got too drunk
• 34:27
  Speaker 2: too quickly because we were drinking red wine like it
• 34:30
  Speaker 2: was a Coke.
• 34:32
  Speaker 1: Well, like it was the Toyota Sunday Philadelphia episode.
• 34:35
  Speaker 2: Yes, exactly.
• 34:39
  Speaker 3: Yeah, totally.
• 34:40
  Speaker 2: Yeah. So it's, it is, you know, this shift in format,
• 34:43
  Speaker 2: I think is there's with all of it comes this
• 34:46
  Speaker 2: consumer education piece that some people do very, very well
• 34:49
  Speaker 2: and other brands don't. And I, and I have not
• 34:52
  Speaker 2: figured it out for us yet. I mean, I I'm
• 34:54
  Speaker 2: playing around with different things, but it is very, very hard.
• 34:57
  Speaker 2: So there's a lot of kicking and screaming, like you're
• 34:59
  Speaker 2: going to be fine.
• 35:00
  Speaker 3: Just try it.
• 35:00
  Speaker 2: It is lower alcohol, tastes like wine, you know?
• 35:05
  Speaker 3: So yeah.
• 35:07
  Speaker 1: Well, and then you get the people at the, even
• 35:09
  Speaker 1: if you're just sampling out in the open, obviously, you know,
• 35:11
  Speaker 1: grocery store, liquor store, whatever it is, and they're like, oh, no,
• 35:14
  Speaker 1: I got to drive. I'm like, if this one sip
• 35:16
  Speaker 1: is going to put you over the edge, you shouldn't
• 35:18
  Speaker 1: have maybe driven here. I think you've got other issues
• 35:20
  Speaker 1: we got to deal with.
• 35:21
  Speaker 3: Thank you.
• 35:22
  Speaker 2: Oh, my gosh. Where were you two weeks ago? I
• 35:24
  Speaker 2: was standing in this liquor store, like liquor store and deli,
• 35:27
  Speaker 2: and I was like, who wants some day wine? Wine
• 35:30
  Speaker 2: for the daytime, you know? Yeah. thinking that there would
• 35:33
  Speaker 2: be like hordes of people coming over like day wine.
• 35:36
  Speaker 2: Tell me more. I was wrong. People were like, I
• 35:39
  Speaker 2: have to go back to work. I'm like a one
• 35:41
  Speaker 2: sip of a 3% canned wine. You're going to be fine.
• 35:45
  Speaker 1: You've done worse at lunch.
• 35:47
  Speaker 2: And drive yourself back to work safely. I mean, depending
• 35:50
  Speaker 2: on your body and your own limits. And I shouldn't
• 35:53
  Speaker 2: say that out loud on the podcast because that's probably
• 35:56
  Speaker 2: something that's going to make my lawyers.
• 35:59
  Speaker 3: Angry, but here we are.
• 36:01
  Speaker 1: We've all had the same thought. I mean, plus like
• 36:03
  Speaker 1: how many times have people gone to lunch on a
• 36:05
  Speaker 1: random day and like, oh, it's National Margarita Day. I
• 36:07
  Speaker 1: guess we have to have a margarita and then you
• 36:09
  Speaker 1: go back to work. Like if one sip of, like
• 36:12
  Speaker 1: you said, a 3% wine in a can is going
• 36:15
  Speaker 1: to really mess you up enough to where driving and
• 36:17
  Speaker 1: going back to work is going to be an issue. Again,
• 36:19
  Speaker 1: you've got other issues.
• 36:20
  Speaker 2: You should go see a doctor.
• 36:21
  Speaker 1: Yes, you should go see many doctors.
• 36:25
  Speaker 2: Yeah.
• 36:26
  Speaker 3: And I actually, it's funny.
• 36:28
  Speaker 2: So I worked for a very long time In management consulting,
• 36:31
  Speaker 2: and I worked at a law firm, I worked at
• 36:33
  Speaker 2: Executive Search, so very professional, very corporate. I would love
• 36:40
  Speaker 2: to bring back the corporate lunch drink. Oh, yeah. Let's
• 36:44
  Speaker 2: normalize that.
• 36:45
  Speaker 1: I think we should, too.
• 36:47
  Speaker 2: And you can with Bertie. And it's funny, one of
• 36:49
  Speaker 2: the green can, that's just our white varietal. I've been
• 36:51
  Speaker 2: making mimosas out of and Aperol Spritz. Anything that calls
• 36:55
  Speaker 2: for a Prosecco or champagne, I put that in.
• 36:57
  Speaker 3: I use that instead.
• 36:58
  Speaker 2: It's just when you bring down the alcohol content, you
• 37:00
  Speaker 2: bring down the sugar very, very low. So that headache
• 37:03
  Speaker 2: you get, you know, after having one or two just
• 37:06
  Speaker 2: isn't there.
• 37:06
  Speaker 1: Yeah.
• 37:08
  Speaker 2: But you feel good.
• 37:09
  Speaker 1: So you talked about making it with Aperol Spritz. Have
• 37:12
  Speaker 1: you heard of this Hugo Spritz, which I think is
• 37:14
  Speaker 1: now also maybe being renamed the St. Germain Spritz?
• 37:17
  Speaker 3: Yes, I have heard of them.
• 37:19
  Speaker 2: I have. consume them. I have loved them. Oh, okay.
• 37:23
  Speaker 3: I think they're great.
• 37:24
  Speaker 2: I am also, I am a big fan of Aperol Spritz.
• 37:28
  Speaker 3: I went to a wedding.
• 37:30
  Speaker 2: My sister got married there a couple of years ago
• 37:31
  Speaker 2: in France and we were there for the weekend. I
• 37:33
  Speaker 2: call it French Gatorade now because I don't think I
• 37:35
  Speaker 2: can get anything but Aperol Spritz for three days. You know,
• 37:40
  Speaker 2: I love it and I love where our product is
• 37:43
  Speaker 2: like lightly carbonated.
• 37:45
  Speaker 3: I like to say it's effervescent.
• 37:47
  Speaker 2: And so it does kind of allude kind of bring
• 37:50
  Speaker 2: your palate to a more fun place right like you
• 37:53
  Speaker 2: have a glass of champagne and feel celebratory and festive
• 37:55
  Speaker 2: and fun same as the you know the hugo spritz
• 37:58
  Speaker 2: and i think that it's it's very interesting to bring
• 38:01
  Speaker 2: this up because somebody that i was just chatting with
• 38:06
  Speaker 2: networking with was like have you ever considered just doing
• 38:08
  Speaker 2: a making it a spritz in a can and yes
• 38:12
  Speaker 2: of course i have considered that you gotta walk before
• 38:14
  Speaker 2: you can.
• 38:14
  Speaker 3: Run guys like it's you know um.
• 38:18
  Speaker 2: But I love any trend like that, that, that is,
• 38:22
  Speaker 2: it just feels very aligned to what we're trying to
• 38:23
  Speaker 2: do with this idea of living your life the way
• 38:26
  Speaker 2: you want to live it. And it's light, it's refreshing.
• 38:29
  Speaker 2: And I think it's interesting and different. It won't be
• 38:32
  Speaker 2: for long, right? It's so popular, but for right now,
• 38:35
  Speaker 2: I love, I love the trends on Instagram around it.
• 38:38
  Speaker 2: It's a beautiful drink to make. So I actually have
• 38:42
  Speaker 2: jotted down a few ideas for Instagram, which I still
• 38:44
  Speaker 2: run our Instagram and it is, so hard to do that.
• 38:47
  Speaker 2: My head is off to anybody who can do it well,
• 38:49
  Speaker 2: because I cannot, I tell people, follow me for really
• 38:52
  Speaker 2: mediocre millennial content. If that's what you're looking for, you'll
• 38:55
  Speaker 2: find it on my page. Um, but, but yeah, I
• 38:59
  Speaker 2: think it's, I think it's great. Um, what do you
• 39:01
  Speaker 2: think about it?
• 39:02
  Speaker 1: The Hugo spritz?
• 39:03
  Speaker 2: Yeah.
• 39:03
  Speaker 1: I had my first one this past weekend. I did
• 39:05
  Speaker 1: not know about it until last week where I heard
• 39:09
  Speaker 1: a story about how it was taking over, you know,
• 39:11
  Speaker 1: instead of April spritz, which April spritz for me, it
• 39:14
  Speaker 1: was fine. I guess maybe I didn't have a, Really
• 39:16
  Speaker 1: great one. Again, it's very nice and refreshing. I thought
• 39:18
  Speaker 1: the same thing for the Hugo. I was like, oh,
• 39:20
  Speaker 1: this is very nice, very refreshing. I totally understand how
• 39:22
  Speaker 1: people could just, again, just make a picture of these
• 39:25
  Speaker 1: and hang out by the pool or you know on
• 39:27
  Speaker 1: the patio or wherever it is and you'd be you'd
• 39:29
  Speaker 1: be good to go yeah have you heard of this
• 39:32
  Speaker 1: uh spicy soft soft blanc oh yes.
• 39:36
  Speaker 2: Okay i have i have heard about this and i
• 39:38
  Speaker 2: have not tried that um i'm a purist i'm a
• 39:42
  Speaker 2: purist with my with my water my summer water um
• 39:47
  Speaker 2: also i don't really care for spicy things i get Oh, okay.
• 39:52
  Speaker 3: But I do have some friends who like it, and.
• 39:55
  Speaker 2: I just enjoy anything that's new and interesting and just
• 39:59
  Speaker 2: takes a different take on something that we all know.
• 40:02
  Speaker 1: Yeah, I would not have thought about putting jalapenos in
• 40:05
  Speaker 1: a salt blanc, but I'm here for it.
• 40:07
  Speaker 2: Have you had a piccoltini?
• 40:10
  Speaker 1: No, but I love pickle juice, and I do picklebacks
• 40:13
  Speaker 1: on a regular basis, especially with Malort.
• 40:15
  Speaker 2: If anybody....
• 40:20
  Speaker 1: For people who don't know what Malort is, first off,
• 40:21
  Speaker 1: I think there's a shortage, maybe here in Texas. I'm
• 40:24
  Speaker 1: not sure if it's nationwide or not, but we can't
• 40:26
  Speaker 1: seem to get it in most bars I go to,
• 40:28
  Speaker 1: which is very unfortunate because I want to have anybody
• 40:31
  Speaker 1: who's never had it. I like to do it. It's
• 40:32
  Speaker 1: like a guided thing. You have to make sure it's
• 40:34
  Speaker 1: like a Band of Brothers warts situation because Malort is
• 40:39
  Speaker 1: not for everybody. I like to consider it American absence,
• 40:42
  Speaker 1: but there's no green fairies.
• 40:44
  Speaker 2: I like that comparison. That's so accurate. Being from Chicago,
• 40:48
  Speaker 2: that's where I live. I'm like, I wish I could
• 40:51
  Speaker 2: ship you some. We've got a lot of it.
• 40:52
  Speaker 1: Please do. I love it.
• 40:55
  Speaker 2: I don't think I've heard that a lot from people.
• 40:57
  Speaker 2: I was tricked the first time I took it. Very
• 40:59
  Speaker 2: traditional Chicago hazing. Like here, try this, try this. Not,
• 41:04
  Speaker 2: you know, I was like, sure. And I was like, what?
• 41:07
  Speaker 2: Oh my God. So, but I say this about the
• 41:10
  Speaker 2: pickle teeny, because I am a dirty martini drinker and I,
• 41:16
  Speaker 2: That's what I do.
• 41:17
  Speaker 3: One night a weekend, I set up everything.
• 41:19
  Speaker 2: I have chilled glass.
• 41:20
  Speaker 3: It's kind of like my treat.
• 41:21
  Speaker 1: I hate those glasses, by the way. The drink is great.
• 41:24
  Speaker 1: I hate the glass.
• 41:25
  Speaker 3: They're so impractical.
• 41:27
  Speaker 2: Yes.
• 41:28
  Speaker 1: Makes no sense. And I feel bad for waitresses or
• 41:31
  Speaker 1: waiters that have to carry a whole tree of them.
• 41:33
  Speaker 3: Makes no sense.
• 41:34
  Speaker 2: To be honest, in the summertime, I drink them out
• 41:35
  Speaker 2: of a Tervis tumbler. I'm going to be honest with you.
• 41:38
  Speaker 2: I'm not that picky.
• 41:40
  Speaker 3: But I agree. It's just so impossible to drink them.
• 41:42
  Speaker 2: Yes. A bar in our neighborhood, we stopped in and
• 41:46
  Speaker 2: they were doing pickle teeny. So instead of olive brine,
• 41:48
  Speaker 2: it's pickle juice. And instead of olive garnish, it's pickles.
• 41:52
  Speaker 2: And I am in love with them.
• 41:55
  Speaker 1: I have to try this then.
• 41:56
  Speaker 2: You really should.
• 41:56
  Speaker 3: They're delicious. Such a good balance. And again, just like
• 42:00
  Speaker 3: a little bit of a twist.
• 42:00
  Speaker 2: On something you know. Yeah.
• 42:04
  Speaker 1: And pickle juice is great for hydration.
• 42:08
  Speaker 2: Oh, it so is. Yeah. So is. Do you make
• 42:11
  Speaker 2: picklebacks with Malort?
• 42:13
  Speaker 1: Yes. If I'm, if I'm somewhere, I will ask for
• 42:16
  Speaker 1: a pickleback of Malur. If I'm going to do any
• 42:19
  Speaker 1: back with it, you know, I'll just do it straight.
• 42:20
  Speaker 1: But a lot of people are not a fan of
• 42:22
  Speaker 1: just doing it straight. So, you know, again, in solidarity,
• 42:26
  Speaker 1: I'll be like, yo, just give me a pickleback with it.
• 42:28
  Speaker 1: Although I think my friend recently, she said that she
• 42:30
  Speaker 1: did like a cranberry shot afterwards with it.
• 42:33
  Speaker 2: I think that's what she called it.
• 42:35
  Speaker 1: And I was like, I never thought to do that.
• 42:37
  Speaker 1: So I think that might be the next one I
• 42:38
  Speaker 1: try to do.
• 42:39
  Speaker 2: That's a good idea. It's funny. I, keep waiting to
• 42:43
  Speaker 2: get sick of my product. I'm like, it's going to happen.
• 42:45
  Speaker 2: It's going to happen.
• 42:47
  Speaker 3: And you know, there's certain days where I'm like, I'll pass.
• 42:50
  Speaker 2: But for the most part, I'm always happy to be
• 42:52
  Speaker 2: drinking one. And I drink them during tastings too. If
• 42:56
  Speaker 2: I'm pouring, I'm drinking. It's like, if I'm doing it,
• 43:00
  Speaker 2: we're doing it.
• 43:02
  Speaker 3: But it's, the alcohol industry is very interesting.
• 43:05
  Speaker 2: And it's been, it's been, it's still, I'm learning so
• 43:08
  Speaker 2: much every day, but there's so many different, it has
• 43:11
  Speaker 2: a lot of personalities.
• 43:13
  Speaker 3: Lots of personalities.
• 43:15
  Speaker 2: You know, and like, I feel like in corporate jobs,
• 43:17
  Speaker 2: you kind of get, you're in a pool of people
• 43:19
  Speaker 2: who all went through kind of more or less the
• 43:21
  Speaker 2: same HR screening and like personalities like of who, who
• 43:25
  Speaker 2: want to be in this job. And you come across
• 43:29
  Speaker 2: every walk of life in this industry. And it might
• 43:31
  Speaker 2: be one of my favorite parts of the job.
• 43:33
  Speaker 1: How has the distribution aspect working out for you? Because I,
• 43:38
  Speaker 1: trying to find the right distributor is one thing, you know,
• 43:40
  Speaker 1: I've been in the industry for almost 20 years and I,
• 43:44
  Speaker 1: you know, those office people should be in an office
• 43:46
  Speaker 1: for a reason. Unfortunately, a lot of us have to
• 43:49
  Speaker 1: then come in contact with them when there either be
• 43:51
  Speaker 1: a zoom call or just in person when we do
• 43:54
  Speaker 1: the general sales meetings. And they're usually guys that, uh,
• 43:58
  Speaker 1: they're good thing they're in an office because their personality
• 44:00
  Speaker 1: is not exactly where it.
• 44:01
  Speaker 2: Needs to be. Yeah.
• 44:01
  Speaker 3: It's not going to get it done.
• 44:02
  Speaker 1: Yeah, exactly. But the distributing aspect is, You have to
• 44:06
  Speaker 1: find the right person. They have to find, you know,
• 44:09
  Speaker 1: they have to have good trucks that they maintain on
• 44:11
  Speaker 1: a regular basis. They have to make sure you're not
• 44:13
  Speaker 1: getting lost in the shuffle with everything else. Again, like
• 44:15
  Speaker 1: you said, you got to find out, make sure that
• 44:17
  Speaker 1: they're putting you in the right spot when it comes
• 44:19
  Speaker 1: to shelf space or whatever. So how has it been
• 44:22
  Speaker 1: trying to find or, you know, maybe going through a
• 44:25
  Speaker 1: couple distributors? I don't know how you guys have been
• 44:27
  Speaker 1: doing that.
• 44:28
  Speaker 2: Well, we got very lucky in the sense that because
• 44:30
  Speaker 2: we partnered with a winery, one of the reasons we
• 44:32
  Speaker 2: wanted to do that and not just like blindly buy
• 44:35
  Speaker 2: the wine and make it in our kitchen, which we
• 44:37
  Speaker 2: were doing for a while, was because it was going
• 44:42
  Speaker 2: to take a long time to get our own license
• 44:44
  Speaker 2: to distribute it.
• 44:45
  Speaker 3: And the winery had all of it in place, including
• 44:48
  Speaker 3: a distributor.
• 44:49
  Speaker 2: So once we had a product last summer that we
• 44:52
  Speaker 2: were very proud of, it's still, it is, I'm sorry,
• 44:54
  Speaker 2: let me just get my laptop here.
• 44:57
  Speaker 3: Once we had a product.
• 44:58
  Speaker 2: Last summer, we were really, really proud of, we were
• 45:01
  Speaker 2: shopping it around town and our, the wineries distributor was like, yeah,
• 45:07
  Speaker 2: this is a great idea. You know, they, they called
• 45:10
  Speaker 2: it the gateway back into wine, which I thought wasn't,
• 45:12
  Speaker 2: I at that point hadn't thought about it that way.
• 45:17
  Speaker 2: But that also then led me into this kind of
• 45:20
  Speaker 2: reading up on that. A lot of people are intimidated
• 45:24
  Speaker 2: by wine.
• 45:25
  Speaker 1: Yes, somebody mentioned to me that the alcohol aisle is
• 45:29
  Speaker 1: the most un-user friendly area of the entire grocery store.
• 45:33
  Speaker 3: So interesting.
• 45:34
  Speaker 2: It is. That's fascinating. I mean, let's just wait for
• 45:37
  Speaker 2: AI to take care of that for us. But no,
• 45:42
  Speaker 2: it's so true.
• 45:43
  Speaker 3: And so we were lucky in that sense.
• 45:45
  Speaker 2: We got picked up by a great distributor who is
• 45:48
  Speaker 2: in Michigan.
• 45:49
  Speaker 3: And so it's a state distributor.
• 45:50
  Speaker 2: So now that we're looking to expand it will be
• 45:53
  Speaker 2: a different conversation because it won't just be necessarily who
• 45:56
  Speaker 2: our winery has worked with. And we will be very,
• 45:59
  Speaker 2: I'll be, I plan to be very picky about it because,
• 46:02
  Speaker 2: you know, even our distributor who was great, there were
• 46:06
  Speaker 2: 10 days of the season where we outsold our top
• 46:08
  Speaker 2: five accounts and there were 10 days without a product
• 46:10
  Speaker 2: on the shelves in the middle of July.
• 46:13
  Speaker 3: And I don't blame anybody.
• 46:15
  Speaker 2: We're a tiny little startup within their portfolio, but, You know, I,
• 46:19
  Speaker 2: I was over here, it was like pulling my hair out.
• 46:21
  Speaker 2: Like I, can I, but you know, I can't sell
• 46:23
  Speaker 2: around them. And so it's been, it's been good learning.
• 46:26
  Speaker 2: I didn't, I really have learned a lot about the
• 46:28
  Speaker 2: three tier system and all that. Um, that will serve
• 46:31
  Speaker 2: me well, I think as we hopefully expand and scale. But, um, yeah, I,
• 46:35
  Speaker 2: I would, when we don't have something built in like that,
• 46:39
  Speaker 2: likely look at smaller groups who are interested in. in
• 46:43
  Speaker 2: what we're doing and not just that we're another account.
• 46:46
  Speaker 2: Because again, we're not for everybody. We're not going to
• 46:48
  Speaker 2: be the next high noon. Like it just, that's not
• 46:51
  Speaker 2: what we are.
• 46:52
  Speaker 3: I mean, hey, I'd.
• 46:54
  Speaker 2: Love to be wrong, but I don't think I am. So,
• 46:57
  Speaker 2: but I, you know, it just, I want to be
• 46:58
  Speaker 2: really mindful about it because also there's only five of us,
• 47:03
  Speaker 2: six of us that are really working on it and
• 47:06
  Speaker 2: not even full-time, right? I'm the only, there's two of
• 47:08
  Speaker 2: us who are full-time on it. The rest are, this
• 47:10
  Speaker 2: is like kind of something they do in addition to
• 47:12
  Speaker 2: their jobs. So we have to be mindful too of like,
• 47:16
  Speaker 2: even the tastings. Like I could do the tastings because
• 47:18
  Speaker 2: I spend my summers in Michigan with my kids. I
• 47:20
  Speaker 2: could be at 50 tastings this summer. Once we leave Michigan,
• 47:23
  Speaker 2: I cannot be flying, you know, I can't do 50
• 47:26
  Speaker 2: tastings in Long Island next summer and also be, you know,
• 47:31
  Speaker 2: just come up on limits. But it's fascinating, the whole process.
• 47:37
  Speaker 2: And distribution is, before we even had a winery partner,
• 47:42
  Speaker 2: when I was just kind of workshopping this concept with
• 47:46
  Speaker 2: people I knew in the industry, we're like, your biggest
• 47:48
  Speaker 2: thing is going to be distribution. It's going to be
• 47:50
  Speaker 2: the hardest part. It's going to be the most complicated part.
• 47:54
  Speaker 2: And that has proven to be true.
• 47:56
  Speaker 1: So do you see, I guess, I imagine New York
• 47:59
  Speaker 1: would probably be your next stop or?
• 48:00
  Speaker 2: I think so. That's my hope.
• 48:03
  Speaker 3: My brother is out there in Long Island.
• 48:06
  Speaker 2: And I, my husband and I spent a couple of
• 48:08
  Speaker 2: years out East after we graduated from school. And so
• 48:12
  Speaker 2: we know a lot of people out there. A lot
• 48:13
  Speaker 2: of our investors are out there. Of course you have
• 48:15
  Speaker 2: the Hamptons out there, which I see.
• 48:16
  Speaker 1: This seems like a very Hamptons-y situation.
• 48:20
  Speaker 2: Yeah. Even in Connecticut, Rhode Island, it's like the, you know,
• 48:24
  Speaker 2: New England vibe. Adirondacks, I have a friend up in
• 48:27
  Speaker 2: the Adirondacks right now. And I'm like, that would be
• 48:29
  Speaker 2: a perfect, it's kind of, I can't do this because
• 48:33
  Speaker 2: of Corona. Because it's Corona that's find your beach, right? Yes. Yes.
• 48:39
  Speaker 2: I like, I like Bernie. I'm like, find your lake,
• 48:41
  Speaker 2: like find your, find.
• 48:42
  Speaker 1: Your beach too.
• 48:43
  Speaker 3: Like it's like, but I also need to be very careful.
• 48:46
  Speaker 2: We don't want to pigeonhole ourselves just because I think
• 48:48
  Speaker 2: of it as a summer drink. You know, we're already
• 48:51
  Speaker 2: talking about in this rebrand, do we do a branding, um,
• 48:55
  Speaker 2: test around if we make the colors a little bit darker,
• 48:58
  Speaker 2: can we kind of, and, and think about maybe some
• 49:01
  Speaker 2: cocktail recipes and things like that to be able to
• 49:04
  Speaker 2: make this less of a seasonal product.
• 49:06
  Speaker 3: Um, So, you know, we'll see.
• 49:11
  Speaker 1: Like you said, if you want to do a red
• 49:13
  Speaker 1: wine or even a red wine spritzer or anything, that
• 49:16
  Speaker 1: would be a good alternative for just the not just
• 49:21
  Speaker 1: the spring or summertime. Then you have something for fall
• 49:23
  Speaker 1: and winter as well.
• 49:24
  Speaker 2: Have you ever had sorry, I'm digressing a bit here,
• 49:27
  Speaker 2: but back to our conversation about trying cocktails and things.
• 49:30
  Speaker 2: Coke and red wine.
• 49:32
  Speaker 1: Yes.
• 49:33
  Speaker 2: OK.
• 49:34
  Speaker 1: Mexican Coke, I think, is better probably because the sugar. Yeah.
• 49:37
  Speaker 1: Which I feel like is this. is it supposed to
• 49:39
  Speaker 1: be called Mexican Coke or is it supposed to be
• 49:41
  Speaker 1: called real cane sugar Coke?
• 49:45
  Speaker 2: I've heard it called both. Yeah. But I think it's
• 49:48
  Speaker 2: the cane sugar that makes it so delicious.
• 49:50
  Speaker 1: Yes, exactly. Well, I'm just, I'm most curious, like if
• 49:52
  Speaker 1: we're all just saying Mexican Coke, cause that's what we,
• 49:55
  Speaker 1: I don't know.
• 49:56
  Speaker 2: Yeah. No, I, yeah.
• 49:57
  Speaker 3: The glass bottle, something about the glass bottle too is
• 49:59
  Speaker 3: so good.
• 49:59
  Speaker 1: Oh, without a doubt. No, I think, yeah. Coke and
• 50:04
  Speaker 1: wine or Coke and red wine is great together. I
• 50:06
  Speaker 1: haven't tried a Pepsi or any other, soda variant but
• 50:10
  Speaker 1: i imagine they would taste different obviously because of uh
• 50:14
  Speaker 1: what the actual soda recipe is yeah or pop as
• 50:19
  Speaker 1: you guys have called it there yes pop um.
• 50:23
  Speaker 2: I can never i've been down to houston a handful
• 50:25
  Speaker 2: of times i have family who used to live there
• 50:26
  Speaker 2: and i will just in the south everything's called coke.
• 50:31
  Speaker 1: It is very it's very good yeah unless you're being
• 50:33
  Speaker 1: specific of like dr pepper or something yeah Yeah, it's like,
• 50:37
  Speaker 1: I want a Coke. I'm like, okay, which one? And
• 50:38
  Speaker 1: it's like, okay, then you tell them. It's like the gateway.
• 50:41
  Speaker 1: It's not like, it's like saying I want a pop. Like, okay,
• 50:44
  Speaker 1: which one? It's like, no, I want a Coke. Okay, cool,
• 50:47
  Speaker 1: which one?
• 50:48
  Speaker 2: Yeah, yeah. It was a little misstep for me, but
• 50:51
  Speaker 2: it's funny we're talking about Coke because in our branding,
• 50:54
  Speaker 2: we have a cursive logo. Yes. And we've gotten some feedback.
• 50:59
  Speaker 2: And actually, that's one of the things we're potentially looking
• 51:01
  Speaker 2: at changing because it's hard to read from three feet away.
• 51:04
  Speaker 1: Shouldn't. Make it bigger, if anything.
• 51:06
  Speaker 2: That's what, so what we're looking at changing it or
• 51:07
  Speaker 2: making it like making it take up much.
• 51:09
  Speaker 3: More of the can.
• 51:10
  Speaker 2: Yeah. Um, because people don't learn cursive anymore. Yeah.
• 51:15
  Speaker 1: I saw it was, and.
• 51:17
  Speaker 3: Coke obviously is a cursive logo, of course.
• 51:19
  Speaker 2: So like, that's kind of, that's how I got to
• 51:20
  Speaker 2: this thought.
• 51:22
  Speaker 1: Well, I saw, so I saw a picture the other day.
• 51:24
  Speaker 1: It was, uh, one of those, uh, coffee, uh, chalkboard things.
• 51:30
  Speaker 1: And it was like, it says something about, uh, something
• 51:34
  Speaker 1: about it said fuck in it but it said it's
• 51:35
  Speaker 1: okay because kids can't read cursive and i was like
• 51:37
  Speaker 1: that's hilarious.
• 51:41
  Speaker 2: That's funny that's cheeky oh man yeah it's it's interesting make.
• 51:46
  Speaker 1: It bigger because then people can read it more and
• 51:48
  Speaker 1: then also like you said who else is doing cursive
• 51:52
  Speaker 1: and your colors really pop so i don't see any reason.
• 51:55
  Speaker 2: Colors yeah i really love the colors i would be
• 51:58
  Speaker 2: sad to change them at any point. And an Easter
• 52:00
  Speaker 2: egg I did not point out earlier. So when I
• 52:02
  Speaker 2: send the product, you can check it out. In the B,
• 52:04
  Speaker 2: there's a little bird at the top.
• 52:06
  Speaker 3: A little bird eye and beak.
• 52:09
  Speaker 1: Oh, I see it. Okay.
• 52:10
  Speaker 2: Yeah.
• 52:11
  Speaker 1: It's very small. I'm looking at your Instagram, so.
• 52:14
  Speaker 3: Oh, my mediocre millennial content.
• 52:16
  Speaker 2: There you go.
• 52:16
  Speaker 1: There you go. And it's better than what I'm doing.
• 52:18
  Speaker 2: So you're, you're, I don't think so. You have a
• 52:22
  Speaker 2: much bigger audience than I do, but yeah. So I
• 52:25
  Speaker 2: think we'll keep it. I mean, I like it.
• 52:27
  Speaker 3: I think it's very sweet. It's very light.
• 52:30
  Speaker 2: And to me, we actually started our logo when we
• 52:33
  Speaker 2: first started was a hummingbird represents like feeling present and
• 52:36
  Speaker 2: feeling light and, and all of that. But yeah, We
• 52:41
  Speaker 2: landed here, which I think is a better spot. But
• 52:43
  Speaker 2: it's very much a part of the vibe, if you will. Yeah.
• 52:48
  Speaker 1: No, I mean, the vibe is fantastic off this thing.
• 52:50
  Speaker 1: And I love when people are coming into this, you know,
• 52:55
  Speaker 1: the alcohol world, and especially from outside of it, and
• 52:59
  Speaker 1: they get into like, oh, shit, what did I... What
• 53:02
  Speaker 1: have I done?
• 53:04
  Speaker 2: What have I done? No, I've only had that, like,
• 53:07
  Speaker 2: I've only had that maybe three or four times in
• 53:09
  Speaker 2: four years. So that's pretty good.
• 53:10
  Speaker 1: That is very good.
• 53:12
  Speaker 2: Yeah. Well, I mean, I will say I used to
• 53:16
  Speaker 2: work with startups in my past life from the other
• 53:20
  Speaker 2: side and, you know, and like trying to help and
• 53:22
  Speaker 2: all that. And I just remember thinking to myself like,
• 53:24
  Speaker 2: oh my gosh, founders are so delusional.
• 53:28
  Speaker 3: You have to be though.
• 53:29
  Speaker 1: You have to, you literally have to fake it until
• 53:31
  Speaker 1: you make it.
• 53:32
  Speaker 2: I didn't know half the abbreviations that people use and
• 53:35
  Speaker 2: like distributors, co-packers, manufacturers, throwing all these words out. And
• 53:38
  Speaker 2: I was just on my, like on my side here, like, what.
• 53:41
  Speaker 3: Does this mean?
• 53:41
  Speaker 2: What does this mean? Like you just, but they never,
• 53:45
  Speaker 2: hopefully never knew. I didn't know what I was talking about,
• 53:47
  Speaker 2: but you learn, right.
• 53:49
  Speaker 3: And it's fun.
• 53:51
  Speaker 1: Well, when you got in, what was something that you
• 53:53
  Speaker 1: were maybe feeling like you were drinking from a fire hydrant?
• 53:58
  Speaker 1: And then what was something that you were like, oh,
• 54:01
  Speaker 1: this is fun learning going down this rabbit hole or
• 54:03
  Speaker 1: whatever it was?
• 54:04
  Speaker 2: Yeah. You know, I think I'm, I'm just like, I'm
• 54:07
  Speaker 2: a naturally curious person. Okay.
• 54:08
  Speaker 1: Love that.
• 54:09
  Speaker 3: Maybe to my detriment at times, but I get that.
• 54:12
  Speaker 2: I definitely feel like when we started doing this, regardless
• 54:17
  Speaker 2: of the category, I would just love that I didn't
• 54:20
  Speaker 2: know what I didn't know. Yeah.
• 54:22
  Speaker 3: And I was just.
• 54:24
  Speaker 2: Learning and I had to ask hard questions and I
• 54:26
  Speaker 2: had to ask hard questions of myself and what I was,
• 54:29
  Speaker 2: what my family was worth or was like, thought was
• 54:32
  Speaker 2: worth giving to this and all that. And so in
• 54:36
  Speaker 2: that sense, that's what drew me to doing something new.
• 54:38
  Speaker 2: But to your question about alcohol specifically, I don't think
• 54:42
  Speaker 2: I ever appreciated like, the underbelly of alcohol, just the
• 54:48
  Speaker 2: amount of money in the industry, the amount of like
• 54:51
  Speaker 2: the amount.
• 54:51
  Speaker 1: Of distributors, the amount of new products that enter.
• 54:54
  Speaker 3: It's such a massive industry.
• 54:57
  Speaker 2: I had no, obviously I knew it was huge, but
• 55:00
  Speaker 2: when I got into it, I was just blown away.
• 55:02
  Speaker 2: And then that was one of my freak out moments
• 55:04
  Speaker 2: of like, why would I launch a canned drink into
• 55:07
  Speaker 2: like the most saturated category in alcohol?
• 55:10
  Speaker 3: But you know, you do it anyway. That's because I'm delusional.
• 55:15
  Speaker 1: Hey, delusional optimist.
• 55:17
  Speaker 2: Yeah.
• 55:18
  Speaker 1: Well, I mean, you're, you're adding to it and you're
• 55:20
  Speaker 1: adding something that people aren't doing. And so that's something
• 55:24
  Speaker 1: that the alcohol world needs. I mean, like we were
• 55:26
  Speaker 1: talking about before there was no nutritional, whatever it is,
• 55:30
  Speaker 1: people just like, Oh, it's gotta be just wine.
• 55:33
  Speaker 2: Right.
• 55:33
  Speaker 1: And it's like, well, if you just think that's what's
• 55:35
  Speaker 1: in the barefoot wines that you buy or Franzia, I
• 55:38
  Speaker 1: really think you might want to rethink what you're thinking
• 55:41
  Speaker 1: or drinking. And so, yeah, but you're adding something that's different.
• 55:45
  Speaker 1: And we talked about the RTD category. It's booming on
• 55:48
  Speaker 1: both sides, whether it be the wine based side or
• 55:51
  Speaker 1: the liquor based side, because of the fact that, again,
• 55:54
  Speaker 1: people want the options and they don't want to always
• 55:58
  Speaker 1: do the extra work of making it themselves or whatever.
• 56:01
  Speaker 1: So people wouldn't have thought about putting hibiscus with their,
• 56:05
  Speaker 1: you know, flavor wise when it comes to their wine.
• 56:07
  Speaker 1: But you did it and it's working.
• 56:10
  Speaker 2: People love it. People are really responding to our high
• 56:12
  Speaker 2: viscous lime and it makes me very happy because the
• 56:15
  Speaker 2: color when you pour it out is the same color
• 56:17
  Speaker 2: pink as that's on the can.
• 56:20
  Speaker 3: Which was an accident.
• 56:22
  Speaker 2: But I'm thrilled.
• 56:24
  Speaker 1: Thrilled with that.
• 56:26
  Speaker 2: And I actually, I love watching men drink the pink can.
• 56:32
  Speaker 2: I think it's the Barbie effect a little bit of just,
• 56:35
  Speaker 2: you know, my dad will reach for it, my husband
• 56:37
  Speaker 2: will reach for it, our neighbors and I love it.
• 56:40
  Speaker 2: It looks good on everybody's hand. And even though we
• 56:42
  Speaker 2: target women, it's not just for women. It's for anybody
• 56:45
  Speaker 2: who's just like, I like to have a drink or
• 56:47
  Speaker 2: I love wine. And this is a way that I
• 56:50
  Speaker 2: can drink it without blowing up my whole routine and
• 56:54
  Speaker 2: my pattern and my work. Because I think we all,
• 56:58
  Speaker 2: to some degree, can resonate with the concept of I
• 57:02
  Speaker 2: have to do this mental math to make sure that
• 57:04
  Speaker 2: I complete my obligations, that I like keep my life
• 57:08
  Speaker 2: even keel because I'm an adult and I have to
• 57:09
  Speaker 2: live like an adult. And I have a sub stack
• 57:13
  Speaker 2: that I started with a couple of months ago. And
• 57:15
  Speaker 2: one of the articles is about like the mental math
• 57:17
  Speaker 2: of drinking and the, you know, the toll even that takes.
• 57:21
  Speaker 2: And we all have to make so many decisions every day.
• 57:24
  Speaker 2: And that part of what I hope to bring to
• 57:27
  Speaker 2: the market is just an option where you don't have
• 57:30
  Speaker 2: to think that hard. Right.
• 57:32
  Speaker 1: Yeah, there's times because I'm a big craft beer fan
• 57:34
  Speaker 1: and those percentages are all over the place. So going
• 57:38
  Speaker 1: to a brewery, you can be drinking a 14% and
• 57:41
  Speaker 1: then you could also be drinking a 4.5%. So it's
• 57:44
  Speaker 1: like that mental math is hard too because you're like,
• 57:47
  Speaker 1: all right, am I 50% alcohol right now? Or am
• 57:51
  Speaker 1: I like, where am I at? Because I've had this
• 57:53
  Speaker 1: many and over this time.
• 57:54
  Speaker 2: Yeah, and you have to think, you really have to
• 57:56
  Speaker 2: think like, how much do I weigh?
• 57:58
  Speaker 1: Yeah, what have I eaten today?
• 58:00
  Speaker 2: Yeah, right.
• 58:01
  Speaker 1: What did I have to eat?
• 58:01
  Speaker 2: Did I have any carbohydrates earlier? I don't think I
• 58:05
  Speaker 2: answered your question earlier about 3%.
• 58:06
  Speaker 1: Oh, yeah, yeah, yeah.
• 58:08
  Speaker 2: But when we were looking and doing the research, we
• 58:11
  Speaker 2: knew 3% kind of going in before we even had
• 58:13
  Speaker 2: our wine partners. We did a lot of research around
• 58:17
  Speaker 2: what else was out there in a can that was
• 58:18
  Speaker 2: five or below. There was a little bit of spin
• 58:22
  Speaker 2: drift at the time had their alcoholic can, which was 4.5.
• 58:26
  Speaker 2: That was the lowest we had seen at that point.
• 58:29
  Speaker 2: And this was before, you know, dad beer or dad
• 58:31
  Speaker 2: strength beer. And, you know, that started popping up. I
• 58:34
  Speaker 2: think we were all just quietly in our own homes
• 58:37
  Speaker 2: dreaming these dreams. But I felt strongly about three. It
• 58:41
  Speaker 2: felt like the right number, any lower. And I started
• 58:44
  Speaker 2: to feel like we were in kombucha territory a little bit.
• 58:48
  Speaker 2: And so sometimes I explain to people that, to be honest,
• 58:52
  Speaker 2: the percentage, the ABV percentage has been the biggest part
• 58:55
  Speaker 2: of the consumer education gap. Because people are like, well,
• 58:58
  Speaker 2: how much is in my wine normally? And I'm like, well,
• 59:00
  Speaker 2: I can't tell you because it's either about 11% wine.
• 59:02
  Speaker 1: It could be anything from 7% to 18%.
• 59:03
  Speaker 2: Like, that's the luck to you. I don't know. Yeah.
• 59:10
  Speaker 1: I think that the, the it's solidly around 11. I
• 59:13
  Speaker 1: think Stella Rosa, which is so funny is around like
• 59:16
  Speaker 1: five or six tops, which it's so funny. I, you know,
• 59:20
  Speaker 1: as a single guy and you people find out you
• 59:23
  Speaker 1: sell wine and they're like, Oh, I love wine. I'm like, okay, cool.
• 59:26
  Speaker 1: What do you drink? I'm like, Oh, Stella Rosa in
• 59:27
  Speaker 1: my head. I'm like, Just say you don't drink wine.
• 59:29
  Speaker 1: It's fine. But at the same time, I'm like, oh,
• 59:32
  Speaker 1: that's only like 5% or 6%. So you have a
• 59:34
  Speaker 1: couple glasses and you think that you are drunk or whatever.
• 59:37
  Speaker 1: You either have a really low tolerance or it's just
• 59:39
  Speaker 1: a placebo effect.
• 59:41
  Speaker 3: Yeah, exactly.
• 59:42
  Speaker 2: And I have done– trust me, I've had a lot
• 59:44
  Speaker 2: of my own product. I would equate two cans of
• 59:48
  Speaker 2: Birdie to kind of one Stella Rosa. Okay.
• 59:52
  Speaker 1: Not bad at all.
• 59:53
  Speaker 2: Or just one glass of lighter wine. So you can–
• 59:57
  Speaker 2: for high volume drinkers, uh, which I, of course I
• 1:00:00
  Speaker 2: knew many because some people just drink really quickly. It's
• 1:00:02
  Speaker 2: like a really good option.
• 1:00:04
  Speaker 3: Um, but you definitely, it's funny. You can get drunk
• 1:00:07
  Speaker 3: on birdie. I've done it.
• 1:00:08
  Speaker 1: There you go.
• 1:00:09
  Speaker 2: You have to work kind of hard. You're going to
• 1:00:11
  Speaker 2: have to put some elbow grease into it, but it's possible. Um,
• 1:00:14
  Speaker 2: and I would say I start to feel it's like
• 1:00:16
  Speaker 2: the first can is the ritual and.
• 1:00:17
  Speaker 3: The second can is the feeling.
• 1:00:19
  Speaker 2: There you go. Like it hits, it hits your body.
• 1:00:22
  Speaker 1: Have you shotgunned a birdie yet?
• 1:00:24
  Speaker 2: Oh, yeah. Okay.
• 1:00:27
  Speaker 1: Well, you said it's effervescent, so it's better than, because
• 1:00:30
  Speaker 1: I've shotgunned a White Claw, not the best idea, I promise.
• 1:00:33
  Speaker 3: Yeah, no, that's not great.
• 1:00:34
  Speaker 2: I will say I do like to leave it, if
• 1:00:37
  Speaker 2: I'm going to drink it very quickly, I leave it
• 1:00:38
  Speaker 2: open for a little bit, let that. Ah, okay. Let
• 1:00:41
  Speaker 2: it release a little bit, let it air out like
• 1:00:44
  Speaker 2: you do a nice red. But I also, it's funny,
• 1:00:47
  Speaker 2: speaking of Instagram, I'm thinking of potentially getting a branded
• 1:00:51
  Speaker 2: beer helmet and putting birdie cans in like the straws.
• 1:00:54
  Speaker 1: So I'm glad you brought this up because while we
• 1:00:55
  Speaker 1: were talking and you're talking about how your husband will
• 1:00:57
  Speaker 1: grab on, your dad will grab one. It is almost
• 1:01:00
  Speaker 1: football season here in America. It is a ritual for
• 1:01:04
  Speaker 1: most people to, you know, be tailgating or whatever. So
• 1:01:07
  Speaker 1: I imagine a good idea would be going around to
• 1:01:11
  Speaker 1: the college games or even the bigger, you know, the
• 1:01:14
  Speaker 1: NFL games. There's a lot of big dudes and seeing
• 1:01:18
  Speaker 1: those cans in their hands and they're like, oh, this
• 1:01:20
  Speaker 1: is actually really nice.
• 1:01:22
  Speaker 3: That's a great idea.
• 1:01:23
  Speaker 1: I love that.
• 1:01:24
  Speaker 2: My, my husband is from Columbus and he's a diehard Buckeye.
• 1:01:27
  Speaker 2: So I'll definitely find my way there.
• 1:01:30
  Speaker 1: The Ohio state. I get it.
• 1:01:32
  Speaker 2: Yeah. That's it. Begins and ends.
• 1:01:35
  Speaker 1: Yeah.
• 1:01:36
  Speaker 3: I don't have this. I don't have an allegiance except
• 1:01:38
  Speaker 3: I like being married to him.
• 1:01:39
  Speaker 2: So.
• 1:01:41
  Speaker 1: Thank goodness. It's my allegiance.
• 1:01:44
  Speaker 3: But yeah, that's a great idea.
• 1:01:45
  Speaker 2: And I, it's, this conversation has given me a lot
• 1:01:47
  Speaker 2: of ideas and that's the coolest part about this whole
• 1:01:49
  Speaker 2: thing is like you, you, bounce ideas and off of
• 1:01:53
  Speaker 2: somebody else who you've never met. And all of a
• 1:01:55
  Speaker 2: sudden your brain's like, Oh yeah, that's an interesting idea.
• 1:01:57
  Speaker 2: Like how can I, maybe I should start a mix
• 1:02:00
  Speaker 2: up Monday Instagram campaign and how you use birdie and
• 1:02:03
  Speaker 2: different drinks.
• 1:02:03
  Speaker 3: So thank you very much.
• 1:02:05
  Speaker 1: Well, speaking of which there is a, someone else I've interviewed, uh, uh,
• 1:02:09
  Speaker 1: lost Rose rum. He's fantastic. His story is amazing. Definitely
• 1:02:13
  Speaker 1: go back to listen to that episode, but go follow
• 1:02:15
  Speaker 1: him on Instagram and they do a will at rum.
• 1:02:17
  Speaker 1: And so they do different drinks, but with their rums.
• 1:02:20
  Speaker 1: So interesting. So you could definitely do that. Will and Bertie,
• 1:02:23
  Speaker 1: I guess, or, uh, yeah.
• 1:02:25
  Speaker 2: I like that.
• 1:02:26
  Speaker 3: I like that a lot.
• 1:02:27
  Speaker 2: Um, there's a, another product that I, I did, we
• 1:02:30
  Speaker 2: did an accelerator last year in Chicago and we met
• 1:02:34
  Speaker 2: a lot of really cool people. Um, invest that was
• 1:02:37
  Speaker 2: the name, but the winner of that program was called
• 1:02:40
  Speaker 2: shake up. Okay. It's a really interesting product. Um, And
• 1:02:45
  Speaker 2: they're a husband and wife and their best friend. They
• 1:02:48
  Speaker 2: have their, they're their own co-packer, which is incredible. I mean,
• 1:02:51
  Speaker 2: what an awesome strategic move that way to go guys.
• 1:02:55
  Speaker 2: If I hadn't only known, um, who knows what the
• 1:02:59
  Speaker 2: future holds, but anyways, they have a really cool product
• 1:03:02
  Speaker 2: and they're able, one of the people on the team is,
• 1:03:05
  Speaker 2: has a culinary background and they're turning out skews left
• 1:03:07
  Speaker 2: and right. Like very, very interesting. And this idea of
• 1:03:10
  Speaker 2: I want to touch base with them because the idea
• 1:03:12
  Speaker 2: of football, it's so interesting to be able to move
• 1:03:15
  Speaker 2: around your SKUs quickly and your flavors. So their shakeup
• 1:03:18
  Speaker 2: is their initial one, I believe, is a lemonade where
• 1:03:20
  Speaker 2: it tastes just like the old lemonade you get at
• 1:03:23
  Speaker 2: a state fair. Oh, wow. Yeah.
• 1:03:26
  Speaker 3: Definitely look at them. They're very, very cool. And that's
• 1:03:28
  Speaker 3: like the kindest people in the world.
• 1:03:30
  Speaker 1: Is it just called shakeup or? Yeah.
• 1:03:32
  Speaker 2: Okay.
• 1:03:33
  Speaker 3: And I know they expanded it.
• 1:03:34
  Speaker 2: They were in Indy and now I know they're in
• 1:03:36
  Speaker 2: the Midwest.
• 1:03:37
  Speaker 3: Kroger just picked them up, I think.
• 1:03:39
  Speaker 1: Alcohol or no alcohol?
• 1:03:40
  Speaker 2: Alcohol.
• 1:03:41
  Speaker 1: Okay.
• 1:03:41
  Speaker 2: Yeah.
• 1:03:42
  Speaker 3: Yeah. But it's delicious. Highly recommend. And that's the hardest part, right?
• 1:03:48
  Speaker 3: Is I wish I could be over here like, oh, disgusting.
• 1:03:51
  Speaker 3: That can's disgusting.
• 1:03:53
  Speaker 2: What are these people doing? I'm like, it's not, I'm just,
• 1:03:55
  Speaker 2: that's not, I'm not built that way, nor can I. Yeah.
• 1:03:58
  Speaker 3: It's like, I'm like, I'm just happy for everybody.
• 1:04:00
  Speaker 2: Yeah.
• 1:04:01
  Speaker 1: Again, we need more options. And that's exactly like, I
• 1:04:04
  Speaker 1: just saw my friend sent it to me yesterday.
• 1:04:06
  Speaker 2: Okay.
• 1:04:07
  Speaker 1: Oreo has a chicken and waffles coming out. They have...
• 1:04:10
  Speaker 1: Get out. Hold on.
• 1:04:11
  Speaker 2: There's more. That is wild.
• 1:04:14
  Speaker 1: So chicken and waffles, banana pudding, and deep fried Oreos
• 1:04:19
  Speaker 1: are the next three flavors that will be hitting the
• 1:04:20
  Speaker 1: stores within, I think, this month. So look for those.
• 1:04:24
  Speaker 2: I'm shook.
• 1:04:25
  Speaker 1: But again, it's one of those things where... It's a
• 1:04:28
  Speaker 1: new flavor. We got to try it. Same thing with chips.
• 1:04:30
  Speaker 1: Like who would have thought biscuits and gravy when it
• 1:04:32
  Speaker 1: came to chips would be fantastic?
• 1:04:33
  Speaker 2: And it is.
• 1:04:34
  Speaker 1: But again, we have all the new options that we
• 1:04:37
  Speaker 1: have to, you know, quote unquote, have to try. But
• 1:04:40
  Speaker 1: it's just there's new and more stuff out there that
• 1:04:42
  Speaker 1: we get to try. And people keep thinking up more
• 1:04:45
  Speaker 1: fun things.
• 1:04:46
  Speaker 3: It's amazing.
• 1:04:47
  Speaker 1: I love it.
• 1:04:48
  Speaker 2: I would love to be someone like at Lay's who
• 1:04:50
  Speaker 2: do like the, I feel like once a year they
• 1:04:52
  Speaker 2: release a crazy flavor.
• 1:04:54
  Speaker 1: They do it multiple times. Yeah, yeah, yeah. For sure.
• 1:04:55
  Speaker 2: I love it.
• 1:04:56
  Speaker 1: Well, it's about during the world cup. They had like
• 1:04:58
  Speaker 1: Argentinian steak. They had some garlic dip. What were the
• 1:05:03
  Speaker 1: other ones?
• 1:05:03
  Speaker 2: Yeah.
• 1:05:04
  Speaker 1: My friends and I, every Wednesday we get together for
• 1:05:06
  Speaker 1: beers and then I'm usually always in stores. So I'm like, Oh,
• 1:05:09
  Speaker 1: I see the new crazy chips. So yeah.
• 1:05:12
  Speaker 2: So it's funny, my dad and I'm, I'm taking up
• 1:05:15
  Speaker 2: so much of your time.
• 1:05:15
  Speaker 3: I'm sorry, but.
• 1:05:16
  Speaker 1: I have nothing else to say.
• 1:05:17
  Speaker 3: You're just a delight to talk to.
• 1:05:18
  Speaker 1: Oh, thank you. So are you.
• 1:05:20
  Speaker 2: My dad worked for Heinz Ketchup for a lot of
• 1:05:23
  Speaker 2: my childhood, and particularly during the colored ketchup phase. Do
• 1:05:28
  Speaker 2: you remember this?
• 1:05:29
  Speaker 1: I remember hearing about this, yes.
• 1:05:31
  Speaker 2: And we were all in on it. we were all
• 1:05:33
  Speaker 2: in on the colored ketchup at our house, the purple,
• 1:05:35
  Speaker 2: the green, the blue, it was everything. And at the
• 1:05:37
  Speaker 2: time we were like, this is the best thing in
• 1:05:39
  Speaker 2: the world. And now I look back, we were looking
• 1:05:42
  Speaker 2: at family pictures. I was like, what is on my plate?
• 1:05:44
  Speaker 2: And I was like, it's colored ketchup. And I was like,
• 1:05:46
  Speaker 2: oh my God. But at the time it was huge
• 1:05:52
  Speaker 2: and people loved it. And I think that's, even if,
• 1:05:55
  Speaker 2: I mean, I don't, I'm hesitant to call it a
• 1:05:57
  Speaker 2: flash in the pan, but isn't that like how people,
• 1:06:00
  Speaker 2: the innovation is what drives people. the market. And I, I,
• 1:06:03
  Speaker 2: so I just love anything new and I'm going to
• 1:06:05
  Speaker 2: look for those chicken and waffle Oreos.
• 1:06:07
  Speaker 1: That sounds interesting. I mean, think about Coke. I mean,
• 1:06:10
  Speaker 1: they had new Coke in the eighties and then they
• 1:06:12
  Speaker 1: had to go back and say, no, it's the original
• 1:06:14
  Speaker 1: Coke again. It's like, okay, because that one didn't work.
• 1:06:17
  Speaker 1: And people were like, no, we liked the original Coke.
• 1:06:20
  Speaker 2: Yeah.
• 1:06:20
  Speaker 1: But it wasn't that big of a difference.
• 1:06:22
  Speaker 2: Yeah. It's interesting too, because in my mind, when I,
• 1:06:26
  Speaker 2: when we built this, I tried very hard not to
• 1:06:28
  Speaker 2: build it in a silo. because everyone, you know, you
• 1:06:32
  Speaker 2: want this to appeal to as many people as possible.
• 1:06:34
  Speaker 2: So you have to kind of go have as many
• 1:06:36
  Speaker 2: people as you can try it and give you feedback.
• 1:06:38
  Speaker 1: Sip to the lips.
• 1:06:39
  Speaker 3: Exactly.
• 1:06:40
  Speaker 2: And, you know, we're still in that phase, but even
• 1:06:43
  Speaker 2: though I've made an intentional effort to not build in
• 1:06:45
  Speaker 2: a silo, everybody does. I think even, you know, the
• 1:06:47
  Speaker 2: teams at Coke and the big places.
• 1:06:49
  Speaker 1: You also get so busy too, that it's hard to,
• 1:06:52
  Speaker 1: you know, go even further. And you also are raising
• 1:06:54
  Speaker 1: a family on top of that and keeping a marriage together.
• 1:06:58
  Speaker 2: Yeah.
• 1:06:58
  Speaker 3: It's, you know, it's, it's fun.
• 1:07:00
  Speaker 2: I definitely, people will ask me very frequently, like, why
• 1:07:03
  Speaker 2: did you start a business when you had small kids?
• 1:07:05
  Speaker 2: And I was like, well, I'm not sleeping anyway.
• 1:07:09
  Speaker 1: Might as well do something.
• 1:07:12
  Speaker 2: This might as well be the time I double down
• 1:07:14
  Speaker 2: on not sleeping. Then I hopefully can sleep well in
• 1:07:17
  Speaker 2: my fifties. We'll see.
• 1:07:18
  Speaker 1: How do the kids enjoy it?
• 1:07:20
  Speaker 3: They, they love watching me do it.
• 1:07:22
  Speaker 2: And you know, they brought my son this afternoon to
• 1:07:24
  Speaker 2: the tasting and it's, Obviously it's a little bit tricky.
• 1:07:28
  Speaker 2: I get some funny looks because it's an alcohol product,
• 1:07:30
  Speaker 2: but it's so low and they are just, it's fun.
• 1:07:34
  Speaker 3: They're proud of me. It's very sweet.
• 1:07:36
  Speaker 2: Yeah.
• 1:07:36
  Speaker 1: Cause you're building something that they can be proud of
• 1:07:39
  Speaker 1: and see like, oh yeah, mom did this on her own.
• 1:07:42
  Speaker 1: I mean, obviously with the help of other people, but
• 1:07:43
  Speaker 1: like you're the one doing all the tastings.
• 1:07:46
  Speaker 2: And my daughter, anytime she sees anything that's pink and green,
• 1:07:48
  Speaker 2: she's like, mom, birdie colors. We have to have it.
• 1:07:50
  Speaker 2: So we now have a collection of like reusable tote
• 1:07:53
  Speaker 2: bags and like all this random stuff that just happens
• 1:07:56
  Speaker 2: to be pink and green, but it is very sweet.
• 1:07:58
  Speaker 3: And I'm very proud of being able to do that.
• 1:08:00
  Speaker 2: And I think of this often of no matter what
• 1:08:05
  Speaker 2: the future holds or however, whatever this journey, wherever it goes,
• 1:08:08
  Speaker 2: I'll always be so happy I did it. And I'll
• 1:08:10
  Speaker 2: be so grateful for it. And I'll always be so
• 1:08:13
  Speaker 2: grateful that my kids got to see me do it. Right.
• 1:08:16
  Speaker 1: It's better than looking back on the what ifs.
• 1:08:18
  Speaker 2: 100%. Yeah.
• 1:08:20
  Speaker 3: Sorry, my daughter's tin can. I don't know if you
• 1:08:22
  Speaker 3: know what this product is.
• 1:08:24
  Speaker 2: Speaking of innovation and going back and like circling back,
• 1:08:26
  Speaker 2: A tin can is a product that works on wifi.
• 1:08:29
  Speaker 3: That's a landline for kids.
• 1:08:32
  Speaker 1: I have not heard of this, but I also don't have,
• 1:08:34
  Speaker 1: I'll ask my parent friends about this.
• 1:08:36
  Speaker 2: It's kind of wild. I mean, it's wonderful because there's
• 1:08:39
  Speaker 2: no screen and you can just call your friends and,
• 1:08:41
  Speaker 2: and your parents control it on the phone. Like you
• 1:08:43
  Speaker 2: can do hours, you schedule it and everything, but it's
• 1:08:47
  Speaker 2: also very annoying because it's just call. Yeah. Yeah.
• 1:08:51
  Speaker 1: They don't care.
• 1:08:52
  Speaker 2: No. They're like, Oh, I have some free time.
• 1:08:55
  Speaker 1: Well, when we were growing up, that was the same thing.
• 1:08:56
  Speaker 1: It was like, hey, are they home?
• 1:08:57
  Speaker 2: Cool.
• 1:08:58
  Speaker 1: Let me talk to them for eight hours.
• 1:09:00
  Speaker 3: Oh, exactly.
• 1:09:00
  Speaker 2: But I'm the only thing that's missing is, and I
• 1:09:02
  Speaker 2: was joking with this with my sister of like, I
• 1:09:04
  Speaker 2: want to, I want to be the one that picks
• 1:09:06
  Speaker 2: it up. My daughter like loves the novelty of picking
• 1:09:08
  Speaker 2: up her own phone, but I want to start picking
• 1:09:10
  Speaker 2: up and being like, I want them to be like, hello, Mrs. Firsty,
• 1:09:13
  Speaker 2: this is so-and-so at his mini home, because I feel
• 1:09:16
  Speaker 2: like that is such a rite.
• 1:09:16
  Speaker 3: Of passage, right?
• 1:09:17
  Speaker 1: Yes, without a doubt. Yeah, I would switch from cordless
• 1:09:22
  Speaker 1: to the cord phone because the cordless ran out of batteries.
• 1:09:25
  Speaker 1: And so you got to recharge it.
• 1:09:26
  Speaker 2: Oh yeah, totally. But I love that like, that was
• 1:09:29
  Speaker 2: such a part of our childhood. Obviously cell phones are
• 1:09:31
  Speaker 2: what they are. And that someone just thought like, hey,
• 1:09:33
  Speaker 2: we can circle back to that. It was a good
• 1:09:35
  Speaker 2: idea then, it's still a good idea. You know, so
• 1:09:39
  Speaker 2: it's kind of interesting how, innovation can also just be
• 1:09:42
  Speaker 2: repackaging what we already know.
• 1:09:44
  Speaker 1: Well, there's, I've heard of these analog or yeah, analog
• 1:09:47
  Speaker 1: rooms where it's no digital, no screens, no nothing. It's
• 1:09:49
  Speaker 1: just like maybe a record player or a couple of
• 1:09:51
  Speaker 1: speakers or a bunch of books or whatever. So like
• 1:09:54
  Speaker 1: some people are having just analog rooms in their house.
• 1:09:57
  Speaker 3: Don't tempt me with a good time.
• 1:09:59
  Speaker 1: Hey, there you go.
• 1:09:59
  Speaker 2: I was up in the upper peninsula this summer for
• 1:10:02
  Speaker 2: a couple of days. And I realized that there's like
• 1:10:04
  Speaker 2: a part of me that's Ron Swanson from Parks and Rec.
• 1:10:06
  Speaker 2: I was like, I love that nobody can find me.
• 1:10:09
  Speaker 1: Yes. So anyway, there you go. Well, I have a
• 1:10:18
  Speaker 1: segment on the show. I call it the five count.
• 1:10:19
  Speaker 1: It's just five random questions.
• 1:10:21
  Speaker 2: All right.
• 1:10:22
  Speaker 1: Number one, what song do you car karaoke to? I
• 1:10:25
  Speaker 1: guess when you're, let's do two on this one by
• 1:10:27
  Speaker 1: yourself and with the kids.
• 1:10:30
  Speaker 3: Well, my kids are, my daughter's very into ABBA.
• 1:10:33
  Speaker 1: Okay.
• 1:10:34
  Speaker 2: Wow.
• 1:10:34
  Speaker 1: Awesome.
• 1:10:35
  Speaker 2: We do a lot of ABBA singing along. I would
• 1:10:38
  Speaker 2: say right now, I am, who am I listening to
• 1:10:42
  Speaker 2: on repeat? I'm a big music person and I try
• 1:10:44
  Speaker 2: very hard to stay current because I don't want to
• 1:10:47
  Speaker 2: be that person who's, I mean, I will be, here's
• 1:10:49
  Speaker 2: the thing. I know I will be, but like when
• 1:10:50
  Speaker 2: my daughter's in high school, I want to understand kind
• 1:10:53
  Speaker 2: of what they're listening to. I don't have to like it,
• 1:10:55
  Speaker 2: but I want to know about it and try to
• 1:10:57
  Speaker 2: appreciate it. And so I got really into Sabrina Carpenter
• 1:11:01
  Speaker 2: this spring. I was late to the party, but I
• 1:11:03
  Speaker 2: really enjoyed it. And so I sing that a lot,
• 1:11:06
  Speaker 2: but you know, my roots, I love a Dixie I'm sorry.
• 1:11:10
  Speaker 3: I should say the chicks.
• 1:11:13
  Speaker 2: Love them. Always have loved them. I'm going to see
• 1:11:15
  Speaker 2: them in Chicago in October. I do a lot of
• 1:11:18
  Speaker 2: singing to them. Just like really letting it rip. Yeah.
• 1:11:21
  Speaker 2: Oh yeah.
• 1:11:22
  Speaker 1: Fly and wide open spaces. Both those albums are amazing.
• 1:11:25
  Speaker 2: Amazing. Amazing.
• 1:11:27
  Speaker 1: Number two, if you were a pro wrestler or MMA fighter,
• 1:11:29
  Speaker 1: what would your name be?
• 1:11:30
  Speaker 3: Rhonda.
• 1:11:33
  Speaker 1: Okay. Number three, what are you nerding out.
• 1:11:38
  Speaker 2: On right now? My favorite author, Ann Patchett, has a
• 1:11:42
  Speaker 2: new book out this summer. And I'm typically an audiobook
• 1:11:45
  Speaker 2: person just because it's faster to consume and I can
• 1:11:48
  Speaker 2: fold laundry, all that. But I bought the hardcover and
• 1:11:53
  Speaker 2: I am taking my time with it. I'm not trying
• 1:11:56
  Speaker 2: to race through it. So I'm nerding out on that.
• 1:11:59
  Speaker 2: And it's special because I just do love her work
• 1:12:01
  Speaker 2: so much. And so if anyone asks me what I'm reading,
• 1:12:04
  Speaker 2: I'm like... Why don't you sit down? We'll talk about it,
• 1:12:06
  Speaker 2: you know? So definitely nerding out on that right now,
• 1:12:09
  Speaker 2: which is fun.
• 1:12:10
  Speaker 1: There you go. Number four, who or what inspires you?
• 1:12:13
  Speaker 2: Oh, I'd say my family at large for different reasons.
• 1:12:18
  Speaker 2: I know that's probably a, you know, easy answer. It's
• 1:12:20
  Speaker 2: truly not a cop out. They are all just such
• 1:12:23
  Speaker 2: incredible people in their own way and would not be
• 1:12:26
  Speaker 2: here without them. And so when I look for inspiration,
• 1:12:29
  Speaker 2: I really don't have to look any further.
• 1:12:31
  Speaker 1: I love that.
• 1:12:31
  Speaker 2: Yeah.
• 1:12:31
  Speaker 1: I mean, you're building a business with them and your
• 1:12:34
  Speaker 1: little ones are seeing you build something as well. So yeah,
• 1:12:36
  Speaker 1: I love that.
• 1:12:37
  Speaker 2: Yeah.
• 1:12:38
  Speaker 1: And number five, what would you tell your 17 year
• 1:12:40
  Speaker 1: old self?
• 1:12:42
  Speaker 3: Oh my God.
• 1:12:42
  Speaker 2: That is a, this is a tricky one.
• 1:12:46
  Speaker 3: Trust the process.
• 1:12:47
  Speaker 1: There you go. I like that.
• 1:12:49
  Speaker 2: Yeah.
• 1:12:50
  Speaker 3: Just don't worry so much.
• 1:12:53
  Speaker 1: I think we can tell ourselves that at any age, really.
• 1:12:55
  Speaker 3: That's so, oh, it's not the truth.
• 1:12:56
  Speaker 2: Yeah.
• 1:12:58
  Speaker 1: Now, if anybody wanted to find out more about you,
• 1:13:00
  Speaker 1: follow you online, buy Birdie, help support you in any way,
• 1:13:04
  Speaker 1: how can they do so?
• 1:13:06
  Speaker 3: Www.birdiethedrink.com.
• 1:13:10
  Speaker 2: Reach out on Instagram.
• 1:13:11
  Speaker 3: It's at birdiethedrink, B-I-R-D-Y.
• 1:13:14
  Speaker 2: And there's only a couple of us running the show,
• 1:13:18
  Speaker 2: so it's not that hard to get ahold of me.
• 1:13:20
  Speaker 2: Would love the support, would love to chat, but I
• 1:13:23
  Speaker 2: really appreciate the chance to chat with you and connect.
• 1:13:26
  Speaker 2: And this was lovely.
• 1:13:28
  Speaker 3: So thank you for having me.
• 1:13:29
  Speaker 1: Hey, thank you for coming on. I can't wait to see,
• 1:13:32
  Speaker 1: we talked about what the future holds for you, but
• 1:13:35
  Speaker 1: I really can't. I think this is going to be
• 1:13:37
  Speaker 1: absolutely amazing for you. And hey, you got to start
• 1:13:39
  Speaker 1: somewhere and Michigan's a great place to do it.
• 1:13:41
  Speaker 2: Why not?
• 1:13:56
  Speaker 1: Thank you so much to Callie with Birdie for being
• 1:13:58
  Speaker 1: on the show. Again, get yourself some Birdie. Follow them online.
• 1:14:01
  Speaker 1: Find out where you can get yourself some. If your
• 1:14:03
  Speaker 1: place doesn't have it, ask for it and get yourself
• 1:14:06
  Speaker 1: some as fast as possible because this stuff's amazing. I
• 1:14:09
  Speaker 1: can't wait to see what else they come out with.
• 1:14:10
  Speaker 1: It's going to be good stuff. Now, while you're doing that,
• 1:14:13
  Speaker 1: make sure to go follow us on social media. It
• 1:14:15
  Speaker 1: is Bruiser's Pod. That is B-R-E-W-S-C-R-S-P-O-D on the Instagram, the threads,
• 1:14:20
  Speaker 1: and the Twitter. If you want to send us an email,
• 1:14:22
  Speaker 1: it is Bruiser'sPod at gmail.com. If you want to follow
• 1:14:25
  Speaker 1: me directly, it is Rody John. That is R-O-D-I-E-J-O-N. Rody
• 1:14:28
  Speaker 1: John is the name on the Twitter and on untapped.
• 1:14:30
  Speaker 1: In case you want to find out what I'm drinking,
• 1:14:32
  Speaker 1: maybe I can have a beer together. If you want
• 1:14:33
  Speaker 1: to follow me on the threads or the Instagram, it
• 1:14:35
  Speaker 1: is OfficialRodyJohn. So until next time, make sure to enjoy life,
• 1:14:38
  Speaker 1: drink local, and cheers.