Fervent Four

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IHR-FFS-20260615-WillBoze-PGM-1080p-16Mbps

Jul 21, 2026 • 61 mins

Will Boze joins the discussion to delve into the world of spirit-based canned cocktails, sharing the inspiration and branding behind Seven Skies. The conversation explores evolving beverage trends, industry predictions, and the impact of government regulations on quality and innovation in RTD cocktails. Will reflects on his journey into the beverage industry, drawing inspiration from Devil’s Backbone and early canned cocktails. The episode highlights challenges in marketing premium products amid economic uncertainty, the role of AI in cocktail formulation, and the intricacies of production and distribution. Listeners also gain insights into marketing strategies, regional food and beverage influences, and the ongoing debate over the orange crush's origin.

Speakers

Will Boze

Guest • 87%

Zack Miller

Host • 8%

Tim Ryan

Host • 5%

Chapters

0:00	Introduction and hosts’ summer drinking preferences
1:51	Inspiration and branding behind Seven Skies
4:01	Evolution of beverage trends and spirit-based canned cocktails
6:10	Industry trends and market shakeout predictions
7:39	Quality, innovation, and government regulation in RTD cocktails
10:49	Alcohol content, regulation, and compliance
12:37	Will Boze’s background and entry into the beverage industry
15:38	Inspiration from Devil’s Backbone and early canned cocktails
16:46	Experience at Tarnished Truth Distillery
17:46	Seven Skies product line and market strategy
21:02	Challenges in the premium product market during economic uncertainty
26:37	Creating and owning cocktail recipes
27:24	Utilizing AI for cocktail formulation
30:31	Production and canning partnerships
33:57	Product branding and market perception
36:08	Working with family in business
40:50	Choosing a distributor and getting into stores
44:49	Marketing strategies and liquid-to-lips samplings
48:01	Sales initiatives with 16-ounce cans
50:20	Distribution and retail partnerships
54:00	Passion for the product and company mission
57:22	Identifying regional foods and beverages
59:01	Local chefs and the debate over the origin of the orange crush
1:00:24	Closing remarks and gratitude

Transcript

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