THE TEAM:
MICHAEL POLITZ Publisher
MICHELE TELL Founder, Executive Director/Publisher
MARGIT BOWN Director of Graphics
JACK FINN Senior Corresponent
COLLEEN BANKS Director of Business Development
TERRY HART Director of Brands & Competition
COURT BENTZ Corporate Beverage Development
LARA STONE Trade Show Editor
BRIDGET SLEAZAK Competition Coodinator
CONTRIBUTORS: Contact the Team: news@proofawardsl.com
George Manska Matthew-Lorèn Lindsey Mia Lavana
Brittney Agoncillo Devin Woodrow
PR%F the Magazine is owned and published electronically by The Original Brand, LLC. Copyright 2019 PR%F Awards and distinctive logo are trademarks and owned by The Original Brand, LLC. All Rights Reserved. No part of this electronic magazine may be reproduced without the written consent of PR%F the Magazine. Requests for permission should be directed to: ProofMagazineInfo@gmail.com. The information contained has been provided by such individual, even organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm.
Dear Readers,
We welcome our cover story on El Tequileño, an incredible tequila that has consistently set itself apart as one of the most awarded tequila brands at the PR%F Awards, garnering top honors for its outstanding craftsmanship and authentic approach to production. Highlighted for both its taste and innovation, El Tequileño has received accolades for multiple expressions, with its Platinum and Gran Reserva lines frequently recognized for their exceptional quality and flavor profiles. This remarkable success at the PR%F Awards further cements El Tequileño’s reputation as a leading tequila, celebrated by judges, industry experts, and buyers alike for excellence and heritage within the spirits industry.
PR%F AWARDS 2025/WINTER PR%F AWARDS RTD
In response to overwhelming interest from buyers across the United States, we are pleased to announce an extension of the PR%F Awards Spirits, Wine & Beverage competition and our PR%F Awards Winter RTD competition registration deadlines. We understand that busy schedules can make participation challenging, and by moving our dates to December, we aim to make it easier for all brands and buyers to engage with our exciting awards program and maximize visibility.
THE REVISED DATES ARE AS FOLLOWS:
• Registration for PR%F Awards and PR%F Awards Winter RTD will close on November 24.
• All samples for competition entries must be received by November 24.
• Please provide 3 standard 750 ml bottles/samples for each PR%F Awards entry and 12 cans for RTD entries.
• All samples must be delivered by mail or in person to:
BOOTLEGGERS DISTRIBUTING
Attention: PR%F Awards 1513 West Oakey Blvd.
Las Vegas NV 89102
This year’s program brings together more than 125 passionate buyers from across the US, who are eager to discover, rate, and award medals to both new, emerging brands and established favorites. Expanding our judging panel enhances the credibility and prestige of our awards.
We are proud to support diversity - every women-owned, veteran-owned, and Koshercertified brand will automatically receive a medal to give these brand owners an additional marketing boost.
The awards program will take place from December 8. - 12. 2025
To submit your brand, please visit: www.proofawards.com.
Winners of the Summer RTD and PR%F Awards Infused (THC/CBD) competitions will be featured in a special edition of PR%F the Magazine in late November. There is still time to secure advertising in this exclusive issue, which will celebrate this year’s champions. Please reach out to Michele@proofawards.com for more information.
Additionally, for brands with shelf-stable consumer packaged goods, we’re excited to offer the CPG Awards—presented by Food & Beverage Magazine—an incomparable national platform where retail buyers’ rate, review, and award trophies in hundreds of CPG product categories. Learn more and enter here: www.cpgawards.com.
We Salute Our Unofficial Masot Dan Kelley of Mad Tasty who goes to every single trade show wearing his necklace of PR%F Awards wins!
Thank you for your ongoing enthusiasm and support for the PR%F Awards. We are eager to see your innovations and outstanding products recognized by buyers nationwide.
Cheers & Namaste!
MICHELE D. TELL Executive Director/Co-Founder
The Original Brand, LLC
By Jack Finn
Baby Boomers have had a hand in shaping many beverage trends over the decades, including fine wine, craft beer, as well as functional and non-alcoholic alternatives. Now, Boomers are fueling the explosive growth of cannabis beverages as the fastest-growing segment of cannabis consumers.
Founded by a couple in their early 70s, Pharos Premium Infused Beverages – a product line focused on flavor, trust, and a safe, approachable experience – is the only brand focused on this emerging market.
“We created Pharos for people like me: people who are curious about cannabis but want an experience that feels safe, enjoyable, and, frankly, more grown-up,” said co-founder Mary Bernuth.
Unlike many THC drinks designed for younger consumers chasing high potency, Pharos is for consumers who want something different: an enjoyable ritual that delivers on relaxation and social connection – and feels more like opening a craft beverage than stepping into uncharted territory.
TWO POTENCY OPTIONS, DESIGNED FOR CONTROL
Pharos offers both 5mg and 10mg drinks, crafted with hemp-derived THC in a water-soluble nanoemulsion, using certified organic carrier oils and emulsifiers to ensure even suspension and predictable absorption and a consistent experience. The 5mg option is sessionable and approachable, perfect for consumers new to cannabis or those who simply want a light, social buzz without impairment. For those ready for a bit more, the 10mg option offers a longer-lasting, deeper effect, while maintaining the same clean ingredients and balanced taste profile that define Pharos in a crowded field. The Pharos lineup gives consumers choice and control, factors that are especially important for Boomers entering – or reentering – the cannabis space.
TRUST, SAFETY, AND TRANSPARENCY AT THE CORE
Safety, transparency and quality are the very foundation of the Pharos brand. Every batch is produced in GMP-certified facilities, tested for purity and potency by third-party labs, and verified with publicly available Certificates of Analysis. This level of transparency builds trust among consumers and helps them feel comfortable trying something new.
Pharos is an active member of the Hemp Beverage Alliance and the Coalition for Adult Beverage Alternatives, actively advocating for clear regulations, safe dosing, and consumer protections. By setting a high standard for responsibility, Pharos wants to ensure cannabis beverages are not just a trend, but a category that lasts.
AWARD-WINNING FLAVOR WITHOUT COMPROMISE
While trust and safety are essential, flavor is where Pharos truly sparkles. Recognized with Gold and Silver Medals at the 2025 Tasting Competition hosted by the Wine and Spirits Wholesalers of America, Pharos has quickly earned a reputation among distributors and retailers as “the best-tasting cannabis beverage on the market.” Each can is crafted with real fruit juice, organic cane sugar, and naturally extracted THC, no artificial flavors, colors or preservatives The result is a bright, refreshing beverage that feels familiar, delicious, and celebratory.
A FAMILIAR RITUAL FOR A NEW ERA
At its heart, Pharos isn’t just about making THC-infused drinks, it’s about redefining the ritual of relaxation. Cracking open a cold can, pouring it over ice, and enjoying a flavorful sip with friends feels instantly recognizable. For Boomers seeking alternatives to alcohol, Pharos provides a way to maintain that social, celebratory experience, without the high calories, the hangover, or the health risks that come with high-proof drinks.
LIGHTING THE WAY FOR WHAT’S NEXT
As the cannabis beverage category continues to expand, Pharos stands out by meeting Boomers where they are: active, health-conscious, curious, and looking for safe ways to unwind and connect. With both 5mg and 10mg offerings, a commitment to transparency and safety, and award-winning flavor, Pharos is charting a course toward a new kind of cannabis experience, one that’s approachable, responsible, and built for longevity.
in vanilla, espresso and limoncello flavors. Suggested recipes include a cinnamon toast crunch shot, an espresso marti- ni, a lemon drop cream soda, and a rum-Kahlua-Irish cream concoction called “sweet dreams.”
And it’s non-dairy, gluten-free and doesn’t require refrigeration.
Having brought the innovation of alcohol-infused whipped cream to the drinking consumer, Gabe Doher and his partner got to thinking. The next step seemed a natural one. Very natural. Coming soon from Whipped Fusion: cannabis-infused whipped cream. Canna-whip. That product line will feature a lemon-“chillo.” And while the rollout and marketing of fun, its origin has seriKarl’s mother was stricken with cancer, and her son was desperate to find something to help her eat and ease her pain.
“Karl was just fooling around with his blender, trying to find some way to help his mom and get her to eat something, help her sleep,” says Gabe. “He mixed up the whipped cream, added the cannabis and she was able to eat it, it
helped her sleep, gave her a lot of relief. He said ‘wow, I think I’ve got something here.’ So we’re hoping younger adults will like it to chill out without a hangover, and their grandparents will use it on their dessert.”
And Whipped Fusion is a true triple threat. In addition to the alcohol-infused and cannabis-infused products, they’ll be offering a pure, nothing-added whipped cream which they’re confident will sell based solely on the quality of the flavor. These, too, will be non-dairy, gluten-free, and require no refrigeration.
So, Gabe Doher says, no matter what you celebrate, Whipped Fusion offers three delectable options for you to elevate how you celebrate.
By Jack Finn
Thelove, the passion, the commitment to legacy can be tasted in the product but El Tequileño can also be, quite literally, seen. Vibrant murals celebrating El Tequileño’s history adorn the walls of buildings throughout the Jalisco region of Mexico.
“You know, the murals really go back to my grandfather, Don Jorge Salles Cuervo. He used to support the community by painting the walls of homes and businesses around town with images of El Tequileño. Even now, you can still catch little pieces of those old murals, faded but still alive. With this project, we just wanted to keep that vision going—while also giving local artists a platform and celebrating everything that makes Tequila such a lively and special place.”
Anyone who wants to experience the process of creating El Tequileño can book one of the distillery’s renowned tours, tastings, and food pairings (featuring creations by Chef Efrain Villanueva). Click here
And if a really immersive experience is what visitors are looking for, they can take advantage of a truly unique distillery feature. El Tequileño has its own hotel on the premises. The Casa Salles luxury boutique hotel features a restaurant, bar and tranquility spa.
“We want guests to be able to see the great distillery, sure, but also the life, the whole experience, how it’s made,” says Salles. “We want to them to see that what we say about our tequila is true. We want them to learn that there’s a whole legacy here, a tradition, a family tradition. It’s not just drinking for the sake of drinking. How the agave is planted, how it’s harvested, things like that. Each bottle has a whole legacy and a whole story.”
Steffin Oghene is El Tequileño’s Vice President of Business Development. He’d sampled a lot of tequilas but came aboard with El Tequileño because the commitment to quality came through in his first taste.
“I used to fill my suitcase with it and take it back to London to pass around,” Steffin says with a laugh.
“But as the tequila industry became more, well, industrialized, El Tequileño stayed true to its roots. We take great pride in what we’re selling. It’s just true, great tequila. We don’t do fancy.”
A family legacy, a commitment to quality, a first-rate distillery, and even the touch of a mythical goddess marks the El Tequileño legacy. But Tony Salles wants to be known for something much simpler. Reliability.
“We’ve become a noble tequila people can count on, we’re not trendy,” he says. “You can count on us in good times and bad.”
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Click for Distributor Portal
Sisters Jordan Catapano and Jocelyn Dunn, co-owners of This Girl Walks into a Bar (https:// www.thisgirlwalksintoabar.com), have created beverage mixers to complete and enhance the bar setup. Set against the backdrop of California outdoor entertaining and dining, their products use fresh, certified-organic ingredients, that are low sugar and taste homemade.
Southern California natives, the two sisters were in business together by the ages of 8 and 10. They worked through conflicts in their sandbox and developed business strategies in the backseat of their family’s yellow station wagon on cross-country road trips.
Their “grown-up” collaboration combines Jordan’s extensive bartending and mixology experience with Jocelyn’s professional art direction and graphic design skills. This creative synergy produced a popular blog, three published books, and the bartender staffing company This Girl Walks into a Bar: Bartending.
In 2021, the busy moms and entrepreneurs launched their mixer line. Their first flavor, a deliciously tart Margarita Mix, entered the market in 2022 with a small production run. In December of 2024, they add-
ed a spicy Bloody Mary and a fresh Pineapple Mint Mojito Mix to the collection. Their mission is to create high-quality, non-alcoholic, and responsibly sourced organic mixers for any age and every lifestyle.
On January 8th, 2025, Jordan and her family lost her home and a portion of the company’s mixers and equipment in the Palisades Fire. Fortunately most of their bottles were safely stored 55 miles away in a warehouse east of Los Angeles. Since the fires, This Girl Walks Into a Bar has successfully launched on Amazon Prime and is now in all California Total Wine & More stores. Despite their recent setbacks, they’ll be donating $5 for every tote sold to the Breast Cancel Angels for October’s Breast Cancer Awareness Month.
There has been a tremendous outpouring of love and support from people everywhere, and the sisters are more devoted than ever to their family-owned business.
Conference & Beverage Expo
By Michele Tell
SommCon 2025 is the West Coast’s premier gathering for the wine, beer, and spirits industry, taking place September 7-9 at the Rancho Bernardo Inn in San Diego, California. This vibrant event is renowned for its upbeat atmosphere, exceptional education, and unmatched opportunities for networking, mentorship, and professional development.
Event Highlights
Attendees experienced three exhilarating days packed with expert-led seminars, master classes, and engaging roundtable discussions—covering everything from global wine regions and varietal deep-dives to the latest in industry trends, sustainability, and business strategy. The Beverage Expo floor buzzed with innovation, offering direct access to hundreds of brands across wine, spirits, beer, low/no, and RTD categories, so buyers and decision-makers were able to sample, learn, and build impactful relationships.
Why SommCon Stands Out
SommCon’s trade-only environment is designed for buyers, sommeliers, beverage directors, importers, and educators to connect, source products, and drive smarter business decisions. The conference’s energizing mix of career development sessions, tastings, mentorship programs, and dynamic networking events—like the SommChil Vino & Vinyl after party—ensures every moment is packed with value and excitement. SommCon 2025 is where the beverage community gathers to shape the future, hone expertise, and have a blast doing it.
Visit www.sommconusa.com for details.
A Legacy of Excellence
A LEGACY ROOTED IN THE PHILIPPINES
Tanduay’s journey began in 1854, in the heart of the Philippines. More than just a tropical paradise, our islands have always been abundant with sugarcane and blessed with a climate perfect for rum-making. From the very start, our craftsmen took pride in blending tradition with innovation, ensuring every bottle of Tanduay carried with it the unique character of the Philippines.
Through generations, Tanduay has remained intertwined with Filipino culture present in celebrations, milestones, and everyday gatherings. It is more than a drink; it is a reflection of our people’s warmth, resilience, and joy.
OVER 170 YEARS OF CRAFTSMANSHIP
For more than 170 years, Tanduay has upheld the same dedication to excellence. From the careful fermentation of sugarcane to the masterful aging of rum in oak barrels, our process is guided by time-honored tradition and perfected through the expertise of our master distillers. Each bottle is a testament to our history, balancing smoothness, character, and authenticity.
Today, that craftsmanship lives on in a portfolio that includes not only our classic golden and silver rums, but also premium expressions designed for the modern connoisseur. Tanduay 10 Years Reserve Rum, aged a full decade in ex-bourbon barrels, delivers rich flavors of caramel, vanilla, and dried fruits, finishing with notes of raisins and dark chocolate. Tanduay Overproof Reserve Rum, bottled at a bold 101 proof, bursts with warming spices, caramelized pineapple, and woody notes crafted for those who crave intensity with every sip. And Tanduay Heritage Rum, a blend of rums aged from five to eighteen years, pays tribute to our long history with layers of toffee, crème caramel, and oak, an elevated masterpiece that honors both tradition and innovation.
Whether enjoyed neat, on the rocks, or as the foundation of a crafted cocktail, every expression of Tanduay showcases the mastery of generations.
THE WORLD’S BEST-SELLING RUM EIGHT YEARS IN A ROW
This commitment has earned Tanduay global recognition. For the eighth consecutive year, Tanduay has been named the World’s Number One Best-Selling Rum. This
achievement is not only a triumph for our brand but a source of pride for the Philippines.
To be the leading rum worldwide speaks to the loyalty of consumers across the globe and to the dedication of the men and women behind every stage of our production. It is proof that the spirit of the Philippines can transcend borders, uniting people through taste, culture, and celebration.
A GLOBAL SPIRIT WITH ISLAND ROOTS
As Tanduay expands to markets in Asia, the United States, and Europe, one thing remains unchanged: our identity as a rum deeply rooted in the Philippines. Every new market we enter is an opportunity to share our story. One that began over a century and a half ago and continues to inspire today.
From local festivities to international celebrations, Tanduay brings people together. Our rum embodies not only Filipino heritage but also a universal love for craft, community, and connection.
LOOKING AHEAD
As we continue to grow, our premium lineup reflects the next chapter of Filipino rum on the world stage. The elegance of 10 Years Reserve, the bold character of Overproof Reserve, and the commemorative blend of Heritage Rum all carry forward the values that built Tanduay - craftsmanship, authenticity, and pride in our islands.
For those who raise a glass of Tanduay, you are not only tasting world-class rum, you are experiencing the history, culture, and spirit of the Philippines itself.
And now, as we proudly move forward, we do so with a call that captures our true essence and origin:
TANDUAY - RUM FROM THE ISLAS.
THIS IS NO HISTORY LESSON
~but we’re proud of where we’ve come from
25+ years ago after Mike was served a delicious drink at a party, he knew he had to bring that magic back. He perfected the recipe and started serving it at every weekend gathering. Soon “Mikey‘s Lemonade” became the highlight of every event, known for its irresistible taste, and that perfect kick. As word spread and the lemonade became a local favorite, Mike and his wife, Janell decided it was time to take things to the next level. They went full throttle into production.
Now, branded High Octane Lemonade, our purpose is all about balancing hard work with hard play. Our drink is perfect for anyone who loves motorsports, good times, and living life to the fullest. So go ahead SIP IT, SHOOT IT, and SHARE IT with all those who have intoxicatingly good vibes.
At High Octane Lemonade, we’re here to turn your social gatherings into unforgettable celebrations! Our ready-to-serve, game-changing alcoholic beverage is designed to add a burst of excitement and flavor to
any occasion. Get ready to ELEVATE THE FUN with a sip of our refreshing, WILDLY ADDICTIVE, lemonade!
In the world of spirits, there’s more than just a great pour—there’s a great story. Our creative team is the mixologists of imagination, shaking up every design, word, and experience to craft a brand as smooth as our liquor. From imagination distillers to vibe visionaries, these masters of creativity pour their passion into every drop of our brand’s identity. They design, they dream, and most importantly, they never miss a chance to make you raise a glass.
Cheers to the magic behind the bottle!
MEET THE MAKERS AND CREATIVE TEAM
Mike and Janell have learned this process from the Beginning: Mike who has a 30+ year career in the Concrete business and Janell who had a 16+ year career at Costco Wholesale. They both decided to end their
careers and focus on building their brand HIGH OCTANE LEMONADE.
With no prior experience outside of making it in the garage for Christmas gifts, they learned fast how to make it happen. Just a short 10 months later, they were in production and launch parties were getting planned. Their 1st launch party was at a local bar (The Pub, Herriman,UT) which was at capacity in 15 min and a line to get in for 2 ½ hours.
Huge shout out to the team at SHE Agency for their creative approach and incredible talent of bringing our brand to life. They’ve mastered our overall marketing and brand vibe, creating curiosity, hype and tremendous excitement around every new step towards bringing High Octane Lemonade to the mass markets. WE GET SO MANY COMPLIMENTS ON OUR WEBSITE AND SOCIALS, THESE LADIES KNOW WHAT THEY ARE DOING! -MIKE AND JANELL BRODALE
WE ARE THE 1ST 30 PROOF LEMONADE ON THE MARKET THAT DOESN’T HAVE ARTIFICAL FLAVORING, OR ARTIFICAL SWEEENTER. WE ARE IN A GLASS GROWLER (900ML) TO MAINTAIN THE QUALITY OF THE NATURAL JUICES.
High Octane Lemonade isn’t just a drink—it’s fuel for unforgettable moments. Whether you’re firing up the
grill after a long ride, cooling down after tearing up the trails, or kicking back at a summer lake day, this is the bottle that gets the party started. One sip brings that rush of crisp citrus, that smooth finish, and just enough kick to keep the good times rolling.
What sets us apart? It’s simple—we don’t just pour a drink, we pour a vibe. No shortcuts, no artificial flavors, no watered-down promises. Just real juice, real quality, and a flavor so bold it demands a toast. It’s made for people who go all-in, who love a good laugh, who live for those nights they’ll be talking about for years.
From barbecues and tailgates to concerts and campfires, High Octane is more than what’s in the glass—it’s what happens after you raise it. It’s the cheer, the highfive, the midnight dance floor, the ride home with your crew still singing.
This is High Octane Lemonade. Bold. Smooth. Unforgettable. And always best served with good company
WE ARE BEHIND OUR BRAND 100% AND THE PROOF IS IN THE BOTTLE -JANELL BRODALE
Click for more information
CARRETA DE ORO TEQUILA BUILDS MOMENTUM
Carreta de Oro Tequila, handcrafted in Juanacatlán, Jalisco, has steadily earned its place in the world of premium tequila since its 2023 debut. Rooted in tradition and guided by integrity, the brand honors Mexico’s rich heritage through time-tested methods and exceptional craftsmanship.
Carreta de Oro, which translates to “Golden Cart,” draws its name from the historic wagons that once carried freshly harvested agave piñas across rugged terrain to local distilleries. These carts, often pulled by oxen and guided by jimadores, symbolize the hard work and dedication behind each bottle of tequila. Carreta de Oro embraces that spirit; a journey from field to glass, built on perseverance, pride, and quality.
Crafted in small batches using traditional methods, Carreta de Oro Tequila is made from 100% Blue Weber agave, slowcooked in brick ovens, and double-distilled in copper pot stills. The result is a tequila that delivers vibrant flavor, depth, and character; a premium spirit that both honors the past and looks confidently to the future.
“Carreta de Oro is more than just a tequila; it’s a celebration of Mexican identity and a commitment to preserving the artisanal methods that define the culture of Mexico,” says Ronak Patel, President at Mexican Distillates Global. “We set out to create a product that speaks to both authenticity and excellence, for drinkers who truly care about what’s in their glass.”
A FAMILIA OF EXPRESSIONS
At launch, Carreta de Oro introduced three distinct expressions:
• Blanco – Unaged and pure, this expression highlights the crisp, herbal quality of the blue agave, with notes of citrus, pepper, and light floral undertones. Perfect for sipping neat or adding complexity to cocktails.
• Reposado – Rested for six months in Jack Daniel’s American oak barrels, this tequila develops warm layers of vanilla, honey, and toasted almond, while maintaining the fresh vibrancy of the agave.
• Añejo – Aged for 18 months in the same barrels, the Añejo offers a rich and smooth profile with notes of caramel, oak, dried fruit, and spice, ideal for sipping or pairing with cigars.
Each bottle of Carreta de Oro is presented in a custom-designed bottle that combines clean, modern lines with refined detail. The golden cart emblem on the label, stands as a reminder of the brand’s origins and dedication to timeless craftsmanship.
ROOTED IN JALISCO, MEXICO
Carreta de Oro is distilled and bottled in the midlands of Jalisco, a region highly regarded for tequila production thanks to its unique combination of climate, elevation, and soil; all of which contribute to the agave’s flavor and complexity. Characterized by rich volcanic soil and a warm climate, the area provides ideal conditions for Blue Weber agave to grow slowly and mature fully, resulting in a more robust and expressive spirit.
The brand is committed to sustainability and responsible farming practices. Agave is hand-harvested at peak maturity,
and leftover materials from the distillation process are repurposed for composting or used as fuel. Water conservation and local economic support are central to the production philosophy.
Carreta de Oro is not just another tequila brand; it is an invitation to slow down, savor tradition, and reconnect with a spirit that has been integral to Mexican life for centuries.
ENTERING A COMPETITIVE MARKET WITH CONFIDENCE
As the global demand for premium and ultra-premium tequila continues to surge, Carreta de Oro entered the market with a strong sense of identity and a clear value proposition. The brand appeals to both connoisseurs and curious newcomers seeking high-quality spirits with integrity.
In the United States alone, tequila sales grew by more than 17% in 2024, and the category shows no signs of slowing down. Carreta de Oro is positioning itself as a thoughtful alternative to mass-market brands, focusing on transparency, traditional methods, and storytelling.
“Consumers today want to know where their spirits come from, how they’re made, and why they matter,” says Patel. “With Carreta de Oro, they’re getting a tequila that’s made with care, from the earth to the bottle; and that makes every sip more meaningful.”
NOW AVAILABLE
Carreta de Oro Tequila is currently available in Georgia and South Carolina, with wider distribution planned later this year in California, Colorado, Florida, Indiana, Kentucky, Louisiana, Maryland, New York, Oklahoma, and Texas. It is also available for online purchase in 38 states at carretadeoro.com/shop.
Retailers, bars, and restaurants interested in carrying the brand can connect with the sales team via the official website at carretadeoro.com.
For tequila lovers seeking something genuine, bold, and beautifully crafted, Carreta de Oro offers a journey worth taking; and a spirit worth savoring.
Media Contact: Charles West, Marketing Manager, Mexican Distillates Global Inc., marketing@mexicandistillatesglobal. com, (854) 683-8357, carretadeoro.com
Follow Us: Instagram: @carretadeoro, Facebook: facebook. com/drink.carretadeoro, Order Online: carretadeoro.com/ shop
UNCLE SKUNKS A One-of-a-Kind Cannabis Soda Lifestyle Brand
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 Future Role of the Artisan Craft Distiller
George Manska, CR&D, Arsilica, inc.
Distilling has historically been as much art as science. The master distiller’s role was once defined by sensory memory, instinct, and tradition. Today, however, sensory analysis is no longer limited to human panels: modern analytical tools allow chemical deconstruction, predictive modeling, and real-time monitoring of flavor-active compounds.
Data Science and Artificial Intelligence:
Analytical tools now generate vast datasets requiring advanced computational methods. Machine learning and AI are increasingly used to:
• Predict sensory outcomes from GC–MS fingerprints
• Recommend blending strategies by comparing chemical profiles to consumer preference data.
• Detect adulteration and verify geographic authenticity through pattern recognition.
AI cannot yet replicate human creativity in blending, but it can streamline routine analysis, identify patterns invisible to humans, and shorten product development cycles.
Implications for Distillers and Industry:
Automation and real-time analysis will favor distilleries that adopt early, enabling consistency and innovation. Instrumental verification combats fraud (e.g., counterfeit whisky) by authenticating provenance through chemical fingerprints. Predictive
By George Manska, CSO, CR&D, Arsilica, Inc., Sensory Researcher, Inventor, Entrepreneur
modeling will reduce waste and optimize barrel use, aligning with consumer demand for eco-responsibility
The Future Landscape:
The distiller of the near future will work in a hybrid lab-distillery where automated sensors constantly feed data into AI-driven dashboards. Predictive models will suggest optimal barrel selections, blending ratios, and aging interventions before the distiller confirms with sensory judgment. The artisan distiller will become a data scientist as more accurate instrumentation tells him exactly what is happening and alerts him of possible issues, flaws, and critical timing issues in his fermentation and distillation process.
Historically, sensory evaluation was performed manually by trained tasters, with limited laboratory analysis restricted to ABV and basic pH checks. Decisions such as fermentation cutoff, heads–hearts–tails cuts, and barrel management were guided largely by intuition, tradition, and post-hoc sensory evaluation.
Future Implementation:
The distillery adopts a layered approach to analysis:
• Inline near-infrared (NIR) probes track sugar depletion and ethanol rise, sending real-time data to a central dashboard.
• Gas chromatography (GC) spot-checks confirm the presence of congeners during pilot runs, while less costly ion mobility spectrometry (IMS) provides rapid batchto-batch screening for fusel alcohols and sulfur notes.
George Manska: The Future Role of the Artisan Craft Distiller
• Fourier-transform infrared (FTIR) sensors measure lactones, vanillin, and tannins in aging stock, supporting data-driven blending decisions.
• A panel of trained tasters is still employed, but sensory sessions are scheduled after analytical screening has flagged only “borderline” or “high-interest” samples. This reduces panel fatigue and increases reproducibility of results.
Operational Impact:
• Batch rejection rates decrease significantly due to earlier detection of fermentation faults.
• The average time-to-market for limited releases dropped by as much as 20%, as analytical markers helped identify barrels ready for bottling without relying exclusively on calendar age.
• Labor costs decrease by reallocating staff from repetitive monitoring tasks toward higher-value sensory education and customer-facing roles.
Production Trajectory:
Implementation of AI-driven blending models. Operators will move from being manual controllers to supervising of a semiautonomous production line, where intervention is needed only when problems arise. Economic and cultural shifts occur as automation reduces waste and improves profitability, and requires retraining staff and rebalancing human judgment roles. The distiller of the near future spends more time interpreting dashboards and less time nosing raw distillate— an evolution that highlights the growing interdependence of analytical science and sensory tradition.
Summary:
Analytical tools in sensory science are transforming distilling from descriptive to predictive. GC–MS, HPLC (high performance liquid chromatography), FTIR, and NIR provide chemical clarity; GC–O and electronic sensors link chemistry to perception; and AI integrates it all into actionable insights. The future distiller is no longer only a craftsman but also a scientist equipped with precision tools to refine, predict, and authenticate flavor. The ante is high to stay in the game. It will take a little time and lots of money to automate, and those who do not quickly lean in this direction may find themselves in a different business in a few years.
George
F Manska 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
t h e s h a p e o f f l a v o r
Applying science to achieve true sensory perception in spirits ...Taste the truth
STIIIZY Levels Up: From Cult Cannabis
Cannabis to Cannabis Beverages
BY JACK FINN
For a brand dedicated to bringing cannabis to the world, STIIIZY is anything but casual. The company radiates a smooth, laid-back vibe on the surface, but behind the scenes, its pursuit of excellence carries the urgency of a championship team. Their brand language talks in terms of pushing boundaries— “growth mindset,” “empower,” “motivate,” “drive,” and even “relentlessly drive.” This isn’t just cannabis culture. This is cannabis ambition.
Since its 2017 launch in Los Angeles, STIIIZY has built a cult-like following, driven not just by products but by a cultural movement. Their branding leans heavily into lifestyle, setting them apart from competitors who market product first and culture second. And now, STIIIZY is setting its sights on beverages.
“We’re especially proud of our newest offering— STIIIZY Seltzers and Sodas in both 10MG and 20MG options,” says Steve Annis, the brand’s National Sales Director. “These beverages allow us to reach larger markets, especially in states that may not yet know our brand, and to build lasting relationships with audiences experiencing STIIIZY for the first time.”
With direct-to-consumer sales powered by a robust e-commerce platform and partnerships with licensed distributors, STIIIZY is sharpening its competitive edge—delivering beverages that combine quality, style, and innovation. And they aren’t playing it safe with just a couple flavors.
STIIIZY’S BEVERAGE LINE READS LIKE A BAR MENU FOR THE CANNABIS ERA:
CREAM – A throwback soda-shop classic with vanilla, fizzy lift, and caramel undertones.
GRAPE – Bold and nostalgic, with a sweet-tart punch that begs for summer afternoons.
ORANGE – Crisp, citrus-forward, with a tangy bite.
PINEAPPLE – Bright, tropical, and breezy, channeling island vibes in a can.
CARIBBEAN BREEZE – Juicy blends of tropical fruits with ocean-air freshness.
MANGO TANGO – Sweet golden mango with a citrus sparkle, a real flavor explosion.
STRAWBERRY KIWI – A perfect garden-fresh balance of ripe berries and tangy kiwi.
WATERMELON WAVE – Juicy watermelon splashed with a touch of strawberry.
It’s a lineup that prioritizes creativity over caution. Instead of limiting choices, STIIIZY leans into variety, betting big on beverages as the next wave of cannabis consumer culture.
According to Annis, the expansion is strategic as much as it is flavorful. “We’re scaling beverages, refining e-commerce logistics, and making our presence felt in the beverage space with products that truly taste great. Our position as the #1 cannabis brand drives us to keep pushing—introducing STIIIZY to new markets, perfecting flavor profiles, and setting the standard for how hemp-derived THC beverages should look, taste, and perform.”
Still, challenges remain. The evolving regulatory environment around cannabis beverages isn’t always easy to navigate. But if there’s one thing STIIIZY has proved in under a decade, it’s that it thrives on turning big obstacles into bigger opportunities.
Cannabis culture is booming, and every indicator suggests the movement is here to stay. With its proven track record, bold strategy, and now, a sparkling beverage portfolio, STIIIZY intends to be at the center of it all—raising the can, not just the bar.
HTTPS://WWW.STIIIZY.COM/
AWARD-WINNING WOMEN-OWNED SPIRITS BRAND
ANNA AXSTER & WENDELIN VON SCHRODER: CO-FOUNDERS & COUSINS
Featured in Forbes as two of 10 Women Changing The Whiskey Industry
Co-founders & cousins Anna Axster & Wendelin von Schroder developed a love for whiskey during their travels while working in the music industry, but felt that existing brands didn’t speak to them as female consumers. Even ordering a whiskey cocktail at the bar drew unwarranted reactions and with that experience, they sought to change the perception of whiskey and its targeted consumer. When the pandemic brought the music industry to a halt, Anna & Wendelin saw an opportunity to follow their passion.
Women account for about 37% of whiskey drinkers in the market, however only 8% of distilleries are actually owned by women according to Women In Distilling. With that in mind, I’d love to know if I could interest you in spotlighting them for Pr%f Magazine. They can share more about how they set out to break the mold and follow the flavor - not the rules. They can also discuss how they crafted an inclusive brand, how they arrived at their unique flavor profile - a blend of an American Single Malt and High-Rye Bourbon that
includes delicious notes of citrus, caramel notes and warm baking spice and discuss how they came up with their signature cocktail - the Lodestar Iced Tea, the challenges that they have faced while bringing the product to market, how they’re navigating their second year in business, and what’s next as they continue to expand beyond Los Angeles.
Since the brand’s official launch, Lodestar Whiskey has received coverage in outlets like Access Daily with Mario & Kit, American Whiskey Magazine, BUST Magazine, Entrepreneur, Forbes, Los Angeles Magazine, Los Angeles Business Journal, Forbes, Gear Patrol, Flaunt Magazine, Success Magazine, Good Day L.A., and more. Lodestar Whiskey is currently sold through the brand’s official website at $45, and is carried in select bars, restaurants and liquor stores in Los Angeles including Carmel, Checker Hall, Seven Grand, JAR, Highly Likely, Girl & The Goat, Good Times at Davey Wayne’s, Gold-Diggers, Hi-Lo Liquor, K&L Wines, Lincoln Fine Wines, Roadrunner Spirits and a host of others.
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Señor Rio
Tequila:
A Legacy Distilled One Bottle at a Time
By Jack Finn
It’s a love story with as many ingredients as an exquisite cocktail. A reunion with a longlost father. A soulmate found, then taken too soon. Granddaughters whose special needs would inspire a movement. A famous actor who would become not just a trusted partner but also a friend in the truest sense of the word. And flowing through it all, a love-infused tequila that would become first a product, then a business, then a mission.
At the center of this story is Debbie Medina-Gach, who has ridden the ebbs and flows of her story with a grace and style as smooth as her award-winning tequila, Señor Rio.
Señor Rio is a nickname given to Debbie’s father, whose phone call to a daughter he didn’t know set off a course of events that Debbie never could have seen coming.
“My parents had divorced when I was young and my father went to Mexico and I just didn’t have a father figure growing up,” she says. “Then a phone call. He said he wanted to see me. It was emotional, and I didn’t know if I wanted to see him.”
But, as with so many things at that point, she received guidance and support from her husband, Jonathan.
“I was unsure, but Jonathan encouraged me,” Debbie says. “I said, ‘You want to come with me?’ and of course he did.”
The reunion was stilted at first but quickly warmed, and a bond was renewed. One of the unexpected keys to smoothing the awkwardness was a home-brewed tequila in a plain bottle.
“We were like strangers until we sat and he poured us his moonshine tequila, three glasses, no label on the bottle,” Debbie recalls. “And it flowed from there. Tequila has a way to help you talk it’s truth juice. We opened up, shared stories of our lives and he revealed how he made this all natural small batch tequila that went back three generations in the family, his tequila broke the ice and brought us together.”
Upon returning to Arizona and unwinding from the emotional reunion, Debbie and Jonathan started thinking more about his hand crafted tequila and the possibility that, with some luck and creativity and a lot of hard work, they might be able to create something and follow his process to honor her dad, celebrate their reunion, and bring the tequila to market in America.
“A little craziness, I think, made it happen,” Debbie says with a laugh. “We had no experience – Jonathan was an accountant and I was in real estate, so it was a big leap of faith but we started researching and visiting distilleries to find one that would work with our process. Next designing a bottle, trademarking, licensing, and securing a warehouse was on the list. The name Señor Rio my Dad’s nickname meaning Mr. River stems from my maiden name Rivera and the logo is from an old photo of my dad. We wanted to give our tequila an identity really honoring and paying tribute to my dad.”
Her father’s reaction was touching...and hilarious.
“The funniest was the t-shirt with his image on it – he felt like one of the Beatles!” Debbie says.
“He was touched. He was very proud, yet humble. The tequila was our baby, it came from our reunion, it sparked the what-if idea and if we didn’t try we’d never know.” Fortunately, my dad lived to see the brand take growth until his passing just four years after it’s launch.
So in 2009 she and Jonathan started importing and selfdistributing Senor Rio, as Debbie says, one bottle at a time, learning as they went and enjoying every moment of this new business together. They presented Señor Rio and even opened the account with the retail super store
Total Wine and More and soon had their bottles on the shelves in their Arizona stores. Then later becoming a Spirits Direct partner having their brand sold at all Total Wine and More stores nationwide where spirits are sold.But the wild, happy journey was about to take a terrible turn. Jonathan, a 58-year old bodybuilder and fitness fanatic, began experiencing stomach pain. It got worse. They had him checked. The diagnosis brought everything to a halt. Pancreatic cancer, stage four.
“I thought we’d just pause, take time to heal,” Debbie says. “But God had other plans.”
Jonathan was gone nine months later.
And Debbie was determined, after a period of mourning, to keep the Señor Rio adventure alive.
“People would ask me if I was going to keep up with Señor Rio,” she says. “But it kept me quite busy, kept me working through the grief. This is Jonathan’s legacy, too, it helps keep his memory alive.”
Debbie’s hands-on approach got Señor Rio noticed as she traveled to different markets hosting Señor Rio samplings store after store.
“I’d be giving out samples and people really loved it,” Debbie says. “They thought I was the promo girl and some of them were pretty blown away when I told them I owned the company. Customers embraced me and the brand purchasing bottles. I was sharing my story one bottle at a time, one person at a time. But what Señor Rio really needed was a marketing boost and a high-profile partner to take it to the next level. And, like with that phone call from her father, fate intervened. A mutual acquaintance introduced Debbie and Señor Rio to actor Joe Mantegna of Criminal Minds fame.
He and Debbie would become friends, business partners, and co-crusaders but first, he had to be sold on the product. And sold he was.
“Señor Rio is the real deal,” Mantegna says. “It’s the pure essence – no additives or coloring or flavoring. The recipe hasn’t changed in three generations. They do the voodoo that they do and the result is something connoisseurs and casual drinkers can appreciate.”
Joe, a famed Chicagoan and Cubs fan, was traveling to Arizona to throw out the first pitch at a Cubs spring training game. Since Debbie lived nearby, a meeting was set. They hit it off and he loved the product but
they soon discovered a mutual passion for something deeper. Debbie has identical twin special needs granddaughters. Joe’s daughter, Mia, is similarly challenged and the inspiration for the Mantegna Family Foundation.
“She’s great, she’s so pure of heart,” Joe says of his daughter. “She has deficiencies in certain area and she’s really brilliant in other areas, and that’s okay. Overall, I’m very blessed. Everyone has a story, after all. No one gets a free ride.”
Debbie honors her granddaughters through the We Care Crusade foundation, she founded during covid which raises money and awareness for special needs children and their families. Debbie says some of the most rewarding moments of her daily life are thank yous she receives from the families the foundation has helped. She calls them “tequila smiles.” As with every bottle sold of Señor Rio tequila a $1.00 goes into We Care Crusade and we put tequila smiles out there helping us put the smiles on the faces that really need it. One bottle at a time, one family at a time, one child at a time.
It was Debbie’s passion for the cause that drew the actor to her and to Señor Rio.
“Debbie is a woman who has faced so many challenges and yet she stays very positive, very optimistic, and you get that two minutes after you start talking to her,” Mantegna says. “What she’s been able to do, man, they make movies about this stuff.”
When Jonathan was undergoing his cancer treatments, Debbie passed the time writing theirstory creating a collection of stories. When Jonathan lost his cancer battle, she held on to them and in 2025 after 7 years of his passing she found the strength to put them together in the form of a book, titled One Bottle At A Time, A True Love Story, 50 Tequila Craft Cocktails. It’s part tequila concoctions, part diary, and part tribute to her father and her husband who helped make it happen. The cocktail recipes are created by Debbie’s dear friend, a master of mixology, Carlos Ruiz. When asked if he would create the cocktails for the book, his response was instant and heartfelt.
“I would be honored,” he said.
Her book recently received an award for inspirational memoir and is available on Amazon.
Debbie Medina-Gach’s voice, like her tequila, is smooth and strong. But when asked about Jonathan’s ongoing presence, it wavers for the first time. Barely above a whisper, she says “I still talk to him. I think he’d be proud. It’s been quite a journey.”
Their secret message is in every bottle of Senor Rio tequila blanco, reposado and anejo. If you look inside the bottle behind the front label it reads “Sharing tequila” and the second part of the message is behind the back label that reads “Is sharing life”
Debbie shared that this secret message is a reminder to slow down, even in the hurry of life, as we share Señor Rio. It encourages us to tell our life stories with family and close friends, creating lasting memories and celebrating one another-because tomorrow is never promised.
Salud!
Uncorks a New Kind of Aperitif
A Modern Creation That Redefines the Category
Award-Winning Aperitif Breaks from Convention with a Unique Californian-Swedish Flavor Profile and a Mission to Combat Wine Waste
LAMBI Aperitifs, the 100% female-owned Los Angeles-based brand founded by sommelier Claire Fishman, today announced the release of LAMBI, an innovative white aperitif wine that’s on a mission to make aperitifs sexy again. Free of bitter quinine, wormwood, added dyes, or artifi cial fl avors, LAMBI has already garnered a Platinum Medal from the LA Spirits Awards and a Silver Medal from the San Francisco World Spirits Competition.
“I started LAMBI because I was tired of wasting wine,” said Fishman. “By any conservative estimate, Americans dump tens of millions of bottles worth of wine annually. That’s hundreds of millions of dollars down the drain. There was clearly a need for a low-ABV beverage with a longer shelf life and I was determined to make it.”
Fishman found the answer in an old family recipe, when she realized that the white glögg her mother made for Christmas wasn’t all that different from the fortifi ed wines in her fridge.
“Glögg and aperitif wines are basically cousins. They’re just wine, botanicals, and spirits. I knew how to make an amazing glögg with fruits and citrus from my parent’s orchard; surely, I could make a white aperitif wine.”
Fishman spent six months crafting the perfect recipe in her kitchen and a whole year sourcing ingredients before producing her fi rst commercial batch in Petaluma. At 17% ABV, LAMBI showcases notes of apples, lemons, oranges, and Swedish cardamom, creating what Fishman calls “a hybrid between dry and blanc vermouth, without any wormwood or oxidative notes.”
“In the beginning, I was serving LAMBI at parties, and midway through their drinks my friends would grab me and ask ‘what IS this?’” Fishman recalled. “They were obsessed, begging me to make them bottles. That’s when they pushed me to turn this into a real business.”
SommCon attendees were glad she made the leap, with multiple sommeliers calling LAMBI “dangerously good” at the convention in early September. It appears the judges at the LA Spirits Awards agreed, describing LAMBI as having a “pitch-perfect sweet-bitter balance” with “notes of pineapple skin, soft honey, and light brûlée.” They added that it was “elegant, balanced, and thoughtfully composed” and “a fantastic entry point to the aperitif category for U.S. consumers.”
“I love the promise of aperitif wines— they’re low-ABV, versatile, and stay fresh for a month once opened – but I wasn’t impressed with what was available,” Fishman said. “They were all too bitter, too sweet, or stale-tasting. I craved something newer and less defi ned by convention; ideally something I could sip solo just as easily as I could make a 50/50 cocktail.”
LAMBI delivers exactly that, working equally well in a craft cocktail, spritz, or on the rocks.
“I believe that aperitifs aren’t just for that Instagram-perfect moment abroad,” Fishman emphasized. “It’s about treating a regular Tuesday like it matters, whether that’s having a nightcap or a casual dinner with friends. I want Americans to know that there are low-ABV options beyond beer and wine.”
LAMBI is now available for $42 at select California retailers or via the brand’s website.
For more information about LAMBI Aperitifs, visit drinklambi.com or @drinklambi on Instagram.
About LAMBI Aperitifs: LAMBI Aperitifs is a 100% female-owned Los Angeles-based aperitif brand founded by sommelier Claire Fishman that’s on a mission to redefine the next generation of drinking.
Media Contact: Claire Fishman, Founder, (858) 699-7514 claire@drinklambi.com
SNOW MONKEY partners with BORN FREE USA
The first sake-based ready to drink (RTD) launches effort to support wildlife conservation and animal advocacy
Snow Monkey™ Sake Remix™ – an exciting new range of ready-to-drink beverages crafted from sake – today announced that it has partnered with Born Free USA, a world-renowned animal advocacy and wildlife conservation nonprofit, to support the Born Free USA Primate Sanctuary.
Launched in May, the Snow Monkey Brand is rooted in the joyful spirit of the Japanese Macaques – playful, resourceful and surprisingly wise monkeys, which according to legends were sent by the Gods to protect sacred spaces and maintain the balance between nature and humanity.
“The Macaques are the face of the Snow Monkey brand, and as we continue to expand across the U.S., it only made sense to align with an organization that seeks to protect real monkeys,” said David Knight, CEO of Snow Monkey.
“Born Free USA’s mission to protect wildlife and combat exploitation aligns with our values of sustainability, harmony with nature, and giving back to the planet,” added Matt Bell, Founder and CEO of Origami Sake, parent company of Snow Monkey.
Located in south Texas, the 175-acre Born Free USA Primate Sanctuary is home to more than 200 monkeys. Many of the residents, which include species of macaques, vervets, and baboons, have been rescued from the pet trade, laboratories, or zoos.
“In their natural environments, most primates live in complex, multigenerational, social hierarchies, yet the cruel pet trade subjects them to lives of isolation,” said Angela Grimes, CEO, Born Free USA. “Our sanctuary provides rescued monkeys lifetime care with spacious, natural enclosures, companionship of their own kind – and the ability to just be monkeys. We are
grateful to the Snow Monkey team for their support and look forward to joining with them in a conversation about protecting these intelligent, sensitive animals.”
Support for Born Free will be fully integrated into Snow Monkey’s marketing efforts, including social media, digital marketing, public relations and consumer sampling in addition to donating 1% of annual profits to this great cause. Consumers will also have the opportunity to donate directly to the Primate Sanctuary through the Snow Monkey website (drinksnowmonkey.com) and at tasting events.
In addition, Snow Monkey plans to tap into the creative bandwidth offered by Artificial Intelligence to bring the Macaques to life in a digital campaign that will reinforce the playful nature of the primates while also creating a conversation that supports conserva-
tion efforts. The brand has also created a custom app which allows users to take selfies that feature guest appearances by digital snow monkeys.
Nutritional info (per 12-ounce can): ABV: 4.5%; Calories: 100; Sugar: 2 grams; Carbohydrates: 4 grams. No artificial ingredients. No sulfites. Vegan, Gluten Free.
For more information:
Laura B Peet
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