Business of Drinks

Business of Drinks

Welcome to the Business of Drinks, where we go behind the bottle, interviewing beverage innovators and icons about how they built their businesses. We take a data-driven approach, analyzing the brands, products, and categories that get consumers excited. And we cover many drinks categories — from wine, beer, and spirits to non-alcohol drinks — as well as THC, adaptogen, and functional beverages. So whether you’re working in drinks — or just interested in the stories behind your favorite brands — join us each week as we explore how companies are unlocking growth at every stage in the game.

  1. 5d ago

    How SpeedKeg Turns a Draft Line Into a High-Volume Cocktail Placement With Chase Brooks

    Cocktails are one of the biggest opportunities in the on-premise — but also one of the hardest drinks to scale. In this sponsored episode of Business of Drinks, we talk with Chase Brooks, founder of SpeedKeg, a draft cocktail system built to help high-volume bars, restaurants, venues, clubs and stadiums serve more cocktails, faster. SpeedKeg’s model is simple: the kegs come filled with the non-alcoholic ingredients for cocktails like margaritas, espresso martinis, mango daiquiris and barrel-aged tea. The operator adds the spirit they want — tequila, vodka, whiskey, rum or anything else that fits their program — then uses SpeedKeg’s Kinect system to mix and prep about 160 cocktails in around five minutes. That flexibility is key. SpeedKeg isn’t asking operators to give up control of their cocktail program, and it isn’t asking spirits brands to step aside. Instead, Chase argues that draft cocktails can become a powerful new kind of on-premise placement — one that can help accounts move more volume while making service easier for the team behind the bar. In this episode, Chase breaks down: Why cocktail demand has outpaced the ability of many operators to serve cocktails efficiently How slow service can cap revenue, especially in high-volume environments Why operators should think less about shaving pennies off pour cost and more about getting more drinks across the bar How SpeedKeg evolved from a ready-to-pour kegged cocktail into a more flexible B2B system Why letting venues choose their own spirits brand was essential to the model How draft lines may become an underused growth opportunity for spirits suppliers The Gillette Stadium case study, where draft cocktails became one of the top alcohol sellers by revenue during major events For drinks entrepreneurs, this is a smart look at what happens when a founder solves a real operational bottleneck — and then redesigns the business model around how the trade actually buys, sells and serves. Because in today’s on-premise, the next big growth lever may not be another cocktail trend. It may be getting the drinks people already want into their hands faster. For the latest updates, follow us: Business of Drinks website (sign up for our newsletter!) Business of Drinks YouTube Business of Drinks LinkedIn Instagram @bizofdrinks Erica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry’s most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies. Erica Duecy LinkedIn Instagram @ericaduecy Scott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. Most recently, he was the Portfolio Development Director at Distill Ventures. Prior to that, he was the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor. Scott Rosenbaum LinkedIn Caroline Lamb, contributor: Caroline is a producer and on-air contributor at Business of Drinks and a key account sales and marketing specialist at AHD Vintners, a Michigan-based importer and distributor. Caroline Lamb LinkedIn Instagram @borkaline Subscribe to the Business of Drinks channel for more insights on how brands, retailers, and operators are unlocking growth across beverages. And please rate and review us. Your support helps us reach new listeners. Thank you!

    34 min
  2. 6d ago

    122: Selling Smarter in a Tough Drinks Market With Ben Salisbury + BCB Recap

    In this episode, we talk with Ben Salisbury, Founder and President of Salisbury Creative Group, about why beverage sales needs a reset. Ben has been selling wine and spirits since 1984, with leadership roles at Fetzer, Ste. Michelle Wine Estates, Constellation Brands, and Glazer’s. Today, he advises beverage companies on how to sell more effectively in a market that looks nothing like it did 10 or 15 years ago. His core argument: The old “more is more” playbook — more accounts, more markets, more points of distribution — does not work the way it used to. Distributors are overwhelmed. Buyers have more information than ever. And suppliers can no longer expect the middle tier to build demand for them. Instead, Ben makes the case for a narrower, deeper, more disciplined approach to growth. Brands need to know who their highest-value accounts really are, how those accounts make money, and what their product can do for the customer’s business — whether that means driving revenue, controlling costs, or improving guest satisfaction. We also get into one of Ben’s biggest themes: product knowledge is table stakes. What differentiates great salespeople now is business acumen, customer empathy, and flawless follow-up. In this episode, you’ll hear why “less is more” may be the smarter growth strategy in a down market; how the supplier-distributor relationship has changed; why sales should be treated as a customer journey, not a one-time pitch; how CRM can drive trust, follow-up, and reorder velocity; and how AI can help sales teams research buyers, sharpen messaging, and make their pitches more customer-focused. Plus, we open the episode with a Bar Convent Brooklyn recap: A few things stood out this year: The energy on the floor was strong, even in a tough market. Non-alc felt much more integrated into the broader drinks conversation. And flavor and function are continuing to evolve, from yuzu everywhere to electrolyte-positioned mixers and matcha liqueur. We also talk about rum momentum, the surprising uptick in gin and vodka producers, the lighter-than-expected RTD presence, and why sessions on retail and distributor strategy felt more urgent than conversations about M&A. For founders, sales leaders, and anyone trying to grow in today’s beverage market, this episode is a sharp, practical reminder: selling is no longer about pushing product. It’s about creating value for the customer. For the latest updates, follow us: Business of Drinks website (sign up for our newsletter!) Business of Drinks YouTube Business of Drinks LinkedIn Instagram @bizofdrinks Erica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry’s most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies. Erica Duecy LinkedIn Instagram @ericaduecy Scott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. Most recently, he was the Portfolio Development Director at Distill Ventures. Prior to that, he was the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor. Scott Rosenbaum LinkedIn Caroline Lamb, contributor: Caroline is a producer and on-air contributor at Business of Drinks and a key account sales and marketing specialist at AHD Vintners, a Michigan-based importer and distributor. Caroline Lamb LinkedIn Instagram @borkaline Subscribe to the Business of Drinks channel for more insights on how brands, retailers, and operators are unlocking growth across beverages. And please rate and review us. Your support helps us reach new listeners. Thank you!

    1 hr
  3. Jun 17

    121: How Bodega Garzón Built a Global Wine Brand With Christian Wylie

    How does a winery help change the way the world sees an entire country? In this episode of Business of Drinks, we talk with Christian Wylie, Managing Director of Bodega Garzón, one of the most ambitious winery projects in the world — and a case study in building belief in an unfamiliar category. Garzón is not just selling wine. It is helping create the modern market for premium Uruguayan wine. That means overcoming several layers of friction at once: a small country most consumers don’t associate with fine wine, a signature red grape — Tannat — that often needs context, and a white grape, Albariño, that buyers know from Spain and Portugal, but not necessarily South America. And yet, Garzón is growing quickly. Christian walks us through how the winery scaled from 2,000 bottles to 2 million bottles in roughly a decade, expanded from one market to about 60, and grew U.S. depletions by 40% in 2025 vs. 2024. Even more surprising: Albariño has become the growth engine, with on-premise sales up 90% in the U.S. For drinks entrepreneurs, the episode is packed with lessons on category creation, premium positioning, and market-building when demand is not already waiting for you. Christian gets into: 🔶 Why Garzón is positioning Uruguay through freshness, drinkability, and Atlantic Ocean influence 🔶 How 1,200 microparcels create complexity in the vineyard — and opportunity in the winery 🔶 Why Albariño has become such a powerful commercial vehicle for the brand 🔶 How hospitality, trade visits, and the Francis Mallmann restaurant help convert buyers into believers 🔶 Why the team focuses on the fundamentals: show up, pour the wine, make the placement, follow up, and keep going We also talk about the scale of the investment behind Garzón: the LEED-certified winery, the sustainable vineyard program, the olive oil, the golf course, the proximity to José Ignacio, and the broader ecosystem that makes the place itself part of the brand. At a time when the wine market is under real pressure, Garzón offers a different kind of wine growth story — one built on patience, precision, and a willingness to do the hard work of education market by market. This is a conversation about Uruguay. But more than that, it’s about what it takes to make the unfamiliar feel inevitable. For the latest updates, follow us: Business of Drinks website (sign up for our newsletter!) Business of Drinks YouTube Business of Drinks LinkedIn Instagram @bizofdrinks Erica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry’s most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies. Erica Duecy LinkedIn Instagram @ericaduecy Scott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. Most recently, he was the Portfolio Development Director at Distill Ventures. Prior to that, he was the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor. Scott Rosenbaum LinkedIn Caroline Lamb, contributor: Caroline is a producer and on-air contributor at Business of Drinks and a key account sales and marketing specialist at AHD Vintners, a Michigan-based importer and distributor. Caroline Lamb LinkedIn Instagram @borkaline Subscribe to the Business of Drinks channel for more insights on how brands, retailers, and operators are unlocking growth across beverages. And please rate and review us. Your support helps us reach new listeners. Thank you!

    53 min
  4. Jun 10

    120: How Moët Hennessy Builds Demand – with SVP Carlos Zepeda - Business of Drinks

    What makes a drinks brand truly desirable — and how do you know when it’s ready to scale? In this episode of Business of Drinks, we talk with Carlos Zepeda, SVP of Strategy & Marketing - Wine & Spirits at Moët Hennessy USA. Carlos helps shape growth strategy across a portfolio that includes Belvedere, Glenmorangie, Ardbeg, Whispering Angel, Hennessy, Veuve Clicquot, Dom Pérignon, Krug, and Moët & Chandon. Carlos brings a CPG-trained lens to luxury wine and spirits, starting with what he calls “demand moments”: the role a brand plays in the consumer’s life. Is it built for a country club, a dinner party, a milestone celebration, a poolside bar, a fine-dining account, or a grocery delivery add-on? That answer shapes everything — distribution, content, partnerships, pricing, and activation. The big takeaway is that desirability comes before scale. Carlos defines desirability as both emotional and behavioral. Consumers have to want the brand, feel proud to be associated with it, talk about it, buy it, and refer it to others. And there’s an easy business test to measure desirability: If you have velocity without heavy discounting, that’s a sign of real demand. If you need promotions to move inventory, that tells you something else. We also dig into selective distribution, and why “being available” does not mean being everywhere. Carlos explains how a brand like Whispering Angel has to show up where consumers expect it — from restaurants and hotels to Instacart and Uber Eats — while a brand like Dom Pérignon requires a much more surgical account strategy. Plus, Carlos shares how luxury experiential marketing is changing, why the old influencer-driven FOMO model feels tired, how brands should think about creator-led content, and how he uses AI as a practical “thinking partner” while keeping human judgment at the center. For emerging brands, his advice is blunt: Less is more. Pick fewer markets, fewer programs, and fewer channels. Being small is not the problem. Acting too big too soon is. This episode is a deep dive into how drinks brands earn relevance: By understanding the occasion, building desirability, choosing the right accounts, listening for consumer signals, and staying focused on where growth is really coming from. For the latest updates, follow us: Business of Drinks website (sign up for our newsletter!) Business of Drinks YouTube Business of Drinks LinkedIn Instagram @bizofdrinks Erica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry’s most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies. Erica Duecy LinkedIn Instagram @ericaduecy Scott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. Most recently, he was the Portfolio Development Director at Distill Ventures. Prior to that, he was the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor. Scott Rosenbaum LinkedIn Caroline Lamb, contributor: Caroline is a producer and on-air contributor at Business of Drinks and a key account sales and marketing specialist at AHD Vintners, a Michigan-based importer and distributor. Caroline Lamb LinkedIn Instagram @borkaline If you enjoyed today’s conversation, follow Business of Drinks wherever you’re listening, and don’t forget to rate and review us. Your support helps us reach new listeners passionate about the drinks industry. Thank you!

    49 min
  5. Jun 3

    119: Mid-Year M&A Update: The Deals Reshaping Drinks with Matt Rice - Business of Drinks

    The beverage alcohol business is in a curve. That’s the phrase Matt Rice, founder and principal of Thirsty Insights, uses to describe the first half of 2026: a volatile, high-stakes moment where consolidation, consumer shifts, distributor disruption, and M&A are changing the race order in real time. In this episode, Matt joins Erica and Scott for a mid-year M&A update on the deals, category shifts, and distributor moves reshaping the drinks industry. We dig into the surge of activity across wine, spirits, RTDs, beer, and non-alc — from Gallo’s move to acquire Four Roses, to Molson Coors buying Atomic Brands, to The Wine Group stepping into non-alc cocktails with Saint Agrestis’ Phony Negroni line. Matt explains why buyers are still active, but far more disciplined, looking for growth vehicles, scarce assets, synergies, and route-to-market leverage. The conversation also tackles one of the biggest distributor shakeups in years: RNDC’s market exits, Reyes’ expansion beyond beer into wine and spirits, Martignetti’s move into control states, Columbia Distributing’s Oregon and Washington opportunity, and Southern Glazer’s continued push into beer-aligned assets. For emerging brands, the implications are significant. Matt explains why distributor attention can materially affect performance, why smaller suppliers have to be easier to sell, and why brands now need to show up with tighter market plans, better data, clear target accounts, and a willingness to do the hand-selling themselves. We also explore why independent RTD brands like BeatBox, Surfside, and Carbliss have outpaced many incumbent launches, why “born-in-category” brands often win, and why Matt would put a hypothetical $1 million angel investment into Wine 2.0 — not because wine is winning today, but because he believes the next cycle may reward those building for where the puck is going. For drinks entrepreneurs, this episode is a masterclass in how to think about M&A, distribution, category timing, investor signals, and the strategic discipline required to survive the curve — and come out stronger on the straightaway. For the latest updates, follow us: Business of Drinks website (sign up for our newsletter!) Business of Drinks YouTube Business of Drinks LinkedIn Instagram @bizofdrinks Erica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry’s most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies. Erica Duecy LinkedIn Instagram @ericaduecy Scott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. Most recently, he was the Portfolio Development Director at Distill Ventures. Prior to that, he was the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor. Scott Rosenbaum LinkedIn Caroline Lamb, contributor: Caroline is a producer and on-air contributor at Business of Drinks and a key account sales and marketing specialist at AHD Vintners, a Michigan-based importer and distributor. Caroline Lamb LinkedIn Instagram @borkaline Subscribe to the Business of Drinks channel for more insights on how brands, retailers, and operators are unlocking growth across beverages. And please rate and review us. Your support helps us reach new listeners. Thank you!

    46 min
  6. May 27

    118: The U.S. Import Playbook for Drinks Brands With Chelsea Andreozzi - Business of Drinks

    The first mistake many drinks brands make when entering the U.S. market? Thinking that distributor procurement is the first big step. In reality, the importer layer is more significant than many realize. It’s where compliance, taxes, customs, cash flow, and route-to-market decisions collide, and where expensive missteps often trip brands up. In this episode of Business of Drinks, Scott Rosenbaum talks with Chelsea Andreozzi, founder of First Call Imports Consulting, about what it really takes to bring a wine or spirits brand into the U.S. market. Chelsea has spent 15 years across nearly every side of the bottle: Bartending, beverage directing, distilling, brand development, importing, and now consulting. Today, she helps wine and spirits brands, importers, and distributors build the systems they need to scale with more confidence. This conversation gets into the practical mechanics of importing: Federal permits, COLA approvals, FDA registrations, customs paperwork, CBMA tax credits, tariff refunds, brokers, and the details that determine whether a shipment clears smoothly or gets stuck at port. And the costs can add up quick. Chelsea has seen paperwork issues delay shipments for weeks, with fees climbing into the thousands — and in some cases, $25,000 on a single container. We also dig into why CBMA refunds can become a powerful cash-flow tool (IYKYK), what importers should be doing now to prepare for potential tariff refunds, where brokers fit into route-to-market strategy, and why self-distribution can be valuable early but rarely holds up as a long-term growth plan. The bigger lesson here is that import operations are not back-office housekeeping. For brands, they can be the difference between scaling with confidence and burning through time, money, and momentum before the first case ever sells. For the latest updates, follow us: Business of Drinks website (sign up for our newsletter!) Business of Drinks YouTube Business of Drinks LinkedIn Instagram @bizofdrinks Erica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry’s most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies. Erica Duecy LinkedIn Instagram @ericaduecy Scott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. Most recently, he was the Portfolio Development Director at Distill Ventures. Prior to that, he was the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor. Scott Rosenbaum LinkedIn Caroline Lamb, contributor: Caroline is a producer and on-air contributor at Business of Drinks and a key account sales and marketing specialist at AHD Vintners, a Michigan-based importer and distributor. Caroline Lamb LinkedIn Instagram @borkaline If you enjoyed today’s conversation, follow Business of Drinks wherever you’re listening, and don’t forget to rate and review us. Your support helps us reach new listeners passionate about the drinks industry. Thank you!

    48 min
  7. May 20

    117: The Control State Playbook For Bev-Alc Brands With Ashley Glickman - Business of Drinks

    Control states can feel like one of the most confusing parts of the drinks business — even for experienced operators. They represent 17 states and roughly a quarter of U.S. spirits sales, but they don’t all work the same way. Some states own the retail stores. Some operate through agency stores. Some act more like wholesalers. Each model changes how brands need to think about listings, pricing, store count, broker relationships, data, cash flow, and growth. In this episode, we’re decoding the control state playbook with Ashley Glickman, Founder & CEO of Control States Consulting Partners. Ashley has worked across all 17 control markets, from brokerage and supplier roles to control board meetings, sales strategy, and data analysis. Today, she helps brands understand where they can win — and what they need to do before they enter. For founders and sales leaders, one of the biggest takeaways is that control states are not simply another version of open markets. You are entering a structured partnership, with defined expectations and performance metrics. Ashley explains why shipments don’t equal sales in bailment states, why velocity matters more than broad distribution, and why going into too many stores too early can hurt your brand. She also breaks down how to use state-level data, prepare for a control board pitch, and follow through after getting listed. The conversation also gets into the upside. Control states can create leverage: centralized buyers, consistent pricing, statewide marketing programs, auto-replenishment, and data that helps brands make better decisions faster. If you’ve ever looked at terms like bailment, agency stores, listings, control boards, or special orders and wondered what they mean for your business, this episode is for you. You’ll learn: - How retail, agency, and wholesale control states differ - Why velocity is the metric control boards care about most - How to avoid the cash-flow trap of bailment inventory - Why “more stores” is not always the right growth strategy - What a strong control board pitch needs to include - How brokers, suppliers, and state boards really work together - How to compete more effectively — and profitably — in control markets For the latest updates, follow us: Business of Drinks website (sign up for our newsletter!) Business of Drinks YouTube Business of Drinks LinkedIn Instagram @bizofdrinks Erica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry’s most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies. Erica Duecy LinkedIn Instagram @ericaduecy Scott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. Most recently, he was the Portfolio Development Director at Distill Ventures. Prior to that, he was the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor. Scott Rosenbaum LinkedIn Caroline Lamb, contributor: Caroline is a producer and on-air contributor at Business of Drinks and a key account sales and marketing specialist at AHD Vintners, a Michigan-based importer and distributor. Caroline Lamb LinkedIn Instagram @borkaline If you enjoyed today’s conversation, follow Business of Drinks wherever you’re listening, and don’t forget to rate and review us. Your support helps us reach new listeners passionate about the drinks industry. Thank you!

    44 min
  8. May 13

    116: How Chinola Built a 55K-Case Liqueur Brand With CEO Andrew Merinoff - Business of Drinks

    Chinola Fresh Fruit Liqueurs has grown by doing something that sounds simple, but is much harder to execute: Building a brand around one very specific trade problem, then proving that solution account by account.  The brand has racked up double-digit growth every year since its founding, ending 2025 at 40K cases, and projecting +37% growth in 2026 to 55K cases. But the more interesting part is how Chinola has built that momentum. Chinola didn’t grow by chasing every account, every market, or every flavor trend. It grew by giving bartenders a fresh-fruit liqueur that could deliver acidity, consistency, and real fruit flavor without the operational headaches of fresh prep. That focus shaped the entire business. Chinola started with passion fruit, spent five years and 2,000 test batches getting the liquid right, and built its early momentum in the on-premise — where bartenders could understand the use case, put it on menus, and reorder. Today, roughly 60% of the brand’s sales still come from on-premise, which tells you a lot about how Chinola has built its credibility. In this episode, Andrew Merinoff, Co-Founder and CEO of Chinola, breaks down what it really takes to grow inside the three-tier system. The real work happens account by account, earning menu placements, supporting the trade, following up at the right moment, and proving that the product can sell through again and again. That’s why Andrew pushes back on the idea that more points of distribution automatically equal progress. Andrew says he would rather have 30 accounts that move 300 cases than 300 accounts that barely move product at all. For Chinola, the growth equation has been about volume, visibility, and velocity — and knowing which accounts can actually deliver one or more of those things. The conversation also gets into the realities of expansion. The addition of new mango and pineapple SKUs presented new challenges, with the products requiring years of development, and facing consistency and supply chain issues. Andrew discusses how the brand overcame those problems and continues to scale. For founders and sales teams, this is a useful case study in focused growth. Chinola’s rise shows how a brand can use the on-premise not just for awareness, but as a proving ground — and how disciplined execution can turn a single clear use case into a scalable business. For the latest updates, follow us: Business of Drinks website (sign up for our newsletter!) Business of Drinks YouTube Business of Drinks LinkedIn Instagram @bizofdrinks Erica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry’s most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies. Erica Duecy LinkedIn Instagram @ericaduecy Scott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. Most recently, he was the Portfolio Development Director at Distill Ventures. Prior to that, he was the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor. Scott Rosenbaum LinkedIn Caroline Lamb, contributor: Caroline is a producer and on-air contributor at Business of Drinks and a key account sales and marketing specialist at AHD Vintners, a Michigan-based importer and distributor. Caroline Lamb LinkedIn Instagram @borkaline If you enjoyed today’s conversation, follow Business of Drinks wherever you’re listening, and don’t forget to rate and review us. Your support helps us reach new listeners passionate about the drinks industry. Thank you!

    45 min

Trailer

4.6
out of 5
25 Ratings

About

Welcome to the Business of Drinks, where we go behind the bottle, interviewing beverage innovators and icons about how they built their businesses. We take a data-driven approach, analyzing the brands, products, and categories that get consumers excited. And we cover many drinks categories — from wine, beer, and spirits to non-alcohol drinks — as well as THC, adaptogen, and functional beverages. So whether you’re working in drinks — or just interested in the stories behind your favorite brands — join us each week as we explore how companies are unlocking growth at every stage in the game.

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