Podcasts about beverage

From the Williams Broadcasting Studio join Shaun and John for this weeks Golf News Update at the "19th Hole".

La catena di bar britannica The Alchemist festeggia 16 anni con un menù revival che ripropone i cocktail del 2010, agli stessi prezzi di allora: servirà per risollevare l'ospitalità dalla crisi? Intanto i produttori di whiskey negli Usa (ma non solo) fermano gli stabilimenti: hanno i magazzini pieni di distillato invenduto a causa del calo dell'export (aggravato da Trump). E per ridurre gli sprechi, Bacardi ha realizzato un cane robot che “fiuta” le perdite di etanolo nelle cantine di maturazione. L'ultimo appuntamento del 2025 con le notizie della settimana sul mondo di drink e spirit dai media internazionali.

Negli ultimi anni il packaging di vino e spirits è diventato uno dei terreni su cui si riflettono con maggiore chiarezza i cambiamenti in atto nel sistema. Non tanto per singole innovazioni, quanto per l'accumularsi di fattori normativi, industriali, logistici e legati all'evoluzione dei consumi che ne stanno progressivamente modificando funzione e perimetro.  Osservando le dinamiche in corso, emerge una linea di tendenza che, guardando al 2026, suggerisce un packaging sempre meno neutro e sempre più condizionato da vincoli esterni, chiamato ad adattarsi a un contesto in rapida accelerazione.

Join us for a journey to the forefront of modern mixology with Craig Schoettler, the acclaimed Executive Director of Beverage for MGM Resorts International. We trace his remarkable path from pioneering the culinary cocktails at Chicago's famed Alinea and The Aviary to now shaping the global beverage vision for a Las Vegas hospitality empire. Schoettler pulls back the curtain on his most ambitious project yet: The Vault, a hidden bar inside Bellagio Las Vegas where guests can "drink history" from a menu of rare vintage spirits and historically reimagined cocktails. He reveals how his unique background allows him to merge precise culinary technique with deep spirits knowledge, creating a luxury experience that is as intellectually engaging as it is delicious. This conversation explores the evolution of cocktail culture and how pushing creative boundaries can redefine an entire industry's standards. ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TIKTOK: Erick Castro: https://www.tiktok.com/@hungrybartender?_t=ZT-8uBekAKOGwU&_r=1 Bartender at Large: www.tiktok.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge      

Milano è una città che non concede molto tempo per spiegarsi, o trovi il tuo posto oppure vieni assorbito, masticato e restituito sotto forma di rumore. Nel panorama ipercompetitivo della ristorazione cittadina la pizza ha impiegato anni per emanciparsi dall'idea di comfort food veloce, conviviale, senza ambizioni narrative, eppure da qualche tempo qualcosa è cambiato.

Bailey's? Pickle Juice? Coffee Creamer? See if Cakes can correctly identify the liquids Valdez has picked out for a bling taste test!

Nel mercato globale dei Fine Wines il 2025 non segna una nuova fase espansiva ma un momento di ricomposizione. Dopo l'euforia del ciclo 2020–2022 e la successiva correzione, il mercato secondario sembra aver rallentato la corsa per tornare a distinguere tra valore costruito in tempi rapidi e valore capace di reggere nel tempo.In questo scenario, i Fine Wines italiani emergono come uno dei segmenti che chiudono l'anno con maggiore continuità, una tenuta che non ha nulla di episodico e va letta dentro il quadro complessivo del riequilibrio in atto.

Nel 2025 il Jerry Thomas Speakeasy di Roma — primo secret bar italiano e pioniere della mixology classica — festeggia quindici anni. Un traguardo che non è solo simbolico: da quel locale senza insegna nel cuore della capitale è partita, più di un decennio fa, una vera rivoluzione culturale del bere miscelato.

Il Natale a Napoli è un tempo preciso, quello in cui la cucina si fa memoria domestica, ripetizione rassicurante, gesto che torna uguale a sé stesso anno dopo anno. I piatti delle feste hanno il compito di riportarci indietro alle tavole lunghe, alle mani delle nostre madri, ai nonni seduti un po' discosti, al profumo che riempie la casa molto prima che si mangi davvero.Dentro questo orizzonte sospeso la minestra maritata occupa un posto speciale, piatto interiorizzato prima che ricetta da eseguire, tramandato più per consuetudine che per istruzioni. Ogni famiglia ne conserva una versione, ogni cucina una memoria diversa, ma il senso resta lo stesso, ingredienti che si incontrano e si tengono insieme trovando un equilibrio figlio dell'attesa e della pazienza. 

The end of 2025 marks the end of an era. Our dear friend and cohost Jim Watson returns for one last episode. We celebrate 10 years of ingenious, unparalleled drinks industry coverage with a very special episode, discussing the biggest story from each year of the past decade. And if you've appreciated Jim's work over 125+ episodes of this show, you should thank him directly at: JCWatson334@gmail.com. Tune in to learn something and remember some pivotal beverage industry moments as we break down: 2016:  The Anheuser-Busch acquisition of SABMiller 2017:  Marijuana legalization in Canada and the US 2018:  The Keurig Dr Pepper merger and the broader category blurring in soft drinks 2019:  The year hard seltzers and RTDs took craft beer's momentum 2020:  Ugh… nothing in particular        2021:  The year of revenge spending and crazy valuations 2022:  The year inflation took over the world 2023:  The fallout from the anti-trans backlash against Bud Light 2024:  The year of plummeting valuations and the wine and spirits industry starting to panic 2025:  Trump Tariffs and RNDC pulling out of California   Want to sign up for our written research? Have a question, qualm, or story to tell, reach out via email: Bourcard.Nesin@Rabobank.com Check out the rest of our written research: Rabobank.com/knowledge Note: The content and opinions presented within this podcast are not intended as investment advice, and the opinions rendered are that of the individuals and not Rabobank or its affiliates and should not be considered a solicitation or offer to sell or provide services. Disclaimer: Please refer to our global RaboResearch disclaimer at https://www.rabobank.com/knowledge/disclaimer/011417027/disclaimer for information about the scope and limitations of the material published on the podcast. 

Founders Jamie Gerus and Jeff Wright are the team that makes FIZZ non-alc Bottle Shop a touchstone for product and knowledge. In a time where more consumers are looking for beverage alternatives this store on Lower Johnson fits so well into the vibe that is LoJo. Independent boutiques, cafes, and unique stores sit adjacent to this bijoux. Come along for a conversation about their philosophy, their selection, and their aspirations.

BAR & WINE - Nel mondo della mixology le date sono materia scivolosa. I cocktail nascono spesso per evoluzione, per imitazione, per tradizione orale. Raramente hanno un atto di nascita preciso. Eppure, esistono alcuni drink che nel 2026 compiono gli anni davvero: lo confermano fonti storiche documentate — manuali, archivi, libri che hanno fatto la storia del bere miscelato.

Duke Stump is the Chief Brand Officer at Tractor Beverage Co. , where he leads the evolution of the brand and drives creative strategy at the intersection of purpose, culture, and sustainability. With experience from major consumer brands and a track record of pushing boundaries in marketing and storytelling, Duke is focused on amplifying Tractor's mission of organic, regenerative impact and connecting deeply with consumers through authentic brand experiences.

Adam Michaels, CEO of Mama's Creations, joins Food Institute Vice President of Content and Client Relationships Chris Campbell to discuss how the deli category is evolving and why this rapidly growing segment is primed for innovation. A veteran of global CPG and strategy roles at Booz Allen Hamilton and Mondelez, Michaels shares how Mama's Creations has transformed from a regional meatball company into a national, full-service deli solutions provider serving retailers across all 50 states. During the conversation, Michaels explains how the company is addressing some of grocery retail's most pressing challenges, including labor shortages, changing consumer meal preferences, and the need for greater efficiency in the deli case. He outlines how Mama's Creations supports retailers with a wide range of prepared foods, proteins, sides, and globally inspired flavors — all designed to simplify in-store execution while maintaining quality and consistency for shoppers. Michaels also details how strategic acquisitions, vertically integrated manufacturing, and a disciplined focus on metrics are fueling the company's growth. As the only publicly traded deli company in the U.S., Mama's Creations is leveraging scale, operational rigor, and data-driven decision-making to compete in the $40+ billion deli prepared foods category, while continuing to expand its national footprint and product capabilities. More About Adam Michaels: Adam Michaels is an experienced food industry executive and former management consultant with broad experience transforming consumer-focused companies. Previously, Adam served with Mondelez International, a multinational food and beverage company with operations in over 150 countries. Over the past nine years, he has held numerous roles with increasing responsibility at Mondelez across Supply Chain, Commercial Sales & Marketing and Strategy. Adam led Mondelez's North American Insights & Analytics organization and was most recently responsible for M&A and Commercial for North American Ventures – a business unit comprised of high growth brands including Perfect Snacks, a refrigerated snacks brand, Hu, an ultrasimple multi-category lifestyle brand, and Tate's Bake Shop, a premium cookie brand, among others. Before joining Mondelez, Adam was a Principal at Booz & Company, a management consulting firm, for seven years where he specialized in the Food & Beverage sector. He started his career at Capital One Financial and holds an MBA in Marketing & Management from Columbia Business School, as well as a BSE in Bioengineering from the University of Pennsylvania. Adam has lived and worked in the US, England and France. He lives with his wife and their two boys in New Jersey. More About Mama's Creations: Mama's Creations is your ultimate destination for fresh, easy-to-prepare dishes that capture the essence of grandma-quality food. Built off the authentic Italian heritage of Mama Mancini's, our name pays tribute to the treasured kitchens of grandmothers worldwide, where each meal is crafted with passion and care. At Mama's Creations, we understand the value of convenience without compromising on quality. We bring together a diverse range of culinary traditions and flavors, offering you an unforgettable taste experience. With fresh ingredients and our simple preparation methods, we ensure that every dish is a celebration of authentic homemade goodness. Learn more: https://mamascreations.com/

Join us for a behind-the-scenes look at Deer Valley's dining experience with Jacob Musyt, VP of Food & Beverage, as he reveals what's new on the menu this winter. From elevated classics to exciting new flavors, Jacob shares how the F&B team crafts memorable on-mountain meals, what's returning this year, and what guests won't want to miss.Whether you're planning your next ski trip or simply love Deer Valley cuisine, this episode of OverHerd at Deer Valley offers an inside look at the inspiration, strategy, and guest experience behind one of the most celebrated dining programs in skiing.

Join John Williams and Shaun Drummond for this weeks Golf News Update from "The 19th Hole" in the Williams Broadcasting Studio!

Today the gang speaks with Justin Fisch, CEO of United States Beverage. =================================Our 3 Daily Bev-Alc Trade Publications: https://beernet.com/Watch on Youtube: https://www.youtube.com/@BeerNetRadio/videosPodcast feeds - Audio: https://creators.spotify.com/pod/beernetradio=================================About Us:Beer Business Daily / Wine & Spirits Daily publisher Harry Schuhmacher joins his editors and bev-alc industry guests once a week as they grok the beer and beverage business issues of the day. Like and subscribe; it's free.-Our Three Daily Bev-Alc Trade Publications: https://beernet.com/-Twitter: @beerbizdaily#beernews #beerindustry #beer #beerbusiness

Mentre in patria si proibiva, in Europa si creava. Al Savoy di Londra, Harry Craddock, barman americano in “esilio”, creava drink destinati a diventare leggendari. Il White Lady, l'Aviation, il Corpse Reviver. Non solo cocktail, ma atti di libertà liquida. Il bar diventava rifugio e laboratorio di stile.

Raccontare i territori oggi è un esercizio sempre più complesso, non basta mostrarli, né affidarsi alla loro notorietà, serve uno sforzo creativo capace di tenere insieme identità, comunità e visione, senza tradire l'autenticità dei luoghi. È in questo spazio fragile, tra ciò che è visibile e ciò che resta da comprendere, che si gioca la capacità di attrarre nuovi pubblici, offrendo loro non un'immagine ma un accesso reale al cuore delle destinazioni.Negli ultimi anni, soprattutto nelle mete iconiche del turismo internazionale, la narrazione territoriale si è progressivamente semplificata. La fama ha preso il posto del racconto, il brand ha sovrastato la complessità, l'esperienza si è spesso ridotta a superficie. È proprio da questa consapevolezza che nasce “L'Altra Capri – Sapori Autentici”, la nuova serie televisiva realizzata da Gambero Rosso in collaborazione con il Comune di Capri, presentata il 12 dicembre scorso presso la Sala Pollio del Centro Polifunzionale Internazionale

Derek Champagne talks with Marvin Alballi, a globally recognized leader in the food and beverage industry, acclaimed for authoring the world's highest-rated restaurant and F&B book, Restaurant Excellence: The Ultimate Guide to Success in the Food and Beverage Industry, available on Amazon. His book was purchased by top hotel and restaurant companies and endorsed by global chefs and CEOs.A recipient of the prestigious Fortune 500 Brinker International “Operator of the Year” award, Alballi has established a reputation as a transformative force in hospitality, with a proven record of turning around struggling businesses and driving sustained growth.With extensive experience across luxury, lifestyle, upscale, mainstream F&B and the restaurant franchise industry segments, Aballi has worked in North America, Europe, the Middle East, Africa, and Asia. His career includes consulting for celebrity chefs, Michelin-starred restaurants, and award-winning establishments, including MENA's 50 Best #1 restaurant. In addition, Marvin Alballi has consulted for global, local brands, and franchises such as Orfali Bros, Boston Market, Café D'Arte, Famoso Pizzeria, The Great Harvest Bread Company, Peaceful Restaurants, Wing Stop, and Fusion Ceviche.A sought-after keynote speaker, Alballi has been featured at leading conferences and platforms such as Bloomberg Intelligence (NYC), The Future Hospitality Summit, HSMAI, Breaking Travel News, The Fast Food & Café Convention, Dubai Restaurant Week, and the CET World Series convention on CX and Marketing. They are also a regular guest on Dubai Eye Radio's Helen Farmer Show and have spoken for and guided several organizations including Couqley Restaurants, Paramount Hotels, Adyen, Radisson Dubai, Orfali Bros, and Crowne Plaza Muscat.His insights and thought leadership have been showcased on international podcasts including Bloomberg, The Chef JPK, GotLanded (New York), Polaris (Dubai), and TwentyOne06.In addition to creating the groundbreaking Twelve-Point Program (TPP)—the industry's most effective F&B and restaurant performance management system, Alballi has become a trusted authority on brand reputation, guest experience, profitability, marketing, and restaurant economics. His expertise lies in crafting strategic, long-term business solutions that deliver measurable results and elevate operational excellence.A Canadian citizen, Alballi continues to influence the global F&B landscape by driving innovation, quality, and sustainable growth. Alballi currently leads 26 countries and territories at Hilton Asia Pacific with more than 1,100 restaurants and bars in the Asia Pacific region.Marvin's new book, Hospitality Excellence, is available on Amazon (as of February 2026). Business Leadership Series Intro and Outro music provided by Just Off Turner: https://music.apple.com/za/album/the-long-walk-back/268386576

Non è la prima volta che, nell'appuntamento settimanale Alla scoperta di… ci occupiamo di cocktail quasi dimenticati. Ma se nelle altre occasioni lo abbiamo fatto perché ritenevamo che valesse la pena riscoprirli e apprezzarli, questa volta non ci spingiamo a tanto, anzi: se riportiamo alla luce l'Angelo Azzurro è per raccontare una storia curiosa e risvegliare l'effetto nostalgia in chi negli anni '80 e ‘90 c'era e frequentava le discoteche, regno indiscusso di questo drink, più che per invitarvi a berne uno ai giorni nostri. A meno che non vogliate rendervi conto dei progressi fatti dalla mixology in questi quarant'anni.

Today the gang speaks with Bill Kirk, Managing Director and Senior Research Analyst in Roth Capital's Equity Research Department and covers Beverage, Food Retail, and Cannabis, on the future of intox hemp beverages.=================================Our 3 Daily Bev-Alc Trade Publications: https://beernet.com/Watch on Youtube: https://www.youtube.com/@BeerNetRadio/videosPodcast feeds - Audio: https://creators.spotify.com/pod/beernetradio=================================About Us:Beer Business Daily / Wine & Spirits Daily publisher Harry Schuhmacher joins his editors and bev-alc industry guests once a week as they grok the beer and beverage business issues of the day. Like and subscribe; it's free.-Our Three Daily Bev-Alc Trade Publications: https://beernet.com/-Twitter: @beerbizdaily#beernews #beerindustry #beer #beerbusiness

As we wrap up 2025 and turn the calendar page to 2026, Billy Roberts, senior analyst, Food & Beverage, for CoBank, joins the Food For Thought podcast to offer an economic outlook for the food and beverage industry in the new year. Roberts discusses everything from the impact of GLP-1 drugs on food and beverage companies to consumer perception of affordability, and how private-label products can continue to grow in this atmosphere. Furthermore, he shares what processors can learn from the last year's roller coaster ride with tariffs, and the possibility of additional consolidation of brands and production capabilities and facilities in the new year.

This week, I am absolutely delighted to welcome Eoin Keenan, the founder of Goodrays, to the show. Goodrays is a UK functional beverage brand that is absolutely killing it in the challenger brand space.I loved talking to Eoin about his unique path to becoming a founder. We go right back in time to when he left university and travelled (and slept) in the back of a beat-up car in California, visiting the best hemp farms to learn how to grow the very ingredient that would become central to his brand. It's an incredible story of commitment to the value proposition and this episode is a must-listen for anyone interested in scaling a successful challenger brand.We talk about:Building a Category: What it truly takes to create a new category and why it often requires more than just one brand to make it happen.Incremental Value: What it means to be "incremental" to your category and how to achieve it.The Irish Founder Experience: The unique mix of pride and pressure that comes with being an Irish founder building a brand in the UK.Team and Growth: How a small, highly committed team of just 16 people is driving such incredible, industry-defining growth, and Eoin's philosophy on hiring.I hope you get as much out of this conversation as I did!Useful linksConnect with Eoin on LinkedIn https://www.linkedin.com/in/eoin-keenan-009a8380/Follow Goodrays on Instagram https://www.instagram.com/goodrays/Connect with Goodrays on LinkedIn https://www.linkedin.com/company/goodrays/Goodrays website https://goodrays.uk/============================================================Thanks to Brand Growth Heroes' podcast sponsor - Joelson, the commercial law firm=============================================================If you're a founder, you already know how much of your energy goes into building the perfect product, creating standout branding and connecting with your consumers.But don't forget that scaling a CPG business also comes with a maze of legal complexities that can make or break your business journey. From contracts, term sheets and regulatory compliance to protecting your brand's intellectual property as you expand, it's essential to get it right.And that starts with the right legal partner.So we're thrilled to introduce Joelson, a leading commercial law firm that specialises in guiding the founders of scaling CPG brands, as Brand Growth Heroes' sponsor.With long-term relationships with clients like Little Moons, Trip, Eat Natural, Bear Graze, and Pulsin, Joelson is also famous for advising the innocent founders in their landmark sale to Coca-Cola! As a female team, we are especially impressed by Joelson's commitment to championing female founders in CPG.Not many law firms are also BCorps, nor do they specialise in helping founders navigate the legal challenges of scaling without stifling the creativity and momentum that got you here in the first place. So thanks, Joelson—we're delighted to have you on board.If you'd like to get in touch to find out more, why don't you drop them a line at hello@joelsonlaw.com!==============================================A tiny favour: If this episode inspires you to think about new ways to drive business growth, please could you click FOLLOW or SUBSCRIBE on your favourite podcast app and leave a review?This small gesture from you means the world to us, and allows us to share these nuggets of insight and value with you more often.You won't want to miss the next episode, in which Fiona Fitz talks with another successful founder of a challenger brand who shares more valuable insights into driving growth.Please don't hesitate to join our Brand Growth Heroes community to stay updated with captivating stories and learnings from your beloved brands on their path to success!Follow us on our Brand Growth Heroes socials: LinkedIn, Facebook, Instagram and YouTube.Thanks to our Sound Engineer, Gyp Buggane, Ballagroove.com and podcast producer/content creator, Kathryn Watts, Social KEWS.

This episode we talk chill out drinks, Uber has some interest in delivering cannabis, Nova Scotia takes steps to close down illegal cannabis stores and we share a lot of stories from my friends.  We stop on Cultivar Corner, brought to you by Up in Smoke, where we try some shatter from Uncle Bob – Mac Daddy shatter.Uber has delivery in mindChill out drink crazeNova Scotia takes actionUncle Bob Indica ShatterUncle Bob Concentrates  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Send us a textHow do you build a beverage brand when the margins are slim and you have no outside funding and growth depends on you?You make sales your North Star. Every single day.In this episode of Foodpreneur with Chelsea Ford, I chat with Ollie Puddick, founder of Innerbloom, a functional beverage brand that's gone from farmers' markets to over 300 retail doors across Australia and New Zealand in just a few years.Ollie quit his job as a professional firefighter at the end of last year to go all-in on Innerbloom. No safety net. No investors. Just relentless focus on the one thing that keeps the lights on: sales.And he's brutally honest about the mistakes he made along the way.You'll hear:

Tis the season where we discuss winter folklore. Many of these tales are cautionary tales, warnings that if you don't do your work, you may not survive-literally. Yule Cat, the Yule Lads, Krampus of course.Beverage was beer from Hardywood, a local brewery.

Tis the season where we discuss winter folklore. Many of these tales are cautionary tales, warnings that if you don't do your work, you may not survive-literally. Yule Cat, the Yule Lads, Krampus of course.Beverage was beer from Hardywood, a local brewery.

Cerchi un corso di italiano online? Scrivimi a salvatore.tantoperparlare@gmail.com e parliamone!In Sicilia c'è un'azienda che fa concorrenza persino alla Coca-Cola. Con cento anni di storia, profumo di arance e tanta passione per la propria terra!Se ti piace Salvatore racconta, puoi sostenere il progetto per aiutarlo a restare libero, gratuito e di qualità. Vai su www.patreon.com/salvatoreracconta e dai il tuo contributo!La trascrizione di questo episodio è come sempre disponibile per le persone iscritte alla newsletter. Vuoi iscriverti? Fallo da qui: https://salvatoreracconta.substack.comTesto e voce di Salvatore Greco

(00:00-23:49) Joey Vitale, Gabe, and Charlie Marlowe today on the program. Tim's selling his hand to make up for the Lakers/Raptors gambling loss. More than a quarter of the way thru the Blues season and Montgomery is still talking about effort. Someone better build something. Audio of Jim Montgomery on Robert Thomas sitting for most of the 3rd period. Jackson's taking a picks hiatus. Papers 7-iron update. Dirt racing. College football scheduling.(23:57-53:02) Our station is too soft. When will Army do a state of the union? Who's your favorite Canadian? Beverage alcohol. A Blues balloon party on the broadcast last night. Audio of Jim Montgomery talking effort. Jackson watched some of the game last night. His report: Not Good. The Ken Dog. Crying yourself to sleep. Gotta commit to it. Maybe it's time for the listeners to start sending in wife pictures again. Truck stop coffee and showers.(53:12-1:05:00) Is this THE jam or just A jam? Lacking in Alanis Morissette knowledge. Jim Montgomery talking about expectations and walking out of Pulp Fiction halfway through. Freaky Stephen A Smith. Doug and Jackson don't like Boise's blue turf. Maybe Mizzou can get anthracite turf.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

When President Trump signed the bill to reopen the government on November 12, he also enacted a law that will—unless changed within a year—effectively ban hemp-derived THC beverages and other products nationwide. Virtually overnight, the government had moved to close the book on a broadly popular industry worth an estimated $30 billion—even as adults in many states can, for now, still legally shop for their hemp beverages alongside beer and wine. As President and Founder of the Hemp Beverage Alliance, Christopher Lackner represents brewers, distributors, retailers, can manufacturers, and others who have a stake in these drinks that have become increasingly mainstream. His focus now is on lobbying for any outcome that can keep this new industry on its feet, grounded in sensible regulations and responsible business practices. In this episode, Lackner and host Jamie Bogner discuss: how the 2018 Farm Bill loophole led to a lucrative, popular industry that became “no big deal” why sensible limits on THC in beverages—perhaps 10 milligrams per 12 ounces—may be a way forward why hemp beverages don't belong in marijuana dispensaries the need for rules that keep out bad actors why skeptics of hemp-derived THC products should pay a visit to Minnesota how an all-you-can-drink hemp-beverage fest became the chillest affair ever what brewers and consumers who support hemp beverages should be doing now And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D Chillers uses quality components, expert craftsmanship, and constant innovation. With our 24/7 service and support, your brewery will never stop. Remote monitor your chiller for simple and fast access to all the information you need, and gain peace of mind your operation is running smoothly. Berkeley Yeast (https://berkeleyyeast.com). Dry Tropics London delivers the soft, pillowy mouthfeel and juicy character you'd expect from a top-tier London Ale strain, but with a serious upgrade: a burst of thiols that unleash vibrant, layered notes of grapefruit and passionfruit. Order now at berkeleyyeast.com. Old Orchard (https://www.oldorchard.com/brewer) can formulate custom blends featuring specialty ingredients. Whether trending flavor additions or nostalgic favorites, the next best thing is around the corner at Old Orchard. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops. (https://indiehops.com) Give your customers a pleasant surprise with Audacia in your next IPA. This descendant of Strata brings her own flare of catchy lilac/lavender aroma, and flavors of sweet-tart berries with tangy lychee. Life is short. Let's make it flavorful! Five Star Chemical (https://fivestarchemicals.com) Looking for a powerful, no-rinse sanitizer that gets the job done fast? Meet Saniclean PAA Pro from Five Star Chemicals. This EPA-registered, PAA-based acid sanitizer is tough on beerstone and perfect for everything from kegs to packaging lines. Learn more at fivestarchemicals.com. PakTech (https://paktech-opi.com) PakTech's handles are made from 100% recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, PakTech helps brands stand out while staying sustainable. To learn more, visit paktech-opi.com. Hart Print, (https://hartprint.com) the original in digital can printing.With three locations across North America, the Hart Print team has your back from concept to can. Get ten percent off your first can order when you mention the Beer & Brewing podcast. Open an account at hartprint.com or email info@hartprint.com for details. Brightly Software (https://brightlysoftware.com) is a complete asset management and operations software that enhances organizational sustainability, compliance, and efficiency through data-driven decision making. Streamline maintenance, simplify capital planning, and optimize resources. Learn more at brightlysoftware.com. Visit Flanders (https://visitflanders.com) If you love beer, Belgium's got something with your name on it. Come to Flanders in 2026 to celebrate the 10th anniversary of UNESCO recognition, and drink in the Belgian beer culture.

The 10 Minute Personal Brand Kickstart (FREE): https://the505podcast.courses/personalbrandkickstartWhat's up Rock Nation! Today we're joined by Ross McKay, second-time founder, brand architect, and the mind behind Cadence, the $2 sports drink built like a luxury brand.Ross previously built Daring Foods into a nine-figure company, and now he's moving faster, smarter, and with way more edge. In this episode, he shares how to build a brand that people brag about, why speed beats capital, and what it really takes to scale from startup to shelves in Target, Walmart, and GNC.We get into why most founders focus on the wrong metrics, how to stand out in crowded categories, and why Ross thinks distribution doesn't matter, velocity does. You'll also hear how he hires, how he sets boundaries, and why the secret to Cadence's success is obsession-level execution.Check out Ross here:https://www.youtube.com/ ⁨@RossMackay1⁩  https://www.instagram.com/rossmackay/https://www.instagram.com/cadence/SUSCRIBE TO OUR NEWSLETTER: https://the505podcast.ac-page.com/rock-reportKostas' Lightroom Presetshttps://www.kostasgarcia.com/store-1/p/kglightroompresetsgreeceCOP THE BFIGGY "ESSENTIALS" SFX PACK HERE: https://courses.the505podcast.com/BFIGGYSFXPACKTimestamps: 0:00 – Intro1:14 – What Ross Is Doing Differently This Time2:50 – The Power of Saying No3:54 – Raising $150M and Losing Control4:37 – How He Kept Control at Cadence6:40 – Why He Only Raises From People He Likes7:28 – Branding That Breaks Through the Noise11:00 – Brand or Product: What Comes First?12:20 – 600 Runners Showed Up for Day One14:04 – Personal Brand Kickstart14:29 – How Ross & George Launched With $240K16:42 – Beverage vs Powder: Why They Went Hard Mode18:57 – The Exact Moment They Knew It Was Working21:11 – The Secret to Getting Repeat Customers22:53 – How Cadence Became a Fridge Trophy26:13 – Making Money at $2.50 a Can27:54 – Competing With Gatorade (Not Hipster Brands)28:44 – Why Store Count Is a Vanity Metric30:28 – Ross's Speed Strategy for Beating Big Brands31:37 – Can You Stay Fast While Scaling?34:03 – His First Hires & Who He Looks For35:32 – Where His Relentless Drive Comes From37:43 – Building a Billion-Dollar Brand With Boundaries41:06 – Never Too High, Never Too Low41:56 – How Cadence Is Built to Scale Fast44:30 – The Real Game Behind Shelf Placement46:04 – What Happens When You Flop in Retail47:52 – Using Sales Data to Break Into Big Stores50:05 – His Pitch to Take Over Retail51:49 – Why Cadence Isn't Just a Trendy Brand52:30 – Going Head-to-Head With Beverage Giants54:01 – How He Gets Retailers to Say Yes55:16 – Outselling 50 Brands at GNC56:22 – Why Every Retailer Gets a Unique Offer58:55 – The $2 Luxury Philosophy1:01:55 – What Your Fridge Says About You1:03:29 – How Ross Obsesses Over the Consumer1:07:20 – Why Cadence Doesn't White Label Anything1:08:43 – This Can Is Their Best Marketing Tool1:13:28 – The Truth About Distribution Obsession1:15:51 – The Only KPI That Matters in Retail1:17:57 – You'll Never Beat Big Brands on Capital1:21:41 – How He Makes Million-Dollar Decisions Fast1:23:52 – Speed vs Scale: Keeping the Culture Intact1:26:29 – How He Handles Pressure in High Stakes1:28:24 – Why Ross Is Gunning for a Billion in Revenue1:30:08 – Leading When Everything's on Fire1:32:03 – Real Talk for Founders Building from Scratch1:33:06 – Post Pod DebriefIf you liked this episode please send it to a friend and take a screenshot for your story! And as always, we'd love to hear from you guys on what you'd like to hear us talk about or potential guests we should have on. DM US ON IG: (Our DM's are always open!) Bfiggy: https://www.instagram.com/bfiggy/ Kostas: https://www.instagram.com/kostasg95/ TikTok:Bfiggy: https://www.tiktok.com/bfiggy/ Kostas: https://www.tiktok.com/kostasgarcia/

Elaine and Cam, the founders behind Not Too Sweet Drinks, join Phil and Kenny to share their journey of creating a sparkling beverage brand that's actually not too sweet. Recording from Phil's car during CHFA prep with special guests Lara and Christine from Munching on Molecules, this episode captures the authentic story of Vancouver Island entrepreneurs who are redefining the sparkling drink category.From their backgrounds in engineering and graphic design to launching a beverage company during a pandemic, Elaine and Cam discuss the challenges of building distribution across BC, managing cash flow with direct store delivery, and staying focused on sustainable growth. They open up about their mentorship with industry veteran Greg Tolazzi, the decision to stay local rather than rush into broader retail expansion, and why they're committed to keeping manufacturing on the island.With products ranging from lychee to ginger beer, Not Too Sweet has built a loyal following through farmers markets, independent retailers, and word-of-mouth. This conversation covers the realities of beverage entrepreneurship, the importance of community support, and why sometimes the best growth strategy is knowing when not to scale too fast.Find Not Too Sweet at @not2sweetdrinks on Instagram or visit www.not2sweetdrinks.cathank you to Field Agent Canada for supporting the podcast https://www.fieldagentcanada.com/ 

Send us a textProvisions Fine Beverage is a visionary Wine, Spirit, N/A and cannabis Bev company. Click for more info:https://www.provisionsok.com/the-teamCheck out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

The CPG Guys are joined in this episode by Mike Westgate, Vertical Director of Enterprise Food, Beverage & Alcohol Advertising at TikTokFollow Mike on LinkedIn at: https://www.linkedin.com/in/mikewestgate/Follow TikTok on LinkedIn at: https://www.linkedin.com/company/tiktokbusiness/Follow TikTok online at: https://ads.tiktok.com/business/en-USMike answers these questions:1. Mike, you've talked about TikTok leading a new era of “discovery commerce.” Can you unpack what that means, and how it's shifting traditional consumer journeys?2. Historically, shopping started with intent — now it begins with inspiration. How should CPG marketers rethink their strategies in this new discovery-first model?3. How is TikTok helping brands bridge that gap between entertainment and transaction — from a “fun scroll” to an actual purchase?4. Food & Bev has exploded on TikTok — from viral recipes to emerging brands. What's fueling that momentum?5. Can you share an example or two of how leading Food & Beverage brands are using TikTok to stay culturally relevant and drive measurable business results?6. How are challenger brands — maybe smaller or niche players — using TikTok differently to punch above their weight?7. TikTok has become both a cultural hub and a shopping destination. How do you see this evolution shaping advertiser needs and consumer behavior through 2026?8. Creators have become essential to the platform's ecosystem — how do you see their role evolving as commerce becomes more embedded in content?9. What are some of the biggest misconceptions you still hear from brands about TikTok — and what's your advice for those trying to get it right?10. If you had to summarize the “future of commerce” in one phrase or prediction — what would it be?CPG Guys Website: http://CPGguys.comFMCG Guys Website: http://FMCGguys.comSheCOMMERCE Website: https://shecommercepodcast.com/Rhea Raj's Website: http://rhearaj.comLara Raj in Katseye: https://www.katseye.world/DISCLAIMER: The content in this podcast episode is provided for general informational purposes only. By listening to our episode, you understand that no information contained in this episode should be construed as advice from CPGGUYS, LLC or the individual author, hosts, or guests, nor is it intended to be a substitute for research on any subject matter. Reference to any specific product or entity does not constitute an endorsement or recommendation by CPGGUYS, LLC. The views expressed by guests are their own and their appearance on the program does not imply an endorsement of them or any entity they represent. CPGGUYS LLC expressly disclaims any and all liability or responsibility for any direct, indirect, incidental, special, consequential or other damages arising out of any individual's use of, reference to, or inability to use this podcast or the information we presented in this podcast.

Starting a business is hard. Starting a beverage company is almost impossible. With a 95% failure rate in year one and 99% by year five, most founders never make it out alive. That's what makes Aaron Hinde's story so compelling. As the Co-Founder of FITAID, a clean-ingredient beverage brand now valued north of $100M, he's navigated a landscape that destroys nearly everyone who steps into it. In our conversation, Aaron breaks down the truth behind building in one of the harshest categories in consumer goods, from the retail relationships that quietly drain millions to the dozens of moments his company nearly went bust.  If you're building a brand, scaling a team, entering a competitive market, or simply trying to figure out how to keep going when the pressure of entrepreneurship hits, this episode will reframe what's possible.      Key Takeaways with Aaron Hinde 00:00 Intro 01:40 The Hidden Retail Fees That Kill Beverage Brands 05:09 The Most Important Metric Beverage Founders Should Track 07:56 The Real Differentiator Behind FITAID Energy Drinks 10:34 "Clean" Energy Brands That Aren't Actually Clean 12:16 Deciding When to Launch (or Kill) a Product Line 17:13 Why Entrepreneurship Isn't for Most People 21:12 Dean Jackson's Framework for Defining Success 24:01 Resourcefulness, Persuasion, and Relationships at Work 31:29 How to Save Your Company When the Market Collapses 35:36 How Great Leaders Keep Their Teams Aligned 38:59 Facing Your Blind Spots As a Leader 45:24 The Non-Negotiable That Would Kill a $500M Offer 48:28 What He'd Do Differently If He Started Again 52:06 The Freedom That Comes From Dropping the Mask 53:39 Aaron's Advice for New Entrepreneurs     Watch on YouTube: https://youtu.be/wSrXlTixjCc      Let's Connect: Website | Instagram | YouTube | TikTok | Twitter | Facebook

Scott Ball, President of FiiZ Drinks, joins Fast Casual Nation to break down how the fastest-growing specialty soda franchise went from 50 to 70+ locations and sold over 200 units in just one year. The former Dunkin' franchisee reveals the secrets behind FiiZ's low-cost buildout model (half the price of competitors), why 80-85% of sales come through drive-thru, and how customers are visiting 5 times per week for customized dirty sodas. From 700 sq ft prototypes to Walmart partnerships, Ball shares the blueprint for beverage franchise success and why legacy brands like McDonald's and White Castle are jumping into the dirty soda category. If you're in the restaurant business, this is the beverage trend you can't afford to ignore.#DirtySoda #FranchiseGrowth #RestaurantBusinessGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

Michael Porter Jr clearly has a bone to pick with the WNBA. Juelz Santana has a opinion on reading that we can not ignore! But first lets discuss Summer Walker wanting to be a side chick!Subscribe to the Patreon Today(08:03) Should your wife have access to all of your passwords. Also Gavin has a suggestion on how artist can fix their catalogue - (22:00) Welcome to the Black Dads Club Podcast - Jan 24th We're hosting the Dear Father's Event with the Charlotte Hornets - (25:25) Shedeur Sanders wins in his first start as a Cleveland Brown - (34:50) Happy Thanksgiving Weekend! - (40:30) Gavin believes everybody should work in Food & Beverage for at least 6 months in America! - (53:45) Draymond Green and Kenyon Martin are still fighting and Kenyon Martin names 200 players better than Draymond. - (59:00) Dispset Rapper Juelz Santana said we don't need to know how to read - (01:05:00) #AskABlackDad Is Fatherhood your biggest accomplishment in life - (01:14:25) Michael Porter Jr clearly has a bone to pick with the WNBA - SUPPORT THE PODCAST - Subscribe to ⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠Discord⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠Follow Us On: ⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠Twitter⁠Submit to #ASKADAD: ⁠⁠⁠⁠⁠⁠⁠https://www.blackdadsclub.org/join-the-show⁠⁠⁠⁠⁠⁠⁠Follow Mike: Instagram ⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/pastormikewill/⁠⁠⁠⁠⁠⁠⁠Twitter ⁠⁠⁠⁠⁠⁠⁠https://x.com/PastorMikeWill⁠⁠⁠⁠⁠⁠⁠Follow Gavin: Instagram ⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/iam_gavinb/⁠⁠⁠⁠⁠⁠⁠Twitter ⁠⁠⁠⁠⁠⁠⁠https://x.com/iAM_GAVINB⁠⁠

It's Thanksgiving Week, so what better time to talk about Food? As part of the Six Flags & Cedar Fair merger, a trend typically reserved for the Cedar Fair side of the aisle is making its way to Six Flags parks - the addition of an executive chef - including Chef Priscilla Hamilton, who joined Six Flags Over Georgia earlier this year.This week on the podcast, not only are we joined by Chef Priscilla, but we're also joined by Angel Salgado, the park's Food & Beverage manager, to talk about the culinary transformation that has taken place this season at Six Flags Over Georgia. With food becoming a more integral part of the theme park experience, we talk menu favorites, restaurant re-designs, and what it's like managing 39 dining outlets and more than 400 associates - all in the name of bettering Six Flags Over Georgia's culinary reputation! You can connect with the show by hitting us up on social media @Coaster101: Facebook  |  Twitter  |  Instagram. We also have a website, if you're into that sort of thing: www.coaster101.comAlso, be sure to subscribe to the podcast so you don't miss an episode! And please give us a rating and review wherever you listen, it helps new listeners find us!Find the latest and greatest Coaster101 and theme park-inspired merch at coaster101.com/merchThanks to JMMD Entertainment for providing our theme song. For more on them, check out jmmusicdesign.com.

Here we are again, hanging out and trying Wray and Nephew overproof rum from Jamaica, Tim swears it's Tequila while bringing up Ai and it's use in D&D and music, what can go wrong..if you're into actual plays and RPG games, check out our show where we play Shadowdark:https://open.spotify.com/show/7jrwNjw219j2LMLPiubf5L?si=xqv6xIPfTbGe0Va0AhzwMA

We know that you know beer! But what if you're adding additional product categories? This presentation aims to give you a solid understanding of the rules and regulations around the advertising and marketing of all your brands, alcoholic beer as well as non-alc, spirits and hemp-derived beverage products.Key Objectives:Know what is considered an advertisement and the “Golden Rule” to avoid most TTB/FTC concerns.Advertising alcoholic beverage brands and what rules/regulations you are required to follow, including social media and printUnderstand how the rules/regulations may or may not change if you are advertising a spirit, non-alc or hemp derived product?Understand where some companies selling only non-alc beer and/or hemp-derived products have more flexibility than you do as a producer of alcoholic beverages.How to get the influencers that you work with to understand all of this, or at least what they need to know to keep you from getting into troubleShana Metzger, Senior Counsel at Barnes Beverage Group, provides strategic counsel on the full spectrum of commercial operations, from crafting distribution, sales, and expansion strategies to negotiating complex agreements.Shana excels in drafting and managing distribution contracts, alternating proprietorships, and other key commercial arrangements, in both traditional and emerging beverage sectors. Beyond commercial work, she advises clients on labor and employment issues as well as intellectual property matters, ensuring comprehensive support for client businesses.Join us in person for CBP Connects New OrleansDecember 8–10, 2025It's never been more important to connect: https://cbpconnects.com/

In the Williams Broadcasting Studio join John and Shaun for this weeks golf news update "The 19th Hole!"

Hidden just off the casino floor of The Bellagio is a tiny, ornate 50 seat cocktail bar called “The Vault.” Craig Schoettler, Executive Director of Beverage for MGM Resorts International, sits down with the band to discuss what kind of atmosphere they're going for, where people are drinking in Vegas these days, and whether or not a speakeasy is still cool.PLUS, this iconic New York City bar is on Resy now? Greg, Sother and Damon wrestle with their feelings about this latest chapter in the history of Attaboy.Follow The Vault on Instagram at @thevaultbellagioLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Sauced Kickstarter: kickstarter.com/projects/timmckirdy/sauced-the-podcastThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Don't forget to click SUBSCRIBE and RATE the show if you can.

Event menus don't start in the kitchen—they start with what's available in the marketplace. For smaller, emerging brands making allergen-friendly, plant-based, or health-focused products, breaking into retail shelves can be an uphill battle. But there's another path—one that not only scales faster, but also brings those products directly into the spaces where we eat, gather, and connect: foodservice. This week on Eating at a Meeting Podcast LIVE, I'm talking with Mike Levinson, RD, founder of FS Octopus and a leader in helping better-for-you CPG brands grow in hospitality, universities, business & industry, convenience, and beyond. With 25+ years in foodservice sales and strategy, Mike knows how brands can position themselves so their products show up in cafeterias, hotels, and restaurants—and ultimately, on our event menus. Together, we'll explore:

In this episode of Food Chained, Vasa interviews Fred Hart, founder of Hart Brands, discussing his journey from growing up in Hawaii to becoming a prominent figure in branding and design within the consumer goods industry. Fred shares insights from his agency experience, the importance of trade shows, and the evolving landscape of design trends. The conversation also touches on the significance of nostalgia in branding and the challenges faced by legacy brands. Fred offers valuable insights on agency selection and the crucial role of packaging in consumer engagement.TAKEAWAYS:Fred Hart emphasizes the importance of learning from mistakes in a supportive environment.The design journey often starts from personal passions, such as sports and sneakers.Agency experience can accelerate learning and growth in the branding field.Independent consulting allows for flexibility and creativity in project work.Trade shows are vital for understanding industry trends and consumer behavior.Design trends are shifting towards more original and restrained aesthetics.Nostalgia plays a significant role in branding, but it must be balanced with modernity.Brands need to differentiate themselves in a crowded market to stand out.The importance of cohesive branding across all consumer touchpoints is critical.Legacy brands have opportunities for reinvention through strategic design.CONNECT WITH US:Connect with Vasa on LinkedInConnect with Fred on LinkedInPerfy's websiteCPGSPN by Growthbuster, a CPG newsletter with a sports themeCheck out Hart BrandsSPONSOR:Food Chained is a Perfy podcast brought to you by Growthbuster. Growthbuster is a team of creatives and strategists that help food & beverage brands grow. Check out Growthbuster's newsletter, CPGSPN here. 

Catch “The Drive with Spence Checketts” from 2 pm to 6 pm weekdays on ESPN 700 & 92.1 FM. Produced by Porter Larsen. The latest on the Utah Jazz, Real Salt Lake, Utes, BYU + more sports storylines.

High Rise Beverage co-founder Matt Skinner has built a coastal-themed brand in the Southeast but his ambitions extend across the nation.    The Charleston, South Carolina-headquartered intoxicating hemp beverage brand is now available in 22 states, and Skinner sees an opportunity to go even bigger.   "We're in the space of being a nationwide brand at this point," he says on the latest edition of the Brewbound Podcast, recorded in October at the National Beer Wholesalers Association's Annual Convention in Las Vegas.    "Having those partnerships and getting in with the right distributors now is important. They're finding who they feel like their horses are in the category, and I think we are aligning across the country with that. But the Southeast is very important to us."     Skinner shares his strategy of building the brand in bars and restaurants and why his pitch to those retailers was bigger than his brand. He also explains how High Rise came to be partners with Sony Music in Nashville, which flavors are resonating with consumers and why Target's adoption of intoxicating hemp products "puts all eyes on the category."   Before the interview, Justin and Zoe discuss the latest news, such as New Belgium's packed new product slate for 2026, including new Voodoo Ranger IPAs and a canned cocktail offshoot, as well as Molson Coors' tough Q3 earnings report.

Mike & Janell BassTake a walk with me down Fascination Street as I get to know Mike and Janell Bass. Mike & Janell are the creative team behind the new canned cocktail sensation Pony Boy Slings. In this episode, we get to know these two crazy kids. They tell the story of their journey from different parts of the country, to end up meeting in Louisville, Kentucky during, and because of the Covid 19 pandemic. Janell shares some of her backstory as a voiceover actress for video games and tv shows, and an award-winning sales associate; while Mike regales us with tales of bartending, and cocktail creating for various global restaurant & bar companies. Thanks to Covid and some online dating apps, this lovely duo met and fell in love. Naturally I ask how all of this applies to their startup beverage company. Pony Boy Slings was created out of a super cool stroke of luck, and opportunity. I'm not going to spoil the story, but let's just say that there may be an angel involved! Pony Boy Slings are a line of refreshing easy to handle bourbon based carbonated canned cocktails. There are three flavors currently, and they are available all over Kentucky and Tennessee, wherever fine alcoholic beverages are sold. Check them out at DrinkPonyBoy.com and follow them on Instagram & Tik Tok.

BONUS EPISODE!!! While we're cooking up the next entry in our spy movie review series (Hint: It's Casino Royale), have this quick lil' extra! We're talking YooHoos, rollover minutes, bagged ice cream, and a good bit more! But not too much. This is a mini episode, after all.Also in this episode, Harrison reveals his ice cream stash. Robby has some trouble with his tearaway pants. Spencer wonders what a YooHoo even is. And the guys reminisce about TGI Friday's potato skins.Website: sorrywetried.comMerch: bit.ly/swtmerchInstagram: @swtpodcastTwitter: @sorrywetriedEmail: thepodcastmen@gmail.com(As always, a huge thank you to Richard Hackley for the music.)Send us a textSupport the show