Six Barrel Soda found its grace by recognising what was missing in the flourishing Wellington hospitality industry. Ten years later its success continues to bubble in the retail and hospitality market selling natural and experimental soda.
“There used to be milk bars and things like that in the old days, so I was excited about the idea of bringing back something that was a little bit more unique but bring it into a kind of modern brand.”
With his cocktail bar background, Joe began creating flavours and making syrups that were “super tasty and a bit out of the ordinary”, gaining a following for producing good quality, non-alcoholic options.
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