Latest / Brewsers / Brewsers #380- Tatiana with Toucan Cocktails

Transcript

Brewsers #380- Tatiana with Toucan Cocktails · Brewsers

0:20
Speaker 1: Welcome to Bruisers podcast about be your Coffee, Booze and Bruisers.
0:23
Speaker 1: I'm here with Trudi John and today we talked to
0:25
Speaker 1: Tatiana with Two Can Cocktails. We talk about how two
0:30
Speaker 1: Can got started, their revolutionary way of making RTDs and
0:34
Speaker 1: so much more. Two Can Cocktails are absolutely amazing cocktails
0:38
Speaker 1: that you are definitely going to want to get on
0:39
Speaker 1: your own. If you don't have them in your stores,
0:41
Speaker 1: obviously ask for ask your liquor person for them, because
0:45
Speaker 1: you're gonna want these. So they go into the actual
0:49
Speaker 1: act the science of everything. But I'll tell you right now,
0:52
Speaker 1: they are very delicious. I was lucky enough to go
0:55
Speaker 1: by their place in the DFW area here and she
1:00
Speaker 1: let me have some on the way out, and oh
1:02
Speaker 1: my goodness, those things were amazing. I had them some
1:04
Speaker 1: with some friends also. They loved them. The flavors are amazing.
1:07
Speaker 1: So yes, obviously go check out what two Can's doing.
1:10
Speaker 1: But you don't hear from me, you want to hear
1:11
Speaker 1: from her. So without further ado, here is Tatiana with
1:14
Speaker 1: Two Can Cocktails. I would like to welcome the show
1:27
Speaker 1: at Tatiana with Two Can Cocktails. How are you doing today?
1:30
Speaker 2: Man, I'm doing good. How are you?
1:32
Speaker 1: I'm doing well. So for those listening kind of paintings,
1:35
Speaker 1: the word picture, where are you at and what's going
1:37
Speaker 1: on around you?
1:38
Speaker 2: Oh?
1:38
Speaker 3: Man, you know what I'm like around me? Literally here
1:43
Speaker 3: right now?
1:43
Speaker 1: I mean sure, I mean both if you want. Yeah,
1:46
Speaker 1: I mean I'm seeing you have a beautiful home. I
1:48
Speaker 1: think you're your home anyway, so.
1:50
Speaker 3: Yeah, yeah, no, I mean I think around me, the
1:54
Speaker 3: most important thing I have is my two can cocktails.
1:56
Speaker 3: It's a little early, but I still would love to
1:58
Speaker 3: show you how we do it. But yeah, yeah, we
2:00
Speaker 3: are in the alcohol industry. We're building a new product
2:05
Speaker 3: in a very the only growing category in the industry,
2:08
Speaker 3: so very exciting.
2:10
Speaker 1: Yeah, I mean well, okay, first, let's go all the
2:13
Speaker 1: way back in time. What is your earliest memory of alcohol?
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Speaker 3: Oh man, I'm I'm a Latina. I grew up in Nicaraua,
2:20
Speaker 3: so a little different than what it looks like here.
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Speaker 3: But I've had a good relationship with alcohol. I mean
2:26
Speaker 3: it's been present in my life, has been part of
2:28
Speaker 3: the of the parties and everything, but controlled within an environment.
2:31
Speaker 3: So I would say that more on the cocktails side.
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Speaker 3: And honestly, though, when I think of alcohol, I think
2:36
Speaker 3: of a party with my family, and I'm thinking more
2:38
Speaker 3: of like Christmas. I'm thinking about like sharing and celebrating
2:41
Speaker 3: and there's you know, there's a lot of smiles and
2:44
Speaker 3: fun and there's a lot of food as well.
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Speaker 1: Right, what is the what's the normal alcohol of choice?
2:50
Speaker 1: I guess drink of choice down there?
2:52
Speaker 3: Well, we are big on rum. We have we have
2:56
Speaker 3: the best rum in the world. No bias there, right,
3:01
Speaker 3: but yeah, we're huge on rum. So I would say
3:03
Speaker 3: my first drink was probably a rum coke, Yeah, but rum,
3:09
Speaker 3: and then probably tequila. But we don't make tequila.
3:12
Speaker 1: Right, Yeah, I mean, yeah, who didn't love tequila?
3:16
Speaker 2: Yeah?
3:16
Speaker 1: Right? Well, how did you make it here to America?
3:20
Speaker 2: Yeah?
3:20
Speaker 3: Great question. So I came about twelve years ago with
3:22
Speaker 3: my husband. He was going to do his masters. Well
3:24
Speaker 3: he did his masters, completed in a year, and then
3:27
Speaker 3: got a job offer and we really wanted to go
3:30
Speaker 3: back home because that's where our family was, and we
3:33
Speaker 3: were like, you know.
3:33
Speaker 2: What, let's just stay here. That way I can finish.
3:37
Speaker 3: My undergrad I had originally started in Pennsylvania, so it
3:40
Speaker 3: was a good smooth transition into my credit and so
3:44
Speaker 3: we ended up staying here for the plan was three
3:47
Speaker 3: years until I graduated. I graduated, he got promotion. After
3:51
Speaker 3: promotion started growing, we started investing in real estate, and
3:55
Speaker 3: then in twenty twenty we got a green cart and
3:57
Speaker 3: we're like, okay, I guess this is home now the
4:00
Speaker 3: Green Kirts for ten years, and then we became citizens.
4:03
Speaker 2: Literally two weeks ago, so.
4:04
Speaker 1: Congratulation, this is home. Thank you can. I've heard that
4:08
Speaker 1: process is very much not the easiest process for most people.
4:12
Speaker 2: No, I mean it's not.
4:14
Speaker 3: It's it's complex because there's a lot of uncertainty. So
4:18
Speaker 3: there during the process, at any point things cannot work
4:22
Speaker 3: could possibly not work out, right, So think of you know, myself,
4:27
Speaker 3: my husband and I. My son came when he was two.
4:29
Speaker 3: So let's say he's now eight, so he's been here
4:32
Speaker 3: for six years and he doesn't know anything else. Right,
4:35
Speaker 3: He's been to Nicaraua, he visits Costa Rica, he travels,
4:38
Speaker 3: but he's his heart is here. So at any point
4:42
Speaker 3: in that process, we knew our journey could could end
4:44
Speaker 3: here and we needed to go back. And we were
4:46
Speaker 3: okay with that, and we knew it, but it was
4:48
Speaker 3: also it's it's scary and uncertain and a risk that
4:51
Speaker 3: you decide to take.
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Speaker 1: Right What, So, you guys came from nik arar to Pennsylvania.
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Speaker 3: So originally I started college in Pennsylvania. That was literally
5:00
Speaker 3: after high school. My husband happened he's also from Nicaragua.
5:05
Speaker 3: He happened to be at the Pennsylvania University where I
5:09
Speaker 3: ended up attending. So small world, and that's where we
5:12
Speaker 3: started dating.
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Speaker 1: What was the culture shock of nicarogu with a Pennsylvania
5:17
Speaker 1: of all places, like coming to Texas might be a
5:19
Speaker 1: little more similar, but not really, but at the same time,
5:22
Speaker 1: like Pennsylvania is just its own kind of situation up there.
5:26
Speaker 3: It's so funny you say that, because I feel that
5:29
Speaker 3: shock was more in Texas.
5:31
Speaker 2: Really Yeah, yeah.
5:33
Speaker 3: Because we ended up going to a Catholic university in
5:36
Speaker 3: Pennsylvania where Catholic, so the community was very much what
5:39
Speaker 3: we were used to. It was a small town, but
5:42
Speaker 3: it in my head, that's the smallest it would get.
5:45
Speaker 2: Right.
5:46
Speaker 3: So it's erie Pennsylvania. It has its own tiny airport,
5:50
Speaker 3: but it has an airport. And so for me when
5:53
Speaker 3: I arrived to Pennsylvania, I was like, wow, this is rural.
5:55
Speaker 3: You know, this is a small town and then I
5:58
Speaker 3: went to East Texas. When we arrived to Texas, we
6:02
Speaker 3: landed in Dallas, and I remember like driving and we
6:05
Speaker 3: were driving and driving and driving and driving, and I
6:09
Speaker 3: was like, oh my gosh, this is like two hours
6:11
Speaker 3: away from the airport. And we ended up being in
6:14
Speaker 3: a Commerce in a small town called Commerce, Texas. Yeah,
6:18
Speaker 3: so you know, definitely doesn't have a tiny airport, barely
6:21
Speaker 3: had a stop light. I think by the time he
6:24
Speaker 3: arrived in twenty and fourteen, there were like three restaurants,
6:28
Speaker 3: and one of them was McDonald's. So like that was
6:30
Speaker 3: a shock for me. Right, that was a whole different world, right, Yeah.
6:35
Speaker 1: East Texas is definitely its own little It's fun for
6:38
Speaker 1: people haven't been a Texas obviously weird, gigantic, But at
6:41
Speaker 1: the same time, like you said, you could be driving
6:43
Speaker 1: for hours and hours and you're still in the same state.
6:46
Speaker 1: So it's like, especially if let's say you're driving from
6:48
Speaker 1: like DFW to Phoenix, two thirds of that drive is Texas,
6:52
Speaker 1: which is bonkers to most people thinking about it, it's like,
6:54
Speaker 1: wait a minute, you still have to go through New
6:56
Speaker 1: Mexico and then get to the Zonus. Like, no, most
6:58
Speaker 1: of that's Texas. Like that little bit all the way
7:01
Speaker 1: to l Passo. It's just it's a long stretch.
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Speaker 3: Yeah, And I had never been to Texas before coming
7:06
Speaker 3: for you know, for that trip, so it was definitely
7:10
Speaker 3: more of a shocker. And I think being Catholic, the
7:13
Speaker 3: community here is a little bit more on the Baptist
7:17
Speaker 3: side and so, you know, very similar to but still
7:20
Speaker 3: not Catholic. So that made a huge difference on how
7:23
Speaker 3: I felt more like home.
7:25
Speaker 1: M hm, no, that makes sense. Well, so how did
7:27
Speaker 1: you get aligned with the with the guys in everybody
7:31
Speaker 1: with two canned cocktails? Because there's there's a whole group.
7:33
Speaker 1: It's not just a couple of people that really started
7:35
Speaker 1: this thing. It started as a whole group, it looks like.
7:37
Speaker 1: So to walk us through that story, Yeah.
7:39
Speaker 3: So it actually the concept was created by John and Stephen.
7:43
Speaker 3: We like to say they're the original founders. They are
7:46
Speaker 3: the co founders, and they came up with the product,
7:49
Speaker 3: when the idea when they were doing their EMBA at SMU,
7:53
Speaker 3: and this was back in I think it was like
7:56
Speaker 3: twenty eighteen, and so during the process at their EMBA,
8:01
Speaker 3: they take a course called entrepreneurship and the professor that
8:04
Speaker 3: was teaching the course is one of the founding team
8:07
Speaker 3: members with me, and so this is the first project
8:11
Speaker 3: that that professor John Terry invested in and decided to join.
8:16
Speaker 2: And it's been you.
8:17
Speaker 3: Know, that definitely alludes a lot to the opportunity that's
8:21
Speaker 3: happening here because he had been teaching for thirty years,
8:23
Speaker 3: so it's you know, it's definitely a great green signal.
8:26
Speaker 3: But during that period they were coming up with the idea,
8:29
Speaker 3: it was really just a concept. I wish I had
8:31
Speaker 3: the other can here. I think I do have it
8:33
Speaker 3: somewhere around here, but it's the first iteration of the idea,
8:36
Speaker 3: right and.
8:38
Speaker 1: Right.
8:39
Speaker 3: In about twenty twenty, I decide to launch my marketing agency,
8:42
Speaker 3: and from my university in East Texas A and M
8:46
Speaker 3: University in Commerce, I had met a potential investor of
8:51
Speaker 3: a startup I was launching at that time, and this
8:54
Speaker 3: investor introduced me to John who is one of the
8:57
Speaker 3: co founders at Tuocan, and so John began my client.
9:00
Speaker 2: I became an advisor to Tucan.
9:02
Speaker 3: Tucan was really just in the ideation process we were launching.
9:06
Speaker 3: They were launching the first MVP, and I was advising
9:09
Speaker 3: more on the branding and marketing side. I had not
9:13
Speaker 3: met any of the other founding team members. John was
9:16
Speaker 3: the connection that we all shared. And in twenty twenty three,
9:20
Speaker 3: I decided to sell my shares in my marketing agency,
9:24
Speaker 3: and so I email all my customers, I meet with them,
9:26
Speaker 3: I thank them for their time, and I tell them, hey,
9:29
Speaker 3: I'm moving to my next thing. And John inminded me
9:31
Speaker 3: to have lunch and he offers me to come on
9:33
Speaker 3: board as CMO and provide you know, makes me a partner.
9:38
Speaker 2: So in twenty twenty three I join. I spent about six.
9:42
Speaker 3: Months building the foundation of our branding, our website, all
9:45
Speaker 3: of that, and then in the start of August twenty
9:49
Speaker 3: twenty four, we launched into market. And that's when John
9:53
Speaker 3: and Jody John Terry, which was the professor of entrepreneurship.
9:57
Speaker 2: There's a couple Johns in the team, and so.
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Speaker 3: John Terry, who was the professor of entrepreneurship and Jody,
10:03
Speaker 3: who used to be John's boss in the alcohol beverage industry, decide.
10:08
Speaker 2: To join as well.
10:09
Speaker 3: And they had been advisors previously as well, and then
10:13
Speaker 3: that's when it started growing.
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Speaker 1: Now, for those who have not seen, I love this
10:17
Speaker 1: whole concept because again it's two cans on top of
10:19
Speaker 1: each other, and obviously one's the spirits wants to mix
10:23
Speaker 1: the How did the idea actually come about to have
10:26
Speaker 1: like the two different cans on top of each other.
10:29
Speaker 3: Yeah, so it's all about I'll tell you the story
10:32
Speaker 3: because it's funny. So Steven, who is the co founder
10:34
Speaker 3: with John, he's a chemist, a biochemist, and so he
10:38
Speaker 3: came up with the concept with John because one day
10:40
Speaker 3: they were talking and they're like, hey, we love cocktails.
10:43
Speaker 3: Everything that's pre mix doesn't taste like a cocktail I
10:46
Speaker 3: could get out a bar.
10:47
Speaker 2: It just doesn't.
10:48
Speaker 3: And so John asked Steven why is that? And Stephen said, well,
10:51
Speaker 3: that's simple. It's because when you mix sugar and alcohol,
10:54
Speaker 3: it starts to break down. Over time, there's a chemical
10:56
Speaker 3: reaction that happens. And so because that chemical reaction happens,
11:01
Speaker 3: separating the ingredients is going to be important, right, and
11:04
Speaker 3: you don't separate them, that means you need to use
11:06
Speaker 3: lower abb which is what we see in pre mixed cocktails,
11:10
Speaker 3: so that that chemical reaction happens slower, and you'll need
11:14
Speaker 3: to use more preservatives, right, so that the shelf life
11:16
Speaker 3: is longer, right, mixing juices, you can't have a natural
11:19
Speaker 3: juice mixed with pure alcohol, you know, like ad proof
11:23
Speaker 3: and then expected to have a twelve months shelf life.
11:25
Speaker 3: And so from that conversation, the idea of creating a
11:30
Speaker 3: craft cocktail on the go started.
11:32
Speaker 2: You know, coming up.
11:34
Speaker 3: And originally they were thinking, Okay, how do we need
11:37
Speaker 3: a shaker?
11:37
Speaker 2: What are the things you need to do to make
11:39
Speaker 2: a cocktail?
11:40
Speaker 3: And this is the last iteration after about nine This
11:44
Speaker 3: is version nine, so about nine years.
11:46
Speaker 2: Wow. But a couple solutions that came from here.
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Speaker 3: The first thing that was important, and this has been
11:51
Speaker 3: important since the beginning, is they need to make sure
11:55
Speaker 3: that we needed to make sure that the alcohol was
11:57
Speaker 3: separated from the mixer, so well, if it's pre mixed,
12:01
Speaker 3: it won't tast good and it'll literally not be a solution.
12:05
Speaker 2: And it's one of the problems where you see everywhere.
12:07
Speaker 3: Now I'll tell you this because I know you know,
12:10
Speaker 3: the RTD category is the only one that keeps growing.
12:13
Speaker 1: It's literally RTDs, Bourbon and tequila are the only ones
12:17
Speaker 1: in the actual alcohol world. People are like, oh, what
12:19
Speaker 1: about wine and beer? No, those have been trending down
12:21
Speaker 1: for a number of years now. Obviously, like we're seeing
12:24
Speaker 1: in America, the number one beerd is switching all the time,
12:28
Speaker 1: and so obviously RTDs are the only one really that's
12:31
Speaker 1: growing that people are like, oh, I don't have to
12:33
Speaker 1: really do anything, and it's already done for me perfect.
12:36
Speaker 1: Let me just buy it and then I'll drink it
12:37
Speaker 1: like that.
12:38
Speaker 3: Yeah, And it's interesting because there's a lot of assumptions
12:41
Speaker 3: as to why that's happening. One of them lies on convenience.
12:43
Speaker 3: The other one lies on well, it's easy. It's you know,
12:46
Speaker 3: obviously convenient, but also quick and blah blah. And I
12:49
Speaker 3: think that there's still a lot to be shown into
12:52
Speaker 3: why that's happening. But a big part of what I
12:55
Speaker 3: am interested in and also excited about is consumers do
13:00
Speaker 3: want cocktails anywhere they go.
13:02
Speaker 2: If you like a cocktail, you'll.
13:03
Speaker 3: Want to have a cocktail when you're out on the beach,
13:05
Speaker 3: when you're on the boat, when you're.
13:07
Speaker 2: Having a lake day.
13:09
Speaker 3: Right now, what's out there, and it's still the only
13:11
Speaker 3: category that's growing. To me, a cocktail drinker is not
13:15
Speaker 3: a solution. It is better than my other options because
13:18
Speaker 3: I don't drink beer personally, I don't drink wine, so
13:21
Speaker 3: my option is a pre mixed drink, but it's still
13:23
Speaker 3: not it. If I could have a bar cocktail, I
13:26
Speaker 3: would probably choose that over a pre mixed drink, right right.
13:29
Speaker 1: But also, like who's going to make like a big
13:31
Speaker 1: picture of whatever? And then if you're going out, then
13:33
Speaker 1: then you're gonna have to pour it in the no, no,
13:35
Speaker 1: we're out. And so yes, I believe it exactly.
13:37
Speaker 2: Yeah.
13:38
Speaker 3: So that's the challenge and the opportunity for me in
13:41
Speaker 3: the industry and the category we're in, because what we're
13:45
Speaker 3: creating here is solving that problem that you literally just mentioned.
13:48
Speaker 3: And so to answer your question, we separate the ingredients.
13:51
Speaker 3: Right the TOPCN is going to be a double shot
13:53
Speaker 3: of the spirit, so that's gonna be tequila, yeah, And
13:57
Speaker 3: then the bottom I have a apoloma here with me,
14:00
Speaker 3: so this is going to be what we call short filed, okay,
14:04
Speaker 3: so that we have enough eye space for eyes and the.
14:07
Speaker 1: Double shot, gotcha. So I mean for people who can't
14:10
Speaker 1: see this, you're the can itself. You're going about halfway
14:12
Speaker 1: up with the mix, and then like you said, you
14:14
Speaker 1: add the spirits and the ice on top of that.
14:17
Speaker 2: Yeah, And the.
14:17
Speaker 3: Coolest thing is we have this ring that we have patented,
14:20
Speaker 3: and this ring, you don't need to take it off. Actually,
14:24
Speaker 3: you know, I know some people can't see it, but
14:26
Speaker 3: at least they can hear it, and I'll show you
14:27
Speaker 3: how it's done.
14:28
Speaker 2: The bottom can you're going to take off the lid.
14:31
Speaker 3: What you hear there is a nitrogen blanket. So one
14:33
Speaker 3: thing we also don't do is our drinks are not carbonated.
14:36
Speaker 1: Yeah, water us through that because I love the fact
14:39
Speaker 1: that y'all don't do that. And again you're using science
14:41
Speaker 1: to help people have better drinks exactly.
14:44
Speaker 3: Yes, And I wish I could go more into the
14:46
Speaker 3: depth of that, but that was our biochemist. I will say,
14:50
Speaker 3: they're not carbonated. They have a nitrogen blanket and that
14:53
Speaker 3: keeps the ingredients fresh, so it allows us to use
14:57
Speaker 3: more natural ingredients and then also keep it more true
14:59
Speaker 3: to what a cocktail should be, which is non carbonated.
15:02
Speaker 3: So that's going to be your bottom mix, and then
15:04
Speaker 3: on the top can same thing. The one thing that
15:06
Speaker 3: makes us different is you're gonna remove the lid completely
15:10
Speaker 3: and that's gonna be a double shot of tequila. Now
15:12
Speaker 3: here's a differentiator. This is a double shot of tequila
15:15
Speaker 3: Raposalo from Halisco, Mexico, and it's from Nonnum sixteen twenty three,
15:20
Speaker 3: so very smooth. It's going to be additive free. That's
15:23
Speaker 3: one of the things that you won't see right now
15:25
Speaker 3: out there in the market. And the reason is, you know,
15:27
Speaker 3: complicated to be carrying a bunch of different things, or
15:30
Speaker 3: when you already have a pre mix, you don't really
15:32
Speaker 3: you can't really taste what you're putting in there. So
15:35
Speaker 3: you can enjoy this. You can sip it, or you
15:37
Speaker 3: can do what I do and put it in the bottom.
15:39
Speaker 2: Can there you go? I like to add some eyes.
15:42
Speaker 3: A lot of questions that we get is what if
15:44
Speaker 3: I have it refrigerator, do I need to add eyes?
15:46
Speaker 3: And the answer to that is the eyes will have
15:50
Speaker 3: a chemical reaction with all the elements you're mixing there,
15:53
Speaker 3: just like in a bar. So when you're having a
15:55
Speaker 3: cocktail in a bar, they will add ice and a
15:57
Speaker 3: lot of times it's because the shake mechanism it activates
16:01
Speaker 3: and and it just it'll taste fresher and better, and
16:04
Speaker 3: then you snap it back and the coolest thing about
16:07
Speaker 3: this is that it'll turn into a shaker.
16:10
Speaker 1: Yeah.
16:11
Speaker 3: Yeah, so you have two drinks that are ready to drink.
16:16
Speaker 3: We like to say that the category is ready to
16:19
Speaker 3: craft because it's.
16:20
Speaker 2: Not free drink mix and it is a double shot.
16:25
Speaker 3: So you can have one drink that is going to
16:27
Speaker 3: be a double or you can share and just have two.
16:31
Speaker 1: That's a beautiful color too.
16:33
Speaker 3: Yes, that's you know, that's John because he's very Yeah,
16:38
Speaker 3: he's our product guy.
16:40
Speaker 2: So yeah, a little early for me to.
16:42
Speaker 1: Drink it, but tears, no, not never, never too early,
16:44
Speaker 1: especially here in Texas.
16:47
Speaker 2: In the summer.
16:48
Speaker 1: Right, of course, it's summertime. It's beautiful weather today, it's
16:50
Speaker 1: we actually are having a week without rains, which is fantastic.
16:53
Speaker 2: So that's true.
16:56
Speaker 1: Well, so how did so where did the actual Okay,
17:01
Speaker 1: so where do the varietals work? How is it that
17:03
Speaker 1: they decided these are the ones we're gonna start with,
17:06
Speaker 1: and then obviously, you know, branch out from there and flavors.
17:10
Speaker 2: Yes, you know, it's interesting.
17:12
Speaker 3: So we originally were gonna launch a margarita, an old fashioned,
17:17
Speaker 3: a lemon drop, and a dirty martini. Right, dirty martini
17:22
Speaker 3: has been the nemesis of John. He loves dirty martinis.
17:26
Speaker 3: He's been trying to launch it. We get people asking
17:28
Speaker 3: on social media when we're gonna launch it.
17:30
Speaker 2: It's a little bit harder because we do.
17:31
Speaker 3: Want to stay true and consistent to the flavor, like
17:34
Speaker 3: they want it to be an actual quality cocktail, and
17:38
Speaker 3: we didn't find any olive Brian from Castel Vetrano olive oil,
17:42
Speaker 3: which is a very specific type of brine to make
17:45
Speaker 3: the the Dirty Martini the way that John believes matches
17:49
Speaker 3: our quality.
17:50
Speaker 2: And so because of that, we decided not to launch
17:53
Speaker 2: the Dirty Martini. We put it on pause.
17:54
Speaker 3: It's still one of the things he wants to solve
17:57
Speaker 3: in the near future, but we replace that with the
18:00
Speaker 3: Espresso Martini. And so our original lineup was a margarita,
18:04
Speaker 3: an old fashion, an Espresso Martini, and a lemon drop,
18:08
Speaker 3: and it was based around research on the most popular cocktails.
18:13
Speaker 3: I would say that the lemon drop was our biggest
18:16
Speaker 3: surprise in a good way. It has really resonated. Last year,
18:20
Speaker 3: a few brands went viral with their lemon drop flavors
18:23
Speaker 3: and that really was just such a positive outcome for
18:27
Speaker 3: us because we had a lemon drop option right, and
18:30
Speaker 3: so that resonated well. Espresso Martini obviously has been.
18:33
Speaker 1: Growing in it is one of the most popular ones
18:36
Speaker 1: out there.
18:36
Speaker 2: Yeah, yeah, yeah.
18:39
Speaker 3: And then we had the margarita, who's a classic, right yeah.
18:42
Speaker 3: And the old fashion has been i would say, a
18:46
Speaker 3: silent winner because the old fashion, we like to joke
18:49
Speaker 3: that everyone likes to make their own fashion, their own way,
18:53
Speaker 3: and so it's a little bit of a hard because
18:55
Speaker 3: old fashioned drinkers are picky drinkers and they like it
18:58
Speaker 3: their own way, with their own bourbon and as much
19:00
Speaker 3: of this, and then they do that. But what we
19:03
Speaker 3: do with our cocktails too is you can personalize however
19:06
Speaker 3: you want.
19:06
Speaker 2: So we like to create the base of the cocktails.
19:09
Speaker 3: And a lot of questions we get is are you
19:10
Speaker 3: launching new flavors like a mango margarita. And our idea
19:14
Speaker 3: is you have the base of a margarita and you
19:16
Speaker 3: connect anything you want because it's.
19:18
Speaker 2: Also a shaker, right And.
19:20
Speaker 3: That's that's what we want to stay with and stick to,
19:22
Speaker 3: which takes me back to the old fashion. Our old
19:25
Speaker 3: fashion is made of Kentucky straight Bourbon Intoe hundreds and
19:27
Speaker 3: two proof. It's going to be very smooth. The bottom
19:31
Speaker 3: mixer is going to have h cherry and it's going
19:33
Speaker 3: to have some bitters. A lot of people we have,
19:36
Speaker 3: you know, withs divide it. Some people are like, well,
19:38
Speaker 3: sometimes it feels too sweet, and some people are like.
19:40
Speaker 2: It's perfect.
19:41
Speaker 3: For those that feel like it's too sweet, you can
19:43
Speaker 3: always pour out some of the bottom mix at more
19:46
Speaker 3: of the top bourbon and make it more bourbon forward, right, So,
19:49
Speaker 3: like I said, you can personalize anyway, and consumers are.
19:52
Speaker 2: Not used to that.
19:54
Speaker 1: Well, especially now because they're just getting their RTDs as
19:58
Speaker 1: they're made. Like they're like again, like you say, you
20:00
Speaker 1: guys are the ones actually providing people with options as
20:03
Speaker 1: to like, I like an old fashion, but I also
20:05
Speaker 1: like an old fashion with tequila as well, So if anything,
20:08
Speaker 1: I would use the mix and then put my own
20:10
Speaker 1: tequila in it, or use y'all's tequila in another one.
20:13
Speaker 1: So just mix a match.
20:14
Speaker 3: It's funny you say that because Jody's favorite drink that
20:18
Speaker 3: we don't sell is our old Fashion with our tequila
20:21
Speaker 3: top because it's tequila rposal, so it's going to be
20:23
Speaker 3: much smoother and pairs very well with our bottom mix
20:25
Speaker 3: for the old Fashion. My favorite one that we also
20:28
Speaker 3: don't sell is the espresso martini with our tequila top.
20:32
Speaker 1: Oh, I haven't had an espresso martini with tequila. Interesting, huh, okay,
20:36
Speaker 1: it's really good. Well, I mean, what other varietals, because
20:41
Speaker 1: I mean, obviously you guys have a Poloma, now you
20:43
Speaker 1: guys have the Cosmo. I mean what other ones have
20:46
Speaker 1: you all been trying to work on. That's not the
20:48
Speaker 1: dirty Martini because that seems to be his white Whale.
20:52
Speaker 2: Yes, definitely the white Whale.
20:54
Speaker 3: We have tried a transfusion, but like I said, part
20:57
Speaker 3: of the process that we're doing, I don't think we're
20:59
Speaker 3: gonna launch any new flavors this year. This year has
21:02
Speaker 3: been a lot about foundation and growth and preparing for
21:05
Speaker 3: the end of the year and next year now that
21:07
Speaker 3: we have a little bit more growth on the distribution side.
21:11
Speaker 3: But I will say we did We have been playing
21:13
Speaker 3: around with a few, transfusion being one of them, except
21:17
Speaker 3: there's challenges with trnfusion that will impact the flavor and
21:22
Speaker 3: we are not okay with putting something out in the
21:26
Speaker 3: market that doesn't meet our quality to be good.
21:28
Speaker 1: Question, shouldn't Yeah, that makes sense? Well, so how has?
21:32
Speaker 1: I mean? So, I've been in the distribution world for
21:34
Speaker 1: almost twenty years now, and I know that even if
21:37
Speaker 1: you're with the biggest distributor. That can be a good
21:39
Speaker 1: and bad thing because of the fact that, yes, they
21:41
Speaker 1: are the biggest, but at the same time, you are
21:43
Speaker 1: just somewhere in their catalog of everything that they have,
21:47
Speaker 1: and so having and finding a distributor that really kind
21:50
Speaker 1: of meets the needs of what you guys are trying
21:52
Speaker 1: to do and then also get your product out there
21:54
Speaker 1: in front of a bunch of people is something that
21:57
Speaker 1: you know, it's something you have to kind of work
21:58
Speaker 1: with and meet with a bunch of people. How did
22:00
Speaker 1: the distribution aspect work out for y'all?
22:03
Speaker 3: I would say that we're very blessed one in having
22:07
Speaker 3: the right distributors. And to Jody, who is our president
22:11
Speaker 3: and our head of distribution, has been in the industry
22:14
Speaker 3: for thirty years, so he knows everyone in the in
22:17
Speaker 3: the industry. He knows all the distributors. That was literally
22:21
Speaker 3: his background, and so that has made a huge difference
22:24
Speaker 3: because he knows how to do it, when to do it,
22:28
Speaker 3: who to do business with right and honestly, it shows
22:31
Speaker 3: because even though we have some big distributors, a big
22:36
Speaker 3: part of it is we like to work with people
22:38
Speaker 3: who are believers of our product, and this product when
22:42
Speaker 3: it has the right placement on shelf, when it has
22:45
Speaker 3: the right placement on retail locations, on off premise locations,
22:49
Speaker 3: it moves. It moves because people see it, they understand it,
22:53
Speaker 3: and then they try it and they love it. And
22:55
Speaker 3: you know, again no bias there, right, but it is
23:00
Speaker 3: a difference, and it's a difference that's based on scientific
23:05
Speaker 3: you know, on scientific thoughts and process and proven and
23:11
Speaker 3: so that really helps the product.
23:14
Speaker 1: What has the response been with the obviously the liquor
23:17
Speaker 1: stores and all the other stores, because again, as much
23:21
Speaker 1: as the RTD category is getting bigger, the spaces on
23:24
Speaker 1: the shelves are not. So how has that been because
23:26
Speaker 1: obviously you guys are going to be standing out because
23:28
Speaker 1: you're the only ones with two cans. So how has
23:31
Speaker 1: the kind of review and the response been with the
23:34
Speaker 1: alcohol with the liquor companies?
23:35
Speaker 2: Yeah, I'm going to.
23:36
Speaker 3: Give you this answer from not a person with thirty
23:39
Speaker 3: years of experience ind and more on the marketing side.
23:44
Speaker 3: But I have been working the market and I have
23:46
Speaker 3: you know, been out in the field selling and retailers,
23:49
Speaker 3: and I have loved it. It's been a really eye
23:51
Speaker 3: opening part of my experience joining two can that I
23:54
Speaker 3: was not even expecting and.
23:56
Speaker 2: Had no idea what that would look like.
23:58
Speaker 3: But I will say that from when I hear from Jody,
24:01
Speaker 3: it is not normal for retailers to email us mes,
24:04
Speaker 3: send this messages on social media, and then follow up
24:09
Speaker 3: because they want the product in their store. So I'm
24:11
Speaker 3: talking about states where we don't have active distribution, yet
24:14
Speaker 3: we get emails on you know, we get emails, we
24:16
Speaker 3: get messages on social media of people asking, hey, we
24:21
Speaker 3: have customers asking for your product and we want to
24:23
Speaker 3: know when we can buy it. I mean, we have
24:25
Speaker 3: seen people buy it. This is a crazy story. So
24:29
Speaker 3: Jody goes into a liquor store to sell the product
24:32
Speaker 3: and the guy goes, well, I saw your act three
24:34
Speaker 3: days ago. I bought the product, I tried it, I
24:36
Speaker 3: love it.
24:36
Speaker 2: Let's make an order.
24:37
Speaker 3: So it's you know, it's not normal to see that
24:40
Speaker 3: from my understanding in the.
24:42
Speaker 2: Distribution retail world.
24:44
Speaker 3: Obviously, at the start where we were just getting started,
24:47
Speaker 3: we had some people, you know, saying well, I've never
24:50
Speaker 3: seen your product. But the reality is we are very
24:54
Speaker 3: blessed to have customers who became believers of the product
24:57
Speaker 3: and big stewards of moving.
25:01
Speaker 2: And asking for it, and that made a difference.
25:03
Speaker 1: Yeah, going to a store and they already know your
25:05
Speaker 1: product and also have tried it and want to buy
25:08
Speaker 1: initially without even saying anything, is like you say, it's
25:11
Speaker 1: very rare in this industry.
25:13
Speaker 2: Yes, and it's exciting. It's exciting.
25:14
Speaker 3: They have questions more on the excitement, But like I set,
25:19
Speaker 3: aside from having distributors that are good partners and believe
25:21
Speaker 3: in the product, if the retail believes in the product too.
25:24
Speaker 3: If the retailer believes in it, it will also help
25:27
Speaker 3: us position the product the way it needs to write,
25:29
Speaker 3: and that has been a big differentiator that you know,
25:33
Speaker 3: we're talking about a brand who cannot compete budget wise
25:35
Speaker 3: with you know, Bacardi.
25:37
Speaker 2: Or whatever you know.
25:39
Speaker 3: So for us, it's all about grassroots and relationship and
25:42
Speaker 3: bringing actual quality and a solution to consumers that we
25:45
Speaker 3: have been looking for for years.
25:47
Speaker 1: Right now, if people do want this in the store
25:50
Speaker 1: and they do already have it, would you rather see
25:52
Speaker 1: it on the in the cold box or would you
25:55
Speaker 1: rather see it actually on the shelf or both?
25:57
Speaker 2: Yeah, I'm definitely gonna go with both everywhere we want
26:02
Speaker 2: to see it everywhere.
26:05
Speaker 1: Well, so when it comes to the spirit side of it,
26:07
Speaker 1: how do you guys kind of pick and decide who
26:09
Speaker 1: you are and who you're not going to be working with.
26:13
Speaker 3: So, like I said, thankfully we have John who's great
26:15
Speaker 3: in product and he really sourced through our the companies
26:22
Speaker 3: we work with for our spirit. But he also looks
26:25
Speaker 3: for quality cues, right, So the nom is very important.
26:29
Speaker 3: The region in which the tequila is made, specifically Haiko,
26:32
Speaker 3: which is the only region in Mexico where tequila can
26:34
Speaker 3: actually come from.
26:36
Speaker 2: The you know, for the bourbon. The notes.
26:40
Speaker 3: Thankfully, my business partners come from the alcohol industry, so
26:43
Speaker 3: they look they know how to look for those notes.
26:45
Speaker 3: And we do have the product to taste, and then
26:48
Speaker 3: we source through it and we decide which one has
26:51
Speaker 3: the right notes. But then also we try it with
26:53
Speaker 3: the mixer and we decide which one has the best
26:56
Speaker 3: pairing flavor. So it's a whole process. And I would
27:00
Speaker 3: say that we're very well. John likes to say that
27:03
Speaker 3: we are bougie, that were very bougie drinkers, and I agree,
27:07
Speaker 3: and I think, you know, I think out there people
27:10
Speaker 3: are looking for flavor to come across and for it
27:13
Speaker 3: to be more of an experience versus just what's called
27:16
Speaker 3: like more of what feels more like a transaction. I'm
27:19
Speaker 3: just popping open a drink and it's you know, coming
27:22
Speaker 3: in and tasting like nothing, but it'll give me a
27:26
Speaker 3: little buzz after seven.
27:27
Speaker 2: Right.
27:28
Speaker 1: Yeah. Well, so, I mean, obviously, when you're creating a brand,
27:32
Speaker 1: you have to figure out what the name is, what
27:33
Speaker 1: the logo is going to be. With the can art
27:35
Speaker 1: and all the packaging kind of looks like, how did
27:38
Speaker 1: that all kind of come together for y'all?
27:40
Speaker 3: Oh my gosh, John, this has been my favorite question
27:43
Speaker 3: because that is what I do.
27:44
Speaker 2: But I would say.
27:47
Speaker 3: It was so hard at the start because at the
27:50
Speaker 3: beginning I was designing a can without ever seeing the can.
27:55
Speaker 2: It was an idea. Yeah, right, so I didn't.
27:58
Speaker 3: Know what it looked like on shelves. I didn't know
28:00
Speaker 3: what it looked like physically. We were working with three
28:04
Speaker 3: D renderings to build the design into the model and
28:08
Speaker 3: see if we liked the way it was showing the information.
28:13
Speaker 3: It was a lot of a combination between understanding design
28:16
Speaker 3: principles and what consumers are interested in, and then also
28:20
Speaker 3: at the same time being able to create something that
28:23
Speaker 3: looks different, right, So I think the hardest part has
28:27
Speaker 3: been more on cleaning up and continue to build on
28:31
Speaker 3: the shelf position, like the floor displays and things like that,
28:35
Speaker 3: just because we are. One of the challenges we have,
28:38
Speaker 3: and it's a good challenge to have. Sorry, my dog
28:40
Speaker 3: keeps walking behind me.
28:41
Speaker 1: Oh you're fine. No, my dogs are only decided me.
28:42
Speaker 1: So I'm surprised they're actually children.
28:44
Speaker 2: Yeah.
28:45
Speaker 3: One of the challenges, and I would say it's a
28:47
Speaker 3: good challenge, is consumers have never seen something like this.
28:51
Speaker 2: Right when you see it, you go, what's that? And
28:54
Speaker 2: that's a good thing. But during that.
28:56
Speaker 3: Tense second interaction between you going huh and looking at
28:59
Speaker 3: the can, the can needs to speak to you enough
29:02
Speaker 3: for you to grab it and say, Okay, I'm interested
29:04
Speaker 3: and I'm intrigued and I want to know why this
29:05
Speaker 3: looks different. And so we are finding the right balance
29:09
Speaker 3: between over communicating and communicating enough for the consumer to engage.
29:14
Speaker 2: With the product. Right.
29:15
Speaker 1: Yeah, you want them to know if they happen to
29:18
Speaker 1: see it, or if they see it again later and
29:19
Speaker 1: they're with somebody that they hasn't seen it, and they'd
29:21
Speaker 1: be like, oh, that's blah blah, blah, and they'll be like, oh,
29:23
Speaker 1: what is this and then of course they have to
29:25
Speaker 1: go look at it and check it out themselves.
29:27
Speaker 3: Yeah, and I'll say, we like to say the Fahida effect.
29:30
Speaker 3: I don't know if you've seen at a restaurant when
29:31
Speaker 3: someone passes by with the fahetas and there's like sizzling,
29:34
Speaker 3: you know, smoke, and you're like, oh.
29:35
Speaker 2: What's that.
29:36
Speaker 1: Yeah.
29:36
Speaker 3: So when we go to demos or we do trade shows,
29:40
Speaker 3: we have the Faheita effect, or we like to think
29:43
Speaker 3: we have the Faheta effect where people will be so intrigued,
29:45
Speaker 3: they'll try it, they'll like the product, and then they'll
29:47
Speaker 3: bring their friends. And we absolutely love to see that
29:50
Speaker 3: because it really alludes to not only the value proposition,
29:53
Speaker 3: but also what we're building and it's exciting.
29:57
Speaker 1: How has social media worked, obviously very well because you
30:00
Speaker 1: have people in other states seeing you, guys and wanting
30:03
Speaker 1: the product. But how has social media really kind of
30:05
Speaker 1: helped you guys out Because obviously, back in the day,
30:07
Speaker 1: it was literally that aspect of you having to go
30:10
Speaker 1: in the liquor store or wherever store, see the product,
30:13
Speaker 1: try the product, and you're telling your friends about it.
30:15
Speaker 1: But now with social media, you can get it out
30:17
Speaker 1: there so much more to people who maybe not have
30:19
Speaker 1: even come across your product, but now is very intrigued.
30:23
Speaker 2: You know, just like designing the CAN.
30:26
Speaker 3: When I first created and launched the digital and marketing
30:29
Speaker 3: strategy for two Can, it was a lot of background
30:33
Speaker 3: and knowledge, but I would say in part strategic guessing, right, yeah,
30:40
Speaker 3: so you know, I knew that this product could resonate
30:43
Speaker 3: on social media, so I had a small budget for
30:45
Speaker 3: influencer strategy. It's a little bit more complex because tracking
30:49
Speaker 3: the ROI there is harder because we're not selling the
30:53
Speaker 3: product directly right and we're a startup, so we need
30:57
Speaker 3: to track the ROI and we need to know what
30:59
Speaker 3: you know, we need to set KPIs and understand what's
31:01
Speaker 3: actually giving us results.
31:04
Speaker 2: And so because of that, I.
31:05
Speaker 3: Started having a little bit of a balance between different
31:07
Speaker 3: items and strategies. And I will say social media has
31:12
Speaker 3: been a phenomenal tool for us. We do pay to
31:14
Speaker 3: ads and the paid ads have been incredible, but we
31:17
Speaker 3: also go viral about twice a month on organic ways.
31:20
Speaker 3: We don't have an influencer strategy. We don't do collaborations
31:23
Speaker 3: with influencers at this time, just because of the complexity
31:26
Speaker 3: of me measuring really the impact that each influencer can have,
31:30
Speaker 3: and influencers are very expensive.
31:32
Speaker 2: But we are very blessed to have been.
31:35
Speaker 3: Picked up by a few influencers in retail locations and
31:40
Speaker 3: them posting videos and the videos going viral. And at
31:43
Speaker 3: the same time we have been very blessed with consumers
31:47
Speaker 3: going into a retail store or ordering online, recording themselves
31:52
Speaker 3: making a video using too can and the video goes viral.
31:55
Speaker 3: And when I say it goes viral, I say over
31:58
Speaker 3: a million views. We have multiples of the and so
32:00
Speaker 3: I think it's been a combination of us what we
32:03
Speaker 3: can do, the things we can control is we like
32:05
Speaker 3: to be very heavy on what we call the Department
32:09
Speaker 3: of Social Listening, and so we go in, we find
32:12
Speaker 3: videos when they're trending, We find videos that are ours.
32:15
Speaker 3: When they're viral, we comment. We try to comment on
32:18
Speaker 3: everybody that comments on that video. We reshare we thank
32:21
Speaker 3: the person that made the video. That's very big on
32:24
Speaker 3: our strategy.
32:25
Speaker 1: Yeah, I mean, if you're not thinking the people that
32:27
Speaker 1: are obviously taking the time to not only buy your
32:29
Speaker 1: product and then make the video and post it online,
32:32
Speaker 1: then you know, you're just kind of being a little
32:33
Speaker 1: bit selfish on that.
32:35
Speaker 3: Yeah, and not only that, but the reality is, you know,
32:39
Speaker 3: it's not common to see as startup in the alcohol
32:42
Speaker 3: industry at this level, right because usually you need a
32:46
Speaker 3: lot of money to build and grow, right, And so
32:49
Speaker 3: for us, it's important that we are able to create
32:54
Speaker 3: a strategy that thanks and that really alludes to, Hey,
32:59
Speaker 3: we are a startup and we are thankful that you
33:01
Speaker 3: are using our product. That you're looking at us because
33:04
Speaker 3: you have no idea what that means. I mean, at
33:06
Speaker 3: the day, it's five and we've been you know, we
33:08
Speaker 3: have grown the team now, but the first eight months
33:10
Speaker 3: it was only five.
33:12
Speaker 2: We were looking at the videos.
33:13
Speaker 3: You have no idea how excited we weren't, like they
33:15
Speaker 3: just made our day, you know. So of course, how
33:18
Speaker 3: can we not show that in who we are as
33:20
Speaker 3: a brand?
33:21
Speaker 1: Exactly? Well, so I saw twenty twenty three you were
33:24
Speaker 1: named Dallas five hundred one of the most influential leaders
33:27
Speaker 1: by D Magazine. For people who don't know D magazine
33:30
Speaker 1: is the Dallas magazine, but it is. It has It
33:33
Speaker 1: talks about everything, not only just in Dallas, but in
33:35
Speaker 1: Texas in general. So what was it like for you
33:38
Speaker 1: to actually be a part of that list, which congratulations,
33:40
Speaker 1: By the way, that's huge.
33:42
Speaker 2: I mean, it's amazing.
33:43
Speaker 3: It feels like a huge accomplishment, especially considering that at
33:46
Speaker 3: that time I was nine years into my journey of
33:50
Speaker 3: transitioning from Nicadala to Hear Dallas Magazine has been great
33:55
Speaker 3: partners for us now in Tucan, and they have always
33:59
Speaker 3: been great steward of diversity and and you know, showing
34:05
Speaker 3: females who are leading, and they do great research and
34:08
Speaker 3: understanding who's out there in business and really building a community.
34:14
Speaker 2: And and just.
34:15
Speaker 3: Opening that door for people who traditionally, you know, I
34:18
Speaker 3: wouldn't even know what door to knock on. So it's
34:22
Speaker 3: been it's been exciting. It's it was a huge honor
34:24
Speaker 3: to be a part of that. I I don't think that,
34:29
Speaker 3: I mean, I don't think that I was even dreaming
34:31
Speaker 3: of that.
34:31
Speaker 1: So I love that.
34:35
Speaker 2: Well.
34:35
Speaker 1: I have a segment on show I call it the
34:36
Speaker 1: five Counts, just five random questions. If you were on
34:40
Speaker 1: America's Got Talent? What would your talent be?
34:44
Speaker 2: I would joke, I would do jokes.
34:45
Speaker 1: Heay, stand up call me. I like that. Number two,
34:48
Speaker 1: if you're a progress or MMA fighter. What would your
34:51
Speaker 1: name be?
34:52
Speaker 2: Oh, my gosh, tiny terror.
34:59
Speaker 1: That's perfect. Number three? Who is the last person you
35:03
Speaker 1: fan growed out on?
35:06
Speaker 2: Oh, I'm gonna go with my husband. I know that's cliche.
35:10
Speaker 1: Well and I like that. Okay, that's not bad. I
35:13
Speaker 1: think every relationship you need to be fan boy or
35:15
Speaker 1: fan grilling out over your partner?
35:17
Speaker 2: Yeah.
35:17
Speaker 1: Number four? Who are what inspires you?
35:21
Speaker 2: My parents?
35:23
Speaker 3: My family inspires me every day? My children, my husband.
35:28
Speaker 3: I mean, like I said, I don't I don't want
35:30
Speaker 3: to give the traditional answer, but to me, a big
35:34
Speaker 3: part of who I am is where I come from,
35:37
Speaker 3: and it's always been. You know, I'm a fourth generation
35:40
Speaker 3: legacy business. Our our family business has been a NICTA
35:44
Speaker 3: for one hundred years, and it's been incredible to see
35:48
Speaker 3: what that looks like in terms of legacy and who
35:51
Speaker 3: you are expected to be from a moral and value standpoint,
35:56
Speaker 3: and that has really influenced how I just make decisions
35:59
Speaker 3: in my my life.
36:00
Speaker 1: That's fantastic. And number five, what would you tell your
36:03
Speaker 1: seventeen year old self?
36:05
Speaker 2: Oh?
36:05
Speaker 3: Man, what would I tell my fiventeen year old self?
36:09
Speaker 3: I would tell my seventeen year old self to keep going.
36:14
Speaker 3: I would tell my seventeen year old self that it's
36:16
Speaker 3: okay to not know how to do everything, and it's
36:19
Speaker 3: okay to slow down and not everybody needs to like you.
36:22
Speaker 1: There you go. I love that.
36:24
Speaker 2: Now.
36:24
Speaker 1: If people want to find out more about y'all, obviously
36:27
Speaker 1: buy two kN cocktails, follow you guys on social media,
36:29
Speaker 1: support y'all in any way how can they do so well?
36:33
Speaker 3: LinkedIn is a great way where we provide a lot
36:36
Speaker 3: of updates about the company and the growth. Then Instagram
36:40
Speaker 3: is also a great way where I personally share my
36:43
Speaker 3: journey of what it looks like to build the company
36:45
Speaker 3: from the trenches all the way from zero to where
36:47
Speaker 3: we're at today. And our website is a great place
36:51
Speaker 3: where you can either purchase the product to try it
36:53
Speaker 3: out and it'll be delivered to your home. We can
36:56
Speaker 3: deliver to forty three states, or you can find your
36:59
Speaker 3: closest retail location, so there's a little map you at
37:02
Speaker 3: your zip code and it'll show you the closest location
37:04
Speaker 3: to you.
37:05
Speaker 1: And also if you own a liquor store and you
37:08
Speaker 1: want that product in there, so definitely email them and
37:10
Speaker 1: reach out on social media.
37:11
Speaker 3: Absolutely, we do have a landing page on our website
37:14
Speaker 3: where you can find your distributor. So if you're a retailer,
37:17
Speaker 3: you can go in at your state and it will
37:19
Speaker 3: show you who your distributor is.
37:21
Speaker 1: Oh, that's even better because I know a lot of
37:22
Speaker 1: people still get lost in the in the mix when
37:25
Speaker 1: it comes to who's their distributor, who's our sales rep,
37:27
Speaker 1: all that fun stuff. Yes, well, tachi On, thank you
37:30
Speaker 1: so much for this. I've loved this conversation. And yeah,
37:33
Speaker 1: I can't wait to try to can myself.
37:35
Speaker 2: Thank you, no, thank you so much for having me.
37:37
Speaker 2: It was an honor.
37:38
Speaker 1: Thank you, Thank you so much to touch on with
37:53
Speaker 1: two Cans for being on the show again. If you
37:55
Speaker 1: do not have two can cocktails either at your local
37:58
Speaker 1: bar that you love or at your liquor stores so
38:00
Speaker 1: that you can go to your even more favorite bar
38:02
Speaker 1: which is your home, uh, definitely make sure to go
38:05
Speaker 1: and ask for two canned cocktails. It's amazing. They have
38:08
Speaker 1: the patents, they have the science behind it. These the
38:11
Speaker 1: actual mixes are amazing. The alcohol they're using is so fantastic,
38:14
Speaker 1: and you know they're just gonna grow and get bigger
38:17
Speaker 1: and be better in the future. So while you're following
38:19
Speaker 1: them on social media, definitely go make sure you follow
38:22
Speaker 1: us on social media. It is bruisers Pod. That is
38:24
Speaker 1: b R E W S c R S P O
38:26
Speaker 1: D on the Instagram, the threads and the Twitter. If
38:29
Speaker 1: you want to send us an email, it is Bruispot
38:31
Speaker 1: at gmail dot com. If you want to follow me directly,
38:33
Speaker 1: it is Roddy John. That is our O D I
38:35
Speaker 1: E j O N. Roddy John is the name on
38:38
Speaker 1: the Twitter and untapped in case you want to find
38:40
Speaker 1: out what I'm drinking, maybe were gonna have a beer together.
38:42
Speaker 1: If you wann follow them on the threads or the Instagram,
38:44
Speaker 1: it is a Fisher Roady John. So until next time,
38:47
Speaker 1: make sure to enjoy life, drink local the cheers three
39:03
Speaker 1: two one