Why Most Canned Cocktails Taste Bad
About this episode
The episode explores the challenges and intricacies of producing quality canned cocktails with guest Will Boze.
Most canned cocktails don't taste like cocktails made at a bar. They rely on artificial flavors, excessive sweetness, carbonation and low-quality ingredients—but why is it so difficult to make a good cocktail in a can? After years working in restaurants, craft beer, alcohol distribution and beverage production, Will Boze explains what separates a legitimate ready-to-drink cocktail from flavored alcohol in a can. He joins Zack Miller and Tim Ryan to break down how canned cocktails are developed, why many brands use carbonation, how alcohol percentage is calculated and why recipes often change when they are scaled from a single drink to a 1,000-gallon production batch. They also discuss the difficult business of launching an alcohol brand, getting products into grocery stores, competing for shelf space, working with distributors, using AI to formulate recipes and building a premium product during a period when consumers are spending less. Can a canned cocktail ever taste as good as one made by a bartender—and which brands will survive the coming industry shakeout? Learn more about Seven Skies and find products near you at drink7skies.com. The Fervent Four Show is hosted by Zack…
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