Taste Radio

Before country music star Brad Paisley embarked on his 2022 global tour, he had to pack a few things. Namely, 90 or so barrels of bourbon.

A Grammy award-winning singer  regarded as one of genre’s most talented solo artists, Paisley is also the founder of American Highway Reserve, a limited-edition whiskey brand he developed in collaboration with Bardstown Bourbon Company. 

The brand gets its name from the unique way part of the bourbon is aged. Each batch contains a blend of whiskey that is filled into barrels and loaded onto a trailer truck dubbed the “Rolling Rickhouse,” which accompanies Paisley during his U.S. tour. American Highway Reserve’s debut expression was made with whiskey that traveled 7,314 miles across 25 states in 2019. According to the brand, the whiskey’s exposure to variations in temperature and reverberation from the road impart greater nuance in flavor and aroma.

In an interview featured in this episode, Paisley spoke about the inspiration for American Highway Reserve, which recently released its second expression, appropriately styled as “Route 2,” as well as the decision to partner with Bardstown Bourbon Company and why he immersed himself in the process of distilling and blending the whiskey. He also discussed his role in communication and marketing efforts, why his name isn’t on the label and his ultimate vision for the bourbon.

Show notes:

0:46: Brad Paisley, Founder, American Highway Reserve – Paisley and Taste Radio editor Ray Latif riffed on the musician’s 2022 tour, including the country music scene in Scandinavia and the on-stage bar at his shows. He also discussed his passion for bourbon and remarkable whiskey collection, training his palate, and why, despite many high-quality bourbon brands on the market, he saw white space for a new one. Later, he discussed how the positioning of American Highway Reserve was determined as it was developed, communicating the production story to consumers, how he addresses some critics’ skepticism about the aging process and how the brand can potentially evolve.

Brands in this episode: American Highway Reserve, Jefferson's Bourbon, Four Roses, Angel’s Envy, Bardstown Bourbon, Parker’s Heritage, Casamigos

Taste Radio’s hosts discussed Coca-Cola’s decision to discontinue Honest Tea, the brand’s legacy and impact on better-for-you beverage and food companies, and what the move might mean for new and emerging upstarts. They also highlighted recently announced speakers, including Bang Energy founder/CEO Jack Owoc and top executives from Whole Foods and Kroger, that will be joining the stages at BevNET Live and NOSH Live this summer and chatted about several innovative products that crossed their desks over the past month.

Show notes:

0:40: Jacqui Wins Again, Mike Is ‘Country Curious’ And Drinks Broccoli, Ray’s Essential Travel Food – The episode opens with a chat about a country music star’s bourbon brand, another trophy for Jacqui and why March 1, 2011 was a special day. John explained why some small brands will likely benefit from Honest Tea’s discontinuation, Ray noted the sale of a pioneering cold-pressed juice brand and the hosts collectively spoke about some of their favorite new products, including a mouthwatering coated nut snack, outstanding RTD cocktails and cannabis drinks, plus some beverages made with unusual ingredients.

Brands in this episode: American Highway Reserve, Honest Tea, Smithwick’s, Shaka Tea, Odwalla, Zico, Nantucket Nectars, Snapple, Evolution Fresh, Bolthouse Farms, Bang Energy, Monster, Red Bull, Rockstar Energy, SkinnyDipped, Tipsy Lady Cocktails, Madre Mezcal, Artet, Levia, Reveal Avocado Seed Brew, Frescos Naturales, Broc Shot, Doozy Pots, Honey Mama’s, Unique Belgique, Blissfully Better, Momofuku

Let’s say you have an innovative concept for a new brand, but your idea doesn’t fit within the established construct of the industry that you would be operating in. That was – and continues to be – a quandary for the co-founders of Empirical, a Copenhagen-based company that produces innovative spirits and, more recently, food.

Launched in 2017 by Lars Williams and Mark Emil Hermansen, both of whom previously held influential roles at world-renowned restaurant Noma, Empirical describes itself as “a flavor company” first and foremost. The goal is to identify and source sustainable, high quality – and often unusual – ingredients and turn them into delicious experiences. An example is Empirical’s “The Plum, I Suppose,” a clear spirit that, like all of the company’s beverages, is made with a base of koji, and flavored with the kernels found inside plum pits and distilled marigold kombucha.  

While praised for their unique approach to distilling, Williams and Hermansen are often challenged by the traditions of an industry that historically inhibits, rather than rewards, innovation. Moreover, communicating the originality of Empirical’s production methods to retailers and consumers can sometimes be a tedious process. Regardless of obstacles, they remain committed to their vision and continue to build Empirical on their own terms, defining the path as they walk it.

In an interview featured in this episode, Williams and Hermansen spoke about their remarkable work at Noma, their decision to leave the restaurant and start a distillery, flavor innovation as a means of stimulating memories and why transparency is the priority in marketing.

Show notes:

0:46: Lars Williams & Mark Emil Hermansen, Co-Founders, Empirical – Taste Radio editor Ray Latif met with Williams and Hermansen at Empirical’s harbor-based distillery in Copenhagen where they discussed the beauty and liveliness of the city in springtime and growing beyond their reputations and careers at Noma. They also discussed the upcoming launch of a product designed for scale, why explaining how Empirical is different is one of the more challenging parts of their jobs, the complexities of a recent label revamp and why satellite distilleries are integral to Empirical’s next stage of development… and its P&L statement.

Brands in this episode: Empirical

On a BevNET Live stage several years ago, former vitaminwater CMO, beverage investor and current “Shark Tank'' judge Rohan Oza remarked that “everything is niche, until it’s not.” It’s an adage that one could certainly apply to Skrewball Whiskey, a peanut butter-flavored whiskey brand that has experienced one of the one of the fastest market rollouts in the history of the spirits industry.

Launched in 2018 by married couple Brittany and Steven Yeng, Skrewball was inspired by a popular peanut butter shot that was on the menu at Steven’s restaurant in San Diego. While flavored whiskies have become an established segment within the overall whiskey category, few believed that Skrewball would be anything more than a novelty concept.

It’s safe to say that the naysayers were wrong. Skrewball has grown at an astonishing rate, selling over one million cases within three years of its debut. The brand is available in all 50 states along with Canada and the Caribbean and sold at major retailers, liquor stores and restaurants.

In an interview featured in this episode, Brittany, who earned her master’s in chemistry before becoming an attorney and eventually the owner of a spirits brand, spoke about the development of Skrewball, why an “against the grain” approach has worked for the company, what she learned about trust and aligning with people acting in their best interests and why a gut check is a key factor in every decision. She also explained how a poor review of the brand early on was a blessing in disguise, how she and Steven won over a key distribution partner and her position that she’s not selling peanut butter whiskey.

Show notes:

0:46: Brittany Yeng, Co-Founder, Skrewball Whiskey – Taste Radio editor Ray Latif spoke with Yeng about Skrewball’s partnership with the NFL’s Buffalo Bills, why a desire to build something with her husband and align their work schedules were important factors in launching the brand, their faith that the company could succeed and the emotional conversation she had with her father about leaving her career in law. She also discussed the impact of her husband’s perspective as a restaurant owner and her experience in navigating the nuances of the hospitality industry, why misjudging people was both problematic and helpful and how Skrewball landed its first distilling partner. Later, she explained why identifying a retail buyer’s personal motivations is critical to the pitch, the importance of sharing the brand’s origin story, the art (and not science) of asking questions, the conundrum of bad people who have good advice and good people with bad advice, the company’s straightforward pricing strategy, why naming the brand was the hardest part of the brand’s development and how she views ‘me too’ products.

Brands in this episode: Skrewball Whiskey

Taste Radio’s hosts reflected on upcoming cultural events and the excitement surrounding NOSH Live and BevNET Live Summer 2022 in New York City. They also riffed on several new and innovative products, including crunchy mushroom chips, gut-health drinks made with upcycled whey, a soda-inspired line of kids’ beverages and cigarette-styled snacks made for “invisible friends.”

Show notes:

0:40: Tom Cruise + An Aperitivo = Perfect. Plus, Squares, Severed Heads and Stars. – John is irritated, so Jacqui suggested an eject button, while Ray is pumped about a certain sequel and bitter cocktails. After debating the value of novelty holidays, the hosts also discussed entrepreneurs and executives from high-profile brands, including Mid-Day Squares and Liquid Death, that will be on stage at NOSH Live and BevNET Live in NYC, why it’s fine to pair these ‘delics with kids’ drinks, what a super-premium coffee and tea brand has to do a ‘90’s hip-hop group and the value of striking packaging and craftsmanship.

Brands in this episode: ITALICUS Rosolio di Bergamotto, Select Aperitivo, Amaro Montenegro, Campari, Mid-Day Squares, Partake Foods, Sweet Loren’s, Saffron Road, Everything Legendary, Ithaca Hummus, Magic Spoon, Liquid Death, Orgain, Ocean Spray, Harmless Harvest, Uncle Matt’s, Culture Pop, Poppi, Popadelics, Starryside, Mr. Raspy, Chatty Matcha, Onyx Coffee Lab, Pricklee, Super Frau, Aura Bora, Stella Falone

How do you extend a restaurant empire into pantries across America? If you’re David Chang, you hire Zoe Feldman.

Often regarded as one of the most influential chefs and restaurateurs of the past two decades, Chang is the founder of Momofuku, a global restaurant group that is credited by The New York Times as leading “the rise of contemporary Asian-American cuisine.”

In October 2020, Momofuku launched a consumer brand of restaurant-grade pantry essentials, including noodles, seasoned salts, crunchy chili oil and bottled sauces, that are designed for at-home chefs and enthusiasts of Momofuku’s acclaimed restaurants. 

At the helm of the consumer division is Zoe Feldman, a former Chobani and Pepsico executive who led new ventures strategy for both companies and is known for her advocacy of underrepresented entrepreneurs in the food and beverage industries. Feldman joined Momofuku in October 2021, and over the past seven months she has overseen a dramatic acceleration in direct-to-consumer and retail sales. According to Feldman, the company is re-forecasting growth every three weeks. Remarkably, the brand’s ascendance has come with little investment in marketing.

While a majority of the products are sold via the company’s website, the brand is rapidly making inroads at retailers including Whole Foods, Amazon, Central Market and Target.

In an interview featured in this episode, Feldman spoke about the development of and vision for Momofuku Goods, the impact of Chang’s media presence on awareness and trial, why she can’t hit the brakes on growth – even if she wanted to – and the reason she only hires “Swiss Army knives.” She also discussed the brand’s role in the evolution of the ethnic aisle and why she focused on the fundamentals of building a good business.

Show notes:

0:46: Zoe Feldman, GM of Consumer, Momofuku – Feldman and Taste Radio editor Ray Latif chatted about her master’s degree in public health in the context of the pandemic before discussing previous her work experience and decision to leave Chobani and join Momofuku, expounding on the consumer brand’s blistering start and the challenges of working with Generation Z. She also explained why she maintains an “open book, open door” policy, her emphasis on building contingencies into the company’s operational strategy, why it’s okay for leaders to cry, what it means to build a business “the right way” and how reputation is a critical asset in the food and beverage industries. Later, she spoke about why relationships have been key to managing the supply chain crisis, balancing short-term and long-term planning, what Momofuku has learned about and from its consumers in terms of trial and innovation, why she compares gradual changes in the availability and acceptance of ethnic food brands to that of the natural and organic ones and why her love and passion for Momofuku drives her every day.

Brands in this episode: Momofuku, Chobani, Spindrift, Maya Kaimal, Fila Manila, Guinness

When Bridget Connelly started Luna Bay Booch in 2018, the hard kombucha category consisted of a handful of brands, most of which were positioned as alternatives to craft beer and focused on distribution in Southern California. A former social media strategist for Lululemon, Connelly took a different tack. 

She swathed Luna Bay with an ethereal vibe and incorporated design elements that highlighted its premium ingredients, better-for-you attributes and proprietary blend of Yerba Mate tea and seasonal fruits and herbs. Without any prior beverage alcohol industry experience, Bridget laid down roots in Chicago and focused on building a retail presence in the Midwest.

While the hard kombucha category is now represented by dozens of brands, Luna Bay’s differentiated look and distribution strategy has supported the brand’s expansion into retail stores nationwide, including those of Target, Marianos, Trader Joe’s and Jewel-Osco.

In an interview featured in this episode, Connelly spoke about her inspiration for Luna Bay and the origins of its name, why brand story was a key asset when meeting with retail buyers, how the pandemic influenced consumer awareness and interest, why investment in the category is a two-sided story and why she credits mentors as critical to the brand’s development.

Show notes:

0:49: Interview: Bridget Connelly, Co-Founder/CEO, Luna Bay Booch – Connelly and Taste Radio editor Ray Latif riffed on the entrepreneur’s love of surfing, reflected on their first meeting in 2019 and the brand’s origins in San Diego. She also addressed a writer’s description of Luna Bay as a “a hippie-ish alcohol brand,” the brand’s hierarchy of values and how it is depicted on the packaging and explained growing retailer interest in hard kombucha. Later, she discussed the continued lack of investment in female-led brands and why asking for specific help is important when working with mentors.

Brands in this episode: Luna Bay Booch, Flying Embers, Juneshine, SkinnyDipped

Jimmy Butler’s prowess on the basketball court earned him the nickname “Jimmy Buckets.” As he becomes more well known in the coffee industry, perhaps “Jimmy Barista'' will be just as fitting.

A perennial NBA All-Star, Butler revealed himself as a coffee aficionado in 2020 when the league concluded its season in a “bubble” at the Disney World resort in Orlando. He stocked his hotel room with coffee equipment and began making and selling lattes, cortados, espressos and a variety of other coffee drinks to fellow NBA players and staff.

But after the season concluded, it quickly became apparent that coffee wasn’t just a passing interest for the Texas-born small forward. Over the following months, Butler laid the groundwork for a premium brand that could introduce high quality coffee to mainstream consumers. The result was BIGFACE, Butler’s all-purpose brand which  sells coffee beans, branded apparel and other merchandise on its website. Since launching in October 2021, BIGFACE has launched four pop-up stores, including one at the 2022 Miami Open tennis tournament where the company served coffee to players at VIP areas throughout the venue.

In an interview featured in this episode, Butler spoke about how he views his foray into the coffee business as a reflection of his competitive personality, the experiential impact of coffee, how the pillars of BIGFACE are based on his personal values and his ultimate goals for the brand.

The episode also features the latest edition of The Maxi Minutes, featuring Maxine Kozler Koven, the co-managing director of Los Angeles-based investment firm LDR Ventures who advises entrepreneurs on how to speak to potential investors about their vision and exit strategy.

Show notes:

0:57: Jimmy Butler, Founder, BIGFACE Coffee – Butler sat down with BevNET managing editor Martin Caballero sat down with Butler at the 2022 Speciality Coffee Expo where the NBA star spoke about his cover story in “Barista” magazine, his experience at the annual trade show and his belief that coffee stimulates thoughtful conversations and spurs new relationships. He also discussed why coffee culture is increasingly popular among NBA players, BIGFACE’s presence at the 2022 Miami Open, how he’s educating himself about coffee preparation and the business of selling coffee. Later, he explained why BIGFACE is akin to a family or fan base, his vision for its development as a lifestyle brand, how he manages the company’s growth while maintaining his focus on basketball court and why he loves visiting new cafes when traveling to cities for road games. 

17:37: Maxine Kozler Koven, Co-Managing Director, LDR Ventures – Koven spoke about the importance of a first interaction, offered recommendations on how to build an effective professional network and explained why founders need to be realistic and thoughtful about their exit strategies when pitching to investors.

Brands in this episode: BIGFACE

Paul Voge, the co-founder and CEO of artisanal sparkling water brand Aura Bora, wasn’t too worried about his first large scale production run. 

Aura Bora, which markets zero-calorie sparkling waters infused with herbs and botanicals, was born out of Voge’s belief that an opportunity existed for an artisanal option within the carbonated water category. If, however, the brand failed to get off the ground, Voge, a prolific sparkling water consumer himself, was comfortable with the idea of having a personal stash of 35,000 cans to drink over the next few decades. 

Thankfully, Aura Bora has resonated among category consumers, and over the past two years the Colorado-based company has expanded beyond its original focus on the natural channel and ecommerce and into conventional retail stores. Its drinks are now available at 3,000 locations, including nationally at Sprouts, and are also sold at 7-Eleven and Raley’s along with Harris Teeter and United Supermarket, chains operated by Kroger and Albertsons, respectively.

In an interview featured in this episode, Voge, who co-founded Aura Bora with his wife Maddie,  explained how he attempted to differentiate the brand from other sparkling water brands in name, package design and formulation, why he was inspired by artisanal food brands, the clever way he landed a meeting with a Whole Foods buyer; and how his pricing strategy was ahead of the curve for premium sparkling water. He also discussed his tension-filled, yet ultimately successful, experience on “Shark Tank,” why investors were at ease with an evolution of Aura Bora’s retail strategy, why acquiring sales data has been critical to the brand’s development and how he’s attracted industry veterans for key roles. 

Show notes:

0:46: Paul Voge, Co-Founder/CEO, Aura Bora – Voge and Taste Radio editor Ray Latif riffed on the entrepreneur’s cap collection and experience at Expo West 2022, hand-canning Aura Bora’s first products and the impact of launching the brand a couple months before the onset of the pandemic in the U.S. He also spoke about what attracted retail buyers to the brand, what he and Maddie wanted to convey in the label and package design, the thoughtful approach to naming the brand and how functional beverages factored into Aura Bora’s pricing strategy. Later, Voge explained why Aura Bora is attempting to “own” a subset of sparkling water, how he indirectly met Whole Foods buyer, utilizing data and information from online sales to support innovation, R&D and marketing and his wild ride on “Shark Tank.” Voge also discussed why buying SPINS data has been a valuable investment, why the hire of a sales director made him realize that “he was driving without glasses,” and why, despite the many uncertainties of running a beverage company, it’s important to have a plan. 

Brands in this episode: Aura Bora, Sanzo, LaCroix, Polar Seltzer, Poland Spring, Jeni’s, Van Leeuwen, Salt & Straw, Kettle Chips, RxBar, Waterloo, Topo Chico, JoJo's Creamery, Hoplark, Liquid Death, KIND Snacks, Pipcorn, Genius Juice, Harmless Harvest, Voss, Super Coffee, GT’s Kombucha

Acclaimed chef Spike Mendelsohn first made his name as a contestant in the cooking competition TV series “Top Chef” before establishing himself as a well-known restaurateur and television personality. As he becomes increasingly immersed in the emerging world of NFTs, however, he may end up being just as recognized as the co-creator of CHFTY Pizza, an online community that connects chefs with foodies and fans.

Launched earlier this year, CHFTY Pizza was developed in partnership with Tom Colicchio, the longtime "Top Chef" host and founder of restaurant group Crafted Hospitality. In March, CHFTY sold its first collection of NFTs, which Mendelsohn described as avatars of “a ‘foolish’ pizza slice.” The sale raised over $500,000 and established a funding base for CHFTY, whose stated mission is to “bridge the hole between the food-and-beverage neighborhood and web3.” 

In an interview featured in this episode, Mendelsohn, who is also co-founder of better-for-you fast food chain PLNT Burger and sustainable snack brand Eat The Change, described himself as an advocate for chefs and restaurateurs and urged the importance of being ahead of the curve on NFTs and Web3.

“[Web3] is no different, to me, than being in the kitchen at a young age,” Mendelsohn said. And my best advice is to keep your eyes wide open and ask as many questions as you can. And that’s how you learn.”

Our conversation with Mendelsohn chronicled his early years as a professional chef, how he leveraged his “Top Chef” fame to build a collection of restaurants in Washington D.C. and the development of PLNT Burger, which he launched with Honest Tea co-founder Seth Goldman. He also discussed the creation and mission of Eat The Change, which he also co-founded with Goldman, and the challenges associated with starting a packaged food brand. Mendelsohn also spoke about how the pandemic sparked his interest in cryptocurrency and the idea for CHFTY PIzza, his thoughtful strategy for amassing interest in the adopters of the project and what he views as the ultimate goals for CHFTY.

Show notes:

0:49: Spike Mendelsohn, Co-Founder, PLNT Burger, Eat The Change & CHFTY Pizzas – Mendelsohn’s expansive interview with BevNET founder/CEO John Craven began with the chef’s family history in the restaurant industry and his work as a classically trained chef, his shock at the rigorous pace and schedule for “Top Chef” and how he worked with his sister to capitalize his fame from the show. Later, he discussed the origins of PLNT Burger and how the chain expanded from its first location as a kiosk in Whole Foods to nine stores during the pandemic, how the concept of Eat The Change was born and why working with co-manufacturers was surprising to him. Mendelsohn also discussed his early experience as a cryptocurrency investor, the impact that Atari had on how he perceived the metaverse and NFTs, getting Colicchio on board for CHFTY Pizza, how he has learned from missteps and how collaborations and an emphasis on building micro-communities has helped build a foundation for the project.

Brands in this episode: PLNT Burger, Eat The Change