[00:00:10] Ray Latif: Hello, dear friends, and thanks for tuning into Taste Radio, the number one podcast for anyone building a business in food or beverage. I'm Ray Latif, the editor and producer of Taste Radio, and with my co-host for this episode, John Craven, Jacqui Brugliera, and a very sullen Mike Schneider. Mike, what's going on over there? I'm not speaking to Jackie at the moment. All right, let's just get this out of the way. Jackie didn't know who Joe Montana was or is. And it led to her calling me an old man. So this will factor into a part of the episode later down the line. But yeah, we'll get into that. In the meantime, it's great to see everyone. I've been away for a couple of weeks. I was in the SHU, the Special Housing Unit, up at Walpole slash Concord's or wherever the penitentiaries are here in Massachusetts.
[00:01:02] John Craven: Yeah, we talked about that.
[00:01:03] Ray Latif: We talked about it, right. I know, I know. Glad you made it out. I listen to the episodes. I have to, even when you're making fun of me. How?
[00:01:09] Jacqui Brugliera: How are you listening? Do they allow you to listen to Taste Radio in there?
[00:01:12] Ray Latif: Actually, it was very kind. Amanda Huang, who's our amazing studio director.
[00:01:15] John Craven: Can you tell Jackie that I thought that was funny?
[00:01:17] Ray Latif: Yeah. Okay, Jackie, that was funny. Amanda Huang, our amazing studio director, and who's also our... She's our UX designer. Our UX designer. She called me. and accepted the charges and actually played all 15 minutes of last week's episode. Amanda's your one collect call. That's pretty awesome.
[00:01:35] Jacqui Brugliera: We had to keep it short so that you could hear it all over the collect call.
[00:01:40] Ray Latif: Guess what? Joke's on you guys. Cause that collect call cost a thousand dollars and that's expensive to the company. So John is not happy. Can you tell Jackie that I'm going to deny our expense report? Just relax. She doesn't know who Joe Montana is. It's not a pure generation. That's not what this is about. All right. Okay.
[00:01:57] Jacqui Brugliera: Not taking back what I said.
[00:01:59] Ray Latif: Okay. So, well, everything was going really well up until this point. She said they're marketing to old men. Stop, stop. We'll get to that. We're going to get to that. Everything was going so well because this morning, Mike and I had an opportunity to have breakfast with the brilliant co-founders behind Better Sour. Better Sour is the brand of Better Sour You gummies made with global flavors. You know, we're big fans of Better Sour. We've talked about them a lot on the podcast. They just make some of the best tasting Better Sour You candy out there. And they brought us some really interesting treats. They were in town in Boston because they were visiting Boston University. Boston University is now carrying, or at least five of the convenience stores at the university are now carrying Better Sour in those stores.
[00:02:48] John Craven: I thought you were going to explain, you were going to go into like, Boston University, a third-rate university. Never mind.
[00:02:56] Ray Latif: Coming from a BC guy, it's not surprising. I mean, we're a third rate. I don't know. I've explained my distaste for BU many, many times in this podcast.
[00:03:03] John Craven: Guys, there is not a third rate university in Boston, okay? Every university in Boston is pretty top class. We're getting off topic.
[00:03:09] Ray Latif: Anyway, Better Sour is being sold. You don't know what third rate is.
[00:03:12] John Craven: They keep those in Miami of Ohio.
[00:03:15] Ray Latif: There you go. At five locations at BU, and BU is a much better school than it was when I went there. And more expensive. Yeah, I assume the caliber of students there are now going to appreciate the quality of a product and a brand like Better Sour. So anyway, that's good news. Also good news that they shared with us, Bella and Samira, is that Better Sour is now going to be sold at Total Wine Stores in the checkout aisle, which is pretty awesome. Also, this news was announced a few weeks ago. The brand's guava and calamansi flavor is now available in the skies. You can buy it on United Flights to and from Hawaii. So a lot going on with Better Sour. But the biggest news of the day. is going to happen in about a month, or at least it's going to unfold in about a month. That's that Sprouts, one of the leading natural retailers in the country, is going to be carrying an exclusive Better Sour flavor that is their new heart cherry variety. So good. We got a taste of it. We got a sneak peek. And I got to tell you, I don't know if I'm supposed to share this. We got a sneak peek and taste of this before some of the employees at Better Sour. Sorry, Better Sour employees. Yes, so we are humbled and honored that Bella and Samira shared this with us. We tasted it Better Breakfast this morning. Should I tell them that you dropped a couple on the floor? No, I dropped one in my ketchup. Yeah, you should have eaten that one anyway. Yes, but it was fine. I did eat it.
[00:04:39] John Craven: Okay.
[00:04:40] Ray Latif: This, to me, is their best flavor yet. This tart cherry variety, it's very much a mainstream flavor, and I love tart cherry, and they dialed up the sour on this and all their other products, so I think this is just amazing. The sour is better.
[00:04:55] John Craven: The sour is indeed better. Yeah. Very, very good, John. You should try it, John. It's pretty good. I mean, I don't know about it being their best flavor, because I really think that the Guava Calamansi Lime is special, man. What the hell do you know, old man? I mean, it is.
[00:05:07] Ray Latif: All right, here you go. I'll try these in a few minutes. So I'm passing some over to John. But anyway, yes, these are gonna be sold exclusively at Sprouts on October 1st. I was looking at this Better Breakfast this morning, and I don't know why this just occurred to me, but I really believe this. Better Sour to me is the poppy of the candy category. It feels like the next generation of the candy space. You think it's busting right through the clutter. Well, just like poppy represents the next generation of soda in that category. And I think just everything about it, the look, the feel, the tastes, the branding, the positioning, the two grams of sugar, 70 calories per pack. It's just, there's so many parallels and similarities to me with poppy. The last time we saw Bella was in, was it May? May at our Taste Radio Austin meetup. Yeah, she was blonde then. Yeah, she did have blonde hair. It was, um. Yeah. Anyway, it was wonderful to see her. I just want people to know if you see her now, she looks different now. Yes. She's a brunette now. I'm not sure why we're talking about this. But anyway, Belle and I sat down for an interview at the meetup, which is fantastic. And we're hoping to see a bunch of you, if not all of you, if you happen to live in California or the UK, at our upcoming meetups in both of those places. September 16th in San Diego at BevNets WCB. That's our West Coast branch. Big thanks to our partners for the San Diego meetup. That's naturally San Diego and Source Technology. Two days later, we'll be in San Francisco, September 18th. That is going to be an incredible meetup at the American Industrial Center. That's in the Dogpatch neighborhood of San Francisco. Huge thanks to our partners for that event. Big dopamine PR. Uncracked Yerba Madre and Forager Project. And then we're going to be hopping across the pond to the UK by boat.
[00:07:12] Jacqui Brugliera: Might take us a couple of months.
[00:07:13] Ray Latif: We're going to land right on the Thames, the docks of the Thames. Yes, the docks of the Thames. Do you want a history lesson on the Thames? I can give you one if you want.
[00:07:23] John Craven: I'd rather have one on the Thames. You need to explain what it is. In case people are wondering. Okay, it's a river. Is it a runway? Yes.
[00:07:31] Ray Latif: Is it a street? What is it? It's the 41st longest river in the world.
[00:07:35] Jacqui Brugliera: Wow.
[00:07:35] Ray Latif: I don't know if that's true or not, but anyway. I'm going to go with no, but anyway. Can we get a history lesson on Grimsby Town while you're at it? The London meetup is happening at the offices of Trip on October 2nd. It's a Thursday. Trip headquarters are in Notting Hill. And we are delighted that our partners for that event are of course Trip and the wonderful brand known as Doughlicious. So if you're interested in meeting up with us at these meetups, please register. Very easy to do Taste Radio.com slash meetups. All right, before we get into samples, I want to bring up another notable person that we met at our Chicago meetup last month.
[00:08:22] John Craven: Another person who thinks that BU is a third-rate university, I might add. Matt Joyce. Did he go to BC?
[00:08:28] Ray Latif: He did. Okay. Matt Joyce. So Matt Joyce is the founder and CEO of TUME. Now, I know John and I are humongous fans of Tomb. It's a Lebanese-style garlic dip brand. They make more than one. They have a bunch of flavors. Yes. Amazing stuff. And I know garlic dip sounds like it's not for everyone, right? It sounds tasty to me. It sounds tasty to me, but I think the idea of just garlic can probably throw some people off.
[00:08:54] John Craven: The confusing part about it is if you just look at it, your mind might go to hummus. Right. Or maybe labneh? Like, you know, yaza. Maybe another great product. It looks more like hummus partially also because it's like a clear tub and I think labneh is typically in an opaque tub, but it has way, way, way more punch than a hummus.
[00:09:17] Ray Latif: Yeah, I mean, it's ubiquitous in the Middle East, just like hummus and labneh are ubiquitous in the Middle East. And it's growing in popularity here and TUM is leading the way. So if you go to a Wegmans or, you know, a lot of different retailers that the brand is in, you'll find them next to the hummus and the labneh and so on and so forth. So when I saw Matt in Chicago, he clued me into an upcoming brand refresh, and it looks amazing. I always thought their packaging looked great in the first place. It pops. It really pops, but now it pops even more. And it was this news, this brand refresh was recently covered by our very own Lukas Southard, who not only covered the brand refresh, but in his article highlighted the amazing growth that Tomb has been seeing in recent years. So it's very much under the radar growth. Matt has not been very public forward about everything that's been going on with the brand. He's let it kind of speak for itself. I didn't even meet him. I didn't even see him there.
[00:10:12] John Craven: I mean, I talk about under the radar. Well, you talked to everyone else during my interviews. It was such a big meetup. brand's been around for a decade at this point, which is a testament to how much Matt and the Brad Avery continued to push and persevere over the years. And I think it's just one of those reminders that some ideas and most ideas, in fact, in CBG take time to build them, you know?
[00:10:38] Ray Latif: Yeah. And I think for a somewhat niche concept, at least in this country, Matt has been very thoughtful about how he has entered into relationships with distributors and retailers and co-packers. His original vision was to make TUM sort of Better Sour you or alternative to ketchup. It is a very versatile dip in condiment. And so he talks in the article about how TUM hit its inflection point in June of 2022 when Whole Foods moved it from a Midwest regional brand to nationwide distribution. And I think he probably learned quite a bit about how consumers perceive the product, how they're using it and incorporated all of that into this brand refresh. Now it's very front and center. You have a little garlic guy. I forget the name of the little mascot that they have right now, but it's very clearly spelled out the original garlic dip. And so kudos to him for, you know, again, taking something that was pretty niche and turning it into something that is becoming more and more in demand, not just his brand, but I think across the board, you're seeing more and more of these types of dips come to market.
[00:11:50] John Craven: I think it's interesting that he basically stayed the course with his brand as well. And instead of trying to lean into like some sort of Middle Eastern type branding and trying to be an educator, which generally doesn't work well, You know, obviously as you pointed out, there's this sort of bigger trend of these types of products becoming more mainstream and there being more awareness and use of them. So he's got a great looking brand and something that he didn't compromise in the market sort of caught up to him almost, which is cool. Yeah.
[00:12:25] Ray Latif: And one other note on this, and this was really interesting in the story. He talked about accessibility from a price point perspective and the perspective of, okay, what are people going to pay for this? And so. a quote in the article, people will balk at a refrigerated dip that has a six on the front of the price. This isn't hummus. Fresh California garlic is a lot more expensive than chickpeas, but we still need to be accessible. So I think that's an important takeaway from success and the growth that TUM has had that yes, you know, some people will be willing to pay a premium, but if you want to truly make it an accessible product, you gotta get that price point in line with what people are willing to pay. I think they'll walk to the store and they'll talk about it too. Anyway, congrats Matt Joyce and I love what you're doing. Matt doesn't need a celebrity or pro athlete endorser. He's got the little tomb guy. Just check the story out on Nosh and you'll see what I'm talking about.
[00:13:21] John Craven: Here we go.
[00:13:21] Ray Latif: Okay, here's what we were talking about with Mr. Joe Montana. Okay, so there's a brand out there called Gold Bar Whiskey. Gold Bar Whiskey is based in San Francisco. It's a distillery and they recently announced the launch of its first RTD cocktail, which is a take on a Moscow mule. It's called the Gold Bar Whiskey Double Gold. 12 ounce can contains ginger, lime, a splash of orange juice, 8% ABV. So of course, who do they enlist to help promote this? Mr. 49ers himself, Mr. San Francisco 49ers himself, Joe Montana. Four time world winning quarterback.
[00:13:56] John Craven: Are you gonna offend 49ers fans by saying that he's Mr. 49ers? He's Mr. 49ers more than Jerry Rice is. He really is.
[00:14:05] Ray Latif: Jerry Rice is a legend in his own right.
[00:14:06] John Craven: I'm just trying to get you to put gas on the fire. But I think to get to your point your actual point Jackie, who, if we were doing a Venn diagram of likely consumers Old Gold digger, whatever it's called. Stop, stop, stop, stop, stop, no. And not, Jackie's probably not a target consumer. She's not the old man they're targeting. So it's fine. They understand their consumer.
[00:14:29] Ray Latif: I see where you're going with old people and gold diggers. It's actually called Gold Bar whiskey.
[00:14:34] Jacqui Brugliera: Oh, sorry. Gold Bar.
[00:14:35] Ray Latif: Gold Bar whiskey.
[00:14:36] Jacqui Brugliera: And that feels kind of old school though, you know? Like gold rush.
[00:14:42] Ray Latif: So anyway, they enlisted Joe Montana to help promote this. He's an ambassador. And as nicely as I'm talking about this brand, I do feel like it is, I don't know. Joe Montana, an absolute legend. I just wonder when I see brands align with or pay, in some cases, a celebrity endorser, whether they be an athlete or a former musician or an actor, you know, especially when those folks aren't necessarily current or as visible as say a Shaq. who has endorsed pretty much everything in every industry you could possibly endorse. I don't know if the public is going to appreciate it as much as folks think they might.
[00:15:23] Jacqui Brugliera: I mean, but you all know who he is. There's a sense of nostalgia. You all are older men.
[00:15:30] John Craven: And I think that might be... You can't bring it back in after you say we're old men.
[00:15:36] Jacqui Brugliera: I just want to keep reiterating that you are older.
[00:15:40] John Craven: Here's how I would suggest looking at this. Joe Montana at one point was winning Super Bowls. He would be, I would say, a mainstream influencer. Yes. Celebrity. Yes.
[00:15:52] Mike Schneider: Back in the day.
[00:15:53] John Craven: And I think there's a certain point where, especially someone who's a pro athlete who still has some appeal, they're effectively like a micro-influencer. And that's fine. I'm assuming he does not charge the same amount of money to endorse something that he did back then. Or maybe he does, but there's inflation. I don't know. Whatever. But it's probably cheaper, all things considered. So that's what you got there. There's also some nostalgia likely for the people who are making the product who want to be associated with their hero.
[00:16:25] Ray Latif: Okay. Fair enough. There you go. At least there is some alignment in that this brand is based in San Francisco where I believe Joe Montana is based. Then that helps too. And he is a legend in the region.
[00:16:38] John Craven: He had mass appeal too. That's the other thing, unless you were a Dallas Cowboys fan. Okay.
[00:16:43] Ray Latif: But in this case, it's also, I guess it depends on the distribution, like where are they planning to go with this product, right? Like if they're trying to sell this product in, say, Texas, well, I don't know if it's going to go very far.
[00:16:51] John Craven: Well, then they just get rid of Joe Montana and get somebody from the Cowboys. I don't know.
[00:16:55] Jacqui Brugliera: Yeah, like if they sold it in Massachusetts, wouldn't they do like Doug Flutie or something?
[00:16:59] John Craven: That would be that it would be that level. They get no ma. No ma. They get no ma, kid. He was better than Gita. I'm telling ya, the guy was better than Gita. You're not gonna see the video. And Aroid too. Aroid. Oh my god. Don't get me started.
[00:17:15] Ray Latif: I almost passed out on my laptop of face stuff. That Doug Flutie reference took me out. Well done. Okay.
[00:17:25] John Craven: Okay, so you guys talked about spin drifts decision to
[00:17:36] Ray Latif: 86 it's The booze spin drifts bike line, but you have some spin different funny. It's John. What are you sipping on there?
[00:17:43] John Craven: Yeah? I'm not Spin drift spike just to be clear, but okay got their cranberry raspberry which they sent to us in a Kind of ridiculous looking 30 pack that they make it looks like an old-school suitcase of beer Why is that ridiculous? Oh, it just looks, sorry, it only, I'm sure it's for like club stores. I'm not questioning the business decision. It just looks sort of ridiculous to be holding like what I guess is more commonly probably used as a.
[00:18:18] Ray Latif: Container for cheap beer it's kind of hard to dig yourself out of a hole when you don't have a shovel Like Logan Airport with I mean just keep sending those It just looks kind of fun Okay, well it looks delicious And I do think that there's probably some people who will take a 30 rack of spin drift out on the boat Because people aren't drinking as much as they used to perhaps maybe that's maybe that's something going on there, but anyway No, that looks amazing And guess what? During my time in the can, I did have some spindrift spiked amazingly, you know?
[00:18:52] Jacqui Brugliera: How did you make it yourself?
[00:18:54] Ray Latif: Boy, Jackie is on fire. Jackie is absolutely on fire. What are they called? Is it Hootray? No, it's Pruno. Pruno is the prison booze.
[00:19:11] John Craven: She just brought it back to last week.
[00:19:13] Ray Latif: Anyway, Spindr Spiked RIP, but I still have a couple cans. That is a fantastic product and I'll miss it. Surprise, surprise. Mike has a bunch of THC drinks.
[00:19:22] John Craven: I got weed, yeah. These both really kind of jumped out at me for different reasons. And the first one that I have here is called Woodstock. And interesting thing about Woodstock is that the doses are different across the flavors. I've got one called Chill and one called Dream. And also the cannabinoids are different as well. So you have to really look close at these. And they have some other functional ingredients as well, like L-theanine and cordyceps and the yuzu ginger, which is called Chill. and has a 2.5 milligrams of THC, 10 of CBD, and 2.5 of CBC, which I'm not even familiar with. Craft Brewers Conference. Anybody? CBC? Yeah. CBC? It's a cannabinoid. Okay, it's a cannabinoid. And Woodstock Dark Berries Dream Flavor has L-theanine and Reishi, 5 of THC, 15 of CBD, and 5 of CBN, which I know is for sleep.
[00:20:18] Ray Latif: Christian Broadcasting Network.
[00:20:19] John Craven: Yeah. Let's try this. Canadian broadcasting. I'm just guessing.
[00:20:26] Jacqui Brugliera: CBC is cannabicromine. It's supposed to have anti-inflammatory properties, pain relief, mood enhancement, antimicrobial. Sounds like a lot of good things.
[00:20:37] Ray Latif: One thing, can I ask you guys a question for the THC beverage drinkers here? Do you care that it has adaptogens in there?
[00:20:43] John Craven: I don't. I think it's kind of strange that it has additional functional ingredients, but that said, like, adaptogen beverages have so many functional ingredients in the cocktail of, of, like, mushrooms that you get. It's sort of strange because you don't really know exactly what it's going to do for you, do you?
[00:20:59] Ray Latif: I mean, after all this time of consuming adaptogens, I hope you know a little bit of what it was supposed to do for you.
[00:21:04] John Craven: I mean, I know what they're supposed to do for you, but What is the right dosage of lion's mane cordyceps and reishi that should go together? This one, at least, you know, this one's only cordyceps and l-theanine and then all the cannabinoids. So I don't know. I mean, look, I think it's, I think it's fun.
[00:21:19] Jacqui Brugliera: Yeah. I think generally it just sounds like mood boosting would be like overarching function. You'd hope for the best that they all mix together and give you some happiness.
[00:21:28] Ray Latif: Well, I'm hoping so. Well, I mean, you think it's fun, but it's probably very expensive to include those ingredients in there. So I'm asking because if you eliminated those adaptogens, would it make any difference in your purchasing intent?
[00:21:40] John Craven: No, not for this because I would buy this for the THC and CBD content. And then maybe I would be curious about the CBC, whatever that's supposed to do for me, but it would mostly be THC and CBD as a cannabis consumer. What about you, Jackie?
[00:21:55] Jacqui Brugliera: Yeah, I would agree.
[00:21:56] John Craven: Wait, wait, could you ask Jackie, please? Talk to Jackie.
[00:22:01] Jacqui Brugliera: I offer beverages that have multiple cannabinoids because that's supposed to give you just like a better high and a better experience. But as far as outside of that, like I'm not looking for any other adaptogens. If I'm looking for the THC, maybe if it was like a CBD beverage and I'm just purely looking for like the functionality, not like the head high.
[00:22:21] John Craven: But this is also Delta-9, Jackie, too. So what's the entourage effect that you've experienced with Delta-9, the quote, Bud Light of cannabis?
[00:22:30] Jacqui Brugliera: Yeah, I mean, it's definitely like a chiller buzz.
[00:22:33] John Craven: Right.
[00:22:33] Jacqui Brugliera: You're not going to get like stoned out of your mind with Delta-9.
[00:22:37] Ray Latif: Or hit the giggle boxes.
[00:22:39] Jacqui Brugliera: Yeah.
[00:22:39] Ray Latif: It's hard. Before you get to these danger shots that you're holding in your hand right now, I want to see some Jackie's got some bottles popping up from under at the bottom of her screen there. Yeah, I can see them. What are those?
[00:22:50] Jacqui Brugliera: I have Golden Root. So these are pretty much ginger beers, but they call it ginger beer reimagined. And it's very simple ingredients. This one is the yuzu ginger lemongrass, and this is lemon ginger jalapeno.
[00:23:06] Ray Latif: Ooh, that sounds good.
[00:23:07] Jacqui Brugliera: They use real ginger. It's just sparkling water, lemon juice, lime juice, ginger juice, some cane sugar. Very, very simple. I think it's interesting. I love like how clean the packaging is on the front and how it pops. Ginger beer really isn't like big on the packaging at all. It's like kind of a footnote of like ginger beer reimagined. So I think that's kind of an interesting positioning for them because at first I didn't know what this was.
[00:23:35] Ray Latif: Well, I mean, it looks like a lemonade.
[00:23:37] Jacqui Brugliera: Yeah, it does look like a lemonade, maybe like a craft soda.
[00:23:40] Ray Latif: Yeah, I mean it's very yellow, so it doesn't necessarily look like a ginger beer per se.
[00:23:46] Jacqui Brugliera: Yeah, but I'm excited to try them. They look good and they also suggest that they'd make a great mixer for a cocktail.
[00:23:54] Ray Latif: Now you're speaking to me. Alright, I want to thank the founder of a brand called Elephant Green Chili Chutney. Elephant Green Chili Chutney was recently highlighted in an episode of Taste Radio's Elevator Talk. Elevator Talk is the series that profiles early stage and disruptive brands from across the food and beverage industry. We highlight five brands per episode. Each episode features either food brands or beverage brands. If you are interested in participating, just head to Taste Radio slash Elevator Talk and you can fill out the details and we'll get you in an episode.
[00:24:33] John Craven: It's going to happen. It's going to happen for you.
[00:24:35] Ray Latif: The co-founder of the brand is Tansy Terrell. And Tansy was just absolutely a riot, an amazing guest on the show. Elephant Green Chutney is, as they describe it, the first of its kind Indian-inspired green Chili Chutney made with signature chilies. It's a condiment that features zesty, sweet, and spicy flavors. Only six ingredients and zero chemicals. I am just delighted and thrilled that Tansy sent us some of this product. I have a small jar for whoever wants to fight over it, Jon, or fight. I get the big jar. But I mean, the way that Tansy spoke about this and the versatility for this product just made me smile and made me so excited to try it. And here it is. The jar is in my hand. So thank you so much for being with us on Elevator Talk, Tanzi, and thank you so much for sending me a jar. And a small jar for Mike and John to fight over. All right. You can talk about your shots now.
[00:25:34] John Craven: More cannabis there. Well, the Woodstock tastes great by the way, 10 grams of sugar. So the other one that I have here is Tonic, which is a maker of both shots and RTD beverages. And I think they also, they make, most of them are THC infused. One of them is a little confusing because it has no THC, but it has similar packaging. This is a really striking black package. The flavors just pop right off. So I, I'm going to open the Maui Waui.
[00:26:01] Ray Latif: How much of this stuff have you had already? None, Ray. Okay. None yet.
[00:26:05] John Craven: Here we go. I'm just having a sip. Super tasty, super tasty and dangerously tasty actually. Cause super terpene forward. Oh yeah. I like that. That's a really nice. Great branding.
[00:26:18] Ray Latif: I don't know where in stores that, I mean, I assume that sell this by the cash register because it looks like an energy shot, but clearly stated as a THC beverage.
[00:26:27] John Craven: It says on the back that this product delivers five milligrams of THC per serving, which means that this shot, this tiny little two ounce shot has two servings.
[00:26:35] Ray Latif: Not to go down a rabbit hole, but this seems kind of dangerous to be honest with you. I mean, like it's got 10 milligrams of THC. I assume you're supposed to take it in one dose, right? This is not a sipper. Not a sipper. No. Well, anyway, to end on a good note, like I said, I do, I do love this branding. I do wonder about the... That flavor is amazing. Yeah. I do wonder about the wisdom from a consumer perspective of downing 10 milligrams of THC in one sitting or just like in one shot. I mean, depending.
[00:27:04] John Craven: Okay.
[00:27:04] Ray Latif: So.
[00:27:05] John Craven: I didn't want to go down the rabbit hole. I've done it. I know you don't want to go down a rabbit hole, Ray, but I mean. But you're going down the rabbit hole. This goes back to what our friends at Source have been talking about, which is that 10 milligrams is not 10 milligrams is not 10 milligrams is not 10 milligrams yet in hemp derived THC. there's going to be a different impact depending on the product.
[00:27:28] Ray Latif: I like that you brought up Source because if you are thinking about incorporating THC or really any cannabis ingredient into one of your products or formulating a new brand with cannabis ingredients, you should definitely, definitely talk to folks at Source before you do. That's S-O-R-S-E, technology. All right, one last note before we wrap up here. I have nothing but love, and I mean dear love, for the folks who have left us a review on the Apple Podcasts app. Or their listening platforms of choice. Or their listening platforms of choice. For those of you who have yet to do so, I still love you. I really do. But I would love you so much more if you could leave us a review on the Apple Podcasts app. It's very easy to do so. You get on your phone, you open up the Podcasts app, the Apple Podcasts app, that is. You scroll to the bottom. Once you get to the Taste Radio page, that is. You scroll to the bottom. You leave us five stars. You want to say a few words, please do.
[00:28:25] John Craven: Please do.
[00:28:27] Ray Latif: It's very helpful if you can do that. It does a lot for us in terms of searchability and so on and so forth. So much love to those of you who have done it. Love to those of you who have not.
[00:28:38] John Craven: And the thing is, please, please consider doing it. Since we're old men, it's just hard for us to hear. So we can read these reviews and it just gives us all kinds of joy.
[00:28:46] Jacqui Brugliera: Yeah. And if, you know, you give us a review, we might be giving out t-shirts again, I think.
[00:28:51] Ray Latif: Might is a word we don't need to use. We will give you a t-shirt. All you have to do is tell us you did. Screenshot of your review would be amazing. Not necessary. We need receipts. Nah, we believe you. Send us a screenshot of your review to ask at tasteredo.com. Or you can fax Ray. Fax me.
[00:29:13] John Craven: Yeah, fax Ray.
[00:29:14] Ray Latif: He's got a fax machine.
[00:29:15] Jacqui Brugliera: Carrier pigeon.
[00:29:15] Ray Latif: He's actually got four fax machines. But the most important part of that email that you send to us is your address and your t-shirt size. So 2945 Financial Court. Is that what? Alright, now in all seriousness, please leave us a review if you haven't already. Let us know you did. Email us at askatasteradio.com with your address, your t-shirt size of choice. We will send you a brand spanking new, softest you've ever felt, Taste Radio t-shirt. That brings us to the end of this episode of Taste Radio. Thank you so much for listening. Taste Radio is a production of BevNET.com, Incorporated. Our audio engineer for Taste Radio is Joe Cracci. Our technical director is Joshua Pratt, and our video editor is Ryan Galang. Our social marketing manager is Amanda Smerlinski, and our designer is Amanda Huang. Just a reminder, if you like what you hear on Taste Radio, please share the podcast with friends and colleagues. And of course, we would love it if you could review us on the Apple Podcasts app or your listening platform of choice. Check us out on Instagram. Our handle is bevnettasteradio. As always, for questions, comments, ideas for future podcasts, please send us an email to ask at Taste Radio. On behalf of the entire Taste Radio team, thank you for listening, and we'll talk to you next time.
[00:30:39] Mike Schneider: you
