As a musician, Trey Lockerbie, Co-Founder & CEO of Better Booch, likes to think of Better Booch Kombucha as an album and he’s trying really hard to not have one bad song on the album. That’s the reason why they’ve developed a deep knowledge of tea and why their teams are constantly innovating around brewing procedures, sustainable packaging, and new flavors like Hola Horchata. They’ve also committed to being uncompromising in one area: server cold kombucha. For many brands, the challenge of shipping a cold product forces these brands to make compromises. For Better Booch, cold kombucha is the only way to go.
In part two of this Feature, Trey discusses: Overcoming logistical challenges; Why they followed the example of craft beer; Why cans are better than bottles; Sustainable packaging; Why deep knowledge of tea is their differentiator; Review of Better Booch flavors; The future of Better Booch; Raising funds for more innovation; And more.
Join us while Ramon Vela interviews Trey in Part 2 of this episode and listen to him share the inside story of a brand.
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