Taste Radio – Details, episodes & analysis

With Taste Radio’s London meetups on the horizon, the hosts have their say on trendy brands, new products and the coming crush of seasonal LTOs. They share their respective takes on David, the high-profile protein bar brand launched by RXBAR co-founder Peter Rahal and whether decaf coffee is about to take off. They also get giddy about green cocktails and a record-breaking advent calendar.

Show notes:

0:25: A “Man Cold”? An English Itinerary. Let’s Eat David. Welcome Back, Pop. TUR-meric. Jacqui’s X-Mas Gift. – John is recovering from a sniffle, but still well enough to take a cross-country day trip. Ray gives a rundown of the hosts’ London plans. The Newton crew samples David bars and everyone weighs in on the brand’s positioning and potential. Ray congratulates an industry veteran on a “perfect” gig before Mike talks about a turmeric-centric beverage brand and its upcoming package refresh. Jacqui digs on caffeine-free coffee and coffee alternatives and John breaks out an unusual RTD cocktail, while Ray praises Straightaway Cocktails’ latest opus.

Brands in this episode: Lucky Saint, Trip, Dash, Doughlicious, David, RXBAR, Lemon Perfect, Vita Coco, Jagermeister, Red Bull, Golden Tiger, BodyArmor, Celsius, Olipop, Mud/Wtr, Ryze, Cuppa, Explorer Cold Brew, Gardenista, Nurri, Fancypants, Straightaway Cocktails

For the first 65 years of its existence, Maker’s Mark had no innovation department.

The legacy whiskey brand, known for its red wax coated bottle necks and premium, yet approachable, bourbon, had long focused on quality and consistency in favor of new product development.

The spirits industry, however, is evolving. Consumers are placing greater value on innovative concepts and embracing creative offerings. Meanwhile, Gen Z drinkers are consuming less alcohol than previous generations, but also emphasizing premium experiences when they imbibe.

To meet the demands of equally important consumer groups – loyal Maker’s Mark customers and modern drinkers new to the brand – the company tasked Beth Buckner, the brand’s senior manager of innovation and blending, and Blake Layfield, its senior director and head of innovation, blending and quality, with the stewardship of the bourbon’s coveted taste profile and creation of products that will attract novel interest.

We sat down with Beth and Blake for an interview that explores their roles and responsibilities and how the standards set by Maker’s Mark founder Bill Samuels, Sr. are integral to new product development. As part of our conversation, they discuss a common misconception about science and spirits, how a “taste vision” is the foundation for everything they do at Maker’s Mark and why they eschew trendy concepts in favor of nuanced expressions of the bourbon.

Show notes:

0:35: Beth Buckner and Blake Layfield, Maker’s Mark – Beth and Blake talk about their respective educations and work at Maker’s Mark and how they align the chemistry of distillation and aging with the subjective and sensorial aspects of producing bourbon. They also discuss how the distillery’s “taste vision” influences their work as product developers and quality control professionals and how much  latitude they give themselves if and when they want to veer slightly away from that vision. Beth and Blake also explain where they draw inspiration from; how they are empowered to innovate while incorporating the perspective of the distilling, marketing and sales teams; how trends and consumer behavior factor into their purview and how they are making their own mark at Maker’s Mark.

Brands in this episode: Maker’s Mark, Jack Daniel’s, Coca-Cola

Was Newtopia Now worth a visit? Why are founders flocking to San Diego? Is “Side Hustlers” the new “Shark Tank”? What’s going on with instant noodles? And, is drinking pastrami a real thing? All good questions. The hosts have answers.

Show notes:

0:25: Naked + Famous. Sippin’ In The CPH. Newtopia FOMO. Meet Up. Reese W. Instant Debate. Deli Drink. – Ray and Mike are back after a two-week hiatus and both praise Jacqui on her hosting skills during their absence. Ray chats about Craven’s Scandinavian consumption habits and everyone decides they’ll attend the next edition of a new trade show. The hosts also highlight the upcoming Taste Radio Meetup in San Diego on Sept. 25, before Mike talks about a new business pitch television show focused on female founders. Ray busts out a bunch of easy-prep noodles and Jacqui showcases a couple unusual collaborations.

Brands in this episode: Bonbuz, Brune Kitchen, Maruchen, Funyons, immi, Watcharees, Nomad Popcorn, Tru, Driftaway Coffee, Leisure Hydration, Spicewalla

We’ve all seen the cute, clever and occasionally terrifying images created using ChatGPT and other AI generators. But can CPG companies utilize these apps in a meaningful way? The hosts discussed potential ways that AI might help make certain processes more efficient. They also spoke about why a food brand’s recent packaging revamp is excellent in every way and riffed on a spicy and sporty LTO. 

Show notes:

0:35: Street Fighter Showdown. 18 Brands, Two Winners. Colin Brings Us Fried Food. More THC. – Ray showed up in a suit and ready for battle in John’s latest opus, Jacqui offered keen advice on how to leverage AI when working on a new label design and the hosts congratulated the participants in BevNET and NOSH’s upcoming brand competitions. They also chatted about Dr. Pepper’s new “Hot Take” variety and why spice is underutilized in beverages, munched on pickle chips and jalapeno poppers prepared by super colleague Colin (who briefly joined them on the mics) and discussed Feel Good Foods’ packaging overhaul along with a few new products.

Brands in this episode: Fair & Square, LEXINGTON BAKES, Maazah, Lentiful, Confusion Snacks, Zwita, Calexo, Nutcase Milk, Fang, Mixoloshe, adapt superwater, Joie Energy, Troov, Plant Press, MAGIC CACTUS, Sly, Erva Brew Co., Spade, Feel Good Foods, Harmless Harvest, Joia, Sipp, Hint, Eggo, Pop-Tart, Aura Bora, Tempo, Luv Yuzu Lite, Dr. Pepper, Yo Mama's Foods

It’s rare for a single independent consumer brand to generate $100 million in annual revenue. Chris Hunter has built two of them.

Hunter is the co-founder and CEO of plant-based beverage company Koia, a maker of refrigerated vegan protein shakes and smoothies that are sold nationwide at retailers including Whole Foods, 7-Eleven, Sprouts, Publix, Kroger and Safeway. 

Last month, Koia added another major retail partner: Starbucks. The brand’s Vanilla Bean and Cacao Bean protein shakes are now available in the coffee chain’s coveted cold cases. The addition of Starbucks adds approximately 9,000 stores to the brand's existing presence in more than 25,000 retail doors.  

Having crossed the $100 million threshold this year, Koia is on “a clear path to $200 million” in annual sales over the next two years, according to company president Mike Woolard. Hunter, who co-founded Koia in 2016 and also co-created and helmed controversial malternative brand Four Loko, is quick to praise his team for Koia’s growth trajectory and highlighted its ability to navigate a rapidly evolving industry. 

In this episode, Hunter spoke about the importance of setting goals in both his personal life and in business, lessons from an aggressive retail strategy early into the brand’s development, why self-manufacturing is key to profitability and the company’s future, and how to optimize the roles of celebrity partners.

Show notes:

0:43: Interview: Chris Hunter, Co-Founder/CEO, Koia – Hunter spoke with Taste Radio editor Ray Latif about why Koia’s distribution at Starbucks is an example of perseverance paying off, how setting specific goals has benefited his personal life and why he was eager to expand distribution of Koia beyond the natural channel. He also spoke about the company's first month of profitability, why Koia shifted to a vertically integrated business model and how trends fit into its innovation strategy and the development of a new cereal-inspired line.

Brands in this episode: Koia, Four Loko

How do you hold someone’s interest after an initial interaction? What motivates them to stay connected with you and your company? Three weeks before BevNET’s winter events kick off in Marina Del Rey, the hosts discussed ways that entrepreneurs can optimize meetings with investors and retailers and how to amplify their message to the industry at large.

Show notes:

0:43: A Host And Three Judges. Agendas And Attendees. Cupcakes Of The Pizza Variety. Pickle Everything. – The hosts chatted about their respective roles in the four brand competitions at BevNET’s winter events and highlighted the shows’ agendas and attendee lists. They also munched on Pizza Cupcakes (yes, it’s a thing) and spoke about how the brand has differentiated itself from traditional counterparts, why pickle-flavored LTOs are coming out of the woodwork and how Jacqui is doubling down on functional mushrooms.

Brands in this episode: My Mochi, Heinz, JP Licks, Grillo’s, South 40 Snack Co., Spritz Society, KIND Snacks, Sip Herbals, Rasa, Mud/Wtr, Om Mushroom, Four Sigmatic

Mari Llewellyn's personal wellness journey, highlighted by a remarkable 90-pound weight loss, brought her online fame and sparked the creation of her wellness brand, Bloom Nutrition. But it’s Bloom’s consumers who have been fanning its flames in recent years, evangelizing about the products’ impact on their own journeys to better health and wellbeing.

Founded in 2019, Bloom debuted as a direct-to-consumer brand of pre-workout powders and has since evolved into an omnichannel supplement company, anchored by its popular Greens & Superfoods products. The brand is bolstered by a thriving social media presence: Mari routinely touts products to her 1.5 million Instagram followers, while Bloom itself has 427,000 followers on the platform and over 660,000 on TikTok.

Bloom had been solely focused on e-commerce until October 2022 when the brand landed its first retail partnership by entering over 600 Target locations. Just four months later, Walmart added its products to nearly 1,800 of its stores. After a year on shelf, Bloom is one of the highest turning brands in its category at Target according to co-founder Greg LaVecchia, who credited Bloom’s social media prowess for driving sales and velocity.

In this episode, Llewellyn and LaVecchia spoke about the company’s roots and how its marketing strategy has gradually shifted away from an emphasis on her personal story to one of “letting the creators create.” They also discussed how they measure the return on its investment in social media, why hiring young talent has been key to success on TikTok and how they’ve supported Bloom’s relationships with Target and Walmart.

Show notes:

0:43: Interview: Mari Llewellyn and Greg LaVecchia, Co-Founders, Bloom Nutrition – Llewellyn and LaVecchia spoke about their “Pursuit of Wellness” podcast, the differences between their respective offices and coffee consumption before Llewellyn discussed how a dramatic shift in health habits led to her becoming an influential figure in the wellness community. They also explained how they developed a popular brand of resistance bands and takeaways from its success, where they saw an opportunity to innovate in the supplement category, the reason that Bloom aligns with thousands of influencers and why it trusts its social team to make the right decisions for the brand. Later, they explained why Gen Z and Gen Alpha – and not experienced marketing leaders – are best equipped to lead social media strategy, how LaVecchia convinced Target to take on Bloom and why it thrived early on despite bottom-shelf placement, and how in-person events have been effective for driving awareness and trial.

Brands in this episode: Bloom Nutrition

Why is a century-old apple orchard and cider company betting big on the future of cannabis? Eddie Brennan, the fifth-generation owner of New York-based Beak & Skiff, discussed its foray and continued investment into the cultivation of cannabis and production of THC-infused drinks. The company built and operates a 20,000 sq. ft manufacturing and co-packing facility dedicated to the cannabis beverages, one that Brennan described as the largest on the East Coast.

Also in this episode: the hosts’ take on Ocean Spray’s new line of zero-sugar juice (and why an asterisk is involved) and what Travis Kelce, Michael Bublé and Matthew McConaughey now have in common.

Show notes:

0:35: Wrong Pipe. White Out Is Not Nail Polish. Secret Spray. That Was Swift. We Don’t Need No Pants. – Ray kicked off the show by explaining how he choked on his ride to the office, the hosts collectively agreed that “White Out” had its day and is not to be sniffed, and expressed skepticism about Ocean Spray’s new products and how consumers may perceive them. They also riffed on Travis Kelce’s new brand of refrigerated entrees, which of three new celebrity-backed beverage alcohol brands has the best shot of being successful, a “pointless” ginger ale and why Jacqui’s instant review of a particular drink brand is not to be missed.

30:12: Interview: Eddie Brennan, CEO, Beak & Skiff – Brennan spoke about taking the reins of his family’s business, the reason for entering the cannabis space and how Beak & Skiff’s customers reacted to the move and what he views as the trajectory for cannabis beverages. He also discussed the company’s education strategy, inducing trial via a new 1 mg THC variety and the challenges of marketing cannabis on social media.

Brands in this episode: Beak & Skiff, 1911 Established, Ayrloom, Essentia, Fly By Jing, Ocean Spray, Travis Kelce’s Kitchen, TB12, Unreal Candy, Tequila Pantalones, Casamigos, Fraser & Thompson, Vosa Spirits, Pointless Ginger Ale, Lifted Supreme, Bobo’s, Uncrustables, Rudi’s, Chubby Snacks, Better Than Booze, Superfrau, Spare Tonic

The adage “luck is what happens when preparation meets opportunity” is often quoted by successful entrepreneurs. And it would stand to reason that the more opportunities you have, the luckier you’ll be. But how do you best position yourself to create more moments, chances and meetings that might change the trajectory of your business?

Austin Cocktails co-founders Kelly Gasink and Jill Burns, who founded the brand in 2012 and helped usher in a new era for premium RTD cocktails, say that the answer is two-fold: be okay with being uncomfortable and strive to “expand your luck surface area.” Doing so helped them land deals with Madison Square Garden and Virgin America airlines. It also led to an unexpected and pivotal meeting with the CEO of Constellation Brands.

Introduced in 2016, Austin Cocktails markets full-strength canned cocktails made with premium spirits and natural ingredients. The products are distributed across the United States at a variety of retailers, including Whole Foods, BevMo, Target and Total Wine.

In this episode, Gasink and Burns explained how they identified the opportunity for a premium tier of RTD cocktails, why they didn’t emphasize a specific target demographic, how an unorthodox but highly effective sampling strategy unlocked new retail and distribution opportunities, and how they assessed the timing for a sale of Austin Cocktails to Constellation Brands.

Show notes:

0:43: Interview: Kelly Gasink & Jill Burns, Co-Founders, Austin Cocktails – Gasink and Burns riffed about eccentric weather patterns in Texas and Austin as a hub for entrepreneurship before discussing the impact of Skinnygirl on the development of the modern RTD cocktail category and how they initial spoke to retailers about the need for premium options in the space. They also spoke about the challenges in getting the products made, why “everything good happened” at sampling events and why maintaining the brand’s core tenets amid growing competition paid off. Later, they explained how their personal and professional networks were instrumental in the brand’s development and why basing innovation solely on data may not be the best strategy.

Brands in this episode: Austin Cocktails, Skinnygirl Cocktails

In this special presentation of our sister show, the NOSH Podcast, Sunrise Strategic Partners’ Peter Burns and Coefficient Capital’s Franklin Isacson explain why the investor-brand relationship should be treated like a marriage.