{"id":21116,"date":"2022-06-13T12:37:32","date_gmt":"2022-06-13T12:37:32","guid":{"rendered":"https:\/\/www.magicalflavour.com\/vinepair-podcast-can-rock-star-albert-hammond-jr-make-wine-coolers-cool\/"},"modified":"2022-06-13T12:37:32","modified_gmt":"2022-06-13T12:37:32","slug":"vinepair-podcast-can-rock-star-albert-hammond-jr-make-wine-coolers-cool","status":"publish","type":"post","link":"https:\/\/magicalflavour.com\/ja\/vinepair-podcast-can-rock-star-albert-hammond-jr-make-wine-coolers-cool\/","title":{"rendered":"\u30f4\u30a1\u30a4\u30f3\u30da\u30a2\u30fb\u30dd\u30c3\u30c9\u30ad\u30e3\u30b9\u30c8\u30ed\u30c3\u30af\u30b9\u30bf\u30fc\u3001\u30a2\u30eb\u30d0\u30fc\u30c8\u30fb\u30cf\u30e2\u30f3\u30c9\u30fb\u30b8\u30e5\u30cb\u30a2\u306f\u30ef\u30a4\u30f3\u30af\u30fc\u30e9\u30fc\u3092\u30af\u30fc\u30eb\u306b\u3067\u304d\u308b\u304b\uff1f"},"content":{"rendered":"<p> [ad_1]\n<\/p>\n<div>\n<p>On this episode of the \u201cVinePair Podcast,\u201d hosts Adam Teeter, Joanna Sciarrino, and Zach Geballe discuss how wine-based seltzers can compete with other popular seltzers that use malt liquors or spirits. Then, Teeter and Sciarrino interview Albert Hammond Jr., lead guitarist for The Strokes, about his new wine seltzer, <a href=\"https:\/\/drinkjetway.com\/Jetway-Ingredients\" target=\"_blank\" rel=\"noopener\">Jetway<\/a>. What did the process of developing the brand, image, and flavors look like? And what inspired him to create a wine seltzer?<\/p>\n<p>To end the episode, after a <a href=\"https:\/\/vinepair.com\/articles\/vp-podcast-canned-ranch-water\/\">less-than-successful canned Ranch Water tasting<\/a>, your hosts try <a href=\"https:\/\/vinepair.com\/articles\/what-is-ranch-water-recipe\/\">Ranch Water<\/a> <em>cocktails<\/em> \u2014 this time, with the classic formulation of <a href=\"https:\/\/vinepair.com\/articles\/ntk-topo-chico-hard-seltzer-guide\/\">Topo Chico<\/a>, lime, and silver <a href=\"https:\/\/vinepair.com\/explore\/category-type\/tequila\/\">tequila<\/a>. Could this simple mix be the perfect beach-going drink? Tune in to learn more.<\/p>\n<p><iframe style=\"width: 100%; max-width: 660px; overflow: hidden; background: transparent;\" src=\"https:\/\/embed.podcasts.apple.com\/us\/podcast\/will-wine-seltzers-find-an-audience\/id1402310626?i=1000565957590\" height=\"175\" frameborder=\"0\" sandbox=\"allow-forms allow-popups allow-same-origin allow-scripts allow-storage-access-by-user-activation allow-top-navigation-by-user-activation\"><\/iframe><\/p>\n<h3>Listen Online<\/h3>\n<p><a href=\"https:\/\/podcasts.apple.com\/us\/podcast\/will-wine-seltzers-find-an-audience\/id1402310626?i=1000565957590\" target=\"_blank\" rel=\"noopener\">Listen on Apple Podcasts<\/a><\/p>\n<p><a href=\"https:\/\/open.spotify.com\/episode\/1mbxFXqU06zQ2IkioW8lLO\" target=\"_blank\" rel=\"noopener\">Listen on Spotify<\/a><\/p>\n<h3>Or Check Out the Conversation Here<\/h3>\n<p><strong>Joanna Sciarrino:<\/strong> From VinePair\u2019s. New York City headquarters, I\u2019m Joanna Sciarrino.<\/p>\n<p><strong>Zach Geballe:<\/strong> In Seattle, Washington, I\u2019m Zach Geballe.<\/p>\n<p><strong>Adam Teeter:<\/strong> And still at <a href=\"https:\/\/vinepair.com\/articles\/inside-hacienda-patron\/\">Hacienda P\u00c1TRON<\/a>, I\u2019m Adam Teeter.<\/p>\n<p><strong>Z:<\/strong> You say that like it\u2019s a bad thing.<\/p>\n<p><strong>A:<\/strong> No, today\u2019s the competition. We have a winner, but I can\u2019t tell you. I can\u2019t tell you because there\u2019s going to be a big announcement and all that good stuff. But yes, there is a winner. The cocktails were amazing. It was super fun. Judging cocktail competitions is a blast.<\/p>\n<p><strong>J:<\/strong> Seems tough.<\/p>\n<p><strong>A:<\/strong> It is, because everyone\u2019s so f*cking talented and so it\u2019s really challenging. But yeah, it was a real blast. And now, I get to fly back to the USA for a little. I\u2019ll be in New York for three days. I\u2019ll be coming live from Napa, Calif., next week. But today, because it\u2019s Friday, we\u2019re going to talk about some spritzes. But not just any spritzes; wine spritzers \u2014 so wine seltzers. We\u2019re seeing this <a href=\"https:\/\/vinepair.com\/articles\/year-in-hard-seltzer-2021\/\">proliferation of seltzer<\/a> happen across all categories. But the one that no one\u2019s really talking about that could be this way in that\u2019s not spirit-based and not malt, is wine. And there are a few people who are making wine seltzers. Some are making it really well, some are making it not so well. We did an interview with a celebrity later in this podcast who is making a wine seltzer himself. Have either of you had wine seltzers before?<\/p>\n<p><strong>Z:<\/strong> Yes, I have tried a couple of them. I guess it depends. We would consider <a href=\"https:\/\/www.drinkramona.com\" target=\"_blank\" rel=\"noopener\">Ramona<\/a> in this category, right?<\/p>\n<p><strong>A:<\/strong> Yes, 100 percent.<\/p>\n<p><strong>J:<\/strong> So it\u2019s not just canned wine. It\u2019s not just canned sparkling wine. It\u2019s with flavors and other things added to it.<\/p>\n<p><strong>A:<\/strong> I would actually argue Ramona was the first pretty well-known wine seltzer.<\/p>\n<p><strong>Z:<\/strong> Unless you want to talk about the previous era of whatever wines. Not that they were called wine seltzers. But the wine coolers and things like that fit into <a href=\"https:\/\/vinepair.com\/articles\/wine-seltzer-rtd\/\">the same vague category<\/a>.<\/p>\n<p><strong>A:<\/strong> Yes. Joanna?<\/p>\n<p><strong>J:<\/strong> Yes, exactly the same. I\u2019ve had Ramona, I have had a few of the others. <a href=\"https:\/\/www.spritzsociety.com\" target=\"_blank\" rel=\"noopener\">Spritz Society<\/a> is also maybe one that has passed through the office. But I haven\u2019t ever really purchased a wine seltzer or wine spritz outside of work.<\/p>\n<p><strong>A:<\/strong> So I\u2019ve had a lot of them.<\/p>\n<p><strong>J:<\/strong> They\u2019re your favorite drink, actually.<\/p>\n<p><strong>A:<\/strong> Yeah, I don\u2019t think many of them are very good. I think a lot of them, including the ones that have been mentioned, are pretty bad, actually. I think they use cheaper wines. The flavorings clash with the wines; I think they don\u2019t know what they want to be. And so I\u2019ve genuinely generally been very suspect of wine seltzers.<\/p>\n<p><strong>J:<\/strong> They\u2019re very sweet.<\/p>\n<p><strong>A:<\/strong> They\u2019re usually very sweet. No one\u2019s trying to do what seems to be obvious, how do you take wine as the pace and basically <a href=\"https:\/\/vinepair.com\/articles\/best-aperol-spritz-recipes\/\">recreate flavors of an Aperol-esque Spritz<\/a>? How do you do something that is a little bit more botanical? Everyone\u2019s like, \u201cWe\u2019re going to take wine and we\u2019re going throw peach on top of it and we\u2019re going to make a peach wine seltzer. So we\u2019re gonna use a lot of sugar and a lot of artificial flavors derived from natural flavorings to make this.\u201d And they never are very good. I often wonder if the wines, because they also already have personality, aren\u2019t the best canvas on which to then layer these traditional seltzer flavors. The only seltzer that I\u2019ve had that I like is the one we\u2019re actually going to talk about with our guest in a second. For the other ones, I really haven\u2019t. And I think it\u2019s because they don\u2019t try to play along with the wine. They try to just use the wine as the alcohol delivery system. Does that make sense?<\/p>\n<p><strong>J:<\/strong> Yeah. I think the one that we had for this particular recording, they actually were thoughtful about how this is a white wine, this is a <a href=\"https:\/\/vinepair.com\/explore\/category-type\/rose\/\">ros\u00e9<\/a>. And I feel like the other brands that we\u2019ve talked about, it\u2019s just wine. There\u2019s a very singular base there.<\/p>\n<p><strong>A:<\/strong> The way that these seltzers get made, which I think a lot of people don\u2019t realize, besides potentially we didn\u2019t really, truly get into the way that the seltzer we\u2019ll talk about in the second was made is, you know, they\u2019re all made at flavor labs. You <a href=\"https:\/\/vinepair.com\/articles\/natural-flavor-meaning-ingredients\/\">go down to a flavor lab<\/a> and they\u2019re like, \u201cCool, give us the base, whatever base you can get your hands on.\u201d So then your job as the entrepreneur is you either let them source the wine for you or you say, \u201cHey, I got a line on really cheap <a href=\"https:\/\/vinepair.com\/wine-101\/gewurztraminer-white-wine-guide\/\">Gew\u00fcrztraminer<\/a> or really cheap <a href=\"https:\/\/vinepair.com\/explore\/category-type\/soave\/\">Soave<\/a> coming in from Italy.\u201d I want to say that it\u2019s Italian wine, but I want it to also taste like watermelon. And then they just kind of mess around with it until they can get you something that tastes of watermelon with your base. But they\u2019re not trying to do anything that\u2019s complementary at all. And that\u2019s why I think that the seltzer, that\u2019s why, fails so much. Yes, wine is a natural alcohol-based product and it has all the things people want to circle on with the health halo, etc. The flavors don\u2019t work together. <a href=\"https:\/\/vinepair.com\/explore\/category-type\/vodka\/\">Vodka<\/a> works because it\u2019s flavorless. So that\u2019s why the <a href=\"https:\/\/vinepair.com\/articles\/ntk-high-noon-hard-seltzer-guide\/\">High Noons<\/a> are so good, because then they can just concentrate on the flavor. In a lot of wine seltzers, like, why bother?<\/p>\n<p><strong>Z:<\/strong> I think the important question here is, is the person who\u2019s looking at this category a seltzer drinker or wine drinker? Not that those things are mutually exclusive. But is what\u2019s driving them into the category of seltzers is that they think that wine is a healthier base than <a href=\"https:\/\/vinepair.com\/articles\/ask-adam-whats-difference-malt-liquor-beer\/\">malt liquor<\/a>? OK. But then you have that problem that you described, which is flavor-wise, there is a bit of a clash and sometimes the wine seltzers carry a higher price tag, etc. If they\u2019re wine drinkers, then I think you can do what you guys described with some of these possibilities. Look at the flavors that are already excellent in the wine and try to complement them or amplify them without going too wild. But that brand, that type of drink might naturally have a smaller audience because, spoiler warning, I wrote a piece that very tangentially touches on this for the site. It\u2019s about how skittish wine people, producers, consumers, etc., are about any kind of adulteration to wine. You see this every now and then when someone\u2019s like, \u201cIt\u2019s actually OK that I add ice to wine.\u201d Which yes, it is. It\u2019s OK to add non-alcoholic seltzer water to wine. Yes, it is. It\u2019s OK. But so many people think about wine as a sacrosanct beverage; nothing should ever be done to it. I wonder if the wine-drinking public will generally spurn these things because they think, \u201cWell, why would I want wine plus grapefruit and all these other flavors.\u201d I\u2019ll push back a little bit because I think the Ramona drinks are actually quite good. They work with the flavors of the wine to some extent, although I think they are more about the flavors than they are about the wine. But they\u2019re not assertive or offensively in-your-face in the way that a lot of the seltzers we\u2019ve <a href=\"https:\/\/vinepair.com\/articles\/drink-of-summer-2022\/\">tasted on the podcast<\/a> are. I think there is a spot for these. I just don\u2019t know if it\u2019s the biggest <a href=\"https:\/\/vinepair.com\/articles\/hard-seltzer-data-history\/\">segment of the seltzer market<\/a>. Because that\u2019s always going to exist in the realm of big, bold flavor-lab products.<\/p>\n<p><strong>J:<\/strong> The market for these is really interesting to me as well. Because part of me wonders why a lot of them have flavors at all, instead of just going with a sparkling wine seltzer situation.<\/p>\n<p><strong>A:<\/strong> I think it\u2019s because they think that that\u2019s what people are looking for. The only way to do it well is you have to mock a true <a href=\"https:\/\/vinepair.com\/cocktail-recipe\/ultimate-aperol-spritz-recipe\/\">Aperol Spritz<\/a> or that kind of flavor, where you\u2019re basically making the wine taste almost <a href=\"https:\/\/vinepair.com\/explore\/category-type\/amaro\/\">Amaro<\/a>-esque or <a href=\"https:\/\/vinepair.com\/explore\/category-type\/vermouth\/\">vermouth<\/a>-esque, if that makes sense. And then you add the seltzer water. OK, I close my eyes, I could be drinking this. But then I think you run into the same issues that we <a href=\"https:\/\/vinepair.com\/articles\/vp-podcast-big-spirit-rtd\/\">discussed last week<\/a> with the <a href=\"https:\/\/www.totalwine.com\/spirits\/ready-to-drink\/aperitif-cocktails\/negroni\/campari-negroni-rtd\/p\/172205010\" target=\"_blank\" rel=\"noopener\">Campari Negroni<\/a>; then why would someone just not buy the canned Aperol Spritz product? I guess the alternative being that you can claim yours is more natural, better for you, etc.. Or you get to make a <a href=\"https:\/\/vinepair.com\/explore\/category-type\/sparkling-wine\/\">sparkling wine<\/a>. I think the ones that have always been so weird to me are the ones that are mango or orange. You have to find the most flavorless wine in order to be able to pull this off. And often, that is very hard to do because almost all wine does have some sort of character, even if it\u2019s just high acid. They\u2019re usually kind of a failure. There\u2019s usually something weird in the aftertaste of them. I find that it\u2019s just not pleasant and it\u2019s not like the aspartame aftertaste of the malt beverage. I don\u2019t want to drink this type of thing. Which then goes back to, then who are these for?<\/p>\n<p><strong>Z:<\/strong> If you\u2019re looking for a base that doesn\u2019t have that aftertaste, but skirts the challenges of spirit-based seltzer faces in terms of taxation and all that stuff, I mean, I can see an argument on the production side, maybe for why a wine base is valuable or viable. But then, it seems very strange to lean into that as a part of your marketing. If you\u2019re essentially looking for the least flavorful wine you can find, why are we talking about this? I almost wonder if it\u2019s hard for the three of us who generally want different things out of our beverages to understand who it\u2019s for. I\u2019m sure there\u2019s focus-group data that says there is an audience for this kind of stuff. I\u2019m not sure I can connect to what that is.<\/p>\n<p><strong>A:<\/strong> Yeah.<\/p>\n<p><strong>J:<\/strong> And I also think that at this point, there\u2019s probably a range of different ones available right now for everybody, depending on what you want.<\/p>\n<p><strong>A:<\/strong> I think so. Well, why don\u2019t we sit down and talk with lead guitarist for The Strokes, Albert Hammond Jr., about why he started <a href=\"https:\/\/drinkjetway.com\" target=\"_blank\" rel=\"noopener\">Jetway<\/a>.<\/p>\n<p><strong>J:<\/strong> Sounds great.<\/p>\n<h3>Interview With Albert Hammond Jr.<\/h3>\n<p><strong>A:<\/strong> Is it Albert? Albert Hammond Jr.?<\/p>\n<p><strong>Albert Hammond Jr.:<\/strong> Well, I mean, don\u2019t say Albert Hammond Jr. the whole time. I think it\u2019s going to be a mouthful. \u201cWhat do you think about that, Albert Hammond Jr.?\u201d<\/p>\n<p><strong>J:<\/strong> Imagine if you required that.<\/p>\n<p><strong>A:<\/strong> AHJ.<\/p>\n<p><strong>AHJ:<\/strong> I mean, you could do that. Albert is fine. I mean, if you\u2019re going to introduce me, you can say my full name just in case. It might help someone maybe know who I am. Whereas just Albert \u2014 though there aren\u2019t a lot of Alberts.<\/p>\n<p><strong>A:<\/strong> My grandfather was Albert.<\/p>\n<p><strong>AHJ:<\/strong> Sure. That\u2019s not my point. There are other Alberts, but I just can\u2019t think of any right now in pop culture. Sure, there\u2019s Albert King. But I don\u2019t think anyone\u2019s thinking when you say \u201cAlbert\u201d that that\u2019s who you\u2019re talking to.<\/p>\n<p><strong>J:<\/strong> I think for this context, yeah.<\/p>\n<p><strong>A:<\/strong> Well, it\u2019s awesome to have you in the studio.<\/p>\n<p><strong>AHJ:<\/strong> It\u2019s great to be here.<\/p>\n<p><strong>A:<\/strong> Thanks for joining us.<\/p>\n<p><strong>AHJ:<\/strong> Your little Candyland.<\/p>\n<p><strong>A:<\/strong> Yeah.<\/p>\n<p><strong>AHJ:<\/strong> Candyland of booze.<\/p>\n<p><strong>A:<\/strong> It is actually, there\u2019s a lot. And we have your two new Jetways in front of us.<\/p>\n<p><strong>AHJ:<\/strong> Yes, we do.<\/p>\n<p><strong>J:<\/strong> So are they new? They\u2019ve been available for a year?<\/p>\n<p><strong>AHJ:<\/strong> No, not even. In San Diego, they launched at the end of October. And then in California, it was a soft launch at the end of November-December. But the launch party was mid-February.<\/p>\n<p><strong>J:<\/strong> So it\u2019s pretty new.<\/p>\n<p><strong>AHJ:<\/strong> Yeah. It\u2019s very new. I mean, maybe it\u2019s a little less new for me because the idea of it started in 2017.<\/p>\n<p><strong>J:<\/strong> Percolating.<\/p>\n<p><strong>AHJ:<\/strong> Yeah. I talked a lot about it.<\/p>\n<p><strong>A:<\/strong> Obviously, you\u2019re the lead guitarist for The Strokes, and a solo artist as well. You have probably gotten to drink lots of interesting things throughout your career. Why a wine seltzer? How did this idea come to you in 2017?<\/p>\n<p><strong>AHJ:<\/strong> It doesn\u2019t come like, name, wine seltzer. I don\u2019t think seltzers even existed when I thought of doing something. It\u2019s hard to explain a nugget of an idea. It\u2019s kind of almost meaningless when you go back to it because it\u2019s like falling in love, right? You can\u2019t explain why you\u2019re willing to do crazy stuff for someone. I just had an evening in Italy with a friend of mine with Aperol Spritz. I was like, \u201cHow come there\u2019s nothing canned like this?\u201d I thought there were things I wanted to change. This feels old fashioned, but to me, because I never had it, it felt modern in the sense that it was <a href=\"https:\/\/vinepair.com\/articles\/12-best-low-alcohol-wines-2019\/\">lighter in alcohol<\/a> and we consumed many but were still very social. I felt like there has got to be people like me in this age group \u2014 I don\u2019t know where you want to put it because there are no rules to it \u2014 but in whatever age group I feel like I\u2019m in right now, you might have a family or are somewhat settled down or have a wife or a kid. But you didn\u2019t die. You still want to interact. If anything, you\u2019re more social than you were when you were younger. But it\u2019s different. It\u2019s a better version, in my opinion, because I think I was a little sloppy and just crazier when I was younger.<\/p>\n<p><strong>J:<\/strong> It\u2019s maturity.<\/p>\n<p><strong>AHJ:<\/strong> Yeah, and I just wanted to create something for that space. I had the Aperol Spritz, and I kept thinking, \u201cman, Shandies.\u201d Immediately I thought, \u201c<a href=\"https:\/\/vinepair.com\/articles\/difference-between-hard-seltzer-beer\/\">I want to compete against beer<\/a>.\u201d I jump when I\u2019m talking of old ideas because they\u2019re just little reference points. And I\u2019m leaving out everything. I\u2019m doing a lot with my hands right now that no one can see. Um, that sounded wrong, but\u2026<\/p>\n<p><strong>A:<\/strong> Very expressive.<\/p>\n<p><strong>AHJ:<\/strong> Yes. So that\u2019s where it stemmed from. As the name came about and this idea of golden age of travel and the look and the \u2018live your adventure,\u2019 the flavor started to come about. My mom\u2019s from Argentina, so there\u2019s the mate reference. And my parents\u2019 best friends were Japanese, so I grew up with a lot of Japanese food in my life almost as a main food. Even on Thanksgiving, I might have had shabu-shabu as opposed to a turkey.<\/p>\n<p><strong>J:<\/strong> That\u2019s great.<\/p>\n<p><strong>AHJ:<\/strong> You take all those things and it started to bubble while I was failing at trying to make it.<\/p>\n<p><strong>A:<\/strong> And so when you thought about trying to make it, did you know who you wanted to work with initially?<\/p>\n<p><strong>AHJ:<\/strong> No, that\u2019s what I\u2019m saying. I was like, \u201cI want to make a drink.\u201d And then everyone\u2019s just like, \u201cI don\u2019t even understand what that means, why?\u201d I would explain this stuff and it\u2019s like when I was a kid and I wanted to be in a band. I was just like, \u201cI want to be in a band. I don\u2019t know how I\u2019m going to find people I want to play with.\u201d Going back to falling in love, the idea of it was so strong that you just keep persevering and then eventually, things opened up. The way I met Ben Parsons, who helped me put this together, is insane. I lived in New York in 2019. I moved to L.A. And in the process of moving, I did this short film that I wasn\u2019t supposed to do. Someone dropped out and they asked me to do it. And I became friends with the person who played my wife and started surfing with her and one of her friends on a day I wasn\u2019t supposed to go, did something with coconut water and I was telling him my drink idea. And he was like, \u201cI have a friend of a friend who you should meet.\u201d I met him and he was like, \u201cOh, let me introduce you to Ben.\u201d And I met Ben, and we just started talking like sixth-graders with a crush about an idea and disrupting the market and creating something. No offense to seltzers, but they\u2019re clear, cheap booze there to just get drunk and they don\u2019t pair with anything. They\u2019re just like, how much can I get to get high, basically? I feel like that category has been fighting to get room since I was a kid, since the \u201980s with wine coolers and wine spritzers. Like with <a href=\"https:\/\/drizly.com\/beer-brands\/zima\/b12115\" target=\"_blank\" rel=\"noopener\">Zima<\/a> and <a href=\"https:\/\/vinepair.com\/booze-news\/best-hard-lemonade-truly-mikes\/\">Mike\u2019s Hard Lemonade<\/a> \u2014 who, weirdly, does a terrible seltzer. Why can\u2019t there be a category for people like myself? People in my age group? People want to take something like this to a dinner party or picnic or to the beach. It\u2019s a little more romantic and elevated and tastes good. It became more of a lifestyle idea than even a drink. Yeah, I don\u2019t know where I was going.<\/p>\n<p><strong>J:<\/strong> So you feel like this is an alternative to hard seltzer. But you mentioned the beer thing before. And I\u2019m curious about that.<\/p>\n<p><strong>AHJ:<\/strong> Well, because I think the category can and will compete with beer. I was watching football and I was like, \u201cI want this to be there.\u201d<\/p>\n<p><strong>J:<\/strong> But you didn\u2019t want a beer?<\/p>\n<p><strong>AHJ:<\/strong> No. To me, it felt like the next step. I love beer. I think this in that environment would actually be more enjoyable because there\u2019s a naturally uplifting effect from the mate. It\u2019s lighter on the stomach so you can down more. It\u2019s may be something that has to trickle. It\u2019s insanely good on draft. And it also has a bit of a head, too. And on draft, we make it have a little more. We coined the term \u201ctank time\u201d when we were canning it because it was just so good, couldn\u2019t get enough of it. I just started thinking that everyone\u2019s trying to find something a little better. We\u2019re constantly trying to get the medium to be a little better. And so I just felt like that\u2019s where it would go, where it would want to go eventually.<\/p>\n<p><strong>A:<\/strong> So the goal was always sessionable?<\/p>\n<p><strong>AHJ:<\/strong> Yes.<\/p>\n<p><strong>A:<\/strong> The alcohol level is 5 percent.<\/p>\n<p><strong>AHJ:<\/strong> The whole point was like weed back in the day, you want to consume. It\u2019s fun to consume with people, being social. Consume stuff with people, not consume them. That would be antisocial. There\u2019s something in this drink that the more you have, it just gets different stages. It\u2019s so funny to be talking about it like this. I feel like it makes it possible to continue to hang out and be very social. I mean, that\u2019s what it was designed for in my head. That\u2019s what I was trying to do.<\/p>\n<p><strong>A:<\/strong> Did you always know you wanted to do a white and a ros\u00e9?<\/p>\n<p><strong>AHJ:<\/strong> I did not. I did not know. I knew it was wine-based.<\/p>\n<p><strong>A:<\/strong> We have this right in front of us, I\u2019m going to open it.<\/p>\n<p><strong>J:<\/strong> Yeah, let\u2019s open it.<\/p>\n<p><strong>AHJ:<\/strong> I knew it was wine-based because of the Aperol Spritz.<\/p>\n<p><strong>J:<\/strong> So this is <a href=\"https:\/\/drinkjetway.com\/JETWAY-White-1\" target=\"_blank\" rel=\"noopener\">white wine seltzer<\/a> infused with yuzu, Fijian ginger elderflower, and yerba mocktail.<\/p>\n<p><strong>A:<\/strong> That\u2019s really good. This is the first time we\u2019ve had it, just so you know.<\/p>\n<p><strong>AHJ:<\/strong> Really?<\/p>\n<p><strong>A:<\/strong> Yeah. We wanted to taste for the first time with you.<\/p>\n<p><strong>AHJ:<\/strong> The white is my favorite. It\u2019s dry.<\/p>\n<p><strong>J:<\/strong> Has a nice bitterness to it.<\/p>\n<p><strong>AHJ:<\/strong> That\u2019s where it pairs with food. I always reference it as an album track, right? It might take a while to like it more because it\u2019s not the single. Whereas the <a href=\"https:\/\/drinkjetway.com\/JETWAY-Rose\" target=\"_blank\" rel=\"noopener\">ros\u00e9<\/a> is more like the single on radio, which kind of makes sense because ros\u00e9 is just in general more popular. But to me, I think they work well together because one will always change the palate of the other one. So let\u2019s say you had a few whites and you\u2019re just like, \u201cI don\u2019t know if I want that dryness anymore or that bitter cut.\u201d You have a ros\u00e9 and it\u2019s naturally sweeter, even though there\u2019s no sugar in it.<\/p>\n<p><strong>A:<\/strong> This reminds me of something, but I can\u2019t place it.<\/p>\n<p><strong>AHJ:<\/strong> God\u2019s Tears? You\u2019ve tasted them, too?<\/p>\n<p><strong>A:<\/strong> Yeah, it has that <a href=\"https:\/\/vinepair.com\/articles\/aperol-spritz-cocktail-guide\/\">Aperol<\/a> taste going on.<\/p>\n<p><strong>J:<\/strong> Yes.<\/p>\n<p><strong>AHJ:<\/strong> I just took a little bit of the sweetness away from it.<\/p>\n<p><strong>J:<\/strong> Yeah, it\u2019s not very sweet.<\/p>\n<p><strong>A:<\/strong> Oh, it\u2019s not very sweet at all.<\/p>\n<p><strong>AHJ:<\/strong> Aperol is very sweet. And on draft, sharper makes it sound like it\u2019s more bitter, but it\u2019s not. It\u2019s sharper, but more subtle in a can. There\u2019s only so much you can do. It interacts with metal. You can\u2019t escape that. The one thing that was awesome about working with Ben is we learned that he canned wine. He had this company called Infinite Monkey. They\u2019re the first people to can wine in America. And it was like he was trying to disrupt the system then, so it kind of worked out that we met each other. With the sum of all these parts in here, it\u2019s better than if you were just to have the wine or just to have the ingredients. And I think that\u2019s what makes it so special and work in the can better than if we just canned the wine.<\/p>\n<p><strong>A:<\/strong> And you guys are sourcing really high-quality wine, right? It\u2019s <a href=\"https:\/\/vinepair.com\/articles\/wine-101-american-wine-regions-washington\/\">coming from Washington State<\/a>?<\/p>\n<p><strong>AHJ:<\/strong> Washington state.<\/p>\n<p><strong>A:<\/strong> Talk to us a little bit about the name. Where did Jetway come from?<\/p>\n<p><strong>AHJ:<\/strong> It\u2019s just something I thought of. I love airplanes. I love travel. I\u2019ve been lucky enough to have been around the world playing music. So I\u2019ve traveled a lot, I\u2019d say. And a jetway is the bridge that you take to get onto the airplane. I just thought, what a cool thing to call a drink that. It\u2019s basically a gateway to where you want to go.<\/p>\n<p><strong>A:<\/strong> I love that.<\/p>\n<p><strong>AHJ:<\/strong> First steps of where you want to go, whether it\u2019s something in your mind or whatever. You\u2019re hanging out with people. Like my time in Italy, I didn\u2019t realize it then when the idea came to me. But like my time there, your mind pairs moments with stuff. So if you have a really good moment with something, you just immediately want that thing again to see if you can relive that moment. That\u2019s what I did in wanting to even make the drink. So I just felt it needed to be nostalgic and have a bigger meaning than not at all.<\/p>\n<p><strong>J:<\/strong> How has this experience been like compared to and alongside your professional music career? This is such a different thing.<\/p>\n<p><strong>AHJ:<\/strong> Weirdly, everything is the same. I\u2019m serious. I used to ride motorcycles on track, right? When you go into a corner, and I\u2019m not that great, so I don\u2019t want to make it sound like I\u2019m like this professional. But when you\u2019re trying to get faster and you want to hit an apex and trying to find the line, everything\u2019s a fraction of a second. And then, I stopped doing that and I was surfing and I realized, \u201cOh, getting on the wave is the same thing.\u201d The moment and the timing are all similar just in different stuff. This feels like when we started the band, it feels like I was trying to look for a record label. I had something that I believed in and it really was very similar. Getting over the hurdle of a seltzer is hard. Especially creating, not creating a new category, but creating a new idea. The category is big, but it\u2019s been cemented as something cheap and something that a lot of people in the demographic that I was looking to get wouldn\u2019t get. It almost seemed like, \u201cNo man, I like nice things.\u201d I want the nicer thing for me. It\u2019s very similar with the uphill battles. I mean, it\u2019s a roller coaster. I had no idea what I was in for. I still don\u2019t really. I worked with an awesome person named Lizzy to come up with the artwork. But even the tagline, \u201cDrink like a seltzer, enjoy like a wine.\u201d I\u2019m trying to create a category of something that\u2019s bigger than myself. It\u2019s so powerful to try to do. There are such odds of failure that it\u2019s very exciting.<\/p>\n<p><strong>A:<\/strong> And so how many markets are you in right now?<\/p>\n<p><strong>AHJ:<\/strong> We just started in Southern California. We\u2019re going into Northern California. And on June 1 in Colorado. It\u2019s very exciting. We are launching with <a href=\"https:\/\/www.breakthrubev.com\" target=\"_blank\" rel=\"noopener\">Breakthru Beverage<\/a> over there, which is a big distribution company. They\u2019re very excited to kill it. They think they can have tap and cans at a lot of venues. So if it does well there, then it\u2019s easier to go into Florida or Texas.<\/p>\n<p><strong>A:<\/strong> Have you already had other distributors reach out to you or like, \u201cHey, we\u2019d love to pick this up, but you\u2019re just not ready?\u201d<\/p>\n<p><strong>AHJ:<\/strong> Yeah, exactly. We\u2019re a small company. With the angel investors that came around, it was quite fascinating how that happened. I\u2019d never asked for money or made a deck, and I knew I had to make something like that. I presented it to friends of mine like, \u201cWhat do you think?\u201d That\u2019s what I was trying to do. I wasn\u2019t selling them because I always find that if you sell someone too hard, it\u2019s very easy for them to say no and it stops. Let them experience it and see what they come back with before I ask any questions. You can keep asking if you don\u2019t ask yes or no, right? I don\u2019t know where I was going with that again. Jesus, that was a long walk.<\/p>\n<p><strong>A:<\/strong> No that\u2019s fine. You walked all the way here from Tribeca and we\u2019re up in the NoMad. So it\u2019s all good.<\/p>\n<p><strong>AHJ:<\/strong> You asked something, and I was answering it. And then I got lost. So you know, this happens to me with everything in a good way. I think I just get zoned out in a good way. I get excited and then I forget where I originally started from.<\/p>\n<p><strong>J:<\/strong> He asked if you had people coming and reaching out to you for distribution.<\/p>\n<p><strong>AHJ:<\/strong>\u00a0Right, that\u2019s why I said small company. I want it to be global. The idea was to see the bird and the logo on a Formula One car one day.<\/p>\n<p><strong>A:<\/strong> Were you a Formula One fan before \u201cDrive to Survive\u201d?<\/p>\n<p><strong>AHJ:<\/strong> Yeah, of course. \u201cDrive to Survive\u201d made it fun because the characters are amazing. So it makes sense that that worked. I don\u2019t know, when things were falling into place it\u2019s fun to dream big. Oh, I\u2019d love to just be in Southern California. It\u2019s easier to dream an impossible dream and then start small and know where you want to go. We\u2019re <a href=\"https:\/\/vinepair.com\/booze-news\/disneyland-hard-cider-float\/\">in Disneyland now<\/a> on tap. Well, in California Adventure because Disneyland doesn\u2019t have alcohol. But it\u2019s right next to it. Walk further around the park, which is fun. Right now, they have the ros\u00e9. It\u2019s a perfect drink for Disneyland just because it\u2019s almost designed for it. It\u2019s hot all day. You need a drink to kind of hang out at an amusement park.<\/p>\n<p><strong>J:<\/strong> How involved are you in the actual development of the liquid?<\/p>\n<p><strong>AHJ:<\/strong> Very involved. The flavors were stuff that I wanted to do. I didn\u2019t know the combinations. And so when we went up to <a href=\"https:\/\/www.fourfeathersspirit.com\" target=\"_blank\" rel=\"noopener\">Four Feathers<\/a>, there was a genius of a guy up there named McKinley. And we would put stuff together. It was very hard, we spent two days on the white because there were very subtle differences. One thing I wanted to add that didn\u2019t work out because of the cans was they put a little bit of salt in one of them and it was so good. It opened up different flavors, <a href=\"https:\/\/vinepair.com\/articles\/why-you-need-to-put-salt-in-cocktails\/\">as salt does<\/a>, but it would eat away at the can.<\/p>\n<p><strong>A:<\/strong> Interesting. That makes sense, actually.<\/p>\n<p><strong>AHJ:<\/strong> Yeah. But it was amazing. Our goal is to actually have wine bottles in restaurants, we think that would be quite cool to start. Say you\u2019re waiting for a party, you just get a bottle of these and you have it in glasses. It\u2019s very easy. Starts you up, gets you excited to go have dinner. It can be used as an aperitif. We even had <a href=\"https:\/\/www.williamgrant.com\" target=\"_blank\" rel=\"noopener\">William Grant &amp; Sons<\/a> make mixed drinks for us for the launch party, where they use the white with <a href=\"https:\/\/vinepair.com\/explore\/category-type\/gin\/\">gin<\/a> and the ros\u00e9 with <a href=\"https:\/\/vinepair.com\/explore\/category-type\/tequila\/\">tequila<\/a>.<\/p>\n<p><strong>A:<\/strong> The white with gin would be really good.<\/p>\n<p><strong>AHJ:<\/strong> It\u2019s so good. It had cucumber. We have the recipes on our newsletter and maybe on site; we can send it to you.<\/p>\n<p><strong>A:<\/strong> That would be cool. I\u2019d love to try it.<\/p>\n<p><strong>AHJ:<\/strong> They made them so good.<\/p>\n<p><strong>A:<\/strong> Again, this tastes really great on its own.<\/p>\n<p><strong>AHJ:<\/strong> Sure, but it was more just to show the versatility. You\u2019ve got it on tap at a bar. You could put it over ice, put it in a glass. You can mix it with hard alcohol. It was fun to explore. It goes with the <a href=\"https:\/\/vinepair.com\/wine-101\/guide-pairing-wine-and-food\/\">pairing of food<\/a> and stuff like that. Are we opening this one?<\/p>\n<p><strong>A:<\/strong> Oh, yeah, we are.<\/p>\n<p><strong>J:<\/strong> Sorry, I jumped ahead.<\/p>\n<p><strong>A:<\/strong> The ros\u00e9<\/p>\n<p><strong>J:<\/strong> I definitely get the peach in here as well. It\u2019s delicious.<\/p>\n<p><strong>A:<\/strong> It\u2019s really good.<\/p>\n<p><strong>J:<\/strong> But there\u2019s no <a href=\"https:\/\/vinepair.com\/wine-blog\/the-dos-and-donts-of-drinking-coffee-and-alcohol-at-the-same-time\/\">caffeine in here<\/a> from the mate, right?<\/p>\n<p><strong>A:<\/strong> Joanna is jittering a little bit.<\/p>\n<p><strong>J:<\/strong> I was just wondering.<\/p>\n<p><strong>AHJ:<\/strong> There is. To give you that precise percentage, I don\u2019t remember. That\u2019s why we say \u201cnaturally uplifting.\u201d It\u2019s very subtle. Alcohol\u2019s a downer, anyway. It\u2019s not going to overpower that. It might even be a placebo effect when, you know. But as you have more there\u2019s a naturally uplifting thing to it. It\u2019s not caffeine caffeine. It\u2019s not a cup of coffee.<\/p>\n<p><strong>J:<\/strong> Yeah.<\/p>\n<p><strong>AHJ:<\/strong> Or an espresso. It\u2019s something like 15 grams per liter. Don\u2019t quote me on those numbers.<\/p>\n<p><strong>J:<\/strong> But I feel like the mate is very subtle.<\/p>\n<p><strong>AHJ:<\/strong> Yeah.<\/p>\n<p><strong>A:<\/strong> One of the things we\u2019ve talked about a bunch on the podcast, also what we\u2019ve <a href=\"https:\/\/vinepair.com\/buy-this-booze\/best-celebrity-spirits-brands-ranked\/\">written about for the publication<\/a>\u00a0is, there are actually a lot of people who are coming into alcohol from other careers now.<\/p>\n<p><strong>AHJ:<\/strong> I know, it\u2019s such a bummer.<\/p>\n<p><strong>A:<\/strong> Yeah, I know, but.<\/p>\n<p><strong>AHJ:<\/strong> Just f*ck off.<\/p>\n<p><strong>A:<\/strong> Stop doing it. One of the things that\u2019s interesting that you said is that you\u2019re extremely involved. And I think that\u2019s a rarity, actually.<\/p>\n<p><strong>AHJ:<\/strong> No one came to me. Dude, why would they come to me, a guitar player in a band? You\u2019ve gotta be at least the lead singer. Or a singer, I don\u2019t know why I said lead singer. There\u2019s usually a singer in the band. No one came to me. It was a dumb idea of wanting to make a beverage that I would want to have it at home. When I had the idea, there weren\u2019t that many. And now there\u2019s so many. I don\u2019t want to be that person, but I truly think I can make this company bigger than myself in the sense that I don\u2019t need to exist in it. I could go away, and you would never know I was there. And that\u2019s the point. It\u2019s just that right now, it\u2019s fun and quirky to have me involved in. I don\u2019t know if you\u2019ve seen the different ads I did.<\/p>\n<p><strong>A:<\/strong> I have, yeah.<\/p>\n<p><strong>AHJ:<\/strong> I was thinking of different ways to make the investor family really feel like a family. We didn\u2019t raise a lot. and there are no VCs. It\u2019s a family of interesting people, creative people, and lifestyle people who are really involved.<\/p>\n<p><strong>A:<\/strong> Are you doing market visits currently? Are you going out and helping get it placed certain places?<\/p>\n<p><strong>AHJ:<\/strong> Yes. I won\u2019t do the day-to-day just because it\u2019d be impossible. But I\u2019ve definitely gone to meet big accounts or help close other accounts. I know a lot more about the business than I ever thought I would. I actually get excited to meet the distributors and see the people who sell. It\u2019s exactly like a record label. At a label, you go and meet people. They don\u2019t know you, right? You try to just be a human in front of them because then they have some reference point of you. Not everyone can be a fan of whatever you\u2019re doing. Or even if they are and might not just connect to it when they see another human being, there\u2019s a connection there. You basically do that. You\u2019re just trying to say, \u201cHey, I\u2019m like you, trying to figure something out. This is my drink. This is my story.\u201d See if you can get them excited about it. That part\u2019s really fun. I would do that once we dominate the world. I\u2019ll still do that.<\/p>\n<p><strong>A:<\/strong> I love that you keep talking about domination. I mean, have you thought about really where you want it to be? Obviously, you <a href=\"https:\/\/vinepair.com\/articles\/vinepair-podcast-craft-spirits-local\/\">want it to be national<\/a>. I assume international? Once that happens for a lot of these brands, <a href=\"https:\/\/vinepair.com\/articles\/vp-podcast-small-brands-allure\/\">bigger companies come calling<\/a>. Have you thought about that?<\/p>\n<p><strong>AHJ:<\/strong> Will they come? For sure. In my opinion, if you get there, it\u2019s nice because you won\u2019t have the infrastructure. Having the infrastructure is so hard. And that\u2019s why bigger companies step in because they can just put you into their system and all of a sudden, everything drops. They ship it to places. Ideally, no. It\u2019d be great to build it. I was excited to build something and see if I could grow it to have it be something successful. But not solely to just sell, if that makes sense.<\/p>\n<p><strong>A:<\/strong> Yes.<\/p>\n<p><strong>AHJ:<\/strong> It\u2019s fun to succeed and have someone want to come and get you. But I want to still be a part of it. I want to help create new flavors. I want to do colors for the cans and limited-edition cans. I want to pair with other wine companies. I have endless color combinations and can ideas that would be fun to do with different flavors. I feel like they\u2019re already making it. I stop saying it, and maybe someone will do it. But that\u2019s OK. I really feel like <a href=\"https:\/\/vinepair.com\/explore\/category-type\/sake\/\">sake<\/a> is the next step for this, because I feel you got the white in and ros\u00e9. I\u2019d want to make a red. I like a <a href=\"https:\/\/vinepair.com\/explore\/category-type\/lambrusco\/\">Lambrusco<\/a> because I thought that would be fun; something like that in the <a href=\"https:\/\/vinepair.com\/articles\/sangria-questions-answers-guide\/\">sangria<\/a> form. But I feel like 5 percent sake with different flavors would be a game changer. It\u2019s wine, but the high is very different.<\/p>\n<p><strong>A:<\/strong> It\u2019s very uplifting.<\/p>\n<p><strong>AHJ:<\/strong> Yeah, it\u2019s very, very uplifting.<\/p>\n<p><strong>A:<\/strong> You feel like you\u2019re floating.<\/p>\n<p><strong>AHJ:<\/strong> Yeah, exactly. I didn\u2019t talk about it because I don\u2019t want to tell anyone. I\u2019ll save it for a podcast where no one will hear it.<\/p>\n<p><strong>J:<\/strong> Sorry.<\/p>\n<p><strong>AHJ:<\/strong> Well, it doesn\u2019t matter. Ideas are out there. It\u2019s how you execute it, what you put inside, and what\u2019s going to make it different. I think we still have that. But, yeah, for sure. I see it in two parts. There\u2019s this liquid. And then the cans and the art and the color are a whole thing, too. I don\u2019t know if you\u2019ve seen the 4-pack box. It\u2019s like a presence. Imagine those stacked; it looks like a checkered flag for racing when you put them together. But you can just do so many different color combinations and vibes. It feels so fun. There are so many fun things I still want to do with this.<\/p>\n<p><strong>A:<\/strong> Do you see either of these, or is there one in the future, that becomes the flagship of the brand? Or do you just see it being, the brand is the brand, and there are a bunch of different flavors?<\/p>\n<p><strong>AHJ:<\/strong> I actually see the brand as a lifestyle brand, so it\u2019s not even drinks. It could be a gym, could be a hotel, it could be a million different things. But I see these as being the flagship because they started it. That\u2019s why I\u2019m like, \u201cWhere do I go with these wines?\u201d That\u2019s why I said sake, push it out of wine. Keep it in wine for a bit, and then bring it back to something different.<\/p>\n<p><strong>A:<\/strong> Did you know you always wanted to add flavors to the wine? Because we\u2019re seeing a lot of wine seltzer, and some people are just doing it with seltzer.<\/p>\n<p><strong>AHJ:<\/strong> You know, I never understood that. As soon as you add sparkling water, you have to add flavors that would be missing from the wine to create some kind of palate. Ben is big on that, having a beginning, middle, and an end.<\/p>\n<p><strong>J:<\/strong> Well, I think a lot of brands just add sweetness.<\/p>\n<p><strong>AHJ:<\/strong> Sure. Well, it\u2019s very easy. Sugar is the big drug that no one talks about in America. They put it in stuff like dried mango with sugar. But it\u2019s so sweet. It\u2019s basically sugar at that point. Why do you need more sugar? Or roasted nuts with sugar. I\u2019m very confused. No, we do. It\u2019s a problem, but it\u2019s fine. I know some people like sweet things. I think when you\u2019re pairing stuff with food, it\u2019s hard for it to be sweet. These want you to have food, and then you have more of these, and the flavors change. That\u2019s more interesting to me. The idea of pairing, in general, is more interesting in life than just one-perspective consumption or something. That creates an experience. So it became a big thing. We talk a lot <a href=\"https:\/\/www.instagram.com\/drinkjetway\/\" target=\"_blank\" rel=\"noopener\">on our Instagram<\/a> about life\u2019s pairings by Albert Hammond Jr. And that\u2019s how the podcast started.<\/p>\n<p><strong>A:<\/strong> How has it been balancing this with you?<\/p>\n<p><strong>AHJ:<\/strong> Oh, I\u2019m having a nervous breakdown.<\/p>\n<p><strong>J:<\/strong> Sorry to laugh.<\/p>\n<p><strong>AHJ:<\/strong> It\u2019s fine to laugh. You\u2019re laughing at my slow destruction and demise. It\u2019s a lot.<\/p>\n<p><strong>J:<\/strong> I mean, to be so involved.<\/p>\n<p><strong>AHJ:<\/strong> Yes, of course. It\u2019s hard not to. I\u2019m an emotional person, so it\u2019s hard not to be involved. Maybe I realized I\u2019m too emotional for business. When I go up and down, as the roller coaster of a startup, what\u2019s going to happen next? Oh, my God. We\u2019re going to make it or we\u2019re not going to survive. I fall with it. So it\u2019s very hard. And I\u2019m also focusing on music, and they\u2019re two different things. I mean, they\u2019re very similar, but they\u2019re both so exhausting in themselves that I\u2019m not complaining about it. I love it, but it\u2019d be weird to fake and be like, \u201cNo, it\u2019s so easy.\u201d<\/p>\n<p><strong>J:<\/strong> I\u2019m balancing this great.<\/p>\n<p><strong>AHJ:<\/strong> It\u2019s not easy. I think that\u2019s what happens. I fall in love with things and, thank God, I\u2019m blinded to the stuff around it. If not, I wouldn\u2019t do anything. But then that\u2019s going to be hard there. And then that\u2019s going to be hard.<\/p>\n<p><strong>J:<\/strong> Did anyone caution you against getting into this drink space at all?<\/p>\n<p><strong>AHJ:<\/strong> Yeah, but that\u2019s my whole life. Everybody cautioned me to even play music, you know? Are you sure? I mean, I get it. It makes sense. Everyone always says the same thing. I find it funny. \u201cIt\u2019s a hard business to get into,\u201d as opposed to another business that\u2019s really easy to get into. What business is easy to get into? Oh, just be a photographer. That\u2019s easier. To do anything well is hard, and to make it is even harder. You can do something great and fail. Anything is really hard to do. At that point, what\u2019s the difference?<\/p>\n<p><strong>A:<\/strong> Well, Albert, thank you so much for joining us.<\/p>\n<p><strong>AHJ:<\/strong> Thank you.<\/p>\n<p><strong>J:<\/strong> This has been so great. These are awesome.<\/p>\n<p><strong>AHJ:<\/strong> Yeah, it was a lot of fun.<\/p>\n<p><strong>J:<\/strong> Can\u2019t wait to see what\u2019s next.<\/p>\n<h3>Ranch Water Tasting<\/h3>\n<p><strong>A:<\/strong> Well, that was quite a fun interview.<\/p>\n<p><strong>J:<\/strong> He\u2019s so cool.<\/p>\n<p><strong>A:<\/strong> Yes, I was a huge Strokes fan. I really enjoyed that and he\u2019s super cool. Now for something totally different. We hope all you listeners out there have enjoyed the conversation otherwise. Because that\u2019s where we\u2019re going to leave you. We tasted one with Albert. We\u2019re not going to taste another one to end our Friday episode. Instead, lots of you, which is been amazing, have been emailing recently with your reactions to the show. Again, the email is <a href=\"https:\/\/vinepair.com\/articles\/vp-podcast-wine-seltzers\/podcast@vinepair.com\" target=\"_blank\" rel=\"noopener\"><span class=\"__cf_email__\" data-cfemail=\"d6a6b9b2b5b7a5a296a0bfb8b3a6b7bfa4f8b5b9bb\">[email\u00a0protected]<\/span><\/a>. Many, many, many of you wrote <a href=\"https:\/\/vinepair.com\/articles\/vp-podcast-canned-ranch-water\/\">when we tasted Lone River<\/a> and said, \u201cYou guys need to taste real <a href=\"https:\/\/vinepair.com\/articles\/what-is-ranch-water-recipe\/\">Ranch Water<\/a>.\u201d I like that you\u2019re huge Ranch Water fans, that it\u2019s your go-to drink. We really need to taste a true one. So I happen to be at Hacienda P\u00c1TRON, and they made one for me. It\u2019s one and a half ounces of <a href=\"https:\/\/vinepair.com\/articles\/patron-tequila-expressions\/\">blanco tequila<\/a>, <a href=\"https:\/\/vinepair.com\/articles\/ntk-topo-chico-hard-seltzer-guide\/\">Topo Chico<\/a>, and three-fourths ounces of fresh-squeezed lime juice in a Collins glass. That is their Ranch Water. You guys have ranch waters as well, right? What did you have?<\/p>\n<p><strong>J:<\/strong> I have P\u00c1TRON Ranch Water as well. I can\u2019t be there, so I might as well try to evoke it. I kind of eyeballed it.<\/p>\n<p><strong>A:<\/strong> That\u2019s kind of what I like about it.<\/p>\n<p><strong>J:<\/strong> I think that is the beauty of a Ranch Water. Also, you don\u2019t have to ask us twice to make real Ranch Waters and record ourselves drinking them. They\u2019re a very delicious drink. I think it\u2019s one and a half ounces of blanco tequila, half a lime squeeze, and then Topo Chico on top. I\u2019ve got a double <a href=\"https:\/\/vinepair.com\/cocktail-recipe\/old-fashioned\/\">Old Fashioned glass<\/a> here.<\/p>\n<p><strong>A:<\/strong> Nice. Zach?<\/p>\n<p><strong>Z:<\/strong> I went with the most authentic. Mine is in the Chico bottle.<\/p>\n<p><strong>A:<\/strong> Nice.<\/p>\n<p><strong>Z:<\/strong> I went to 4 ounces of tequila, because f*ck it, it\u2019s Friday.<\/p>\n<p><strong>A:<\/strong> What did you use?<\/p>\n<p><strong>Z:<\/strong> The <a href=\"https:\/\/vinepair.com\/review\/patron-silver\/\">P\u00c1TRON Silver<\/a> and then also half a lime.<\/p>\n<p><strong>A:<\/strong> Cool.<\/p>\n<p><strong>Z:<\/strong> Let\u2019s do this.<\/p>\n<p><strong>J:<\/strong> Mine\u2019s half gone already. Sorry.<\/p>\n<p><strong>Z:<\/strong> In one drink?<\/p>\n<p><strong>J:<\/strong> It\u2019s so good.<\/p>\n<p><strong>A:<\/strong> It\u2019s really good.<\/p>\n<p><strong>Z:<\/strong> I mean, there\u2019s nothing to not like here unless you don\u2019t like <a href=\"https:\/\/vinepair.com\/explore\/category-type\/tequila\/\">tequila<\/a>. And then, why are you even bothering?<\/p>\n<p><strong>A:<\/strong> What makes it such a great drink is because of the tequila. It gives it this, I don\u2019t want to say instant feeling of summer, but that is kind of is what it does.<\/p>\n<p><strong>Z:<\/strong> Tequila plus lime, for sure.<\/p>\n<p><strong>A:<\/strong> Yeah, it\u2019s super refreshing. I like drinking sparkling water with lime or lemon usually as well. And then the blanco is playing into all the flavors. Not all the flavors, let\u2019s be clear. As I said, it\u2019s a very simple drink. But playing with the flavors. And it\u2019s just not at all with any of these canned Ranch Waters are doing well.<\/p>\n<p><strong>J:<\/strong> I think that\u2019s because the <a href=\"https:\/\/www.loneriverbevco.com\" target=\"_blank\" rel=\"noopener\">Lone River<\/a> didn\u2019t have the tequila. It\u2019s such an important part of this drink.<\/p>\n<p><strong>Z:<\/strong> It didn\u2019t have tequila, and it had malt. To come back to what we were talking about at the front of the episode with seltzers in general, I don\u2019t find any <a href=\"https:\/\/vinepair.com\/explore\/category-type\/flavored-malt-beverage\/\">malt-based seltzer<\/a> refreshing. They\u2019re almost fatiguing to drink. And that\u2019s the aftertaste of malt liquor generally, to me. Here what I think is really fun is that this is the first time I\u2019ve done this with it actually in the Topo Chico bottle. Granted, I did use 2 ounces of tequila, so maybe more than you guys. But I was worrying that the drink would taste too diluted, you would get a little hint of tequila in there. But actually, at least in this formulation, there are 9 ounces of mineral water. Which is a lot of not alcohol, to be fair. There\u2019s still a lot of tequila flavor here without it being over the top. And I really appreciate that. It\u2019s summery, it\u2019s refreshing, but it\u2019s not so watered down that I guess there\u2019s a little booze in there. You still feel like you\u2019re drinking a drink.<\/p>\n<p><strong>A:<\/strong> I mean, it\u2019s the best beach drink. You can buy a 6-pack of Topo Chicos, go to the beach, bring some pre-sliced limes, pop a Topo Chico cold out of the cooler, add some tequila to it, some lime, and just sit there and stay pretty well hydrated. While you also have a little bit of a buzz and sit and listen to the waves. It\u2019s a really great beach drink for sure. I think it\u2019s going to be my new one.<\/p>\n<p><strong>Z:<\/strong> What\u2019s so confusing and confounding to me about this is that even with the <a href=\"https:\/\/vinepair.com\/booze-news\/topo-chico-ranch-water-hard-seltzer\/\">Topo Chico brand Hard Seltzer<\/a>, which you haven\u2019t tried on the podcast, but I know is made not with tequila, how hard would it be to just put all that in the bottle and have it be just like this? And then you don\u2019t even have to bring a bottle of tequila to the beach. It seems completely confusing to me. We\u2019ll see as time passes whether the malt-based <a href=\"https:\/\/vinepair.com\/articles\/ranch-water-brands\/\">canned Ranch Waters<\/a> actually succeed. But it just seems baffling to me that this drink is so beautiful in its purity and simplicity. Why would I bother with something that does not deliver this? That is my take.<\/p>\n<p><strong>J:<\/strong> No, I agree. Maybe it must have been something with the formulation.They just couldn\u2019t do it.<\/p>\n<p><strong>Z:<\/strong> I think it\u2019s a cost thing.<\/p>\n<p><strong>A:<\/strong> It\u2019s managing costs.<\/p>\n<p><strong>Z:<\/strong> Coca-Cola doesn\u2019t own a tequila distillery, so where are they getting tequila from, etc.? At least as far as I know. Maybe they do own one.<\/p>\n<p><strong>J:<\/strong> Tell us other wonderful drinks that we should drink, guys.<\/p>\n<p><strong>A:<\/strong> Yes, if you have other drinks you want us to drink on the podcast, let us know. Message us at <a href=\"https:\/\/vinepair.com\/articles\/vp-podcast-wine-seltzers\/podcast@vinepair.com\" target=\"_blank\" rel=\"noopener\"><span class=\"__cf_email__\" data-cfemail=\"a1d1cec5c2c0d2d5e1d7c8cfc4d1c0c8d38fc2cecc\">[email\u00a0protected]<\/span><\/a>. We\u2019re happy to try what you suggest. If you want to send us stuff, you just got to be willing to send both to New York and Seattle. Let us know. We\u2019ll give them a try. And I\u2019ll talk to you guys on Monday.<\/p>\n<p><strong>J:<\/strong> Talk to you Monday.<\/p>\n<p><strong>Z:<\/strong> Sounds great.<\/p>\n<p><em>Thanks so much for listening to the \u201cVinePair Podcast.\u201d If you love this show as much as we love making it, please leave us a rating or review on iTunes, Spotify, Stitcher or wherever it is you get your podcasts. It really helps everyone else discover the show.<\/em><\/p>\n<p><em>Now for the credits. VinePair is produced and recorded in New York City and Seattle, Washington, by myself and Zach Geballe, who does all the editing and loves to get the credit. Also, I would love to give a special shout-out to my VinePair co-founder, Josh Malin, for helping make all of this possible, and also to Keith Beavers, VinePair\u2019s tastings director, who is additionally a producer on the show. I also want to, of course, thank every other member of the VinePair team, who are instrumental in all of the ideas that go into making the show every week. Thanks so much for listening, and we\u2019ll see you again.<\/em><\/p>\n<p><em>Ed. note: This episode has been edited for length and clarity.<\/em><\/p>\n<p><em>This story is a part of <a href=\"https:\/\/vinepair.com\/business-of-drinks\/\">VP Pro<\/a>, our free content platform and newsletter for the drinks industry, covering wine, beer, and liquor \u2014 and beyond. <a href=\"https:\/\/vinepair.com\/vp-pro-join\/\"><strong>Sign up for VP Pro now!<\/strong><\/a><\/em><\/p>\n<\/p><\/div>\n<p><script async defer src=\"https:\/\/platform.instagram.com\/en_US\/embeds.js\"><\/script><br \/>\n[ad_2]\n<br \/><a href=\"https:\/\/vinepair.com\/articles\/vp-podcast-wine-seltzers\/\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"[ad_1] On this episode of the \u201cVinePair Podcast,\u201d hosts Adam Teeter, Joanna Sciarrino, and Zach Geballe discuss how wine-based seltzers can compete with other popular seltzers that use malt liquors or spirits. Then, Teeter and Sciarrino interview Albert Hammond Jr., lead guitarist for The Strokes, about his new wine seltzer, Jetway. What did the process of developing the brand, image, and flavors look like? And what inspired him to create a wine seltzer? To end the episode, after a less-than-successful canned Ranch Water tasting, your hosts try Ranch Water cocktails \u2014 this time, with the classic formulation of Topo Chico, lime, and silver tequila. Could this simple mix be the [&#8230;]\n","protected":false},"author":340,"featured_media":21117,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-21116","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>VinePair Podcast: Can Rock Star Albert Hammond Jr. Make Wine Coolers Cool? &#8226; Magical Flavour Wholesale<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/magicalflavour.com\/ja\/vinepair-podcast-can-rock-star-albert-hammond-jr-make-wine-coolers-cool\/\" \/>\n<meta property=\"og:locale\" content=\"ja_JP\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"VinePair Podcast: Can Rock Star Albert Hammond Jr. Make Wine Coolers Cool? &#8226; Magical Flavour Wholesale\" \/>\n<meta property=\"og:description\" content=\"[ad_1] On this episode of the \u201cVinePair Podcast,\u201d hosts Adam Teeter, Joanna Sciarrino, and Zach Geballe discuss how wine-based seltzers can compete with other popular seltzers that use malt liquors or spirits. Then, Teeter and Sciarrino interview Albert Hammond Jr., lead guitarist for The Strokes, about his new wine seltzer, Jetway. What did the process of developing the brand, image, and flavors look like? And what inspired him to create a wine seltzer? To end the episode, after a less-than-successful canned Ranch Water tasting, your hosts try Ranch Water cocktails \u2014 this time, with the classic formulation of Topo Chico, lime, and silver tequila. 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Then, Teeter and Sciarrino interview Albert Hammond Jr., lead guitarist for The Strokes, about his new wine seltzer, Jetway. What did the process of developing the brand, image, and flavors look like? And what inspired him to create a wine seltzer? To end the episode, after a less-than-successful canned Ranch Water tasting, your hosts try Ranch Water cocktails \u2014 this time, with the classic formulation of Topo Chico, lime, and silver tequila. 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