Taste Radio

In this episode, we’re joined by Stu Aaron and Martin Janousek, the co-founders of Bespoken Spirits, a modern distilling company which claims that it can precisely tailor spirits to a desired aroma, color and taste. Using proprietary technology, Bespoken’s production process can be completed in a matter of days as opposed to traditional distilling and aging methods which typically take years.  The company’s business model is two-fold: Bespoken works with small- and mid-sized distillers to craft new products in an accelerated time frame, and also markets a line of branded products. In October, Bespoken also announced a $2.6 million seed funding round, led by noted Silicon Valley investor T.J. Rodgers and baseball icon Derek Jeter who praised the company’s disruptive vision and its focus on sustainability.  Despite significant interest in Bespoken’s technology, there is some skepticism about the company among industry insiders and traditionalists. As part of our conversation, Aaron and Janousek discussed how they are attempting to win over stakeholders and gatekeepers by communicating the benefits of their brand and business. They also explained why they prepared for years before launching the company, how they validated their process and products and why they described Bespoken as an enabler of change, rather than change itself. Show notes:  0:41: It’s A Togroni, Jabroni. And Why Protein Donuts + Adaptogenic Sparkling Teas = WINNERS. -- The hosts chatted about John Craven’s recent attempt at a nip-centric cocktail and Nordic-inspired (but not really) cold-pressed juices, and also shared insights and a behind-the-scenes examination of the recently held New Beverage Showdown and NOSH Pitch Slam competitions. They also congratulated a juice shot brand that recently landed $14.5 million in a new funding round, discussed a new video series produced by NOSH and Mondelez’s SnackFutures innovation unit and shared their thoughts on a few new products to arrive at the office, including boozy cookies, sprouted almonds and sunflower butter sweets. 25:12: Interview: Stu Aaron and Martin Janousek, Co-Founders, Bespoken Spirits -- Aaron and Janousek spoke with Taste Radio editor Ray Latif about their backgrounds in the energy industry, how their interest in high quality spirits sparked the inspiration behind Bespoken and how their complementary skill sets have supported the company’s launch and development. They also discussed how Bespoken is differentiated from other rapid aged spirits companies, the cost and sustainability benefits of their technology and how their process compares to traditional distilling processes, how they define “modern consumers” and why the cohort is demanding products like Bespoken’s. Later, Aaron and Janousek explained why they were patient with the rollout of the company’s spirit line and how they address the traditional storytelling element common to the promotion of spirits. Brands in this episode: Ginsation, Elite Sweets, Kite, Smooth Pops, Kindroot, Everripe, Taika, Kaylee’s Culture, So Good So You, CaPao, Dirt Kitchen, Ruckus & Co., Bahlsen, Baileys, Daily Crunch Snacks, Hlth Punk, A Dozen Cousins, Free2Be, Joolies, Reese’s, Justin’s

Sarah Frey was barely into her 20s when she struck a deal with Walmart for her family’s company, Frey Farms, to supply watermelons and pumpkins to the retailer’s stores across the U.S. The relationship with Walmart helped Frey Farms, which had recently emerged from near foreclosure, become one of the largest suppliers of fresh produce in America, one with farmland in seven states and total sales exceeding $1 billion. Frey’s ability to win over Walmart buyers was documented in a case study published by Harvard Business School about how she successfully negotiated a deal with the world’s largest retailer. In an interview included in this episode, Frey spoke about how she engineered Frey Farms’ remarkable turnaround despite having no formal business training, how she identified and utilized advantages her company had over larger competitors and how she navigated Walmart’s corporate culture. She also explained why the key to farming is managing risk, how consumers’ relationship with food has evolved during the Covid era and what she’s learned about building a beverage company as the founder of watermelon juice brand Tsamma. Show notes:  0:39: Interview: Sarah Frey, Founder & CEO, Frey Farms -- Frey spoke with Taste Radio editor Ray Latif about why she is affectionately known as “America’s Pumpkin Queen,” how hard work was instilled in her from an early age and how her upbringing shaped her perspective on food. She also explained how her entrepreneurial spirit emerged when she began selling pumpkins out of the back of a pickup truck when she was 17, how she learned about building a business and why small businesses will always have an advantage over corporations. Later, she explained why “you need two good years out of five to make it in farming,” the importance of access to healthy food at affordable prices and the only way that products made with upcycled ingredients can be successful. Brands in this episode: Sarah’s Homegrown, Tsamma Juice

This week we sat down with Filipp Chebotarev, the co-founder of Cambridge SPG, a venture capital firm that invests in emerging and innovative consumer concepts. Since launching in 2016, the California-based company has been an active investor in the food and beverage industries and holds stakes in several fast-growing and disruptive brands, including Once Upon a Farm, Vive Organic, Foodstirs, Owl’s Brew, Fish People and Tosi.  Within our expansive conversation, Chebotarev spoke about the firm’s investment philosophy, what he learned from developing an unsuccessful food brand and what role his background in distressed real estate has on funding upstart companies. He also discussed effective strategies for initiating and cultivating relationships with investors, why he’ll review a 70-page pitch deck under the right circumstances and general rules that predict success in food and beverage. Show notes:  0:31: Cann Jacqui Get An Intro To Gwenyth Paltrow? Also, We Have A New Hashtag. -- The episode opens with a discussion about a certain famous actress and entrepreneur making an investment in a cannabis-infused “social tonic” brand, the slew of BevNET, NOSH and Brewbound events coming in December and why Ray fell for this new “proposition.” The hosts also encouraged listeners to send in their nominations for BevNET and NOSH’s Best of 2020 awards and raved about new lines of coated peanuts and canned cocktails. 20:13: Interview: Filipp Chebotarev, Co-Founder/Partner, Cambridge SPG -- Taste Radio editor Ray Latif spoke with Chebotarev about Cambridge SPG’s recent investment in a fast-growing chicken restaurant chain, his transition from investing in real estate to consumer brands and how the firm’s investment strategy has evolved since its launch. He also explained why “the dots have to align for a deal to come together,” the best way to pitch him on LinkedIn, how Vive Organic co-founder and CEO Wyatt Taubman convinced him to invest in the company and how ingredient and formulation trends factor into Cambridge SPG’s funding thesis. Brands in this episode: CANN, Proposition Cocktail Co., Better Booch, Don Ciccio & Figli, Skinny Dipped, Wet Hydration, No Evil, The New Primal, Violife Foods, Once Upon a Farm, Vive Organic, Foodstirs, Owl’s Brew, Fishpeople, Tosi

During our interview with Hoplark co-founder and CEO Dean Eberhardt, he mentioned that some consumers describe the brand’s HopTea beverages as “naughty.” Eberhardt explained while the hop-infused, zero-calorie teas are non-alcoholic, their resemblance to beer -- in taste and packaging -- might make a person blush if they were to drink one during the day or while driving a car. Amid a growing number of Americans interested in sober-curious lifestyles, Hoplark HopTea has found a receptive audience and loyal following among consumers who’ve adopted the brand as a better-for-you alternative to carbonated alcoholic drinks. The products have also resonated with natural product consumers seeking better-for-you beverages; Hoplark landed a national deal with Whole Foods just 16 months after its debut in 2018. The brand has continued to thrive despite the Covid-19 crisis, during which it has built a burgeoning direct-to-consumer business. As part of a conversation featured in this episode, Eberhardt spoke about the development and rise of Hoplark, including why he chose not pursue a career in his family’s business and how that decision paved the way for the brand’s creation. He also explained why Hoplark isn’t specifically promoted to sober-curious consumers, the thought-provoking way he describes the products’ functional attributes, the impact of limited edition flavors on driving brand loyalty and why the company turned down a venture capital investment this past summer. Show notes:  0:39: Interview: Dean Eberhardt, Co-Founder & CEO, Hoplark -- Taste Radio editor Ray Latf spoke with Eberhardt about his early morning habits, how getting fired from his own prior startup led him from Chicago to Boulder Colorado, the “lightbulb” moment that inspired the creation of HopTea and why he and his co-founder spent 18 months developing the formulation and branding  prior to launching the brand. He also explained why he’s “alcohol-agnostic,” his belief that he’s “a marketing textbook’s worst nightmare,” why the company is focused on letting the brand’s consumers “find their own journey” and why he never wants to sell a product based on what’s not in it. Later, he explained how Hoplark prepared for the pandemic, why the company is actively looking for long-term investment partners and not thinking about an exit and why self-manufacturing has been and will continue to be important. Brands in this episode: HopLark, Whole30, Guinness

Jing Gao’s mission to “bring uncensored Chinese flavors to the table” has made her brand a hot commodity. An award-winning chef and former restaurant owner, Gao is the founder and CEO of Fly By Jing, an innovative brand of Sichuan-inspired sauces and seasonings that launched in 2018 and is known for its modern take on Chinese cuisine. In recent months, Gao has overseen a massive spike in demand for the brand’s products, which include a chili crisp, dumpling sauce and mala spice. The surge, driven partly by a New York Times article praising the versatility of the chili crisp, along with the brand’s rabid fan base -- Fly By Jing has over 25,000 Instagram followers -- has put Gao in the enviable, albeit complex, position of managing a very fast-growing company.  In an interview included in this episode, Gao discussed the origins of her passion for Chinese food culture and why she set out to create a brand that could elevate consumers’ expectations for the cuisine’s flavors while increasing Americans’ accessibility to high quality Sichuan-inspired condiments. She also discussed the company’s customer acquisition and marketing strategies, the thought process behind  its upcoming rebrand, managing shortfalls in production and how she addressed racist comments posted on the brand’s Instagram page. Show notes:  0:31: “Star Trek Supernova” > Blue Steel; The Best Of 2020 and Cycling Through A Trademark Battle -- The hosts riffed on Jacqui’s athletic prowess, why you shouldn’t cut your own hair and how entrepreneurs can take the first steps toward winning a BevNET or NOSH Best Of 2020 award. They also discussed why Peloton is angry at Peloton, the upcoming deadline to participate in New Beverage Showdown 20 and Pitch Slam 9, why a recent rebrand had Mike seeing stars and rainbows and why Ray could chug an entire bag of drizzled popcorn. 20:13: Interview: Jing Gao, Founder/CEO, Fly By Jing -- Gao spoke with BevNET CMO Mike Schneider about why she changed her name from Jing to Jenny and then back again, how her travels to China ignited her interest in traditional Chinese cooking and led her to transition out of the corporate world and into a career in food. She also discussed Fly By Jing’s origins as an underground restaurant concept, the decision to launch a consumer brand and why she was intent on using high quality ingredients for the products, and how she leaned on her network in the U.S. and Canada to achieve the highest funded Kickstarter campaign for a craft food product and build a foundation for its consumer base. Later, she spoke about the company’s success in landing widespread media coverage, launching the brand via e-commerce, facing production and logistical challenges that arose from crushing demand, why creating packaging that was “approachable” was key to the rebrand and what’s next for Fly By Jing.  Brands in this episode: Fly By Jing, Don Ciccio & Figli, Solento Tequila, Sweet Chaos, Honey Mama’s, Nuun, Huy Fong

Nick Desai, founder and CEO of pea-based snack brand Peatos, believes that junk food consumers will never trade their Doritos for kale chips. So if you want to disrupt the $21 billion market for salty snacks you have to give consumers what they want -- along with something they didn’t know they needed. Promoted as “a one of a kind ‘junk food’ only without the junk,” Peatos’ crunchy curls and rings were developed to look and taste like legacy snack brands Cheetos and Funyuns but are made with all natural ingredients. The brand’s marketing strategy, which is focused on making direct comparisons between its products’ ingredient profiles and those of popular salty snack brands, appears to be resonating with consumers and industry gatekeepers. Three years since the brand’s debut, Peatos is carried in nearly 5,000 retail locations, including those of Kroger, Safeway and Costco, and the company recently closed a $7 million funding round that will be used to fuel additional growth.  In an interview included in this episode, Desai spoke about the origins of Peatos, why he believes that he’s doing the right thing regardless of the brand’s chances for success, how to achieve meaningful scale amid consumer skepticism about healthy snacking and why he believes that the American dream “is still very much alive.” Show notes:  0:31: Dad Dub, Office Juice and CBD in Sports -- The episode’s hosts chatted about a Skrillex video that no one will ever see, an opportunity for Mike to dust off his longboard and a must-follow Instagram account. They also discussed handcrafted immunity-boosting libations at the office, why CBD beverage brands are targeting athletes, required viewing for anyone involved with or interested in the cannabis space and why Ray loves a particular brand of energy bites. 15:54: Interview: Nick Desai, Founder & CEO, Peatos -- Desai spoke with Taste Radio editor Ray Latif about bringing his kids to industry trade shows and conventions, his father’s influence on his career and his transition from law to investment banking to the food industry. He also discussed how the acquisition of two snack companies paved the way for the development of Peatos, how he navigated a cease-and-desist demand from PepsiCo and why great taste is the only way to convince people to trade their snack brand for another one. Later, he also spoke about his recent Linkedin post about the “American dream” and why he’s optimistic about entrepreneurship in the U.S. despite a challenging year for the country. Brands in this episode: Ocean Spray, Hella Cocktail Co., Sweet Reason, DEFY, Gatorade, Powerade, NanoGAINZ, OFFFIELD, BioSteel,  Nomz, Olipop, Poppi, Health-Ade, Peatos, Cheetos, Fritos, Doritos, Wise Snacks

The familiar adage “plant a seed and watch it grow” is particularly apt for 88 Acres.  Launched in 2015, the Boston-based company produces a range of seed-centric products, including bars, granola, butters and dressings, all of which are free from the top eight food allergens. Focused on products made from whole food, nutrient dense ingredients, 88 Acres’ message of “making more from less” has resonated with consumers beyond the allergen-free community and gradually expanded distribution beyond its roots in the Northeast. Today, the brand is represented nationally in a range of natural and conventional retail chains, including Whole Foods, Target and Sprouts.  In an interview included in this episode, 88 Acres co-founder and CEO Nicole Ledoux spoke about the thoughtful process of scaling from a local to national brand, why she credits in-house production as a significant competitive advantage and how a successful Kickstarter campaign provided the foundation for the brand’s retail launch and successive fundraising initiatives. Show notes:  0:39: Interview: Nicole Ledoux, Co-Founder/CEO, 88 Acres -- Ledoux spoke with Taste Radio editor Ray Latif about why she schedules individual, non-work-related meetings with her team during the pandemic, how a dangerous dinner date inspired the launch of 88 Acres and why finding a co-packer to produce the brand’s initial products was nearly impossible. She also discussed how she and co-founder/husband Rob Dalton mitigated the risk from building a manufacturing facility, why she believes that the brand’s relationship with consumers is enhanced because “we make our own food” and how the company strategizes around innovation and new product development. Later, she explained why establishing milestones and proof points with investors helps create a meaningful track record for additional investment rounds. Brands in this episode: 88 Acres

Carlton Fowler loves the occasional bottle of Miller High Life. But as the co-founder and managing partner of Goat Rodeo Capital, a venture capital firm focused on early stage investments in beverage alcohol, non-alcoholic drinks and cannabis-centric brands, his tastes are a bit more refined. Since its inception in May 2019, Goat Rodeo has invested in eight companies, including ready-to-mix cocktail maker DRNXSMYTH, canned wine brand Archer Roose and Sourced Craft Cocktails, a service that delivers made-to-order cocktails. Goat Rodeo is also an investor in cannabis ingredient supplier Vertosa and cold-pressed lemon water brand Lemon Perfect. The common thread among these brands? They represent concepts that have a unique consumer proposition or go-to-market strategy, according to Fowler. In an interview included in this episode, Fowler discussed why Goat Rodeo’s investment philosophy is rooted in his and partner James Pelligrini’s operational experience in the alcoholic beverage industry, as well as how he identifies new products that have a runway for success. He also explained why he’s bearish on alcohol-free alternatives in the beer, wine and spirits categories and how he evaluates the opportunity for cannabis-based beverages amid an uncertain regulatory environment. Show notes:  0:39:  Reflections On In N’ Out, Zico, Chicago Sauce and Grocery Outlet -- The episode’s hosts revisited a smash and grab in wine country and discussed a slew of upcoming events for BevNET and NOSH, including the next edition of Speed Dating, CBD Today and Tomorrow, New Beverage Showdown 20 and Pitch Slam 9. They also spoke about the news that the Coca Cola Co. will discontinue pioneering coconut water brand Zico, NOSH’s recent new product gallery and Jacqui’s eye-opening visit to a discount supermarket. 19:25: Interview: Carlton Fowler, Co-Founder & Managing Director, Goat Rodeo Capital -- Taste Radio editor Ray Latif spoke with Fowler about his striking LinkedIn headshot, how his experience working with wine conglomerate E & J Gallo helped shape his perspective as an investor and the three tenets that shape Goat Rodeo’s funding decisions. He also discussed how the firm analyzes the potential for non-alcoholic refreshment beverages and why he believes that a popular spirit-alternative brand worked because “it solved a problem for a customer, not a consumer.”  Brands in this episode: Zico, Vita Coco, La Colombe, The Original Chicago Sauce, Bare Bells, Fat Snax, Super Salad Bar, Liquid IV, Hydrant, Magicdates, Vega, Amy’s Kitchen, Good Karma, Meatless Farm, Oggi Foods, Beyond Meat, The Little Northern Bakehouse, Kevita, Chosen Foods, Elmhurst Naturals, Archer Roose, Sourced Craft Cocktails, Drnxmyth, Lemon Perfect, Seedlip, Hoplark HopTea, CANN

Paul Feig has a thing about martinis.  The award-winning director and producer behind comedy blockbusters “Bridesmaids,” “The Heat” and “Spy,” is especially particular about what type of gin goes into the cocktail (note, he says, that there’s no such thing as a “vodka martini”). After spending years searching for the perfect gin to blend in his evening libation, Feig was motivated to launch his own brand, Artingstall’s, which was introduced earlier this year. Years in the making, Feig has been intimately involved with the project, from the development of the spirit itself, to the brand’s custom decanter and label. Now, as he noted in an interview in this episode, comes the hard part. As part of an expansive conversation, Feig spoke about how he developed a passion for cocktail culture, how he balances running a gin brand with his current film and television work and his role in marketing and communication initiatives. He also discussed the similarities between pitching a movie to a studio and pitching Artingstall to retailers and distributors, and other parallels between filmmaking and entrepreneurship. Show notes:  0:40: Interview: Paul Feig, Director, “Bridesmaids” & Creator, Artingstall’s Gin -- Feig sat down with Taste Radio editor Ray Latif, who opened the interview with a chat about the director’s appearance on a popular game show from the 1980s, how cocktail culture influenced his adolescence and embrace of refined lifestyles and how his search for a perfect gin led to him to a partnership with Minhas Distillery. He also discussed how his personality is incorporated into Artingstall’s package and label, why he’s wary of tapping his celebrity relationships to promote the gin and why he compares the business of distilled spirits to movie making. Later, he contrasted his experience as a filmmaker to that of a spirit entrepreneur and spoke about his ultimate goal for Artingstall’s. Brands in this episode: Artingstall’s Gin, Beefeater Gin, Hendrick’s Gin, Oxley Gin, Sacred Gin, Singani63, Casamigos Tequila, Aviation Gin

Named as the fastest growing food company in America by Inc. Magazine, Outer Aisle, which markets cauliflower-based sandwich thins and pizza crusts, is marching toward its mission to revolutionize the bread industry. Launched in 2013, the brand generated $11 million in 2019 revenue and achieved a three-year growth rate of more than 5,000 percent, according to Inc. Magazine’s 2020 “Inc. 5000” list, an annual compilation of the fastest growing privately held companies in the U.S. In an interview included in this episode, company founder and CEO Jeanne David spoke about how she’s built Outer Aisle into one of the leading brands in the burgeoning segment of cauliflower-based bread substitutes and what motivated her to get back into the food industry after swearing she would never do so. She also discussed why she is a proponent of “fact-based selling,” how a commitment to using only whole food, nutrient-dense ingredients has helped differentiate Outer Aisle from its competitors, discussed the cost-benefit analysis of building a production facility and why she turned down three separate venture capital offers last year. Show notes:  0:43: Get Ready For Your “Closeup.” Also, Why Would Anyone Be Bearish On This Hot Category? -- The hosts chat about National Coffee Day, an update on a pioneering cold-pressed juice brand, a deep well of D2C-related content available to subscribers and an upcoming appearance by The Beverage Whisperer on Elevator Talk. Later, Marty breaks down the basics on BevNET & NOSH’s Category Closeup series and his article about the kids’ beverage category in the latest issue of BevNET Magazine, and the hosts share their thoughts on a “hard” partnership between Molson Coors and the Coca-Cola Co. 16:00 Interview: Jeanne David, Founder/CEO, Outer Aisle -- Taste Radio editor Ray Latif sat down with David who discussed her initial foray into the food industry as the founder of a better-for-you cookie dough company, why she transitioned into the corporate world and how a recruiter’s question about her future helped spark the launch of Outer Aisle. She also spoke about how the brand landed its first major retailer despite being ahead of several current food trends, the importance of sales data when meeting with buyers, winning shelf space along the perimeter of the store and the evolution of Outer Aisle’s package design. Later, David explained why the company is setting its sights on the legacy bread industry, avoiding criticism of direct competitors, why she decided not to outsource manufacturing and why she believes that entrepreneurs need experienced advisors and attorneys to vet potential investment partners. Brands in this episode: Suja, Hubble, Capri Sun, Juicy Juice, Monster Energy, Zima, Truly, Samuel Adams, Outer Aisle