Latest / Brewsers / Brewsers #366- Nicole and Brent with Above Board

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Brewsers #366- Nicole and Brent with Above Board · Brewsers

0:20
Speaker 1: Welcome to Bruisers, a podcast about beer, coffee, booze and bruisers.
0:23
Speaker 1: I'm your story, John, and today we talked to Nicole
0:25
Speaker 1: and Brent with above Board. We talked about how they
0:28
Speaker 1: started above Board, paving the way in sugar free of
0:31
Speaker 1: the cours, and so much more. I love this conversation
0:34
Speaker 1: and they are so fantastic And again they are doing
0:36
Speaker 1: absolutely amazing things in the world of the cores. We're
0:39
Speaker 1: making them sugar free because hey, we start caring about
0:42
Speaker 1: what's in our body now. So you don't want to
0:43
Speaker 1: hear from me, you want to hear from them. So,
0:44
Speaker 1: without further ado, here is Nicole and Brent with above Board.
1:01
Speaker 1: I would like to welcome the show Nicole and Brent
1:03
Speaker 1: with above Board. How are y'all doing today?
1:05
Speaker 2: Wonderful? How about you John? Doing well?
1:09
Speaker 1: So for those listen, kind of paint us the word
1:10
Speaker 1: picture where you guys at and what's going on around you.
1:13
Speaker 3: So we're in San Diego.
1:15
Speaker 4: It's home for us, and uh it's a gloomy day,
1:18
Speaker 4: which is unusual, say for you.
1:20
Speaker 1: All, that is very unusual.
1:22
Speaker 2: Yeah, how about you, John? Where are you calling it from?
1:25
Speaker 1: I am in the DFW area of Texas, which is
1:28
Speaker 1: actually a very sunny day to day. Oh there, what, well,
1:33
Speaker 1: you know, early May it could be either real gloomy
1:36
Speaker 1: like you guys have, or very bright weather.
1:38
Speaker 3: So yeah, understood, mixed bag for sure.
1:41
Speaker 2: Yeah.
1:43
Speaker 1: Well, let's go all the way back in time. What
1:44
Speaker 1: is y'all's earliest memory of alcohol?
1:48
Speaker 2: Mad Dog twenty twenty.
1:50
Speaker 5: Yeah, yeah, yeah, having my older brother by it and
1:54
Speaker 5: uh sneaking in into the movies.
1:56
Speaker 2: I'm a hill billy.
1:57
Speaker 5: I grew up in West Virginia, so we started on
2:00
Speaker 5: Mad Dog and Boons Farm and Strawberry.
2:04
Speaker 2: Yeah, a lot of natural light cases. Yeah, so how
2:10
Speaker 2: about you, honey?
2:10
Speaker 4: What was your first The first time I got into
2:13
Speaker 4: it was the girlfriend of mine. We went and went
2:16
Speaker 4: to the highest shelf in the liquor cabinet and took
2:18
Speaker 4: a pinch from every bottle.
2:22
Speaker 1: That way they wouldn't notice.
2:24
Speaker 3: Yeah, all the cours actually.
2:26
Speaker 4: Oh fun, you know, just anything and yeah, that was
2:30
Speaker 4: somewhat memorable and then forgettable.
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Speaker 1: So which is ironic because now you guys actually sell
2:36
Speaker 1: the cores on your own.
2:37
Speaker 3: That's right. Yeah, those dusty laden bottles were dusty for
2:42
Speaker 3: a reason.
2:43
Speaker 1: Yes, I realized that once I got in my apparents
2:46
Speaker 1: the crab, and I was like, oh, there's a reason
2:48
Speaker 1: they don't have these things.
2:49
Speaker 3: Yeah, so much sugar.
2:52
Speaker 1: Oh yeah, well, especially if I think because nobody cared
2:55
Speaker 1: like it wasn't one of those things that like obviously
2:57
Speaker 1: now which you know, thankfully for you guys, are thankfully
3:01
Speaker 1: for you guys that we actually start caring about what's
3:03
Speaker 1: in our bodies. So you know, back then, they you know,
3:07
Speaker 1: it didn't really care. Like you said, Mad Dog was
3:08
Speaker 1: also full of sugar and very gross. Also, don't put
3:13
Speaker 1: that in the freezer. Apparently it explodes. If we realized
3:15
Speaker 1: that a long time ago, Oh my gosh. Yeah, cleaning
3:18
Speaker 1: that up was not my favorite thing.
3:20
Speaker 2: Yeah, never knew. We always drink through it, so.
3:24
Speaker 1: Oh that's true.
3:24
Speaker 2: Yeah.
3:25
Speaker 1: Also, why would you care if it was frozen or no? Right, well,
3:29
Speaker 1: I mean, speaking of you know, us caring about what's
3:31
Speaker 1: in our body? Tell us you know the backstory of
3:33
Speaker 1: above board.
3:35
Speaker 4: Yeah, well, genuinely born out of frustration. Brent and I
3:40
Speaker 4: love a good cocktail, We love the San Diego scene
3:43
Speaker 4: and getting out there once in a while, and always
3:46
Speaker 4: just felt really deflated that there wasn't anything on the
3:48
Speaker 4: menus that aligned with our health goals.
3:51
Speaker 3: You know, it's hard.
3:52
Speaker 4: To do good work all week, make decisions and then
3:55
Speaker 4: want to go out and celebrate, and you're stuck looking at.
3:58
Speaker 3: A vod Ca soda that you can trust, you know.
4:01
Speaker 2: Yeah, yeah, yeah.
4:03
Speaker 5: And Nichole has always been a you know, typical southern
4:06
Speaker 5: California girl, low carb. She was on the Pilot's diet
4:10
Speaker 5: before Atkins or Keto was even a thing, and uh,
4:14
Speaker 5: it was basically just dirty martinis and and uh, staying.
4:17
Speaker 3: Away from car. My friends were like, what are you doing?
4:23
Speaker 5: But yeah, it's such a beautiful craft cocktail scene here,
4:26
Speaker 5: and and she got me into you know, keto, low
4:30
Speaker 5: carb and yosh, it was just it was so frustrating,
4:33
Speaker 5: you know, going out and and to her point, you
4:36
Speaker 5: know the only thing that consumers can control our Vauka sotas,
4:39
Speaker 5: tequila sodas, right, you know exactly what's going in at Uh.
4:42
Speaker 5: When I first started to I love whiskey, I love rum,
4:45
Speaker 5: but I was always afraid to get like, you know,
4:48
Speaker 5: a Roum and coke, Ruman diet coke, you know, just
4:50
Speaker 5: afraid that they would use the wrong gun, right because.
4:55
Speaker 2: Like Rum's already naturally sweet.
4:57
Speaker 5: It actually doesn't have any carbohydrates. Most just do not,
5:01
Speaker 5: and but you know it just has that you know,
5:03
Speaker 5: innate sweet flavor to it.
5:05
Speaker 4: And so yeah, anyways, that is though you're drinking those
5:08
Speaker 4: at seven eight at night.
5:10
Speaker 3: And right, it's like I would all go back, you
5:14
Speaker 3: know what I mean.
5:14
Speaker 4: And that's why I find this espresso martini rage interesting.
5:19
Speaker 4: I just I mean, isn't that what people were using
5:22
Speaker 4: cocaine for back in the day.
5:24
Speaker 1: Yeah, I think the same thing. I was like, why
5:26
Speaker 1: most popular.
5:27
Speaker 2: Drink at night?
5:28
Speaker 3: Yeah, I just I don't know. Maybe it's just my age,
5:31
Speaker 3: but I just love my sleep and this anything that
5:35
Speaker 3: attributes to waking up feeling better every day.
5:37
Speaker 4: And that's why we went after the course because you know,
5:40
Speaker 4: two thirds of today's cocktails do call for a liqueur
5:44
Speaker 4: or a simple syrup, some sweetening agent to balance and
5:46
Speaker 4: sweeten them, right, And we thought we were going to
5:50
Speaker 4: go to market with a cocktail syrup line, and we
5:53
Speaker 4: have in fact produced a simple syrup, a sugar free
5:57
Speaker 4: simple syrup, but we pivoted away from that to liqueurs
6:00
Speaker 4: because we realize that as a category, they have.
6:04
Speaker 3: Never been challenged.
6:05
Speaker 4: So to think that there's actually a lane in the
6:08
Speaker 4: alcohol space that hasn't been not only completely saturated.
6:11
Speaker 3: But never challenged. It was kind of fascinating for us.
6:14
Speaker 5: Yeah, we saw the We did a market analysis nationwide
6:18
Speaker 5: and then focused in California because we knew San Diego
6:22
Speaker 5: is going to.
6:22
Speaker 2: Be our pilot.
6:25
Speaker 5: But yeah, it was amazing when we started looking at
6:27
Speaker 5: the data and what we found. To you, from like
6:30
Speaker 5: a consumer standpoint, we looked across all different age cohorts
6:34
Speaker 5: and everyone responded in a similar way, but for different reasons.
6:38
Speaker 5: So consumers are willing to spend more money on premium
6:42
Speaker 5: healthy cocktail alternatives, and under the same conditions, they're going
6:46
Speaker 5: to purchase more drinks. They're going to have, you know,
6:49
Speaker 5: more than one because you know, psychologically, you feel like
6:52
Speaker 5: you're making a good decision, right, So it's like, why
6:54
Speaker 5: not indulge a little more if I know it's not
6:56
Speaker 5: wrecking my health goals? And then and then consumers will
6:59
Speaker 5: also go back to those places that support what they're doing, right.
7:02
Speaker 5: I mean, you can get a Vauka soda anywhere to
7:04
Speaker 5: Kuilo soda, right, but you know, if you can have
7:07
Speaker 5: a premium, you know, sugar free cocktail that is different
7:11
Speaker 5: that tastes great.
7:12
Speaker 2: You know, if you can a mud.
7:13
Speaker 5: Slide or a true sugar free margarita, right, it's like,
7:16
Speaker 5: why wouldn't you do that instead?
7:18
Speaker 1: You know? Right? Yeah, I saw that you guys had
7:20
Speaker 1: the cream, and I was like, how are y'all doing this?
7:22
Speaker 1: When it comes to either low sugar or no sugar
7:26
Speaker 1: and the same thing with simple syrup and obviously with
7:28
Speaker 1: your coffee li core seems to be a little easier.
7:30
Speaker 1: But I imagine the cream that those are ones I
7:32
Speaker 1: was really interested in because it's not easy. I imagine
7:36
Speaker 1: actually going to the mark or going through all the
7:39
Speaker 1: research and then getting it finally approved that you're like, okay,
7:42
Speaker 1: this is we nailed it, and this is when we.
7:44
Speaker 3: Want Yeah, it was a little bit of a battle.
7:47
Speaker 4: So when we discovered milk fruit and allulose, milkfruit's been
7:51
Speaker 4: around for a long time.
7:52
Speaker 3: Allulose is relatively new.
7:54
Speaker 4: It's derived from figs and it has zero glycemic load.
7:57
Speaker 4: But it's sticky, it's sweet, It acts like sugar everywhere
8:00
Speaker 4: but in the body. When we put that together, you know,
8:05
Speaker 4: we started here in the kitchen.
8:06
Speaker 3: We finally had to hire a food scientists because they
8:09
Speaker 3: were just tasting so good.
8:10
Speaker 4: We just needed to make sure it was, you know, stable,
8:14
Speaker 4: and the cream.
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Speaker 3: Licor does have one gram of sugar.
8:18
Speaker 4: Because of the cream component, we had to use a
8:20
Speaker 4: cream liqueur that added the sugar, but it was great
8:22
Speaker 4: because it stabilized it as well. So all of our
8:25
Speaker 4: products are completely sugar free with the exception of the cream,
8:28
Speaker 4: and that's due to those plant based sweeteners that we use.
8:30
Speaker 5: Yeah, and just to add to that, the cream, we
8:34
Speaker 5: tried oat milk, almond milk, they all separated, right, and
8:38
Speaker 5: we found a company that kind of has the market
8:41
Speaker 5: on cream liquors, and so they have a base and
8:44
Speaker 5: so that sugar actually comes from that cream liquor that
8:48
Speaker 5: we used in our cream.
8:50
Speaker 2: It's not from our sweetener.
8:52
Speaker 5: So it's basically the heavy cream mixture that they do
8:56
Speaker 5: that adds that sugar count to the cream.
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Speaker 3: But I'm still proud of it.
9:01
Speaker 2: Yeah, I would.
9:02
Speaker 5: Yeah, I mean one gram compared to fourteen or fifteen right, yeah, bonkers.
9:09
Speaker 4: And what we love is that they all work beautifully
9:11
Speaker 4: together as well. So our coffee and cream. It's kind
9:14
Speaker 4: of a no brainer with vodka for mudslides, but our
9:17
Speaker 4: orange and our coffee are beautiful. With mescal or tequila
9:21
Speaker 4: for what we call Mexicali blues martini, and then the
9:26
Speaker 4: cream and the orange are ridiculous, like the.
9:29
Speaker 5: Old push Pops needs to have as a kid. Yeah cream,
9:32
Speaker 5: yeah so good.
9:33
Speaker 3: And just that we enhance every base spirit.
9:35
Speaker 4: I mean, there isn't one that you could throw at
9:37
Speaker 4: us that we would be like, okay, we can build
9:39
Speaker 4: a cocktail around that. And often that's our positioning when
9:42
Speaker 4: we approach on premise locations, bars and restaurants like what's
9:46
Speaker 4: bogging you down?
9:47
Speaker 3: What can't you move right now?
9:49
Speaker 4: And they'll be like, I got this rom I can't
9:50
Speaker 4: move or I got this gin, you know, and we'll
9:52
Speaker 4: ask them to allow us to please create an entire
9:56
Speaker 4: separate no and low sugar cocktail menu for them so
9:59
Speaker 4: it doesn't disrupt their main and they can gauge it
10:02
Speaker 4: for themselves without again bothering their main menu. To see
10:06
Speaker 4: how much interest there really is from people looking for
10:10
Speaker 4: healthier cocktails.
10:11
Speaker 5: It's great from a market research standpoint for them, right
10:14
Speaker 5: they can, it's low risk. We give them a twenty
10:16
Speaker 5: percent discount on their first order. It's like, just try
10:19
Speaker 5: this for thirty days. And every place that has done
10:22
Speaker 5: it and poured it properly, they reorder within the month,
10:25
Speaker 5: and because consumers see it, they're like, oh my gosh,
10:29
Speaker 5: this is amazing. And you know, we set out to
10:31
Speaker 5: make good tasting the cores. And then the added benefit
10:34
Speaker 5: is the lack of sugar. And they're only half the
10:36
Speaker 5: calories as well. Yeah, they're half the calories. And I
10:40
Speaker 5: to you know too, of the biggest reason for hangovers
10:44
Speaker 5: or sugar intake and dehydration, right, so we can take care.
10:47
Speaker 2: Of one of those, yea.
10:48
Speaker 4: So yeah, I always make a joke that the ice
10:52
Speaker 4: melting in my cocktail, it should be hydrating enough.
10:55
Speaker 1: App I think the same thing when I drink beer.
10:58
Speaker 1: I'm like, oh, I'm drinking water too. It's fine, it's
11:00
Speaker 1: already in there. But most of this anyway, well, I
11:04
Speaker 1: love that you guys are doing that with the on
11:05
Speaker 1: premise category that you know what, try it. If it
11:08
Speaker 1: doesn't work, you know, no no harm, no foul. Like
11:11
Speaker 1: you said, twenty percent off your first order. But again
11:14
Speaker 1: making your second menu of all these different you know,
11:18
Speaker 1: low calorie, low sugar drinks, people are like, oh, I
11:21
Speaker 1: never thought that you could have this kind of drink
11:24
Speaker 1: with low sugar or whatever, like especially the cream because,
11:26
Speaker 1: like you said, Bailey's has been kind of cornering the
11:28
Speaker 1: market forever and that thing is loaded with sugar.
11:31
Speaker 5: Yeah yeah, yeah, and I think that is our biggest
11:35
Speaker 5: turtle right now, is just getting brand awareness, you know,
11:37
Speaker 5: and people understanding that there are other options out there,
11:41
Speaker 5: and so I think, you know, we really think it's
11:44
Speaker 5: going to take off once you know, people start understanding
11:46
Speaker 5: and understanding what is available and then actually just tasting it.
11:50
Speaker 5: I mean when you when people try and it's they're
11:54
Speaker 5: blown away. They're like, how do you do this? Like
11:57
Speaker 5: I can't believe that it's it's sugar free.
12:00
Speaker 4: Going to you know, sometimes you get so in the
12:02
Speaker 4: weeds with just trying to get you know, the sales,
12:06
Speaker 4: going looking.
12:07
Speaker 3: For investment, all that stuff.
12:08
Speaker 4: We will go out and go do these events ourselves
12:10
Speaker 4: just to remind ourselves, like why we're doing this, because
12:12
Speaker 4: the feedback is so tremendous, So that's good.
12:16
Speaker 1: Yeah yeah, getting that good feedback will make any bad
12:19
Speaker 1: day a thousand times better.
12:22
Speaker 3: Yeah yeah, strategically make ourselves go just because we need.
12:26
Speaker 4: To, you know, we need to show face. We want to,
12:28
Speaker 4: you know, but also it's so fun.
12:30
Speaker 1: So yeah, well, I mean it is It is one
12:33
Speaker 1: of those weird things that it's either like the San Diego,
12:36
Speaker 1: La area or New York City of like where's the
12:39
Speaker 1: new cocktail gingn you're coming from? So, like what's people
12:41
Speaker 1: drinking over there as opposed to people drinking over here?
12:43
Speaker 1: And like then it slowly starts making its way across
12:46
Speaker 1: the country. Well it used to be slowly. Now it's
12:48
Speaker 1: so much faster for social media and everything. But I
12:50
Speaker 1: love that you guys are kind of in the heart
12:52
Speaker 1: of it, and then you guys really get to help
12:54
Speaker 1: make it better for everybody else because everybody, you know,
12:57
Speaker 1: the non additives things when it came to tequila has
12:59
Speaker 1: been and you know, a huge damage. There shouldn't be
13:02
Speaker 1: any additives anyways tequila, right, Like.
13:05
Speaker 5: We wouldn't think that there is, right, you think you're
13:07
Speaker 5: putting so much stuff in it, right, and it's yeah,
13:11
Speaker 5: we're getting seed and yeah, it's like I love that
13:14
Speaker 5: you see it like that to you. I mean, we
13:15
Speaker 5: always we always knew that if we couldn't make it
13:17
Speaker 5: in California, we wouldn't make it anywhere, right, But to
13:20
Speaker 5: your point, I mean, it is California and New York
13:23
Speaker 5: are you know, two huge markets for alcohol and trends
13:26
Speaker 5: and you know, innovative products that are coming out and
13:30
Speaker 5: we are really seeing that as well. We just launched
13:34
Speaker 5: in North Carolina.
13:36
Speaker 2: Yeah, and then the next two states.
13:38
Speaker 5: We're planning to tackle your home state of Texas, in
13:42
Speaker 5: Texas and Florida, and so we want to just go
13:45
Speaker 5: really deep in those states and grow from there. But
13:49
Speaker 5: the point of that was, you know, as we started
13:51
Speaker 5: talking to people in North Carolina, like hey, we're doing
13:53
Speaker 5: this on in California, it's like their eyes just open
13:56
Speaker 5: right there. They want new things. I mean, people are
14:00
Speaker 5: for innovation when it comes to cocktails, and the fact
14:04
Speaker 5: that it checks that you know, the healthier, better for
14:07
Speaker 5: you component is it's just such a win right.
14:11
Speaker 1: Well, plus we're also seeing so much growth when it
14:13
Speaker 1: comes to the non alcoholic part of it as well.
14:14
Speaker 1: So y'alls helps with not only regular cocktails, but mocktails
14:19
Speaker 1: as well.
14:20
Speaker 2: Yes.
14:21
Speaker 5: Yeah, we work with a lot of companies that do
14:23
Speaker 5: mocktails and they're like, we can't get it, we can't
14:27
Speaker 5: have it sweet without the sugar, and I'm just like,
14:29
Speaker 5: try our simple surve base.
14:31
Speaker 2: Right, I Mean, it's an absolute game changer for macktels.
14:33
Speaker 5: So yeah.
14:34
Speaker 1: Yeah, Well so when you guys started, obviously, you know,
14:37
Speaker 1: when you're starting a brand, you got to figure out
14:39
Speaker 1: the name, you got to figure out the logo with
14:40
Speaker 1: the bottle it's going to look like, obviously what your
14:43
Speaker 1: initial lineup was going to look like. How did all
14:45
Speaker 1: that kind of come together for y'all.
14:49
Speaker 4: Yeah, we're looking at the liquor category as a whole, right,
14:55
Speaker 4: and then we landed on what were the primary flavors, right,
15:00
Speaker 4: I think contro Koloa, Bailey's, like, those are the one
15:02
Speaker 4: on ones. We've actually R and D Chambord, f Angelico, Amaretto, Madori,
15:08
Speaker 4: and apperol if you can believe that.
15:10
Speaker 3: So we we spent quite a bit.
15:11
Speaker 4: Of time in that R and D phase, and then
15:15
Speaker 4: it was at the point where the scientist was coming
15:19
Speaker 4: back with them infused with the s gluten free neutral
15:22
Speaker 4: green Spirit, which is our base fancy way of.
15:24
Speaker 3: Saying Tito's, and we knew that we were.
15:26
Speaker 4: Going to pivot from the you know, syrup lane to
15:29
Speaker 4: la course, so we needed help and we found a
15:34
Speaker 4: guy that was working with a company out of Saint
15:38
Speaker 4: Louis Upstart.
15:40
Speaker 2: Yeah, Upstart Food Brands.
15:42
Speaker 5: Yeah, So they helped with they gave us a lot
15:45
Speaker 5: of different options for you know, naming logos, and they've
15:51
Speaker 5: just husband and wife team. Yeah, a great, great, great
15:54
Speaker 5: team to work for or work with.
15:56
Speaker 2: And I saw the.
15:58
Speaker 4: Vision for the company, you know, and really helped us
16:00
Speaker 4: with our brand messaging, and we took our time with it.
16:04
Speaker 4: We wanted to just make sure our messaging was succinct
16:07
Speaker 4: and yeah, people could understand.
16:10
Speaker 2: Yeah.
16:10
Speaker 5: I think one important thing that they did is they
16:12
Speaker 5: really like it took the time to get to understand
16:15
Speaker 5: us as people, not just brand itself. But you know,
16:20
Speaker 5: if you when you look at our website, it's very
16:22
Speaker 5: like earth toned, you know, kind of activity driven.
16:27
Speaker 2: You know, we're we're we're.
16:30
Speaker 5: Healthy, we love being outdoors. You know, we love uh snoard, snowboarding,
16:35
Speaker 5: you know, mountain biking, music, Yeah, just anything anything outdoors.
16:39
Speaker 5: And so they really captured the essence of who we
16:43
Speaker 5: are as people and then what the brand is and
16:45
Speaker 5: kind of married the two together. And so because we
16:48
Speaker 5: wanted to be you know, kind of gender neutral, you know,
16:51
Speaker 5: appealing to men as well, right, I mean I think
16:54
Speaker 5: that you know, like our coffee old fashion is dynamite.
16:58
Speaker 5: I'm a big bourbon guy and so I love bourbon
17:02
Speaker 5: with our coffee of Coorn orange bitters.
17:04
Speaker 3: Like it's it's surprising.
17:06
Speaker 4: I still thought that it would be more heavy with
17:09
Speaker 4: the women, you know, but the men have just been
17:12
Speaker 4: super excited.
17:13
Speaker 3: So many people have diabetes these days.
17:15
Speaker 4: Yeah, you know, it probably shouldn't be drinking at all,
17:17
Speaker 4: but at the end of the day, you know, all
17:20
Speaker 4: alcohol does metabolize into sugar, and the question we were
17:23
Speaker 4: answering is why are we pouring sugar on top of
17:26
Speaker 4: our sugar. We don't need to, well, because it tastes good, right,
17:30
Speaker 4: And so yeah, we've been really excited to see the
17:34
Speaker 4: feedback from everyone.
17:36
Speaker 3: Yeah, yeah, I mean old women.
17:39
Speaker 2: Yeah, I mean.
17:40
Speaker 1: There's so many means now that drinking is cheaper than
17:42
Speaker 1: driving anywhere, so you know, might as well stay home
17:44
Speaker 1: and drink, right there is that well, so, I mean
17:51
Speaker 1: obviously you started with the three and where do you
17:54
Speaker 1: see a line extension in the future or we're obviously
17:56
Speaker 1: trying to make this take this off first and then
17:59
Speaker 1: keep from there.
18:01
Speaker 2: Yeah, so its Nicole is mentioning.
18:03
Speaker 5: We we have a lot of other skews that we've
18:06
Speaker 5: developed that are market ready, so we are launching probably
18:11
Speaker 5: in July we're hoping into June, but we have our
18:14
Speaker 5: version of a sugar free apparol that's coming out. It's fantastic,
18:19
Speaker 5: no dyes, no color dyes or anything like that. It's
18:24
Speaker 5: super help healthy, no sugar, have the calories, taste great,
18:28
Speaker 5: and then market ready T TB labels approved. We have
18:33
Speaker 5: a melon for Maadori, raspberry Prishian board, hazel up for Frangelico,
18:39
Speaker 5: and an almond for Emmaretto. And we've also r indeed
18:42
Speaker 5: a horse Shota. We did a are you familiar with screwball?
18:47
Speaker 5: I thought it was yeah, okay, so we did a
18:50
Speaker 5: cream version of it and it was insane. It was
18:53
Speaker 5: so good, and so we I mean, our long term
18:57
Speaker 5: goal is we want to take over the whole of
18:58
Speaker 5: course space and have sugar free options.
19:01
Speaker 2: Right.
19:02
Speaker 5: We've you know, always talked about doing RTDs and but
19:07
Speaker 5: we're just I mean, as you know, I mean, it
19:09
Speaker 5: all takes money, right, and so we're really focused on
19:13
Speaker 5: getting the cores up and running, and then as we
19:16
Speaker 5: grow as a company at least we have options into
19:19
Speaker 5: where we can we can have more growth, but for
19:23
Speaker 5: now really focused on driving that liquor lane and slowly
19:27
Speaker 5: releasing products out the apparel was interesting because we we
19:32
Speaker 5: had those four other skews that we knew we were
19:36
Speaker 5: going to release at some point, but due to consumer
19:39
Speaker 5: demand and what we were hearing from our customers, they're like, man,
19:43
Speaker 5: you guys should really do an apperaol, Like we heard
19:45
Speaker 5: it so much. We're okay, I guess we're doing an
19:47
Speaker 5: approl yeah.
19:49
Speaker 1: Which is also an interesting drink now that has taken
19:51
Speaker 1: over as well. It's like it was the espresso martini
19:54
Speaker 1: and now it's you know, aperl spirits are like the
19:56
Speaker 1: now the number number one drink, which.
19:58
Speaker 2: Yeah, it's fine.
19:59
Speaker 1: I think it's okay, but not for me.
20:01
Speaker 2: Yeah, I'm in that.
20:02
Speaker 5: I'm in that category. You know, it's okay. It's like,
20:04
Speaker 5: you know, rarely order them, but we've had a lot
20:07
Speaker 5: of there's a lot of places here in California that
20:09
Speaker 5: are actually doing apparol margaritas, which is a little more balanced,
20:13
Speaker 5: so it you get a little bit of the bitter
20:16
Speaker 5: but the sweetness, uh, you know from our simple and
20:20
Speaker 5: it's just it's a really well balanced cocktail that you
20:25
Speaker 5: know a lot of people are doing.
20:26
Speaker 4: So I make up that people have been trying to
20:28
Speaker 4: avoid sugar all these years. Have accustomed to bitter drinks
20:33
Speaker 4: so right or unbalanced, like when you order a proper
20:36
Speaker 4: skinning margarita, if they're doing it well, they're just using
20:39
Speaker 4: a touch of a gabby, which actually is eighty percent
20:42
Speaker 4: the same amount of sugar as cane. Unfortunately, you know
20:45
Speaker 4: heavy lime and tequila. So I make up that this
20:49
Speaker 4: bitter sweet orange appartief apparol is hitting because we're all
20:53
Speaker 4: used to kind of a bitter margarita. Are more bitter
20:56
Speaker 4: forward drinks because again, I'm trying to avoid sugar, right.
21:01
Speaker 1: I also love that you guys put the nutritional aspects
21:03
Speaker 1: on the bottle, which I've heard there's more liquor companies
21:06
Speaker 1: starting to do that, but again they're the small guys.
21:09
Speaker 1: They're not the huge guys, because who knows really what
21:11
Speaker 1: they're putting in there. You know, we probably won't know
21:13
Speaker 1: for a long time. But I love that you guys
21:15
Speaker 1: are putting down are because yeah.
21:18
Speaker 4: Yeah, that's why we named it above board, right, Yeah.
21:21
Speaker 5: I wanted to be very clear and intentional about you know,
21:25
Speaker 5: what we're doing, what we're putting in the bottles.
21:27
Speaker 2: We want people to I want to know, be aware. Yeah,
21:30
Speaker 2: it really it.
21:31
Speaker 4: Comes down to yes, I would want to know. So,
21:35
Speaker 4: you know, and to some degree, we're kind of giving
21:37
Speaker 4: a lot away, but we invite competitors in this space.
21:42
Speaker 4: And I say that because think about going to market
21:45
Speaker 4: as another vodka brand. I mean, you know, and although
21:50
Speaker 4: you know we're first to market, we're really excited. You know.
21:53
Speaker 4: Part of us is like another part of us is like, gosh,
21:56
Speaker 4: if somebody else picked this up and really started away
21:59
Speaker 4: raising the awareness around this possibility, it could potentially help.
22:03
Speaker 3: Our brand as well.
22:04
Speaker 5: Yeah, and if you I mean, look at the explosion
22:07
Speaker 5: of Seltzers, right, yes, so if you and there's a
22:12
Speaker 5: ton of different brands and they're all doing a lot
22:14
Speaker 5: of them are doing really well. If you look at
22:16
Speaker 5: the top ten skws across the country that are selling,
22:20
Speaker 5: four of them are Seltzers. Like that that really speaks
22:24
Speaker 5: volumes to where consumers are are leaning towards as far
22:29
Speaker 5: as what they want to drink, you know, and they
22:31
Speaker 5: they taste horrible.
22:34
Speaker 2: From that amount of Seltzer we liked. You know. It's
22:36
Speaker 2: like there was one brand that came out that was
22:38
Speaker 2: out for like a year and.
22:41
Speaker 5: Yeah, it was like a keen wa base and not
22:43
Speaker 5: because it was Keenwa, but like it just actually tasted good, right,
22:48
Speaker 5: and it didn't have that you know, typical you know
22:51
Speaker 5: club Soto, Yeah, labor too.
22:53
Speaker 2: It was great.
22:54
Speaker 3: I heard it sold and then it completely disappeared. It
22:56
Speaker 3: was very strange.
22:57
Speaker 1: Yeah, maybe one of those things where one of the
22:59
Speaker 1: big guys buy it and then just shelved it and
23:01
Speaker 1: I go, not anymore, good luck, right, yeah, yeah, yeah,
23:06
Speaker 1: then the Seltzer's did come out, Like I remember, you know,
23:08
Speaker 1: I've been in the industry for almost twenty years now.
23:11
Speaker 1: They thought it was a passing fad, and now they
23:13
Speaker 1: actually genuinely had to create an entire section in the
23:15
Speaker 1: whole coal box form. And then now they've gotten the
23:18
Speaker 1: liquor and then now you know, RTD categories has popped
23:20
Speaker 1: off with it, and it's just like, nope, it's not
23:22
Speaker 1: going anywhere anytime soon. The TC obviously has gotten in
23:25
Speaker 1: on it as well. So yeah, Seltzer's aren't going anywhere.
23:28
Speaker 5: Yeah, yeah, And we're hoping, we're hoping the same happens
23:31
Speaker 5: with you know, in the sugar free space for liquors too.
23:34
Speaker 5: I think there's there's really a gap in the market
23:38
Speaker 5: and we're hoping that you know, restaurant. I mean, a
23:42
Speaker 5: lot of places really see it. As soon as we
23:44
Speaker 5: talked to him, we're like, oh my gosh, that's amazing.
23:46
Speaker 5: I can't believe no one's done this yet, right, And.
23:49
Speaker 4: So interestingly it's the larger corporations that are really seeing
23:52
Speaker 4: the vision for what we're doing.
23:54
Speaker 3: We passed the RFP, which is a request for proposal.
23:57
Speaker 4: From the Hyatt and we made it through for all
24:00
Speaker 4: three tiers from the most luxury brand down to their
24:03
Speaker 4: baseline properties. So we're in their book of business of
24:06
Speaker 4: recommended and mandatory brands for the next two years across
24:10
Speaker 4: the nation, and we are doing great with the ones
24:14
Speaker 4: here in San Diego. We have three that we're working with,
24:17
Speaker 4: but they haven't even implemented it.
24:18
Speaker 3: Like the National.
24:19
Speaker 4: Beverage saw it, which was as a SPA implementation. You
24:23
Speaker 4: saw it as being something in addition to a champagne
24:25
Speaker 4: that you can get at the end of your treatment
24:27
Speaker 4: when you're on vacation, like having an entire integration. Yeah,
24:32
Speaker 4: it's revenue that's being missed out on you know.
24:33
Speaker 5: Yeah, And if you think about, you know, one of
24:35
Speaker 5: the other things that we pitched him, and actually Nicole
24:37
Speaker 5: came up with this.
24:38
Speaker 2: It's you know, if.
24:39
Speaker 5: You think about guests staying at a hotel for an
24:41
Speaker 5: extended period, if they're if they're hungover, they're not going
24:46
Speaker 5: to enjoy as many things that the hotel has to offer, right,
24:51
Speaker 5: I mean you're laying up in the room. You might
24:53
Speaker 5: go down for launch or something, but you know it's
24:55
Speaker 5: like when you have these healthier cocktails, people can enjoy themselves,
24:59
Speaker 5: but they're still enjoying the other things.
25:01
Speaker 2: That the hotel has to offer.
25:03
Speaker 5: Rate right yeah, yeah, money, yeah, yeah yeah.
25:08
Speaker 4: Yeah.
25:09
Speaker 1: Like you said, for the spa, for the for the restaurants,
25:11
Speaker 1: for the adventures they have or whatever it is. They
25:14
Speaker 1: want people to not stay in their rooms. Like that's
25:17
Speaker 1: why most rooms kind of all look the same. They're
25:19
Speaker 1: not all that great, and so they want you to
25:21
Speaker 1: go out and go do stuff.
25:22
Speaker 4: So yeah, your point about leaving the house, I don't
25:26
Speaker 4: leave the house of belt spend it on a hundred bucks.
25:28
Speaker 3: I mean grocery store, gas or dry cleaning. I'm like,
25:31
Speaker 3: I should just stay home because.
25:36
Speaker 1: Yeah, like I'm gonna go to my first resort in
25:38
Speaker 1: July in Mexico, I imagine I'm gonna be dehydrated, not
25:42
Speaker 1: from the alcohol, but from the sugar, I'm not gonna
25:45
Speaker 1: feel great and I'm but you know, I know what
25:47
Speaker 1: I'm getting myself into, so it's gonna be okay, that's right. Yeah, yeah,
25:54
Speaker 1: I'll sneak some of your stuff in my bag and
25:56
Speaker 1: will be totally okay. Like you guys make it with
25:58
Speaker 1: this this week. Well, so go.
26:03
Speaker 3: Ahead, no, go ahead.
26:04
Speaker 4: As I say, you have caught us at an interesting time.
26:06
Speaker 4: You know, we're having some growing pains right now. Brett
26:09
Speaker 4: and I have been completely self funded to date, and.
26:12
Speaker 3: We've crushed it, crushed.
26:14
Speaker 4: It in southern California and we're ready to scale and grow.
26:17
Speaker 4: And you know, getting investment in this space in general
26:22
Speaker 4: is just really difficult, so hard.
26:25
Speaker 5: For companies our size, right, I mean, because we're not
26:28
Speaker 5: big enough for venture capital yet, right, and then you
26:31
Speaker 5: know angel investor. It's just it's so hard to get
26:35
Speaker 5: funding at this stage, right, I think once we get
26:38
Speaker 5: so right now, we're raising five hundred k to get
26:41
Speaker 5: us through twenty twenty seven. We also put out a crowdfund,
26:47
Speaker 5: so we're on we funder. It's basically wefunder dot com
26:51
Speaker 5: slash above board, and it's a great way for our network,
26:57
Speaker 5: our friends and family to get in early, right, and
27:00
Speaker 5: you get a twenty percent discount on the valuation when
27:03
Speaker 5: we go to our price dround. But thinking, you know,
27:06
Speaker 5: just being first to market and you know the space
27:10
Speaker 5: we're in, we really feel like it's great opportunity and
27:12
Speaker 5: it's like being able to get in early.
27:14
Speaker 2: It's like we see the vision for it.
27:16
Speaker 5: A lot of people see the vision for it, but
27:18
Speaker 5: it's like one of those things like I mean, I'm
27:20
Speaker 5: not comparing us to like Google or Amazon or anything
27:22
Speaker 5: like that, but there were a lot of people that
27:25
Speaker 5: thought those were really bad ideas that wouldn't take off.
27:28
Speaker 2: Right, And same with you know, Seltzers or whatever.
27:31
Speaker 5: Right, And we really feel that this is going to
27:33
Speaker 5: be a long lasting trend as far as health goes,
27:36
Speaker 5: and so certainly a great time to get in, but
27:39
Speaker 5: we're going to make it. It's just, you know, it's
27:41
Speaker 5: the growing pains of being a startup, that's for sure.
27:44
Speaker 2: Yeah.
27:45
Speaker 1: Well, I mean, as you talked about, you know, the
27:46
Speaker 1: Hyatt's been interested in you guys, and you guys are
27:48
Speaker 1: seeing these it's these little milestones that really start like
27:52
Speaker 1: adding up and then eventually it'll just all start snowballing
27:55
Speaker 1: and you'll be like, fuck, I wish.
27:57
Speaker 2: Right we did we do more products. Yeah, so you're.
28:02
Speaker 1: In a good place, and I thank you for being
28:04
Speaker 1: so open about how you know, the first people to
28:07
Speaker 1: pave the road so it's easier for other people behind them.
28:10
Speaker 1: It's not easy. And like you said, getting the funding
28:14
Speaker 1: for something at y'all size, Yes, you're seeing obviously these
28:17
Speaker 1: great things happening and these absolutely incredible milestones, but you're
28:21
Speaker 1: still having all these heartaches and all these little things
28:24
Speaker 1: that you're like, damn, how do we keep going? Like,
28:27
Speaker 1: you know, do we keep going? I imagine probably a
28:30
Speaker 1: question you guys have maybe even ask each other yourselves,
28:32
Speaker 1: but like you have to just keep going because you
28:35
Speaker 1: are starting something that people haven't done. We've been living
28:39
Speaker 1: in this world of these are the little cores that
28:41
Speaker 1: we are dealt with, you know, and that's it. But
28:44
Speaker 1: no are we Why is that the standard? Where if
28:47
Speaker 1: we want to be healthier, we need another standard because
28:51
Speaker 1: these things aren't helping us get to where we needed
28:52
Speaker 1: to be.
28:55
Speaker 2: Yeah, that's so true.
28:56
Speaker 5: Yeah, I'm joining our mission too.
29:00
Speaker 2: Yeah.
29:02
Speaker 1: Well, I mean, speaking of which, like you know, being
29:04
Speaker 1: a couple owning your own business together, is there like
29:08
Speaker 1: a safe word that you guys talk about, like all right,
29:11
Speaker 1: we're done talking about business and now it's just us
29:13
Speaker 1: or like we're still trying to figure it out.
29:14
Speaker 2: Oh, you guys have just say it out front.
29:17
Speaker 5: Yeah, it's yeah, yeah, you know, well it's you know, uh,
29:22
Speaker 5: we have such a beautiful love story to you and
29:25
Speaker 5: and we work so well together, you know. And it's
29:28
Speaker 5: like she was in real estate and is really good networking, selling,
29:33
Speaker 5: having the vision for the marketing, the esthetic of everything.
29:37
Speaker 5: And I was intact for twenty five years. So I'm
29:39
Speaker 5: more like back of the house, you know.
29:42
Speaker 2: I've built I built our.
29:43
Speaker 5: Own crm H and we have all these automations in place.
29:49
Speaker 5: I built a chat GPT for ourselves, people to deep
29:51
Speaker 5: pits online, right and so they don't have to be
29:54
Speaker 5: in front of customers to practice. And so you know,
29:59
Speaker 5: we we both have our sides of the house, but.
30:02
Speaker 2: We communicate really well.
30:03
Speaker 5: And when things are you know, when it gets stressful,
30:07
Speaker 5: you know, when we're talking about money and all those things,
30:10
Speaker 5: I mean, that's just it. We're like, you know what,
30:12
Speaker 5: let's let's table work for tonight, Let's go on a walk,
30:15
Speaker 5: let's watch a show.
30:17
Speaker 2: Let's have a cocktail, you know.
30:19
Speaker 5: And so we do a really good job of compartmentalizing
30:23
Speaker 5: our personal life and professional life.
30:25
Speaker 4: And also we are believers, so we feel like we're
30:29
Speaker 4: being led in this.
30:30
Speaker 2: Yeah.
30:30
Speaker 4: We love the Lord and we love each other and
30:33
Speaker 4: we just feel so grateful. We just have to like
30:35
Speaker 4: stop and remember, you know, what's good and right and
30:37
Speaker 4: true in our lives.
30:38
Speaker 2: Yeah, yeah, yeah, yeah.
30:40
Speaker 1: Well how did y'all meet? Tell us about this love story?
30:44
Speaker 2: Well?
30:45
Speaker 5: I yeah, So we we have a home in Raleigh,
30:47
Speaker 5: North Carolina, and in San Diego, and I was out
30:51
Speaker 5: here for in San Diego for a work conference when
30:55
Speaker 5: I was back in my tech days, and and we
30:58
Speaker 5: met for a drink and first night we went on
31:02
Speaker 5: ten dates. And the first the first two dates of
31:06
Speaker 5: the night, she did not know I was living in
31:08
Speaker 5: North Carolina, and in fact, I had to fly out
31:10
Speaker 5: the next day.
31:11
Speaker 2: And I told her, and she was like, well, why
31:14
Speaker 2: why are we having a drink? What are we doing?
31:16
Speaker 3: Right?
31:17
Speaker 4: Yeah?
31:17
Speaker 5: And I was like, let's just have fun and you know,
31:20
Speaker 5: let's put ourselves in different situations. Tonight, we we did karaoke,
31:25
Speaker 5: We went to the top.
31:25
Speaker 2: Of that was at the end of the night.
31:27
Speaker 5: That was yea, no, but we went for sushi, had
31:32
Speaker 5: just a little bite and yeah, and then we went.
31:34
Speaker 2: For tacos, had shots, quila, watched.
31:37
Speaker 4: Sunset, took a rickshaw. We were like downtown gas lamp.
31:40
Speaker 4: Then I took them to some neighborhood you know, haunts
31:43
Speaker 4: a piano bar.
31:45
Speaker 1: Yeah.
31:45
Speaker 5: So I had a blast, and then flying home the
31:48
Speaker 5: next day, I was like, oh my gosh, I'm crazy
31:51
Speaker 5: about this woman.
31:51
Speaker 2: I got to see her again. And so.
31:54
Speaker 5: At the time I was living in an RV and
31:59
Speaker 5: we were actually joking about this last night and I
32:02
Speaker 5: told her. I was like, look, I'm going to come
32:03
Speaker 5: back out for ten days. I'm a big boy. If
32:06
Speaker 5: like day two it's not working out, I can get
32:08
Speaker 5: a hotel, I can fly home.
32:09
Speaker 2: You know, no big day.
32:10
Speaker 5: And I was like, by the way, what would you
32:14
Speaker 5: say if I told you I lived in an RV.
32:16
Speaker 5: And I said, it's it's it's not by necessity, it's
32:20
Speaker 5: by choice.
32:21
Speaker 4: And I said, not exactly. Music to a girls of yours,
32:24
Speaker 4: but go on.
32:28
Speaker 5: So my son at the time was seven, and we
32:32
Speaker 5: decided we had just sold our home and we were
32:34
Speaker 5: looking for a new home, and so we just decided
32:36
Speaker 5: to give the r v a run for a year
32:38
Speaker 5: and it was just such a great experience and so
32:42
Speaker 5: but yeah, that was that was the beginning of the end.
32:45
Speaker 5: We made a role to, you know, never be apart
32:49
Speaker 5: for more than two weeks at a time, and we've
32:52
Speaker 5: done that for almost the last ten years. And we
32:54
Speaker 5: got married a couple of years ago.
32:56
Speaker 2: We're coming up on our third year anniversary.
32:59
Speaker 5: And West Virginia where I'm from, and.
33:02
Speaker 4: Our kids when we met, the average age of them
33:05
Speaker 4: was eight. So I have a daughter who's graduating going
33:09
Speaker 4: off to college this year. I am sane, thank you.
33:12
Speaker 3: And then Jack is Brent's boys.
33:14
Speaker 2: So the three of them, he's seventeen.
33:16
Speaker 5: Yeah, so they're all closed their age and we've traveled
33:19
Speaker 5: together and yeah, spend holidays together and so unconventional, but
33:24
Speaker 5: it works for us.
33:26
Speaker 3: You had to prioritize those kids, that's for sure.
33:28
Speaker 2: Yeah, that's true.
33:29
Speaker 5: Yeah, and that's why we launched in North Carolina because
33:32
Speaker 5: we're back and forth all of them, right, and so
33:35
Speaker 5: we have friends and family there and so yeah.
33:38
Speaker 3: Really North Carolina.
33:40
Speaker 2: Yeah, we sold two challettes like first month.
33:43
Speaker 5: Yeah, and so we're targeting like the Raleigh Durham Chapel
33:47
Speaker 5: Hill Areot and then Charlotte and then Asheville out in
33:50
Speaker 5: the mountains and then Wilmington outer Banks area. So those
33:54
Speaker 5: are kind of our key markets in North Carolina right now,
33:57
Speaker 5: but slowly expanding out.
33:58
Speaker 3: So Lifetime Fitness is looking at us.
34:01
Speaker 5: Yeah, they just opened a new So Lifetime is doing
34:05
Speaker 5: this new like they want to create their.
34:08
Speaker 2: Gym like a resort, like a spot like resort.
34:11
Speaker 1: Kind of hard. It looks like one I used to
34:12
Speaker 1: work at it one here.
34:14
Speaker 5: This one's even crazier, Like you can get your haircut,
34:17
Speaker 5: you can get a massage, you can get a facial,
34:20
Speaker 5: you can tan, you can of course you have the
34:23
Speaker 5: gym and stuff, right but cold plunge and then they
34:25
Speaker 5: have a huge pull outside. They have a restaurant, a cafe,
34:28
Speaker 5: and then they have a bar out at the pool
34:31
Speaker 5: and so they're uh, yeah, they're going to be implementing
34:35
Speaker 5: our products out there. And we know there's a lot
34:38
Speaker 5: in Texas too, So we're hoping North Carolina goes well
34:41
Speaker 5: and then uh you know, when we expand in Texas,
34:43
Speaker 5: that'll be one of our target accounts.
34:46
Speaker 1: So yeah, oh that's awesome. I can't wait for this.
34:49
Speaker 1: This is gonna be awesome.
34:50
Speaker 5: Yeah, and as we grow there, you know, we'll definitely
34:52
Speaker 5: keep in touch, you know, love love to you know,
34:56
Speaker 5: if you know, restaurant tours owners, anyone that wants to
35:00
Speaker 5: gig right, we'll need people to do uh you know,
35:04
Speaker 5: brand ambassadors to do demos and and all that.
35:07
Speaker 2: So yeah, I would certainly love your support, John.
35:09
Speaker 1: Yeah, sign me up. I'm here for it.
35:11
Speaker 2: Perfect.
35:13
Speaker 1: Well, I have a segment on the show. I call
35:14
Speaker 1: it the five counts. She's five random questions. Okay, speaking
35:18
Speaker 1: of karaoke, what song do you call karaoke to?
35:22
Speaker 5: Well, we did love Shack he yeah, so uh and
35:27
Speaker 5: we we absolutely crushed. I thought we did, but of
35:30
Speaker 5: course we were about seven drinks and so the crowd
35:35
Speaker 5: was going, they were all clapping and so yeah.
35:38
Speaker 3: And I love music.
35:38
Speaker 4: It's probably our second love and next to snowboarding. Yeah yeah,
35:42
Speaker 4: so anything from the Beastie Boys, so Grateful.
35:44
Speaker 3: Dead, we just love it.
35:46
Speaker 2: Also, yeah, pretty eclectic blend. We just love good music.
35:50
Speaker 1: Yeah, good, I get that.
35:52
Speaker 2: Good.
35:55
Speaker 1: Number Two. If you're a PROG wrestler or MMA fighter,
35:57
Speaker 1: what would your name be?
35:59
Speaker 5: Well, knockdown Nikki, Yes, I like it, Slam and sloan.
36:07
Speaker 2: There we go, perfect.
36:09
Speaker 1: You guys are so easy. On number three, who is
36:12
Speaker 1: your first celebrity crush?
36:15
Speaker 2: Celebrity crush?
36:16
Speaker 3: This is gonna date me. Mine was John Stamos.
36:21
Speaker 1: Even today that man still looks fat. Yeah that makes sense.
36:26
Speaker 5: Then, gosh, I don't even know where to.
36:32
Speaker 3: Go so many Yes, let's not let him off the hook.
36:40
Speaker 2: Yes, okay.
36:41
Speaker 5: So I was a big fan of Alyssa Milano when
36:47
Speaker 5: I was a kid.
36:48
Speaker 2: Yeah, we'll just go with that one.
36:52
Speaker 1: Yeah, I don't know, I don't know her national I'm
36:56
Speaker 1: gonna say Italian. Uh. Number four, who were what inspire you.
37:02
Speaker 3: The lord?
37:04
Speaker 2: Yeah?
37:04
Speaker 3: The word inspires me, reminds.
37:06
Speaker 2: Me every day.
37:07
Speaker 5: Yeah, and just grounds us centers us. Yeah, that's obviously
37:14
Speaker 5: number one for us, Like without a doubt. I as
37:19
Speaker 5: far as people go, I think that you know, anyone
37:24
Speaker 5: that fights for what they believe in, you know, is
37:27
Speaker 5: is really important to us. We love people that are original,
37:31
Speaker 5: stand up for their values, ethical, you know. And so
37:35
Speaker 5: there's a a long list of those people out there.
37:39
Speaker 2: Yeah, so perfect.
37:42
Speaker 1: And number five, what would you tell your seventeen year
37:44
Speaker 1: old self.
37:47
Speaker 3: Take it easy?
37:48
Speaker 4: Yeah, I mean it's okay not to know what you're
37:52
Speaker 4: gonna do. You know. So my daughter she's going off
37:56
Speaker 4: to UC Davis by by the grace of God, and
38:01
Speaker 4: you know, she's she's picked her major. And I'm like,
38:04
Speaker 4: just do what you love. It's okay if it changes.
38:08
Speaker 4: You know that the the chance that you'll do what
38:11
Speaker 4: you set out to do, you know, by the time
38:13
Speaker 4: you graduate from college is slim. It's okay to recreate yourself,
38:18
Speaker 4: you know, you don't know, yeah.
38:20
Speaker 5: Yeah, And for me it would be just slow down,
38:23
Speaker 5: you know, cherish you know every day, you know, cherish
38:27
Speaker 5: time with your family, your friends. You never know you
38:32
Speaker 5: know when when you're going to get to see him again,
38:34
Speaker 5: and that you know, things always work themselves out right.
38:38
Speaker 5: I think that when we're young, we're in such a
38:40
Speaker 5: rush to become an adult and to you know, to
38:44
Speaker 5: be able to buy a house and a car and
38:46
Speaker 5: get a good job and you know, and it's like
38:49
Speaker 5: and then once you get there, we spend our time
38:52
Speaker 5: kind of looking backward, like you know, uh and and
38:55
Speaker 5: so with that, you know, it's not having any regrets
38:58
Speaker 5: about you know, the past.
38:59
Speaker 2: It's like you you have to look forward.
39:01
Speaker 5: So it's good to just be present and pay attention
39:04
Speaker 5: to what you're doing today.
39:05
Speaker 1: Yeah, so true. I love that. Now people want to
39:08
Speaker 1: find out more about y'all, follow you online, obviously, buy
39:11
Speaker 1: above board, support you in any way. How can they
39:13
Speaker 1: do so?
39:14
Speaker 5: Yeah, Drink above board dot com is our website, and
39:17
Speaker 5: then that is also all of our handles on social
39:21
Speaker 5: where primarily on Instagram and our handle is at drink
39:26
Speaker 5: above board and then we're on LinkedIn and YouTube and
39:30
Speaker 5: you know a few others, but primarily Instagram.
39:34
Speaker 2: Is our mainstay.
39:36
Speaker 4: Yeah. And then if they do try it and buy it,
39:39
Speaker 4: if they could rate it on Total Wine and more,
39:43
Speaker 4: that would be really helpful as we try to gain
39:46
Speaker 4: more territory. They rely heavily on those ratings, it turns out,
39:50
Speaker 4: so we've been asking everyone please go back and rate it.
39:53
Speaker 2: Yeah.
39:55
Speaker 4: Yeah, so just to give us some good ratings you know,
40:00
Speaker 4: when they get their hands on.
40:01
Speaker 2: It for sure.
40:01
Speaker 5: And then lastly, like I mentioned before, if anyone's interested
40:05
Speaker 5: in investing and going on this journey with us, they
40:07
Speaker 5: can find our crowdfund on we funder.
40:10
Speaker 1: Love it. Thank y'all so much. I can't wait to
40:13
Speaker 1: see what the future holds for you guys. You guys
40:14
Speaker 1: are doing amazing things, and like I said, you're paving
40:16
Speaker 1: the way for others behind you, and so keep up
40:18
Speaker 1: the good work.
40:20
Speaker 5: Thanks a lot, John, we really appreciate it.
40:33
Speaker 1: Thanks so much to Nicole and Brent for with above
40:35
Speaker 1: Board being on the show again. Find your way to
40:37
Speaker 1: get yourself some above board. You obviously care about what's
40:41
Speaker 1: putting in your body and you want to have some fun,
40:43
Speaker 1: so obviously you want some sugar free of the cores.
40:46
Speaker 1: Above Board is definitely where you need to be. And
40:48
Speaker 1: as you can tell, they're so fantastic together. So I
40:51
Speaker 1: can't wait to have them back on the show and
40:53
Speaker 1: I definitely can't wait to try some above board myself.
40:55
Speaker 1: So while you're doing that, make sure to go follow
40:57
Speaker 1: us on social media. It is bruisers Pod. That is
40:59
Speaker 1: our e W S C R S p O D
41:01
Speaker 1: on the Instagram, the threads, and the Twitter. If you
41:05
Speaker 1: want to send us an email, it is bruisespot at
41:06
Speaker 1: gmail dot com. If you wanna follow me directly, it
41:09
Speaker 1: is Roady John. That is R O D I E
41:11
Speaker 1: j O N. Roddy John is the name on the
41:13
Speaker 1: Twitter and untapped O. Case you want to find out
41:15
Speaker 1: what I'm drinking, maybe we can have a beer together.
41:17
Speaker 1: If you're wanna follow me on the threads or the Instagram.
41:19
Speaker 1: It is Offisher Rody John So until next I make
41:22
Speaker 1: sure to enjoy life, drink local and cheers