Episodes

This week, country music superstar Brad Paisley joined the podcast to discuss his foray into the spirits business as the founder of American Highway Reserve, a uniquely crafted, super-premium bourbon. Paisley explained why product positioning was determined as the brand was developed, communicating the production story to consumers, why his name isn’t on the label and his ultimate vision for the bourbon.

Taste Radio’s hosts discussed Coca-Cola’s decision to discontinue Honest Tea, the brand’s legacy and impact on better-for-you beverage and food companies and what the move might mean for emerging upstarts. They also highlighted recently announced speakers, including top executives from Whole Foods and Kroger, that will be joining the stages at BevNET Live and NOSH Live this summer and chatted about several innovative products that crossed their desks over the past month.

Lars Williams and Mark Emil Hermansen, the co-founders of experimental distillery and food company Empirical spoke about how they identify and sustainably source high quality – and often unusual – ingredients and turn them into delicious experiences. They also discussed flavor innovation as a means of stimulating memories and why transparency is the priority in marketing.

Brittany Yeng, the co-founder of trendsetting flavored whiskey brand Skrewball explained why an “against the grain” approach has worked for the company, the reason that misjudging people can be both problematic and helpful, why a gut check is a key factor in every decision and how a poor review of the brand early on was a blessing in disguise.

Taste Radio’s hosts reflected on upcoming cultural events and the excitement surrounding NOSH Live and BevNET Live Summer 2022 in New York City. They also riffed on several new and innovative products, including crunchy mushroom chips, gut-health drinks made with upcycled whey, a soda-inspired line of kids’ beverages and cigarette-styled snacks made for “invisible friends.”

Zoe Feldman, the GM of consumer for acclaimed and influential restaurant group Momofuku, spoke about the vision for the company’s brand of restaurant-grade pantry essentials, the impact of founder David Chang’s media presence on awareness and product trial, why she can’t hit the brakes on growth, and the reason she only hires “Swiss Army knives.” She also discussed the brand’s role in the evolution of the ethnic aisle and why she is focused on the fundamentals of building a good business.

Bridget Connelly, the co-founder and CEO of Luna Bay Booch, spoke about her inspiration for launching the hard kombucha company and why brand story is an essential asset when meeting with retail buyers. She also explained why investment in the category is a two-sided story and how her mentors have played a critical role in the brand’s development.