Episodes

The grind is real. And fun as heck. Exhausted, but buoyant, the hosts recap NOSH and BevNET’s just-concluded winter events and specifically highlight the three pitch slam competitions and how each respective winner successfully communicated the traction and potential for their brands.

Monica Berg, the co-founder of world-renowned bar Tayēr & Elementary and modern liqueur brand MUYU, talks about how her background in bartending and hospitality shaped the creation and vision for both companies. She also shares her perspective on flavor trends and the drivers of new concepts and how she assesses innovation as it relates to new spirits and cocktail ingredients.

When in Los Angeles, you know the hosts are making an Erewhon run. As they sift through bags of new, innovative and unusual beverages and snacks purchased at the high-end retailer, the hosts discuss Erewhon’s reputation as a launching pad for emerging brands. We also sit down with Nicola Hart and Leon Pullin of Agua De Madre, a London-based brand of water kefir and other functional beverages.

Justin Rosenberg, the founder & CEO of Honeygrow, the innovative and rapidly growing fast-casual restaurant chain, discusses the company’s sourcing strategy and its focus on serving “great” ingredients and “amazing customer experiences,” how he evaluates service and quality at individual locations, and why day-to-day management of the business – not an exit strategy – is always top of mind.

Days away from BevNET’s winter events in Marina Del Rey, the hosts discuss the legal battle between lifestyle fitness brands Prime and Mas+ by Messi and why it may help one company more than the other, regardless of the outcome. They also sample a big brand’s take on an ethnic classic and explain their love/hate relationship with an emerging brand.

Josh White, the co-founder of pioneering canned water brand Cano Water, explains why he describes himself as “an accidental entrepreneur,” how a cold email helped the company land its first major retailer and how the brand is leaning into its British roots as it expands distribution into the U.S.

Collaborations – including a tomato-based wine co-created by Pizza Hut, a marketing campaign featuring a partnership between sex workers and a non-alcoholic spirit brand, and a partnership between candy startup Better Sour and Disney – anchor this episode.

Luke Boase, the founder of Lucky Saint, a fast-growing brand of non-alcoholic beer from the U.K., talks about why the brand’s potential for an iconic future has always been top of mind. He also explains how the company incorporates consumer insights and data into its retail pitches and how he thinks about competing with beer companies owned by or aligned with large strategics.

Innovative protein brands and proactive meetings. The hosts advocate for both in this episode, which also features an interview with Trey Zoeller, the founder of pioneering whiskey maker Jefferson’s Bourbon, a brand recognized by and awarded for its Ocean Aged At Sea expression, a whiskey matured on ships that travel around the world.

Ismail Salhi, the co-founder of subscription-based baking company Wildgrain, talks about why being obsessed with its existing customer base and not hiring “until it’s painful” have helped the brand generate $30 million in revenue and become profitable just three years after its launch.