THE TEAM:
MICHAEL POLITZ Publisher
MICHELE TELL Founder, Executive Director/Publisher
MARGIT BOWN Director of Graphics
JACK FINN Senior Corresponent
TERRY HART Director of Brands & Competition
COLLEEN BANKS Director of Business Development
JASON STRANGE Brand Advocate
CORT BENTZ Corporate Beverage Development
LARA STONE Trade Show Editor
CONTRIBUTORS:
George Manska
Matthew-Lorèn Lindsey
Mia Lavana
Brittney Agoncillo
Devin Woodrow
COVER PHOTOGRAPHY
Samuel Gonzales
Dear Readers,
It’s with great excitement and a sense of pride that I welcome you to the latest edition of PR%F the Magazine!
CELEBRATING NEW OPPORTUNITIES
We are thrilled to announce that submissions are now open for both the PR%F Awards Infused and the PR%F Awards Spirits and Wine competitions. This is your moment to shine—whether you’re pioneering new frontiers in infused beverages or representing tradition and innovation in spirits and wine, our judges are eager to discover your passions and celebrate your craft. We can’t wait to see what this year’s talented creators will bring to the table. Enter your brand today at www.proofawards.com
SPOTLIGHT ON SCOTT STRADER AND LOTUS PLANT POP
Please help us in welcoming Scott Strader and Lotus Plant Pop, who grace our magazine cover this issue. Their story is one of innovation, sustainability, and dedication—a perfect fit for empowered entrepreneurs everywhere. Through their journey, we are inspired to continue supporting bold, original brands that are reshaping the beverage landscape. https://lotusplantpower.com/
HONORING INDUSTRY EXCELLENCE
A special congratulations to our signature partner Michael Politz and Food & Beverage Magazine for an incredible milestone—an astounding 15 million monthly readers reached! On behalf of the entire industry, we celebrate this loyal and growing community. In a heartfelt moment, the Honorable Mayor Shelley Berkley of the City of Las Vegas commemorated this achievement with a special honor, marking a new chapter of leadership and influence in food and beverage media. www.fb101.com
RECOGNIZING WOMEN IN SPIRITS & WINE
We are equally honored to announce that this year, the PR%F Awards presented a special Women-Owned Business distinction to Taylor Foxman of The Industry Collective. Taylor’s remarkable achievements as a trailblazer in the spirits and wine industry inspire countless entrepreneurs and pave the way for future generations of women leaders.
Thank you for joining us on this journey. Every milestone, every honors program, and every inspiring cover story is a testament to the passion and creativity within our community. We invite you to celebrate with us, share your stories, and anticipate the remarkable reveals ahead. https://www.theindustrycollective.org/
We’re delighted to share exciting news about our latest opportunity for innovators in the food industry!
ANNOUNCING:
THE ORIGINAL BRAND PRESENTS CPG AWARDS BY FOOD & BEVERAGE MAGAZINE
Submissions are now officially open for the inaugural CPG Awards—an empowering new platform celebrating all shelf-stable foods. Whether your brand’s best—and boldest—creations come in a can, box, bag, tin, pouch, or wrapper, this is your time to shine. We invite you to enter and compete for coveted trophies and unique industry accolades that can springboard your product onto even more shelves across the nation.
What truly sets the CPG Awards apart? Every judge is an active food retailer—curious, passionate, and always searching for the next standout product for their stores. This means your entry will be put in front of decision-makers ready to discover, champion, and potentially stock your innovation.
We can’t wait to see what groundbreaking, delicious, and shelf-worthy creations you’ll showcase in this year’s CPG Awards. Good luck, innovators!
Enter your CPG here: www.cpgawards.com
Raise a glass—to progress, passion, and partnerships.
Cheers & Namaste!
MICHELE D. TELL Executive Director/Co-Founder
The Original Brand, LLC
NEW YORK’S MOST AWARDED FARM CIDERY
A family recipe and a passion to produce high-quality craft cider with authenticity
By Jack Finn
There’s an awful lot for the senses to take in at Cider Creek Cidery in Canisteo, New York. The distinct aroma of an earthy family farm and the fruit that grows there. The gleaming copper barrels and the sound of the machinery that creates the beverages. The chatter of the team as they go about their joyful work.
And there’s a presence here. Visitors and customers might not pick up on it but for Kevin Collins, who own and operate Cider Creek, it is ever present. This place was, at one time, Kevin’s father’s farm. A.Byron Collins, M.D. – everyone called him Doc – passed away several years ago but make no mistake, he’s here.
“One of the most important decisions I made early on was building the cidery right here on our family farm,” Kevin says. “My father worked nearly six decades to acquire and care for this land, and I wanted to create something that would both honor his legacy and help sustain the farm for generations to come. It wasn’t just about starting a business — it was about protecting what he built.”
It’s not just about honoring tradition, however. Cider Creek is constantly pushing boundaries in the craft cider space. From tropical co-ferments and high-fruit collaborations with Florida’s 3 Sons Brewery — a globally recognized, highly sought-after craft brewery — coming this Fall, to non-alcoholic adaptogenic seltzers infused with functional mushrooms, apple cider vinegar, and Hemp Derived D9
THC , they’re redefining what cider can be.
“We want each release to surprise people,” says Kevin. “If it tastes like something you’ve never had before, we’ve done our job.”
“I see Cider Creek continuing to grow and evolve,” he continues. “We’ve always stayed true to our roots while pushing creative boundaries, and I don’t plan on stopping. I want to keep surprising people — with new flavors, bold ideas, and collaborations that move the industry forward. My goal is for Cider Creek to become one of the most innovative cider brands in the country — without ever losing touch with where we came from.”
Cider Creek products are about the flavor, of course, but the art of catching consumers’ eyes is not lost on the Cider Creek team. The cans are practically works of art and with good reason. They’re designed by a former tattoo artist. Jessica Varina’s title is Head Cider Maker and Operations Manager, but her contributions exceed her formal work duties. She contributes heavily to the vibe of Cider Creek. She wandered into the tasting room ten years ago inquiring about a bartending job. Kevin hired her, loved her work ethic and energy, and when an opening for a cider maker materialized and Jessica expressed interest, Kevin gave her a shot. He says it’s one of the best decisions he’s ever made.
“I really respected that ambition and drive. She was tenacious, passionate about the business, and never afraid to get her hands dirty,” Kevin tells me. “So I gave her a shot. She spent the next few years grinding it out, absorbing everything she possibly could, and pushing herself to get better every single day. Eventually, she earned the title of Head Cider Maker — and ever since, she’s been producing award-winning ciders that speak for themselves. Jessica’s journey is a big part of our story, and I couldn’t be more proud of what she’s accomplished.”
Jessica, too, is a true believer in, and exceptional spokesperson for, the Cider Creek way. At the core of their process is a simple but powerful philosophy: no added sugar, no artificial flavors, and no shortcuts. Every can is made with 100% real fruit cider.
“People can taste the difference because it is different,” says Jessica. “This is real cider, not soda pop.”
In a saturated market, Cider Creek’s edge isn’t just their cider — it’s Kevin and Jessica themselves. They travel to their distribution markets up and down the East Coast, personally pouring samples, connecting with drinkers, and sharing the story behind each can.
with Kevin. With the honorary title “Future Cider Maker,” 9-year-old QB Collins is next in line to protect the family’s tradition.
“Now, having my own son involved brings everything full circle,” Kevin says. “He’s out there helping with small tasks, soaking it all in, and asking the kinds of questions that show he’s paying attention. I just hope he learns the value of building something meaningful through hard work and passion.”
Hard work, passion, opportunity, family legacy, and a commitment to quality. I told you there was a lot to take in at Cider Creek. Kevin Collins hopes you can taste it.
“And when someone cracks open one of our ciders, I want them to taste that passion — to know that what’s in the can was crafted with care, intention, and a deep love for what we do.”
“More than anything, I want people to know that Cider Creek isn’t just a brand. It’s family. It’s legacy. It’s built on real ingredients, real hustle, and a whole lot of heart. And when someone cracks open one of our ciders, I want them to taste that passion — to know that what’s in the can was crafted with care, intention, and a deep love for what we do.”
This summer marks the debut of their new ‘Conspiracy Series,’ a playful and one-of-a-kind lineup starting with Blood Orange Lizard Juice.
“It’s all about liquid to lips,” Kevin says. “Once people try our cider, they quickly see the quality and the passion that goes into it. There’s no contest — it’s our hustle, our farm, and our flavor in every pour.”
Kevin Collins has an awful lot to be proud of, and to be grateful for. At the top of that list is that his dad, heavily skeptical of Kevin’s plans to create a cider plant on the farm, lived long enough to see it created. And to see it thrive. Before he died, he admitted to Kevin that he was wrong to doubt him.
“Having my dad see what I built with Cider Creek before he passed means the world to me. He was a pillar in our community for nearly 60 years — the local surgeon and a respected beef cattle farmer,” Kevin relates. “People held him in such high regard, and for good reason. He led by example with integrity, grit, and humility. He was incredibly supportive of what I was doing and proud of the path I chose, even if it was unconventional. I’m grateful he got to see the success of Cider Creek firsthand — that meant more to me than I can really put into words.”
And the father-to-son legacy of Cider Creek doesn’t end
“We wanted to have some fun with it,” Kevin says. “It’s wild, but so is the cider. Real blood orange, insanely refreshing, and a flavor you won’t find in this galaxy.”
And as of late July, Cider Creek is officially expanding into a brand-new market: South Carolina. With distribution now secured in the Palmetto State, the team is eager to introduce their award-winning lineup to a fresh audience of cider fans. With more awards than any other cidery in New York State, Cider Creek has earned its reputation sip by sip.
Next up? A July 12th head-to-head public taste test event at Garden District Taproom in West Palm Beach, Florida — pitting Cider Creek against a major New York competitor.
“We love letting the liquid speak for itself,” Kevin says. “Once people taste it, they get it.”
CLICK FOR MORE INFORMATION & CONTACT
THE FUTURE OF FUNCTIONAL REFRESHMENT
By Jack Finn
As eye-catching “better-for-you” sodas reignite the cola wars, PLANT POP® is rewriting the script. It’s everything we loved about soda—refreshing and enjoyable—only now powered by plants your body craves. So, it must taste like lawn clippings? Don’t bet on it! Just bold and bubbly, clean, delicious, soulfully functional soda with purpose. No sugar. No caffeine. No medicinal aftertaste. No regrets.
MORE THAN A MOVEMENT... IT’S A REBELLION
PLANT POP® was created to bring joy of refreshment back to the beverage aisle without sacrificing wellness. This isn’t a one-dimensional beverage. This is a multi-function-forward soda that meets people where they are—across age, lifestyle, and dietary needs. Because once you know better, you want to drink better.
THE SODA POP FOR EVERY GENERATION
We’re proud to be part of a growing wave of consumers who are rethinking what goes into their bodies—and what we offer the next generation. While most brands are still chasing the fiber-and-fizz trend, Plant Pop® was built to go deeper. Today’s families face a wider spectrum of wellness needs: yes, gut health, but also stress, fatigue, mood, immunity, and cellular function.
PLANT POP® not only works for you on a cellular level, it delivers on taste! Because let’s be honest: no one wants to sip a bottle of vitamins—or hand their child something that tastes like medicine. This isn’t another niche wellness drink made just for fitness fans or cafes.
PLANT POP® is a guilt-free soda your entire family could enjoy. One that satisfies nostalgia, tastes amazing, and supports real health.
INGREDIENT SPOTLIGHT (PP5)
PLANT POP® isn’t a bandwagon brand chasing the current “wellness” soda trend. It’s a redefinition of the entire soda category—proof that health-forward beverages can deliver flavor, fun, and full-spectrum function. This is soda that works with your body! Where other functional sodas stop at prebiotics, PLANT POP® takes a holistic approach—meaning “as a whole”—addressing a multitude of daily symptoms at the root cause, fatigue at the cellular level, lack of focus, digestion, stress, mood and immunity in every drink.
THE KEY?
A proprietary blend of clinically backed botanicals and bio-actives known as the Plant Pop 5 (PP5): Together, they form a functional holistic base that’s GRAS-certified, and effective—without ever compromising on taste. Every ingredient was chosen not only for its function, but for how it fits into daily life. This is wellness without compromise—and refreshment without regret.
CLICK HERE FOR MORE INFO ON INGREDIENTS
PATENTED BIOENERGY® D-RIBOSE
Supports mitochondria with cellular fuel and active recovery
L THEANINE
Supports cognitive function and mental performance
JERUSALEM ARTICHOKE
Supports gut health, digestion and nutrient absorption
ASHWAGANDHAKSM 66® Supports mood and stress reduction
ELDERBERRY
Supports immune system
“WHAT SODA
WAS ALWAYS MEANT TO BE”
Soda is woven into our culture—timeless, nostalgic, and deeply personal. It’s more than just a drink. It’s Friday night pizza. It’s the fizz at a school dance. It’s backyard barbecues, birthday parties, and after-school treats. But somewhere along the way, soda stopped evolving with us. It became stuck in a different time— one that didn’t account for how we live, eat, and care for ourselves today. Instead of offering better choices,
it’s offered bigger cans, louder labels, and more ways to mask the same old problem: empty indulgence. A crash in a can. A sugar bomb wrapped in nostalgia. It’s time for a sparkling feel-good refreshment made for the way we live today. Because the memories should stay, the junk should go, and the things we love shouldn’t come with regret, they should be celebrated.
MORE THAN A MOMENT,
THIS IS A MOVEMENT
PLANT POP® was created for mindful consumers, parents seeking better choices, label readers and people of all ages who believe what goes into the body should reflect the values they’re building a life around. Because the joy of soda should never come with a compromise.
The best products don’t chase trends—they solve real needs. From the very beginning, this wasn’t a product pitch—it was a company’s personal pledge. A soda built with trust, crafted for the whole family, and rooted
in the belief that joy and health can—and should—exist in the same bottle.
Functional sodas are no longer fringe—they’re foundational. Today’s consumers, especially Millennials and Gen Z, are done settling for synthetic sweeteners, sugar crashes, and hollow claims. They’re choosing, transparent sourcing, and wellness that works. Plant Pop® doesn’t just meet that demand, it brings feel-good fizz wherever life happens—This is soda with purpose. THIS IS PLANT POP®
SOUL OF THE SODA
PLANT POP® Founder and CEO, Scott Strader, has been building wellness brands for the last 25 years. Scott understands the science and soul behind crafting a healthy beverage with functional ingredients.
“The best products don’t start with profit— they start with a problem, a pressing need,” says Scott Strader. “PLANT POP® didn’t begin in a boardroom. It began with a simple realization: there wasn’t a single soda that was clean, functional, and enjoyable enough to share with the people I care about most. Conversations with mothers, health advocates, and mindful consumers helped sharpen that clarity. That’s when the mission came into focus—and PLANT POP® was born.”
Scott’s path to creation began long before PLANT POP®. As an accomplished actor and musician, he spent years using art to move people emotionally. That same instinct—to create something lasting and meaningful—now lives at the heart of his work in wellness.
His most recent venture, Lotus Plant Power®, was inspired by ancient plant
ROOTED IN NATURE
wisdom and the spiritual symbolism of the lotus flower. The brand quickly grew into a beloved name in the functional beverage space, known for its innovation, efficacy, quality, and plant powered purpose, to transcend today’s energy drinks with a healthier option.
While LOTUS and PLANT POP® are independent companies, they share the same heartbeat: elevating everyday choices with plant-powered intention. Scott took everything he’d learned—about formulation, sourcing, and soul—and applied it to a new kind of challenge: soda with purpose.
“Wellness isn’t just about what we consume—it’s about how we live,” Scott says. “We must not only be good stewards not only to ourselves, but of one another. I’ve made it my responsibility to offer better-for-you beverages held to the highest standards—for anyone seeking something more”, Strader remarks.
PLANT POP® is the result.
A clean, delicious, multi-functional soda—designed not just to be consumed, but to be shared.
ANYWHERE. ANYTIME.
ANYWHERE YOU POUR IT
PLANT POP® has the unique availability on all dispensing formats, not only RTD cans, but also pump & serve concentrates, soda dispensers, frozen drink machines, at dispensed beverage margins, it’s soda pop made scalable. Whether enjoyed at home, at your favorite café, or on tap at a wellness retreat, or on a soda fountain. It brings feel-good fizz to any
setting. This is indulgence made clean. A beverage that satisfies the moment and the mission. Whether it’s your child’s treat at a birthday party or your own moment of pause mid-afternoon, PLANT POP® lets everyone take part—without compromise. The things we enjoy shouldn’t come with regret; they should make life a little easier and more fun!
THE RISING TREND OF “DIRTY SODA”
A viral trend mixing traditional soda with added creamers and flavor shots—proved something important: people want customization and fun. But they also want to feel good about what they’re drinking. PLANT POP® honors that same spirit of creativity, only without sugar and caffeine with the ability utilize our products in all dispensing formats with or without
cans. Whether poured over ice, blended into a float, or sipped straight from the can, PLANT POP® delivers refreshment that’s crave-worthy, fully customizable, and clean. It’s everything you want and everything you need in a soda. A drink rooted in joy, crafted with care, and specifically designed to integrate with real life.
MEET OUR TEAM
For us, this isn’t just about creating a better soda—it is our mission to raise the bar to the gold standard for what families should expect from their beverages. It is our commitment to bring the joyful wellness of soda to every table, every occasion, at any age. This is PLANT POP® . Scott has continued to strengthen his already capable core team—Hannah Lain and Alayna Alberts—by bringing on a group of handpicked industry veterans to support national expansion.
Craig Powers joined Lotus in December 2024 as Senior Vice President of Sales and Distribution. A seasoned operator, Craig brings experience from his time at Red
Bull and was instrumental in scaling Congo Brands, home to Alani and Prime.
Joe Huntowski is the newest addition to the team, serving as Director of the East. Joe spent over a decade helping build VPX (Bang/Redline) into a billion-dollar brand before leading Congo Brands’ distribution efforts across the Midwest.
Rounding out the team, Jimmy Gutierrez has stepped in as a senior advisor to the leadership group. Jimmy played a key role in the national launch of Alani and Prime and brings more than 15 years of experience managing key accounts, fitness channels, and vending strategy across multiple high-growth beverage brands.
DRINK BETTER. LIVE BRIGHTER.
We didn’t just embark to create a me-too soda. We raised the standard for how beverages show up in our lives. Because it’s not just about what’s in the can—it’s about what it means.
It means no more standing on the sidelines while others indulge.
It means no more compromise at the birthday party, at the team banquet, or the family table.
It means feeling good about what you hand your child—and what you grab for yourself at 3PM. PLANT POP® was made for people who read the label. Who pay attention. Who care. And who believe, like we do, that wellness should feel good—without guilt, without guesswork, and without the need to trade enjoyment for function.
We’re not here to join the better-for-you conversation. We’re here to shift it.
This is about soda that meets you where you are and lifts you just a little higher. About beverages that fit into real life—and help real life feel better. Whether you’re chasing toddlers or chasing deadlines, balancing a grocery list or a startup, PLANT POP® is here to make the moment a little lighter, a little brighter, and a whole lot more delicious.
SO HERE’S TO WHAT COMES NEXTfor your fridge, your family, and your future. A new kind of soda. A new kind of standard. A new kind of joy.
This is just the beginning. PLANT POP® Pop it! Drink it! Feel It!
UNCLE SKUNKS A One-of-a-Kind Cannabis Soda Lifestyle Brand
By Jack Finn
UNCLE SKUNKS isn’t just another heartless cannabis seltzer. It’s a full-blown lifestyle, steeped in culture and brimming with rebellion. We’re here to celebrate fun, freedom, and a rich counterculture history that’s unapologetically American.
What sets us apart from all the corporate clones? Uncle Skunk himself. He’s the life of the party, a jet-setting polecat with a legendary past and larger-than-life charm. With decades of experience behind the brand, the Skunks stand out from the rest.
His story is a wild one, rooted in a generational legacy of adventure and defiance. His granddad brewed shine by moonlight during Prohibition. His father flew treetop low and under the radar, smuggling the finest grass around. Now, Uncle Skunk carries on the family tradition in his own way—with cannabis craft sodas that turn heads and spark good times.
At the heart of Uncle Skunks is the belief that no matter how much the world changes, some things should never go out of style. For generations, people have gathered to
laugh, kick back, and crack open a cold one with their crew. Uncle Skunks reimagines that experience with Chronic Craft Soda and Chronic Craft Shots — premium-quality drinks with a mind-expanding twist on tradition. It’s new, but feels like an old friend. It’s rebellious, but rooted in legacy.
With his signature confidence and charisma, Uncle Skunk blends old-school cool with modern edge—embodying the spirit of rebellion, unity, and joy. Crafted in small batches by a crew of veteran rebels, every can delivers bold flavor and a smooth, elevated feel.
This isn’t just about cannabis, it’s about embracing life, making memories, and enjoying the ride with the people who matter most.
Uncle Skunks is more than a brand. It’s a movement. Whether you’re laying low or turning it up, Uncle Skunks is here to help you make the most of every moment.
Uncle Skunks is the outlaw spirit of cannabis—canned and passed around like a legend.
THE DRINKABLE SPACE
CASAZAR TEQUILA:
Viviana Sierraalta-Ramirez co-founded CasAzar Tequila to champion self-belief and meticulous craftsmanship. After years directing luxury brands, she saw premium spirits missing authentic narratives. Determined to honor her Venezuelan roots and Jalisco’s agave heritage, she left corporate life— while raising four children—to create a tequila that celebrates calculated risk: “betting on oneself.” Viviana steers every detail, from harvesting Highland agave to commissioning porcelain bottles inspired by casino chips, endowing each vessel with artistry matching its liquid. She channels earned expertise into strategic market expansion and community initiatives, endowing fellow women in spirits with visibility and resources. The result is an award-winning, ultra-premium tequila that invites drinkers to wager on their dreams— and proves that purposeful risk can yield extraordinary flavor, opportunity, and legacy within discerning global luxury circles.
Visit https://casazar.com/collections/all
WHOOPI GOLDBERG PROSECCO:
For a few years now Whoopi Goldberg and her team have been secretly perfecting a rare and extraordinary Prosecco. Finally ready for the public, Whoopi Golderbeg Prosecco steps out on the scene after already winning awards and capturing the love of taste buds everywhere. Made from 100% organic Glera Grapes hand harvested from Italy and organic DOCG certified You can feel good about drinking this sustainable wine. Bubbly, sustainable and tasting fresh and delicious, every prosecco drinker is sure to love this one, just like Whoopi Goldberg herself.
Visit https://www.whoopiprosecco.com/
THIS GIRL WALKS INTO A BAR:
Do you and your friends ever get together and want delicious drinks but have different preferences in alcohol? Are any of you friends alcohol free, or avoiding excess sugar? Well now you can all drink together! This Girl Walks into a Bar offers a variety of cocktail mixers all made organically and with minimal sugar (between no sugar and 5 grams), perfect for bringing everyone together no matter needs or wants. Their flavors including a classic margarita mix (one of the lowest sugar margarita mixes on the market) which can be customized and further sugar can be added. The pineapple Mint flavor beautifully captures a mojito vibe with a few delicious uniquities. Thesedelicious and very customizable beverages are sure to make everyone at the function happy!
https://www.thisgirlmixerssnacks.com/
FRUITY BLONDE VARIETY PACK:
Get ready for a new release from Holidaily Brewing Company, the leading Women-owned, gluten-free brewery in the US! Introducing a new variety pack inspired by fan favorite Blonde Ale, including three new exciting flavors! Delicious Wild Tangerine, refreshing Sweet Melon and bold Citrussy Passionfruit. Holidaily is the only certified women-owned brewery in the US and is one of only 11 gluten free breweries in the US.
Visit https://holidailybrewing.com/
the industry. By Devin Woodrow
KIT NON-ALC:
Kit Non-Alc beers are high quality award-winning beers that have zero alcohol in them so they can be enjoyed by anyone. While they have no alcohol content, Kit Non-Alc wanted beer drinkers to feel like they were having an authentic beer experience and succeeded in their mission in not compromising taste. As well as being alcohol free, they are also vegan friendly, dairy free and gluten free, really producing an inclusive product for everyone.
Visit https://www.kitna.beer/
ANTEEL PREMIUM TEQUILA:
Anteel Tequila, already known for their high quality, just got even better with their new, highly successful rebrand. With already 125 awards and recognitions, they continue forward with their “commitment to excellence” with bold new packaging and a brilliant new logo as well as a newly embellished product line. Still offering their delicious tequila in a variety of flavors, exciting things are bound to happen with this women-owned brand.
Visit https://www.anteeltequila.com/
ALL THE BITTER:
Have you ever had a drink and thought this is good, but it could be better? Maybe your last few drinks have felt like something has just been missing. Then you need All The Bitter, All the Bitter transforms drinks with their sophisticated bitters, turning any drink into an intensely positive sensory experience. Made with organic botanicals for both flavor and health benefits, you can taste the quality in every bottle. All the Bitter contains perfectly universal notes of citrus, making it easy to upgrade any drink, even non-alcoholic ones.
Visit https://allthebitter.com/
SNEAKY PETE SPIRITS:
Visit https://sneakypetespirits.com/
PEDRO FURTIVO:
Sneaky Pete’s Spirits is home to two brands you need to know about. Starting with Pedro Furtivo, a small batch tequila made from 100% naturally ripe agave, grown in Jalisco, Mexico. While being better for you and delicious, Pedro Furtivo also brings forth the tradition of tequila as it is grown on co-founder’s Omar Martinez’s family land. Being made with high quality agave and completely additive free, this tequila tastes as good as it sounds.
Visit https://pedrofurtivo.com/
YACHT WATER:
Sneaky Pete’s also boasts Yacht Water, a premium canned seltzer made with clean ingredients like real fruit juice and reposado tequila. Yacht Water, co-founded by rapper Lil Yachty, aso boasts no preservatives or artificial flavors. Including a pinch of sea salt, this authentic, healthy, conveniently canned seltzer is known and “the official drink of drinking!”
Visit https://drinkyachtwater.com/
THE DRINKABLE SPACE
BCB LAS VEGAS TRADESHOW FOR
BARTENDERS
BAR OWNERS/MANAGERS
BEVERAGE DIRECTORS
DISTRIBUTORS
F&B MANAGERS
IMPORTERS
RESTAURANT OWNERS/MANAGERS
Driven by an appreciation and passion for premium and craft spirits, BCB Brooklyn is a welcoming and collaborative environment in which the pioneers of the bar and beverage community gather to celebrate and sculpt the future of liquid culture through education, sharing best practices, and generating business opportunities. It is a curation of the most premium brands driving the cocktail movement.
At BCB Brooklyn, bar and beverage professionals are invited to network with peers and learn about new trends, techniques and products in the domestic and international markets. Attendees can also attend demonstrations, keynote addresses, and panel discussions with leading industry experts. Exhibitors at BCB Brooklyn will be carefully curated to feature primarily premium craft spirit brands and mixers.
The #1 Trusted Wine & Spirits Travel Products Trusted by the trade. Designed for Safe and Secure Travel with a Lifetime Warranty. Use Code: PROOF20 for 20% off your order www.vingardevalise.com
CORNBREAD HEMP:
Kaleidoscope
Cornbread Hemp, already known in the hemp wellness market for high-quality products recently released its new pure hem-derived THC seltzer. The product boasts a fast acting formula that you can feel in as little as 15 minutes. Beyond that is comes in a variety of flavors including Blueberry Breeze, Raspberry Limeade, Peach Iced Tea and Salted Watermelon. All of these flavors are made with only 5 mg of sugar and are only 30 calories per can.
Visit https://www.cornbreadhemp.com/
HEMP AND BARREL: As the temperature rises, drinking liquids becomes even more important. So why not have functional AND fun? Hemp and Barrel bridges the gap between these two entities with THC, CBD and non-alcoholic beverages. Focusing on trends and the lifestyles of consumers, Hemp and Barrel has many flavor options and drinks, including a huge variety of flavors and different doses, so everyone can find something to get excited about!
Visit https://hempandbarrel.com/
NOWADAYS THC INFUSED SPIRIT:
Just in time for those Summer beach days, Nowadays is now available in Readyto-Drink form! With multiple different doses available, now experienced THC users and inexperienced users alike can both enjoy the same great flavors and everyone can find the buzz right for them! Still available in the classic bottle, making this brand perfect for higher class events and dinners as well. Be on the lookout for another new addition to the Nowadays family with their new lemonade, expected to come out this summer!
Visit https://trynowadays.com/
5G POP:
Meet the newest, fizziest drink in the cannabis industry, 5G Pop, a variety of 100mg sodas with delightful flavors, and a touch of THC for a relaxing and calming effect. Available in 3 flavors, Orange, Berry Lemonade and Rootbeer, everyone is sure to find a flavor they love. Orange soda is deliciously poppy and tastes like freshly squeezed orange soda. Berry Lemonade brings the classic lemon flavor with a berry punch while rootbeer will have you feeling nostalgic! With 100mg of THC per can, each can has 10 servings, giving you more bang for your buck. The Root Beer flavor is sugar free, making this brand more health inclusive.
Visit https://www.530grower.com/
By Devon Woodrow.
cope Eyes
CANNAVINUS:
CannaVinus is a non-alcoholic beverage, designed to elevate THC experiences while containing no THC or CBD itself. Unlike most THC drinks, CannaVinus is infused with terpenes like the ones found in cannabis. These terpenes can be a game changer in elevating mood, stress relief or just helping you to relax. CannaVinus uses the terpenes found naturally in elderberry and pair it with fresh mint and botanicals, delighting with a bright airy flavor. CannaVinus is perfect for any occasion where consumers are looking for an uplifted mood without an alcoholic beverage!
Visit https://cannavinus.com/products/cannavinus-alcohol-free-0
ICONIC TONIC- DO IT FLUID AND DOGGY SPRITZ:
Iconic Tonic is changing the game for non-alcoholic, functional beverages. Noticing that non-alcoholic drink trends are on the rise, especially with Gen Z, Iconic Tonic decided to participate in the fun and release two different brands of functional THC Beverages. Both Do It Fluid and Doggy Spritz are THC beverages sure to enhance your fun evening. In today’s day and age, finding a functional, good tasting fun time drink with low calories can be hard to come by, but thanks to Iconic Tonics, now you have two options! Beverages can come in larger or smaller can sizes with varying THC levels giving everyone more control over their buzz! With backing from Snoop Dog and delicious flavors to choose from including Cherry Limeade and Peaches n’ Honies, everyone can find something that is right for them!
Visit: https://drinkiconictonics.com/
The Spirit Industry’s Flawed Approach to Sensory Evaluation
Why Tradition and Marketing Overshadow Science
George Manska, CR&D, Arsilica, inc.
In an era where most industries lean on data, metrics, and verified research, the spirits industry remains unshaken in its reliance on tradition, myth, and marketing. When it comes to sensory evaluation—the very process by which we judge as good, bad, or exceptional in a spirit—science has taken a back seat. In its place? An ecosystem built on ritual, nostalgia, and profit.
To be blunt: the modern spirits industry is not interested in educating the palate. It is far more concerned with building brand loyalty, moving product, and reinforcing aesthetic narrative. The idea of “craft” is thrown around without discretion, yet common evaluation tools remain less than adequate. Functionally flawed glassware, inherited from wine culture or luxury aesthetics, is treated as sacrosanct. Industry brand ambassadors evaluate with vessels that actively distort olfactory perception, emphasizing ethanol over aroma nuance, punishing the olfactory system, and creating false signals of quality.
Meanwhile, tasting protocols are more ceremonial than scientific. Do not swirl, breathe through nose and mouth simultaneously, add water, or approach gradually to acclimate the nose to the ethanol are grand failures as far as your olfactory neurons are concerned, but were implemented to acclimate (not reduce) the sharp ethanol blast created by non-functional tulip-shaped spirits glassware which actually hinders aroma detection and identification. Few consider how ethanol’s volatility influences aroma delivery, or how glass shape funnels anesthetic ethanol directly into the nose. Instead, consumers lean on the familiar, “It’s got a strong burn so there must be lots of ethanol and the branding looks really high-end—it must be good.” But is it?
By George Manska, CSO, CR&D, Arsilica, Inc., Sensory Researcher, Inventor, Entrepreneur
Pungency Over Precision
One of the most damaging myths in spirits evaluation is that pungency and “burn” is a mark of quality. Ethanol’s pharmacodynamic kick—what many call smoothness or warmth—is conflated with flavor, complexity, or craftsmanship. This is wrong on several levels. Ethanol is an irritant, a solvent and an anesthetic; it masks flaws and mutes nuance. A high-proof whiskey or any other spirit that blasts your receptors also hides character aromas and flaws behind a cloud of ethanol. How can that be good?
This folkloric myth is not accidental. Industry players benefit when consumers associate strength with quality. It reduces scrutiny. The rough edges get mistaken for power. Harshness becomes virtue. The more pungent the spirit, the more nods of approval; the exact opposite of what a trained sensory system seeks—balance, clarity, integration, layered aromas, absence of off-notes. Most consumers do not know this, and the industry is in no rush to teach. Afterall, a multitude of manufacturing sins are hidden behind ethanol.
The Glass Problem
Delivery matters when evaluating a spirit accurately yet the spirits industry clings to glassware designs copped from wine tastings or aesthetic tradition: tulip glasses, snifters, and copitas concentrate ethanol directly under the nose, numbing receptors and narrowing perception. Despite this, they remain standard in many judging panels, brand events, and enthusiast circles. The question, “What is the best glass for neat whiskey, tequila, rum, or cognac?” is never, ever asked.
Why? Because tulip glasses are familiarly branded as “traditional.” Because they can look elegant. Because they exude a macho strength through their concentrated ethanol delivery. Because noted spirits personalities,
George Manska: The Spirit Industry’s Flawed Approach to Sensory Evaluation
spirits ambassadors and industry spokespersons use them without fail. Because challenging tulips means challenging decades of tradition—and, more importantly, upending marketing assets securely tied to the visual identity of an iconic glass that seems to speak for millions of drinkers. Never mind that olfactory research clearly explains why they are the ethanol alcohol A-bomb for high-ABV spirits.
Science offers better solutions. But those solutions are inconvenient, do not align with heritage narratives and therefore are summarily dismissed.
Willful Ignorance and Locked Science
There is no shortage of research into olfactory function, vapor dispersion, ethanol effects, and sensory psychophysics. But almost no conclusive research reaches the people who could benefit the most. Academic studies are hidden behind paywalls of closed access research. The language is dense, technical, and often disconnected from real-world application. Even within the industry, few product developers or marketers have time— or incentive—to bridge the gap.
And when science is referenced, it is often cherry-picked to support preexisting marketing claims. A journal paper on compounds of wood barrels becomes a selling point for “double oaked” expressions. A vague reference to esters is dropped into a sales pitch to “elevate” a product to “scientific” by association in the eyes of the consumer. Applying consistent sensory evaluation methodology is rare, difficult, and deemed too disruptive.
Consumers Trained to Numb Themselves
The result is a feedback loop where consumers have long been conditioned to chase the macho strength of ethanol, not subtlety of aromas. “I ate three Carolina ghost peppers; how many did you eat?” or “That really smooth thirty-year-old Grandpappy cask-strength whiskey was a real eye-opener; I
George F Manska
threw back four shots before I drove home.” illustrates the common yet childish approach to neat spirits consumption. Nose fatigue is common yet accepted. Facial winces and anesthetic numbness are seen as a quality validation. In tasting rooms, “smooth” is king—even though the term says nothing about flavor character, and discussion of flaws are taboo. Most drinkers are not evaluating. They are enduring, and the industry counts on it.
Breaking the Cycle
A genuine sensory evaluation system for spirits must start with different questions. How does the glassware influence perception? How does ethanol suppression affect aroma clarity? Are judges trained in olfactory science or simply steeped in tradition and sales objectives? Are consumers given the tools to understand what they taste or just fed tasting notes that confirm a marketing narrative?
The current approach rewards conformity, not curiosity. It dismisses science as irrelevant to pleasure, yet the opposite is true: understanding how the senses work enhances enjoyment, reveals complexity, and separates hype from substance. Until the industry embraces that reality, we will continue to sniff in circles—literally and figuratively.
In summary: The spirits industry has institutionalized flawed methods for evaluating its own products. Glassware, language, and ritual overshadow science, objectivity, and spread misconception in the name of education. Not just a missed opportunity, it is a deliberate rejection of truth in favor of image. For those who care about what is actually in the glass, it is time to ask tough questions. For the industry, it is time to step up to the truth, build loyalty through education rather than marketing and encourage accurate, truthful evaluation. Building trust is a win for the spirits industry.
CR&D, Arsilica, Inc.
Qualifications: Published sensory science researcher & entrepreneur. BSME, NEAT glass co-inventor Mission:
Replace myth and misinformation with scientific truth through consumer education. george@arsilica.com 702.332.7305
www.theneatglass.com/shop
CANNABIS COCKTAILS THEN AND NOW
How Ancient Hemp-Wine Inspired Today’s Infused Drinks
By Adam D. Cohen, Mia Lavana and Brittney Agoncillo
How far back does the art of cannabis mixology really go? As early as 2nd century China, physician Hua Tuo was infusing a “hemp-boiling compound” into wine. Not for fun, but as one of the first surgical anesthetics. Nearly two thousand years later, the tradition of cannabis-infused beverages remains alive and well, adapting to modern tastes. Once recorded in ancient medical texts, cannabis-infused beverages are now poured at tasting panels, served at dinner tables, and featured on curated bar menus across the globe. In truth, cannabis drinks aren’t new. Blending ancient tradition with modern innovation, today’s cannabis drinks are elevated by scientific precision, and are reshaping the beverage landscape.
•THC-V
•THC-T
•THC-P
• Nano-Emulsified
• Terpene
• Adaptogen
• Full-Spectrum
• Broad Spectrum
• Hemp
• Delta-8
• Delta-9
• Delta-10
• Hybrid
Our judges are from dispensaries and are looking for new products!
*All entrants must submit Certi cate of Analysis (COA)
Host Property
Competition to be held Sept. 16th 2025 Register by Aug. 29 at proofawards.com/infused
From Ancient to Modern: The Science of Infusion
Cannabis-infused drinks have come a long way since Hua Tuo’s early “hemp-boiling compound,” while his wine-based infusion aimed to dull surgical pain, today’s cannabis beverages are crafted for an entirely different purpose: Enjoyment, wellness, and social sipping.
THE BASICS OF INFUSION
At its simplest, an infused beverage is just a drink, for instance, water, tea, juice, or soda, that’s been blended with active compounds, most commonly cannabinoids like THC or CBD. And while the idea might sound new, it actually goes way back. One of the oldest and most traditional forms of infusion? Tea.
For thousands of years, cultures across Asia, Africa, and the Americas have steeped cannabis leaves and other botanicals in hot water to create healing concoctions. The heat from the water helps extract compounds like cannabinoids and terpenes from the plant material. Today, we’re doing something similar, just with a modern twist. Instead of steeping at home, we’re using advanced extraction methods to pull out those same compounds and add them back into drinks with precision, so every sip is consistent and effective.
WHAT’S THE SECRET BEHIND “FASTACTING” CANNABIS BEVERAGES?
Ever wonder why some cannabis drinks seem to work faster than others? Or why today’s infused beverages feel so much lighter and more consistent than traditional edibles? The answer lies in the science of infusion, and in a technology called nanoemulsion.
Think about this: while classic cannabis edibles can take 45 minutes to two hours to take effect, many modern cannabis beverages start working in just 10 to 15 minutes. How? The secret is in how the cannabis is mixed in. Normally, cannabis oil and water don’t blend well, similar to oil and water in a salad dressing. But with a process called nanoemulsification, the cannabis oil is broken into tiny pieces, thousands of times smaller than a human hair. This helps it mix evenly into the drink and allows those tiny particles to be absorbed more efficiently, not just through digestion, but directly into the bloodstream through the mouth and stomach lining.
The result? A faster, more predictable experience, one that you can feel within minutes. It’s fascinating to think where Hua Tuo’s ancient hemp-wine was an early experiment in plant-based healing, today’s cannabis beverages represent a fusion of tradition and high-
tech innovation. Next time you sip an infused drink, you might just ask yourself, what other ancient ideas are we only beginning to perfect?
HOW TO PICK THE BEST ONE FOR YOU
When it comes to infused beverages, it really comes down to what kind of vibe you’re going for. Are you looking for something calm and steady, or something that kicks in quickly and fades just as fast?
Traditional Infusions:
Gentle and Long-Lasting If you’re into a more gradual, extended experience, traditional beverages like cannabis tea might be just right for you. These are often made by steeping cannabis flower or leaves in hot water, sometimes with a bit of fat like milk or coconut oil to help absorb the cannabinoids.
Because they need to be digested first, they take a little longer to kick in, usually 30 minutes to an hour. But once they do, the effects tend to last longer, making them perfect for relaxing evenings, deeper rest, or gentle wellness support.
Fast-Acting Beverages: Quick and Light
On the other hand, if you want something with a quicker onset, fast-acting infused beverages made with nanoemulsified cannabinoids might be more your style. These are specially formulated to absorb faster in your body, often kicking in within 10 to 20 minutes. They’re great for social settings or daytime use when you want to feel the effects sooner and don’t necessarily want them to linger for hours. The experience is typically shorter and lighter, often lasting 1 to 2 hours depending on your metabolism.
SIP ON THIS
Two thousand years ago, cannabis drinks were used to ease surgical pain. Today, they ease social tension and to support wellness. Whether steeped in tradition or refined through nano-science, infused beverages are more than a trend, they’re a toast to human curiosity, healing, and innovation.
Curious to try one yourself?
Jardín Premium Cannabis Dispensary in Las Vegas offers a curated selection of cannabis beverages, from calming to fast-acting party elixirs. Whether you’re looking for something to help you relax, focus, or elevate your next social gathering, Jardín’s expert cannabis consultants are there to guide you. Tell them your vibe, and they’ll tailor the perfect recommendation to match.
By Jack Finn
Life overwhelms us with numbers. They float around us constantly – reminding, pestering, stressing. How many days till my doctor’s appointment? Why do I get the same number waiting in line? How many calories did I burn?
But can a number inspire? Can it guide? Can it help form a vision?
Blane Huff thinks so. And if you doubt him, you better first check out the massive success his Lucky29 Liquors has created, a master blending company that he started in Las Vegas in 2020 that bottles 29 different liquors of his own brands.
It wasn’t by chance that Huff picked number 29 in naming his business. Turns out, 29 just weirdly seemed to pop up everywhere he looked.
“Man, I’d see that number everywhere,” he says. “Whenever I’d look at my clock it was always 1:29 or 7:29. My grocery bill, when I’d gas up my car, my speedometer, it was everywhere, like it was following me. At the end of that movie Trading Places, when Dan Aykroyd and Eddie Murphy looked up at the stock board and 29 was the last number they saw. The Golden Knights’ first big star, Marc-Andre Fleury, wore 29. I saw it everywhere.”
When Huff’s daughter arrived in the world on January 29, “I knew then that whatever I did next had to revolve around that number 29” he says.
So it was that in 2018, Lucky29 was born. Huff originally wanted to bottle and sell an energy drink, with a blend of 29 vitamins and minerals. But the timing was off, Monster and Red Bull were already heavyweights in the energy drink market and the competition was stiff, forcing Huff to pivot.
But to what?
“I was in the medical field, working in a lab in Colorado, and the guy next door was always brewing things and there was always this weird smell,” Huff recalls. “Turns out he was making his own liquor. The guy was a legitimate pastor and he was a huge one at that. He was known as ‘Fat Pastor.’ He’d let me sample each one of his liquors that he distilled in-house, and he gave me an idea to make 29 different liquors under one roof.
Inspired by Fat Pastor, Huff quickly went to work, establishing a business that bottles a wide variety of premium liquors like: vodka, tequila, whiskey, rum and gin.
Soon after, industry accolades and awards started piling up. Huff made good use of his connections in his home base of Las Vegas too, putting his product in front of bartenders, which created a buzz and fueled demand for a local product.
One of those bartenders that Huff started to get to know was a gentleman named “Tony Lodding”, an industry veteran for 13 years, at one of the top gentlemen’s nightclubs located in Las Vegas. As Huff puts it, Tony Lodding has connections with a lot of celebrities, wealthy people, nightclub owners, bartenders and casino personnel. Which made Lodding a big asset to his company. As everyone knows, connections are the key. So Huff hired him in 2020 to join his team as the CSO (chief strategy officer).
Today, Lucky29 liquors manufactures a wide variety of spirits to restaurants, casino and gaming facilities nationwide, who get to put their own labels on the bottles, a practice known as “white labeling” or “private labeling”.
“Lucky29 liquors makes a premium liquor for a less-than-premium price, their customers love it, and more people get to taste our spirits, which we’re really proud of,” Huff says.
Huff was born with an entrepreneur’s spirit. Prior to launching Lucky29 Liquors, he had great success in the medical field, inventing patents and opening a few laboratory testing facilities. But as an entrepreneur would say; standing or sitting is not in our nature, but coming up with new ideas is.
“You don’t just stick with one thing when you’re an entrepreneur,” he says. “You gotta be willing to change, and move through different avenues. You gotta pay attention to the economy and what’s going on. I knew liquor would always be there, especially in Vegas, and I knew I had something unique to offer to our customers.”
Creating something like Lucky29 Liquors takes courage, patience, hard work and sacrifice, with a little bit of Luck helps too.
“Luck is everywhere,” Huff says. You hear it all the time – get lucky, be lucky, take a lucky shot. I’m lucky to be alive, we all are. Like Clint Eastwood said, ‘Do you feel lucky?’ Well, I sure do” and so should we all.
It’s fitting that in numerology, the number 29 is associated with growth, change and new beginnings. It’s also linked to intuition and a desire to help and inspire others.
Huff hopes he’s doing that by using his business in efforts to assist with the homeless in Las Vegas and other communities nationwide.
In the meantime, he says, trust your instincts, wish for a bit of luck and, have a shot or a drink of something spectacular. Remember always, “Do You Feel Lucky?”
GOOD TROUBLE BOURBON LAUNCHES
BLENDING PREMIUM CRAFTSMANSHIP WITH SOCIAL IMPACT
Award-Winning Bourbon Champions Looking for “Good Trouble”
Good Trouble Bourbon, is a highly-awarded small-batch, bold new bourbon that marries exceptional craftsmanship and social advocacy. Founded by Chicago entrepreneur and social impact advocate Dee M. Robinson, Good Trouble Bourbon is more than a spirit—it’s a symbol of resilience, purpose, and the power of challenging the status quo and urges its drinkers to look for good trouble.
“Good Trouble Bourbon is more than a drink—it’s an experience designed to spark dialogue, connection, and change,” said Robinson. “We set out to create a greattasting bourbon that not only meets the highest standards of quality but is also a catalyst for meaningful conversations and positive change. Every sip is a reminder that small actions can drive significant impact.”
With its smooth, robust flavor, Good Trouble embodies the spirit of making a difference. By using bourbon as a tool to bring people together, it lives up to its name— fostering dialogue, connection, and progress. A portion of proceeds supports the Shine Your Light Foundation, a 501(c)(3) non-profit that supports inclusivity, equity, and tolerance through community-driven initiatives. In its debut year, Good Trouble Bourbon made a bold entrance onto the spirits scene, earning top accolades, including a Platinum Medal from the Las Vegas Global Spirits Awards and 11 Gold Medals. These included “Best Story” from the International Spirits Competition Distillers Challenge and 2nd place for “Best Small Batch Bourbon Whiskey” at the International Whiskey Competition. Good Trouble received the Double Gold Award from the International Spirits Competition, further cementing its excellence. The momentum continued in 2024 with Silver Medals at the San
Francisco World Spirits Competition, one of the most prestigious awards in the industry, as well as the New York World Spirits Competition. Most recently, Good Trouble secured two more Gold Medals at the 2025 Los Angeles Invitational Spirits Challenge. Robinson’s extensive experience in the food and beverage industry led to a deep appreciation for Kentucky bourbon. Her journey began nearly a decade ago at a tasting, where she became captivated by the spirit’s complexity. She started collecting bottles, took courses, and visited distilleries to immerse herself in the craft. Determined to create a bourbon with a purpose, she collaborated with 8th-generation master distiller Jacob Call, and designed a bold label featuring a diverse, global representation of Lady Liberty with her torch astride a charging bull — representing unity, resilience, and the power of speaking up for justice and inclusion. Robinson brought Good Trouble to competitions, earning the industry’s highest awards, and securing key distributors.
Rooted in Robinson’s vision, Good Trouble Bourbon is more than a premium spirit— it’s a platform for meaningful conversations that inspire social change. Good Trouble Bourbon is now available in 40 states for purchase online and at select retailers in Illinois. To learn more, visit www. GoodTroubleBourbon.com.
WHAT’S YOUR STATUS?
Status Wines launches POPSTR , a collection of ready-to-drink cocktails inspired by the old-fashioned soft drinks that were a stable of so many childhoods.
By Jack Finn
If you close your eyes and try to conjure a mental picture of a certain word, say the word “status,” what image materializes? Something that evokes luxury, probably. Tuxedos and yachts, Bentleys and Rolexes. Power. If that’s your scene and those are your surroundings, Status Wines are certainly for you. But here’s the catch: Status Wines are also the wine for you if your vision of status is significantly less opulent.
And it’s the family orientation that gives Hola Matuapuaka the greatest fulfillment.
“We want to create a brand that easily evolves with any environment – the red carpet, sure, but also poolside, at the beach, heck if you’re a mom and you just got the kids down to sleep and your hair’s up in a bun and it’s time to be relaxed in your own world, grab a bottle!” says Hola Motuapuaka, CEO and Founder of Status Wines.
Rest assured, though, whether you’re drinking in your private jet or on your backyard patio, if you’re drinking a Status wine, you’re tasting the result of a decades-long and family-rooted commitment to the highest standards of quality.
“One thing we’ve always known is that there’s nothing we can’t achieve if we work together,” says Hola, who counts her husband Bill of twenty years, her brother Saia, her nephew Robert and godbrothers, Alex, Prince & Jazz among Status’ collaborators. “The most rewarding part is just being able to work and grow together as a family. For us, it’s the love and loyalty, the experiences that bond us for life. Whatever horrific setback you experience, whenever you feel like you’re being bulldozed, you know you’re not by yourself and together we can figure out how to solve the problem, get up off the ground and keep going together.”
With that level of support, Hola and her team have branched into a very different direction from Status Wines with the launch of Popstr, a collection of readyto-drink cocktails inspired by the old-fashioned soft drinks that were a stable of so many childhoods.
With an alcohol kick of just 5%, Popstr is perfect for easy unwinding and a pleasant trip back in time. It comes in root beer, orange cream, and lemon-lime flavors.
“Popstr is basically taking you back to a time when things were simpler and we had old fashioned soda stands and the drinks you got were kind of the flavors of your childhood,” Hola says. “There’s nothing else like it on the market. It’s got such a refreshing kick and there are no artificial corn syrup or processed additives. It’s innovative and flavorful, not like one of those flavorless seltzers. Give it a try. I believe if you’re a tryer, you’re a buyer.”
When it comes to marketing Popstr, Hola and her team are targeting live audiences at stadiums and arenas, particularly in her adopted home city of Las Vegas, which has become a pro sports mecca.
“It’s really booming with pro football, hockey, baseball is coming, the WNBA, an NBA arena might be on the way, so we thought we’d create something for all those fans,” she says. “I think people are more open to trying new things in a live setting. If you go to the grocery store, you’re gonna buy the same milk, the same bread. But at a game or a concert, you’re more likely to try something new.”
With her obvious passion for spirits, wines, and adult beverages, you’d think it was a lifelong passion for Hola Matuapuaka. But while the passion is genuine, it was a while coming in terms of creating a business.
“We considered jewelry, we considered shoes, but
none of those things held our interest; the inspiration waned pretty quickly,” Hola says. “But with spirits, we were so enamored with how creative you can be. All these years later, it still feels like day one. In the beverage industry, you either love it or you don’t. And we love it.”
Hola also loves the fact that she is part of a small, strong, and growing community of women who have founded thriving businesses in the liquor industry.
“As a woman, as a Polynesian woman, I’m extremely proud and it’s very humbling,” she says. “I’m just so grateful to have encountered so many people who are so eager to give support, to give that hand up. It’s really gratifying. And that’s what I plan to do – to be that person that helps someone else, to bring their dreams to life. That’s the future.”
The not-too-distant future for Status Wines and Popstr will be anything but uneventful. While a little early to disclose details, big projects are in the works. So keep an eye out, and keep in mind: status is what you make it.
“We ask our audience to think about what their status is,” Hola says. “There’s no wrong answer. If wealth defines it, great. If it’s a smaller victory, a personal accomplishment, that’s great too. We hope our products represent an expression of beauty, whatever that means to you.”
Food & Beverage Magazine Guide to Restaurant Success
Even with all of the economic changes and new hospitality business models, anyone wanting to open a restaurant can read this book and learn how to open one for $25,000 anywhere in the country. Potential customers have demonstrated that they want to eat out, try new cuisines (with delivery and takeout), enjoy different menu items, and socialize with others over a meal. With this guide, restaurateurs make any necessary adjustments and find a way to make their dreams happen. Anyone with a passion and goal to open a restaurant (or keep one open) will be guided by the clear steps to becoming part of the food and beverage industry.
Each month, countless new restaurants open their doors as others fail. Despite continuing industry growth, many new restaurants need help to succeed. Even established restaurants are challenged to stay open. These businesses may have great food and amazing service, yet some still need more certainty in their futures. Help has arrived with this book.
This restaurant success guide provides vital information on protecting the significant investment—sometimes ranging from $250,000 to $425,000—required to open and keep a restaurant running during the first six months. Michael started his career with an ice cream business and founded several restaurants, a frozen food distribution business, a restaurant consulting service, and
a respected online magazine for the food and beverage industry with over 14 million readers. Michael shares his extensive knowledge gained through both success and failure. With his indispensable guide, you can easily doublecheck to ensure the readers are doing things right.
• Get guidance from a restaurant owner’s handbook of what to do and not do
• Refer to handy tips and checklists that help you launch your business
• Discover insight into the triumphs of Wolfgang Puck, Bobby Flay, Emeril Lagasse, and more
• Gain food industry knowledge with a comprehensive restaurant how-to guide
Whether opening a burger joint or a fine dining restaurant, this advice-filled resource will help the readers cover all the details that make a difference.
Photo courtesy of Wiley