So first lie of whiskey, so we're a coffee-flavored whiskey.

So just to everybody listening, we blend real coffee extract with American whiskey and add a touch of organic agave nectar,

which gives it this little bit of sweetness, pairs well with the coffee.

So you get this really smooth, not overly sweet coffee-flavored whiskey.

You can drink and eat or mix great in cocktails.

But the kind of, so it didn't start there.

Like the idea didn't start, hey, let's make a coffee whiskey.

It was we had the intention of making like a sustainable spirits brand, but like a something

that was leaning towards a triple bottom line, like some sort of some sort of, some sort of

spirits brand that had this foundation of preserving

like our natural landscape and doing things a different way.

One of the things too is like we decided we wanted to go with flavored spirits at the time

it was kind of right when screwball launch.

But even with fireball and screwball, they're both like really quite sweet.

And so as a bartender, like there's not a lot of drinks like I would like to mix with them, right? Like they're great products on their own, but they

were always a little sweet for someone like myself. And so we were looking at the category and

hey, we want to make something that's flavored, that's like approachable for the non-whiskey

drinkers, but not overly sweet that doesn't have as much sugar. So we have 10 times less sugar than like a fireball does.

And instead of using like artificial sweeteners, we're using like organic agave nectar.

So we wanted to make a product that was like different from the ingredients standpoint, that was like cleaner that I like knowing what I eat as far as ingredients.

I was on the, I was executive vice chair for surf writer San Diego for about four

years. So sustainability and trying to like take care of our environments, very important to me.

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