Jeremy Weisz 3:57

didn’t know that.

Holly Lyman 3:58

Yeah, I just thought, okay, I’m bringing all these things together and the concept of the drink, you know, and as an artist, I try to pay attention to every detail of how something is perceived. And so the bottle was kind of a fun work of art unto itself. And then the ferment the john kombucha that was a whole other process. I just fell in love with fermenting everything in anything I could get my hands on and I found that Jen culture and that just became an evolution.

Jeremy Weisz 4:31

I want to hear about the first thing that you actually were fermenting but I do want to say like when I when I started to look into WILD TONIC, like this bottle is beautiful. And then it made sense like an artist actually create it is a piece of art. The bottle is a piece of art. Was it hard to take that vision of what you want with the bottle to reality?

Holly Lyman 4:51

Oh, absolutely. Yeah, it definitely. It was a process because you have to go to the mold makers and You know, source the bottles or bottles that are now made in the US, which is really a big deal. So we used to source them from China, we’re trying to bring our, all of our processes back to the US. And so now they’re made here in the US.

Jeremy Weisz 5:13

There’s a lot that went into that. Is there like a couple different versions of the mold? or How did that work, because if you look at the bottle, it’s just a very intricate, yeah,

Holly Lyman 5:24

we have a for alcohol can do today, we have a 750 mil bottle, which is a lot larger, like a wine bottle. And that’s a beautiful bottle. It’s not sold everywhere, it’s a little hard to find. But then we have our 12 ounce bottle and our 16 ounce bottle. So the 12 ounce bottle, we’re just getting now ready to sell into Canada.

Jeremy Weisz 5:45

So talk about the slim can, because that’s relatively new.

Holly Lyman 5:49

Yes, brand new. So that’s for the hikers, the people who want to take our product and go outdoors with it or go to a gymnasium. It’s very light, it’s very environmentally friendly. And the other thing that’s really cool about the bottles is we take them and we we give them to a company in Phoenix called Refresh Glass, and they take the bottles, and they turn them into candles and cups. So there’s actually Sam will be selling this on our website. But it’s just a beautiful blue tumbler glass that you can then use day in and day out in your kitchen.

Jeremy Weisz 6:24

I would totally get that. It’s beautiful. I didn’t even want to throw the bottle out. I mean, I mean, recycle it even I’m like, I need to keep this in some fashion. So it’s good that you’re kind of going in that direction. was that? What was the decision like evolution that decision to do the slim can? Because I mean, I don’t know if I’ve seen any other kombucha company, maybe they do actually do a slim can?

Holly Lyman 6:44

Yeah, I think that that was largely because so many of our consumers are outdoor enthusiasts, and we just had to have the you know, our, our bottles are so heavy. You know, if you want to go hiking, you don’t want to carry an extra pound or two with you. You know, if you bring a couple of workouts, it’s fine. Yeah, yeah. So that was mainly the reason but it’s been hugely popular. It’s also allows our consumers to buy it at a lower price point, because those bottles, as you might imagine, are quite expensive.

Jeremy Weisz 7:14

Oh, totally. Yeah, sure. I want to talk about the evolution. Well, I guess we’ll start with fermenting. Why did you even get into fermenting?

Holly Lyman 7:24

So I started reading a book by Sandor Katz, and it was called The Art of Fermentation. And it just changed my whole reality because ferments are kind of like a lost art, kind of like the painting that I was doing, which is in caustic painting, which is a lost art. But fermenting is something that used to be so integral to integral to our culture. And once refrigeration was developed, all of a sudden, you know, ferment became much more esoteric, and, you know, hard to find, and fermentation 80% of our immune system is in our guts. And so there’s more foreign DNA in our body than there is our own DNA. And it’s really critical to constantly give your body good bacteria. And you know, it just helps helps us stay healthy. And so that got me interested in, you know, fermenting, so I started fermenting and making ginger beers and milk appears water, cook beers, vegetables, you just name it, I was fermenting it. And I made wines and meats and beers. And I came across this, this very unusual format called Jun. And it’s an ancient format. They say, you know, Laura has it originated in Tibet, and it was an elixir for energy and enlightenment or the warriors. And so I okay, so

Jeremy Weisz 8:54

I want to order a kago a five gallon keg, so I get an mg of warriors.

Holly Lyman 8:58

Absolutely. Yeah. And, and I just, I fell in love with this particular format, and just kept refining it. Hundreds of recipes later, I, you know, came up with a child care flavor. And that was my first flavor. And then I started developing the other flavors, blueberry basil and the BlackBerry mint, which are nuts, two of our best sellers, and, you know, brought it to market in 2015. I was selling kegs out of the back of my car. It was kind of crazy. I had like seven customers. And then fast forward. Five years later, we’re in every state in the country and launching into Canada and working on a deal with Europe even so, just like gone crazy. And it’s been really my team that’s built the company. I really just created the drink. It’s really the team that takes it forward every day.

Jeremy Weisz 9:51

I want to hear about the early days of selling it, but I do want to point out, you know, one of the books I was you know Kind of perusing was by Dr. Perlmutter, which is Brain Maker: The Power of Gut Microbes to Heal and Protect Your Brain for Life. And he talks about that how, how important it is to have that. And essentially, I mean, just talk about a little bit of the health benefits of kombucha for a second.

Holly Lyman 10:16

Sure, well, so our Jun kombucha, has 42 different strains of bacteria and yeast, and it’s a living alcohol. It’s a living drink. Because we have a non alcohol version and an alcohol version. It’s really it’s a living ferment. And so it basically has prebiotics in it because of honey has probiotics in it, it. It originates from an organism called a scoby, which is a symbiotic culture of bacteria and yeast. And it’s a cellulose, cellulose culture, where all of the yeast and the bacteria live in this in this organism that they think of it as a hotel. And then when you add the tea and the honey, all of the yeast falls out of this culture, and it consumes the sugars, which is the honey and it transforms that into a beneficial acid for the body, which is very detoxifying and very helpful. And so it’s when you watch this dance through a glass jar, because that’s how I started fermenting in my kitchen. It’s just this magical dance but the yeast and the bacteria and it’s a very symbiotic relationship where they both support each other and create this just magnificent drink. And so it just and then bottling It was like taming the tiger. It’s really tough to take this living drink, put it in a bottle and not have it hit the ceiling. I mean, some of our first first drinks that we sold to customers, they would open a bottle and literally the drink would hit the ceiling and I had that happen to a lot of my dear friends who were my first guinea pigs were you know, happy birthday and they open it and they spend like the next three hours cleaning their ceiling. Wow. An adventure.

Jeremy Weisz 12:09

Yeah, I mean, I love it. I drink kombucha every single day like I was telling you before we hit record and I even for for nine months was brewing my own kombucha and the kitchen into my wife was like this. Our kitchen looks like a science experiment because anyone who knows you take the scoby and it keeps growing so then I just kept making more small gallons of kombucha before I had like three of them spread across. I was like, you cannot do this any longer. And so now I just it’s easier to obviously buy your bottle then for me to crib but I just had fun with it. You know?

Holly Lyman 12:45

It’s super fun. We have a whole nursery below 300 pounds. scobys and it’s an adventure. That’s amazing. Yeah.

Jeremy Weisz 12:54

How did you come up with the flavors? Cuz you have some unique flavors?

Holly Lyman 12:58

Yeah, I just I’m kind of a mad scientist and I love I just follow my intuition. I love anything that has to do with with herbs or medicinal plants and and I just, you know, I have a shelf full of things to pull off and just start experimenting with and yeah, so

Jeremy Weisz 13:22

blueberry basil, BlackBerry, mint, mango, ginger, there’s tropical turmeric, raspberry goji lavender love. And the funny thing is, you said the Chai pear is your first flavor. I didn’t really discover that until I went to your website, because it’s more of a seasonal selection right now.

Holly Lyman 13:39

Yeah, it’s a false. It’s a false flavor. And I also like the idea of combining herbs and fruits. I think that that’s a unique way to make a beverage more interesting. You know, you think about, you know, Cherry Coke. I mean, that’s not very interesting to me. But then you throw in something like vanilla, and it gets more interesting. And I just I don’t know, I always look for the angle on how to liven things up.

Jeremy Weisz 14:08

Yeah. And so you went to visit this the person the art of fermentation book. What was that?

Holly Lyman 14:15

Yeah, Sandor. It was we started an email dialogue when I was in Washington State living there. And he said, Well come out and visit and so I I took him up on it. And I met him at this little cafe in the middle of nowhere backwoods Tennessee, he’s like, you’re never gonna find my place unless you follow me. And that’s what I knew is gonna be pretty interesting. And so I met him and followed him on these back roads, windy roads, and I just thought where the heck am I going, you know, completely off grid no electricity in there is just this little primitive cabin. And it was a fermentation foundation that he’s created there where you go and you learn about fermentation. And so he had all these jars on the wall full of ferments. And, and I had brought my Wild Tonic along with because I thought I’m going to share this with them and see what he has to say about it. And so I opened it up and he tried it and he liked it. And I said, Well, what do you think? And he just, he looked at me right in the eyes, and he was like Holly, there are no rules and fermentation. And when he said that, it was almost like it just gave me the permission to treat the fermentation like an art form. And it just allowed me to really push the boundaries. And and so I left there just being completely freed up to think about it in a different way. And that’s when I started experimenting with the alcohol ferment, I took the non alcohol, and I started just really being the mad scientist around I want to create a healthy alcohol, something that’s an alternative to beer wines are ciders. And so I went about creating a whole new category of alcohol, which was Hard Junk that we have now on the market. And since then, it’s like all of the big players are coming into the market. And we’re still a relatively small company, but tremendous growth potential.

Jeremy Weisz 16:14

Yeah, totally. I mean, sometimes the smaller companies are way more nimble and can make those decisions, do those things that the larger companies can’t. I want to hear about the early days holiday selling out of the back of your car, when you first started doing this, were you thinking I want to start a business of this or how did that? How did that occur?

Holly Lyman 16:36

Well, it was Yeah, I didn’t want to start a business. Anything is I was looking to hire our first employee, and it was a bookkeeper. And so of course, having no history, I had traveled to Sedona fell in love with Sedona and the area here. And so she would, so I, I, you know, put an ad out, and she responded, and she met me at a local coffee shop. And this is how small we were. So we’re sitting down for that for interview. And she called her husband and she’s like, hey, um, they’re legit, I’m okay. You know, you don’t have to worry about them kidnapping me, basically. And so, we’ve gone from, you know, from that, you know, and also, you know, I did everything from, you know, filling kegs myself to delivering product to sale. I mean, you name it, I was, he wore all the hats because you had to in a small company. And we still have a few of our folks with us that started who are just wonderful people. And, you know, I thought, well, maybe I should hire other people who are from beer world or from the wine world. But in a way, kombucha is really its own animal. You can’t bring in people with a preconceived notion of what it is to make this ferment because it will just drive them crazy. You know, it’s a whole different process.

Jeremy Weisz 18:01

I think all like many of the people I’ve met who like kombucha who just like experiment in themselves, it’s really about the craft of creating it. And like you said, it’s kind of like a little art form. You experiment. I remember my first batch I was like dropping fresh raspberries in just to see what the flavor would taste like. So I could totally get that mad scientist feel of what you’re talking about. Yeah, the first your first sales. What did your first sales look like as far as what what did you actually offer? out there? Like because now you’re crafting it? And now you’re like, Okay, I’m ready to sell this stuff.

Holly Lyman 18:38

Well, our first customers were really small mom and pop, you know, restaurants and coffee shops. And I remember when we first broke into natural grocers, natural grocers was one of our first canes. And it was a big deal. You know, and I almost felt like oh my gosh, we’re going to be exiled from natural grocers because one of their head managers came to work for us early on. And you know, I was like, oh, but we’re still being sold by natural grocers and I’m a huge fan of their, their chain. But it was it was just a lot of a lot of work a lot of compliance, a lot of you know, getting all of the you know, all of the paperwork filled in to get into these major changes. almost a full time job.

Jeremy Weisz 19:26

Right. Um, I want to talk about a little bit fulfillment like you get the first big order it’s got to be hard because if you’re used to pressing a certain amount and then pressing more but but backing up a little bit, Holly with were the original ones. Was it a farmer market? Were you just calling your friends and they were buying it? What were some of those initial customers.

Holly Lyman 19:48

Initial customers were local people here in Sedona and you know, a lot of them still saw Wild Tonic today, which is really cool. You know, there’s, there’s places like, okay, one of our first customers, for example, is here in Old Town cotton with a Red Rooster. And they are a local breakfast and lunch place. And, you know, they, they took a chance on us, everybody that sold our product in the beginning was really taking a chance on this new company. And so you just got to know the owners, and, you know, I frequented a lot of the places where I sold my product and became friends. It was really

Jeremy Weisz 20:30

ordering, you’re like, by the way, I think Kombucha would be good on the menu here. And like,

Holly Lyman 20:37

you know, it just evolved from there.

Unknown Speaker 20:40

You know, anything purchased,

Jeremy Weisz 20:42

do they do they say let’s start with a six pack? I mean, what are those? Some of those initial customers? How much are they buying in the beginning,

Holly Lyman 20:49

they were buying like, two or three cases, and they would keep it in their cold storage, whatever they could fit in there cold storage. And, you know, we had some good customers in Sedona as well and and then even up in Flagstaff. So, you know, it was very local, very local, and it also sold Wild Tonic at the farmers market. So that’s how we reached a lot more people. It’s on the weekends. We don’t do that anymore. But you know, it’s also sold at the farmers

Jeremy Weisz 21:19

it would be pop probably be popular, but what about you remember the first big order and because there’s a whole there’s a craft and there’s a selling and now it’s like you there’s a lot of operations involved in?

Holly Lyman 21:34

Well, we started in a 3000 square foot brewery. And you know, I started with these turn of the century soup pedals for fermentation bat and we bought all of the equipment from this little microbrewery in Hood River, Oregon, put it in the back of our trailer drove it to Sedona started in the 3000 square foot space with two or three people. And it was very, very much a home grown operation. And then we realized very quickly that the demand was going to quickly outgrow our equipment. So my ex husband is a physicist, and he and I started masterminding the design of new equipment, and worked with a tank producer, and designed a lot of these large tanks then, and the fermentation equipment needed to make the kombucha. And then we moved into a very large space about four blocks away, we bought a building. And that’s now the home of Wild Tonic, and we’re about 36,000 square feet now. So we’ve kind of grew out we grew very quickly, very exponentially. And all of the people on our team, we actually hired tradesmen, who were people who were in the construction field who were in the who had worked at breweries and installed all the cooling systems necessary. So now we really have a state of the art facility. But it didn’t happen overnight happened over a years. We’re six years old now. And it’s really been a progression and a learning experiment. A lot of trial and error. You know, you learn from your mistakes, it’s very costly to basically invest in a business that is where there’s no model for if you think about wine, or you think about beer, or you think about me, there’s books written on those things. There’s precedents that on how to do that. With kombucha, it’s very secretive. Nobody wants to share what they know, because it’s such a competitive cutting edge industry. And so you pretty much have to figure it out yourself. And if you don’t, then you know, you’re you’re kind of you get stuck. And we’ve had a lot of a lot of points in our growth where we’ve had to take a step back and figure things out.

Jeremy Weisz 23:57

Yeah. I mean, I want to talk about the differences of kombucha, right. And you we talked about before you hit record, I think you said you produce 3000 pounds of honey, a year or something.

Holly Lyman 24:12

Yeah, no way more than that, that women don’t wait. So we were probably one of the largest consumers of honey in the United States because we order probably $100,000 worth of honey a month. I mean, it’s a lot of honey. It’s all organic. It’s all we work with one family because so much honey these days has been tainted. So we’re very careful about how we source our honey. I know the family has had this beekeeping operation for many generations. They’re from Brazil and just a beautiful family. They treat the bees very well because it’s all organic. They don’t use pesticides when they harvest the honey. And you know, it’s just it’s very carefully sourced. Same with our tea or tea is sourced I’m from Bangladesh, and it supports a whole community of women to educate their families. And, you know, the plantation was built on a place that was all desert at one point. And now it’s a thriving community. So we just were very careful about how we source.

Jeremy Weisz 25:17

I’m gonna I want you to talk a little about the honey versus sugar version, because we were talking about but I want to say, I don’t know if it was psychological. But I remember when I was drinking the Blueberry Basil, and I was like, I could taste Don. I don’t know if it’s because it looks good. On the, you know, it says on the label made with honey, there’s a nice, like blue glass blown like B and then there’s one on the label and like, I guess I could taste the honey. So I don’t know if I was tasting it, or was just like, I was seeing the bee and I was tasting it, but I swear, I could taste the hints of honey in the kombucha, and it was great. What is the difference? Because most people are like, well, kombucha is kombucha, right? So there’s the Jun kombucha and then there’s made with honey versus sugar, what talk about the honey versus sugar.

Holly Lyman 26:03

So that so Jun is considered the mother of all kinds of witches. The honey is incredibly beneficial to the body. Honey has all kinds of healing qualities. If you Google honey and healing qualities, they’ve used it since the ancient times as a medicine. And it is assimilated by the body in a way that is much lower than then assimilated than sugar. So it considered a whole foods. So the body is actually able to treat it as such, and doesn’t give you the highs that sugar does, or the lows that sugar does. It’s a very sustainable energy. And it also has the prebiotics in it amino acids in it. It’s incredibly healing for the gut, in general, and for the body in general. So it’s just it’s considered the champagne of kombucha it’s amazing in its flavor profile, because it doesn’t taste like vinegar. So a lot of people who say, you know, I can’t, I can’t drink Kombucha, because it tastes awful. They actually love Wild Tonic, and you’ll see them sneaking to the grocery store and buying kombucha when they would normally, you know, just avoid it like the flag.

Jeremy Weisz 27:15

You know, it sounds totally logical, but it’s not an easy decision. If you think about, you know, I’m sure honey is much more expensive than pouring sugar into kombucha, right?

Holly Lyman 27:30

Yes. Oh, incredibly. Yeah, it’s very expensive to make. And almost I mean, it’s, um, you know, it’s the differentiating factor in our drink. And so I would never give it up. But it also makes it incredibly expensive to produce. Yeah. Talking about quality when they Yeah,

Jeremy Weisz 27:50

totally, um, the alcohol side of things. I’m talking about kind of the evolution of you create because you didn’t start with the alcohol version, right? You start with the reg with non alcoholic. At what point did you decide we need to have an alcoholic version?

Holly Lyman 28:10

Well, I got bored, I had to do something new. And so I just, I started fermenting. You know, it’s funny, I started actually, how do I increase the alcohol content in Wild Tonic? And so I started experimenting with rice, actually. So I fermented rice and made this ancient rice permit. And then I just thought, Oh my gosh, my brewers are gonna kill me because this is too complicated. And it’s very labor intensive. And how can I simplify this, I just kept pushing myself to read everything I could on ferment and fermentation, read things that don’t even understand. And then somehow it kind of infuses itself into our psyche. And it comes out in ways we don’t expect and even to this day, I don’t share my full recipe with my brew team. They there’s unmarked bags that come into the brewery and it’s x amount of this and X amount of that. And, you know, and I think that I don’t know that secret of mad scientist and me just can’t help myself. I just I love inventing, I love creating and whether it’s a painting or whether it’s a drink or or cooking dinner, I mean, it’s just it’s all an adventure.

Jeremy Weisz 29:25

I was it selling the hard kombucha versus the non alcoholic, was it any easier or harder?

Holly Lyman 29:33

Um, it’s interesting. So in the beginning, we had our our alcohol kombucha at Whole Foods Market and out of 100 beers were in the top five fastest moving products on the shelf. And so I think that’s when the larger companies started taking notice because there was one other hard computer on the market had been on the market for maybe a decade before us, but it was a regular kombucha. It wasn’t a Jun the Labor has nothing to be desired. But when the gen came on the market, and it started moving so quickly at Whole Foods, I think it caught the attention of a lot of the larger beer producers, whether it be Boston beer, wholesale Ale, you started seeing a lot of these larger companies, Anheuser Busch, they all started coming into the hard kombucha space. And now it’s quite a thing. And, you know, what do they say that a rising tide floats all boats or something like that? And now you go into a whole foods, especially on the way increases

Jeremy Weisz 30:33

awareness?

Holly Lyman 30:34

Yeah, for everyone. You know, there’s this whole movement now of hard kombucha and it’s becoming like the next word seltzer. And it’s very exciting.

Jeremy Weisz 30:46

Yeah, I mean, that’s, that is amazing, actually. And, you know, the, I’m going in around the, do you find that there’s bars that are due, you know, in implementing this as well? Or is that not in restaurants?

Holly Lyman 31:02

Yeah. So we were sold it, emos, New Orleans fish house on the strip in Las Vegas. I mean, we’re featured on their menu, we have our own little section, they have beers, wines, and art can be checked. And you know, that’s exciting when you start getting into some of these more mainstream type restaurants. And, you know, we’re sold on tap at a lot of breweries even take our kombucha and put it on tap, because they don’t make kombucha. Yeah, so it’s, you’re starting to see it in a lot of mainstream type places.

Jeremy Weisz 31:36

Yeah. Holly, I have two last questions. Before I ask them, I just want to thank you, thank you for sharing your story. And I remember walking out of AJ is drinking the Wild Tonic, Ma, this is amazing. I took a picture of it. I sent it to your team. And I said, This is amazing. I don’t know who created this, but I love to have him on the podcast. And so thank you for your team for making that happen. And your team’s always super responsive whenever I email them. So I know you have an amazing team behind you. Before I ask the questions, I want to point people everyone to go to WildTonic.com. Check out their website, check out their flavors, I know WildTonic.com/flavors is everything they have from the Hard tonic or the hard kombucha to the non alcoholic kombucha. And I’m sure there’s at a grocery store near you. Are there any other places? Holly we can point people towards where people can get them? I know, you mentioned Whole Foods, one of their places can they go and get it,

Holly Lyman 32:40

um, sprouts farmers market. So starting in March, April, so March and April, we’re going to be mandated and all other Whole Foods. So you’ll be able to find our alcohol there. The non ALC, I would just go to our website, we have a find us tab. So depending on what state it is, you’ll find the chain that the Wild Tonic is available. And that’s the easiest way to find it. But we’re at Safeway we’re at some of the conventional chains are starting to take our product on and do very well with it.

Jeremy Weisz 33:13

That’s amazing. Last two questions. Okay. I want to hear about the toughest, what’s been some of the tough, tough part of the journey. And then on the flip side, what’s been a proud, proud moment for you start with the tough what’s been like a challenging part of this journey besides every day.

Holly Lyman 33:32

Last year, it’s been really difficult, really difficult because it COVID you know, all the grocery stores, they want to keep water and toilet paper on the shelves, they’re not interested in the latest beverages that are out there. And so, you know, it’s been we’ve definitely maintained our equilibrium. Our sales have been remained steady, but we haven’t had the growth that we’ve had in past years. But now all this pent up growth is kind of is there now for setting into the spring. So I think first quarter is going to be phenomenal. And you know, I think this last year COVID was really tough, because we had to deal with supply chain issues, we had to deal with all of that and compound it with, you know, me getting a divorce. And that’s been very tough on not just myself, but the company. And, you know, I think it’s been that’s been a huge challenge. But, you know, knock on wood, there’s no attorneys involved, and you know, it’s all going very well. It’s just, you know, you devote 16 years of your life to somebody and you know, you make them the front and center of your life and then all of a sudden they leave and you have to, you know, reinvent yourself you have to reinvent your tribe. And you know, I’m, I’m very thankful for the friends in my life now that that are here because, you know, I’m realizing the importance of not just focusing on one person, you Just it’s important to have a tribe of people around the Friends of people that you love and that are like family that maybe aren’t family.

Jeremy Weisz 35:08

Yeah, no thanks for sharing that. I mean, this, this has been a tough year, I think for everyone and, and from personally and professionally. And I appreciate you sharing that. Because when people share that type of stuff, and in getting the support from their friends and family, it allows other people to share that stuff with with others too, and open up. And really, when we do that, we open ourselves up to support from the community and other people. So I appreciate you, you sharing that. On the flip side, was has been some proud moments for you.

Holly Lyman 35:39

Um, so I think probably, in the very first few years of Wild Tonic, the LA Dodgers started drinking Wild Tonic, and they loved it so much that they lose somebody from our brewery, cross country to New York, to bring a bunch of our product to one of their games. And that’s an amazing coach for the LA Dodgers is a big fan. And he wrote this beautiful letter of recommendation for a Wild Tonic because they have it on top there for their players to drink on a day to day basis. And we can’t afford to be an official sponsor. We’re like the underground, you know, the underground drink that they go to. And I think they just won the World Series, which is a big deal. And you know, it was all because

Jeremy Weisz 36:24

of Wild Tonic knows. If you want to win the World Series, you should have Wild Tonic on tap in your clubhouse now.

Holly Lyman 36:33

Yeah. And then, um,

Jeremy Weisz 36:35

you see other teams picking that up that trend or

Holly Lyman 36:40

the Utah Jazz coach reached out to us and pro basketball and, you know, I know that there’s been others but you know, I think LA Dodgers is probably the biggest and, you know, and then also a lot of singers seem to be into Wild Tonic. So, one day out of the blue I get this email from the president of the Singer Jewel, and he’s like jewels, a big fan of your drink and, and so she and I have now become good friends because we both have that background of being born and raised in Alaska. You know, for me, a third generation Alaskan and she’s her parents homesteaded there as well, we have so much in common and she’s just a delightful spirit.

Jeremy Weisz 37:24

You know what, I just want to be the first one to thank you. Thank you for sharing your story. Thank you for the product you create. Everyone should check out WildTonic.com, check out more episodes of the podcast and we’ll see you next time.

Unknown Speaker 37:37

Thanks for joining me. Thanks so much.