Thirsty Thursdays @3PM EST

How A Whole Foods Exclusive Led So Many To Fall IN LOVE with Issei Mochi Gummies! Mika Shino of Issei Mochi Gummies

Send a textIn this episode of the Thirsty Thursdays Podcast, I talked with Mika Shino, founder of Issei Mochi Gummies, to discuss her incredible journey from Kyoto, Japan to building one of the most innovative better-for-you snack brands in the U.S. 👏🍷 🎇 🎉 ✨ 👏 🥂 😁Mika shares how her background in jazz, opera, technology, and international work with the UN shaped her creative approach to entrepreneurship. With no formal experience in the food industry, she set out to create a healthier candy option after feeling uneasy about giving her children traditional gummy candies filled with artificial ingredients and gelatin.What started as homemade treats for her two boys quickly became a neighborhood favorite as their friends began asking for them too. From that small kitchen experiment, the idea was born—and the brand grew from there. Issei Mochi Gummies—a unique, rice-based gummy made from simple ingredients like rice and water, delivering a chewy texture with all-natural flavors. The product is gluten-free, vegan, and intentionally less sweet, offering a cleaner alternative in the candy aisle. She Mika explains the difficult early stages of launching the brand, including the challenge of finding manufacturers willing to work with her clean ingredient requirements. She even hand-managed production for the first order when Whole Foods placed an exclusive launch across 170 stores, requiring over 3,000 pounds of mochi gummies.The conversation explores the cultural meaning behind the brand name Issei, which pays tribute to first-generation Japanese immigrants who bring the best of their heritage to America. Mika also shares how building the company in the U.S. helped open doors to exporting the product back to Japan, where entering the food industry without family connections is extremely difficult.Jessie and Mika also discuss:• The inspiration behind mochi gummies and their clean ingredient philosophy • Lessons from launching in Whole Foods and Sprouts • Her Target launch • Winning Most Innovative New Product at the Sweets & Snacks Expo • Being named #2 Female Founder by Inc Magazine in 2024 • How jazz philosophy influences her leadership and business mindset • Why personal customer engagement is central to her brandMika also offers honest insight into the realities of entrepreneurship—from manufacturing struggles to retail scaling—and shares advice for founders: start before you feel ready and don’t let fear of failure stop you.This episode is a powerful story about culture, innovation, and building a mission-driven brand that brings healthier snacks—and immigrant spirit—to the global stage.Learn more about Issei Mochi Gummies: https://mochigummies.comMedia features: CBS Interview: https://www.youtube.com/watch?v=dJRBx1BN5dM Food Institute Spotlight: https://www.youtube.com/watch?v=oIyAypJ-rj4🎧 Listen to more conversations with founders, innovators, anNOW ON YOUTUBE!!! Thank you for Listening! Join us on Facebook, Instagram or Twitter! Host Jessie Ott's Profile on LinkedIn

"Texas Crafted. Globally Demanded." Swift Distillery Texas Single Malt Master Distiller Amanda Swift

Send a textThis week 📢I talk🎙️with Amanda Swift Co-Founder at Swift Distillery that produces a Texas based Single Malt with Scottish Two-Row barley and yeast! 👏🍷 🎇 🎉 ✨ 👏 🥂 😁 🎬 Watch on YouTube Here 👉🍿 Texas single malt, women in whiskey, bourbon barrels & Sauternes finish 🥃 Amanda Swift shares distilling, aging in Texas heat & UK Amazon launch. Craft spirits story @ThirstyThursdaysat3PMEST🔥 Engaging SummaryAmanda Swift, Co-Owner of Swift Distillery in Austin, Texas, joins me to talk science, single malt, Texas aging, and building a craft spirits brand from the ground up 🥃From studying fire ants 🐜 to crafting award-winning whiskey, Amanda shares what makes Texas distilling different — and why bold decisions build great brands.💡 Key Takeaways:✅ Why Texas heat accelerates whiskey aging ✅ The difference between Sauternes & Oloroso cask finishes ✅ Why grain & yeast choices define your flavor profile ✅ The truth about bourbon barrels vs French oak ✅ Why alcohol sales are harder in the U.S. than the UK ✅ How Amazon UK changes craft spirits strategy ✅ The power of women leadership in whiskeyThis episode blends science, entrepreneurship, flavor, and fearless growth.🥃 Try Swift Distillery & taste the difference 🌍 Explore Texas single malt on Amazon UK 🎙 Subscribe for more founder stories in food & beverage 💬 Comment: Are you team Oloroso or Sauternes finish? 👍 Like, share & support independent craft distillersNOW ON YOUTUBE!!! Thank you for Listening! Join us on Facebook, Instagram or Twitter! Host Jessie Ott's Profile on LinkedIn

Guest Pete Olander - THC Drinks Explained 🍒 Hemp vs CBD vs Delta-9 | Inside the $1B Cannabis Beverage Boom 🚀

Send a textThis week 📢I talk🎙️with Pete Olander Founder at Drink Happie, and we discuss the differences in Delta 8-10, the timing of why Cannibis was changed from Sechedule 1 to 3 Classification by Trump so research can be done and the odd timing of the FM 4121 Banning Cannibis in various formats in the goverment opening last November! 👏🍷 🎇 🎉 ✨ 👏 🥂 😁THC drinks, CBD vs Delta-9, hemp regulation, functional mushroom beverages & cannabis laws explained 🍄🍒 Inside the $1B hemp beverage boom! Watch Here on YouTube: https://youtu.be/nbPK6S-S7II🔥 Engaging SummaryIn this episode of Thirsty Thursdays, Jessie Ott sits down with Pete Olander, founder of Drink Happy, to break down the fast-growing world of THC beverages, CBD drinks, hemp regulation, and functional mushroom wellness.From Delta-9 vs Delta-8 confusion to Schedule 3 cannabis shifts and the future of hemp drinks in grocery and liquor stores — this is the real talk the beverage industry needs. 🍹🌿They also taste test THC microdose drinks and mushroom-infused beverages (Lion’s Mane, Cordyceps, Reishi) and discuss why low-dose THC could disrupt alcohol.🚀 Key Takeaways✅ Delta-9 is naturally occurring — Delta-8 & Delta-10 are synthetic✅ THC beverages are tested multiple times before reaching consumers✅ Hemp drinks are a billion-dollar category in 2025✅ Functional mushrooms are exploding in wellness retail✅ Schedule 3 cannabis could unlock more medical research✅ Beverage regulation may follow the alcohol model✅ Microdose THC = controlled experience vs dispensary high-dose products✅ AI & real-time sales data are helping emerging beverage brands scaleThis episode blends entrepreneurship, wellness, beverage innovation, and policy insight into one powerful conversation.We cover:• Hemp beverage compliance & testing standards• Cannabis beverage distribution models• Functional mushrooms like Lion’s Mane & Reishi• Real-time Amazon beverage sales data• The billion-dollar hemp drink marketIf you’re in food & beverage, CPG, wellness, cannabis retail, or alcohol distribution — this conversation is essential. 🚀NOW ON YOUTUBE!!! Thank you for Listening! Join us on Facebook, Instagram or Twitter! Host Jessie Ott's Profile on LinkedIn

How RTD Brands Really Scale 🍺 Data, Ops & Sales with Rob Minucci at TalkHouse Encore

Send a textThis week 📢I talk🎙️with Rob Minucci CEO & Co-Founder at TalkHouse Encore and we discuss how he has used his experience in operations to build out a CRM and win Accounts and Distributors! 👏🍷 🎇 🎉 ✨ 👏 🥂 😁How do RTD brands actually scale? 🍺 Rob Minucci, CEO of TalkHouse Encore, breaks down data, operations, CRM, distributors & real-world sales strategy for CPG growth. @ThirstyThursdaysat3PMEST  “Everything I’ve built is based around systems, processes, and procedures that are repeatable—with as little human intervention as possible.”  Rob MinucciWatch Here!  https://youtu.be/AeZl7vXfigoMost RTD brands chase hype.TalkHouse Encore built systems.In this episode, Jessie Ott sits down with Rob Minucci, CEO & Co-Founder of TalkHouse Encore, to break down how operations, data, and distributor trust drive real growth in CPG and beverage.🔥 Key Takeaways: • Why beer distributors outperform spirits distributors for RTDs • How CRM + real-time data create sales accountability • Building velocity before chasing expansion • Why on-premise still matters (40% of sales!) • How systems beat guesswork every time • Using tastings + analytics to drive reordersThis is a masterclass in execution over noise.How Rob’s Team Actually Differentiates (and Why It Works)Most RTD brands compete on flavors, packaging, or hype. Rob and the TalkHouse Encore team compete on execution.That difference shows up in a few very specific ways.They build systems before scale While many brands rush distribution, Rob’s team focused early on operational processes that remove friction. Sales, inventory, distributor activity, and account follow-ups are tracked in real time. Less guessing. More control.They designed a CRM for beverage reality Instead of forcing reps to live in bloated software, they built a CRM that works the way beverage teams actually work:Simple inputsShelf photosAccount scoringInventory flagsRoute efficiencyIt’s not “data for reporting.” It’s data that drives action in the field.They treat distributors like partners, not order takers Rob’s team doesn’t just hand off the brand and hope for the best. They create clarity for distributors by:Showing exactly where velocity is workingIdentifying underperforming accounts earlyMaking it easier for reps to winThat builds trust — and trust gets priority.They use focus as a competitive advantage Instead of chasing national presence, they went deep in hard markets. Fewer states. Better execution. Higher velocity. They win on-premise to pull through off-premise With roughly 40% of sales on-premise, TalkHouse uses bars and restaurants as marketing engines. Sampling, education, and activation create demand that shows up later in retail They remove ego from pricing and product decisions Pricing wasn’t set to “fit the shelf.” It was set to reflect quality, margin, and sustainability. The mixed vodka NOW ON YOUTUBE!!! Thank you for Listening! Join us on Facebook, Instagram or Twitter! Host Jessie Ott's Profile on LinkedIn

🚨 Hemp Ban in 2026 Jeanne Sullivan Explains 🌿

Send a textThis week 📢I talk🎙️with Jeanne M. Sullivan and we discuss the THC/CBD potential ban in 2026! 👏🍷 🎇 🎉 ✨ 👏 🥂 😁👀📹 Watch here: 👉👉 [https://youtu.be/1MSPWwJeCwA]🚀✨🍹What’s really going on with the hemp beverage ban? 💥 Investor Jeanne Sullivan breaks it all down—laws, money, loopholes, and the path forward. 🚫🌿  @ThirstyThursdaysat3PMEST  🧠 Summary and Takeaways:What started with a loophole in the 2018 Farm Bill could end with a billion-dollar industry being banned in 2026. Jeanne Sullivan, veteran investor and cannabis industry expert, walks us through:🌿 The origin of legal hemp beverages🧃 The explosion of CBD/THC drinks in retail🚫 The proposed 2026 ban slipped into HR 4121💰 The economic impact on Total Wine, BevMo, and beyond🧠 Why regulators don’t understand the category📉 The alcohol industry’s evolving stance🇪🇺 Why Europe is welcoming cannabis while the U.S. restricts it💥 The consumer backlash that could turn the tide🎯 CTA: Watch, share, and speak out. Contact your representative and help save the hemp beverage category before it disappears.I downloaded H.R. 4141 and had Chat GPT summarize it and here's the output told me:  "This bill does not explicitly ban CBD or THC drinks — but it gives FDA the power to effectively eliminate hemp-derived THC beverages unless strict limits, age gates, and retail controls are adopted." Well, who's in charge of that? How do we make that happen? We need to be very vocal about this bill!!NOW ON YOUTUBE!!! Thank you for Listening! Join us on Facebook, Instagram or Twitter! Host Jessie Ott's Profile on LinkedIn