Sorrel – 400 Years of Tradition and Legacy

0:01 This program is designed to provide general information with regards to the subject matters covered. This information is given with the understanding that neither the hosts, guests, sponsors or station are engaged in rendering any specific and personal medical, financial, legal, counseling, professional service, or any advice. You should seek the services of competent professionals before applying or trying any suggested ideas. Hello and thank you for tuning in to a Sharp Outlook on pay for HD Radio and Talk or TV. Hi am Angela Sharp your host. I'll arm to your discussions with industry experts will give you the steps, tools and information to be successful in business and to prepare you to be your best self. Hello and welcome back to a Sharp Outlook. Today we are going with Nazinga Knight.

1:02 She is the founder and CEO of Brooklyn Brood Sorel. It is a Black owned and Caribbean owned beverage brand, bringing a traditional surrel drink to modern celebrations. What began in a home kitchen has grown into a premium non alcoholic hibiscus spice mocktail and mixer, rooting in over four hundred years of Caribbean heritage and born in Brooklyn Brooklyn's Little Caribbean. We're talking today about entrepreneurship, culture, mindful drinking, and what it takes to build a brand that honors tradition while reaching new audiences. And I want you to say before my guests comes on, I have been buying that Brooklyn Brood sorrel for years and it is one of the best tasting beverages I've ever had. And so that's just my two cents worth. So I'm going to invite our guests today to join me on the show.

2:10 Hi. Hello, good to see you. I'm so glad to see you. I have been enjoying your beverage for years and I get the smaller bottles and pass them out to my friends. I was like, by so I just wanted to be able to share this information to the rest of the world so that they can just enjoy something so tasteful. So it's a pleasure. It's a pleasure to be here. And when I saw your email, and it wasn't just our stores telling us that there was another order, and I was I was really one of I was happy to see wait and repeat customers like yourself. I'll pop up like okay, there goes answer, yeah, you know ordering and this time to see, you know, a request to be on a show that you do. That was exciting because then I get to know more about like what you do, you know what I do. But now I know that she hosts a podcast as well.

3:18 Yes, yes, and I'll tell you I just couldn't keep this secret. It's like this, you know, because even when I have dinners and guests, everybody's like, oh my gosh, where do you get that? Okay, here's a car, Oh, here's an extra bottle here. So I even go to my neighbor's fence. Hey, you want to try something tasty, and they're just loving it. So I'm hoping. I'm hoping that I'm doing you justice by spreading the word. I appreciate so much, absolutely so for people that haven't discovered Brooklyn Beards Brewed Surrel, tell us a little bit about yourself and what's in your heart that was behind developing this brand.

4:11 So I was born in Little Caribbean Brooklyn, New York, as you know, and my parents are from Guyana that's my mother's side, and turned it out on my father's side. So when they came to the States when they were teenagers. Then they kind of moved to Brooklyn and to East Flatbush eventually, and I, you know, growing up there then I did like certain things about the culture, Like I liked the food for sure, and the neighborhood people just were.

4:51 Like friendly and outgoing that sort of thing. But I felt like I didn't have like, as I got older, I didn't have as much of an appreciation appreciation for my roots, right because then I was getting supposed to more of like the cosmopolitan side of New York. And so I have a background in fashion, and I was doing New York Fashion Week project run with all these things, and you know, fashion is a pretty demanding, competitive, not easy fields. People had told me that. But eventually, you know, you know, I was very hard working, very striving. I was doing okay in that and well in some ways.

5:38 But I had kind of like hit a hard point in my career. And whereas I had moved, you know, to like other parts of Brooklyn, the here, I was now back at my parents home in Little Caribbean and you know, in my early thirties and feeling like a big diy and out about that, you know, And so that was kind of like my general attitude at the time, Why me, Why am I here all of this? And one day then I was decided I wanted to get out of that mood that I was in, and I wanted to.

6:22 Kind of see my neighborhood, the. Neighborhood I grew up in, with new eyes. And so I decided I wasn't just going to be walking through the neighborhood to get from point aidyhood b I was going to kind of embrace it and look around. And at the same time, when I'm doing like this tour of this neighborhood that I grew up in and now I was back living in, I had this craving for sorrow, so for my dad's sorrow that he made when I was a teenager, and he had also fallen apart like hard career times, came an entrepreneur out of you know, out of necessity. Then chose this thing that like had been in his family for centuries and you know, generations, And so then there I was with this craving for it, and my dad hadn't made it in like ten years, and so he gave me the recipe for it off the top of his head, and I made some It was for like four gallons, four or five gallons, and so I found a bunch of bottles, spiffied it up, and I spiffed them up, and I bottled the drink.

7:37 And then I. Had like all these different events to go to, and I decided I was just bringing the drinks everywhere because they could not stay in the family fridge in a bout of space anyway. And then something to hear. So it was like this mix of like me having like this design for another entrepreneurial thing to do, and then at the same time needing to find some gratitude for my place in life at the time, and also connect my culture and my roots and like find some appreciation for where it came from.

8:21 So all that together. Yeah, and a lot of people when they when they you know, go out into the corporate world and doing different things, because I did the same thing. I you know, I was divorced very young, and then I have my two children to take care of them. It's like, Okay, I've got to get through college, I've got to go out here and work in the corporate world. And I kind of left traditions and everything behind. And and then I remember moving to the Midwest and decided, you know what, I couldn't eat the foods that I was used to. Eat where I had moved to.

9:02 And I thought, well, I'm just going to start her death because I can't eat this stuff. And so I said, I'm going to have to open up a restaurant just so I can eat. And so that's what I did. And it was something that my mother. She had always in fact, to come from a family of all these wonderful cooks. And my mother used to do baking, and she would be able to sell her cakes and her pies, her dinner rolls and all these different things to the local bakery and you know, they sold them, and so she was supplying them with these goods all the time, but she never ever got credit for you know that she was preparing it. I mean, he paid her, but her name wasn't on it. And I thought, now I've got to get these because I'm the last daughter in my family. And so when I gone, when I'm gone, then all of the cooking, all of that wisdom, all that stuff dies with me. So I said, I'm going to start a restaurant, and.

10:07 So I did. So I feel your passioned, you know, to go back and grab because that's where I found my strength to just keep moving on and doing the things that I do now. Yeah, yeah, nice, I totally understand. So going back in. Putting that recipe together and everything and bringing all those memories, is that when you just kind of triggered to you, oh, somebody else is going to enjoy this or when did you get that that thought? Let me start a business with this. So as soon as I brought it to those differenty fans, right away people thought that it was a product, and the right away people were curious about it, even just without seeing the bottle, like because you know, well, because I was going to these day parties.

11:05 There were these day parties was a. Trend I guess ten years ago or something ten about ten years ago that was very trendy. And so. Day parties were typically non alcoholic anyway because it was during the day and I and so it was like at these different parts at these events with this friend group was this huge like friends social group. Then they typically had like maybe tea, they would have like snacks, and then when I come through with this like glass bottle of this red drink and you know, pouring it for them or they're getting some and they're smelling the aroma of it, you know, and it smells nice and like Laurel with the spice. And then they're tasting it and it tastes interesting. It's something that the that's conversational.

11:58 It's you start. Getting saying at the the the recipe and the spices and all that. Then they automatically were very curious and wanting more of it. And then also the presentation of it made them think, oh, this must be you know, are you selling this for me. Coming from a design background, then always think about presentation of the packaging and presentation. So even though I was making this Drenking. I hadn't right away to decide it was going to be a business. I was still going to package it like it was special, you know. And so that was so right away people were asking me about it, asking me if they could they could buy it, and I just like posted myself making it, like on my Facebook page and yeah, and then Mother's Day came up and I got my first customer. It was a childhood friend and she said, oh, you know, we're taking my mother out to brunch. As when if I could buy a bottle for me? You know, did that, and it's kept going from the people who were like coming to my apartment and you know, picking up two bottles, or then then somebody saw it in Chicago and I had to figure out how to like ship it to her.

13:24 She wanted it. So it just like slowly progressed from there. At the beginning, like Okay, yeah, I think I will turn this into a thing into actual business. Yeah it was, and your packaging is just superb. I just want you to know that it is. Yeah, unbelievably that those bottles are so secure. Everything about it is incredible. Like I said, when I saw it the first thing, they say, oh my god, this is just just incredible drink. This is just wonderful. What is it? And so I would it's like, oh my god, where can I get it? Okay, let me give you a card so that you can, you know, be one one more person purchasing it. Because because that first time I took a sip, and I've lived all over the country, I've traveled and you know, I've been a wine connoisseur and things like that. But then when you start getting a little older and you need to cut back on the alcohol. H I just appreciate it. It is so great with beef and and oh my gosh, it's just an lamb. Oh, it really brings out the flavor in my lambs because you know the lamb you have all those splices and things on it, and then you put this drink with it.

14:44 Oh my god, it's incredible. You really know your stuff and you know your parings. Yeah, yeah, you appreciate that you. Share it and like talk about it and recommend it, yeah to your friends and family. So great. And me say this is this is a recipe that has existed for like four hundred years at least, you. Know, like basically in the Caribbean. Then people make it a lot of times with special events, especially around Christmas time. Like there's some. Caribbean people who if they see sorrow served in July, then they're like surprise, you know, especially the older generation because they maybe that it was always kept at this time, like at Christmas time, and but now there's you know, so companies like Brooklyn Broop Sorrow, but even some of the Caribbean that will have it in these you know like twelve ounce bottels or something. A lot of time, very like water down and very very sugary. So so yeah, this is something that you know throughout the Caribbean.

16:04 It's very. It has been around four generations and it came from It's really an African ancestral drink. It so it came from West Africa, but the Senegalese people and the Nigerians who were brought over to the Caribbean, and so they will call it like zobo and b sap in those places. And then when it came to places. Like Trinida, Jamaica, Barbatos and those places even like Guyana, then because they have a lot of spices in the islands and they spice it up even more so they'll use like cinnamon and all spice and a lot of the spices that are common in that region. And so you know, it has its roots in the Crewman for as long as Black African people have been there, but it has its roots even further back to where they were from, you know, and.

17:14 In Senegal and Nigeria. Well I'll tell you that. Yeah, because I'm a I'm a cook from scratch. I well my vices. Oh when I started, I could taste and even feel the various spices that are in there. I'm like Wow, somebody really knows what they're doing here. It was just so exceptional, Auntanya. So when you're when you're when you first decided to now take it to the point where now you were are selling it, you know more than just in the neighborhood or the friends of their parties.

17:59 How did you come up out making that decision? I hear about making that decision kind of quite naturally, like I think it's it's been in me to be an entrepreneur for a long time. And so I was, yeah, I mean right away, even when I was brewing the first batch, then the name came to me, like then they just came to me right away, So I, you know, had a name and and then I so it just that that idea just came very naturally right away, that this is something that ought to be done. And and when I think back even further, when I was in my early twenties and I was, you know, starting out on the fashion scene, I would go to a lot of events, a lot of New York Fashion Week events and different events, and there was always you know, a table or something, you know, with alcohol, and I noticed the attachment that a lot of people had. My peers especially to need to have a glass in their hand, leading to kind of I don't know, sometimes they're film them for us being in these environments, and I've felt like, okay, well,

19:32 I'm sure there are people like myself who are not drinking alcohol and they appreciate having something that also looks classy that they would be able to. They will find it to be interesting as well. And I thought about the fact that in the Caribbean culture we have like several really interesting drinks that are not alcoholic. People like esteem, and wouldn't it'd be great if there was like a collection of Caribbean non alcoholic dreams. Yeah, So it just came. It's just at that right time when I was just kind of needing.

20:19 Another venture, you know, and adventure you know. Yeah. I love the way you. Stated the fact that, you know, I've always had that entrepreneur in me, and that's what makes a great entrepreneur, not someone who just out of the clear blue without even thinking or having that true passion, Because being an entrepreneur is not easy, you know, it's work, I mean. Real work, you know. For those that are out there dreaming and thinking about being entrepreneurs. Here's so one who has accomplished this. You have to have that dream and you have to have that thought, and you you have to be emotionally engaged to go in and actually be an entrepreneur that will be successful because you're going to have to love what you do to continue during the good times and the hard times, and you know whatever else that goes along with it. So yeah, that's that's one of the things that I was excited about. It's like, she is out there doing this and I know what it's all about.

21:39 I'm my background is finance and tech, software tech, and I've talked to a lot of businesses. I've talked to a lot of people wanting to go into entrepreneurship and start business and I said, oh, but are you built for it? I mean, I have to be honest, are you built for it? Because you have to be dedicated and committed and oh, hats off to you, thank you. Yeah, committed. Yeah, and yourself too. You know, as you mentioned the you started a restaurant and you have you know what it's like to be an entrepreneur too. I think there's a lot of personal development that goes along with entrepreneurship because there will be ups and down and there's the aspect of okay, you create a product now, how or service? Now?

22:35 Are you willing to put it out there? You're ready to hear people say yes and no or and not now and and not feel like it's a personal attack. You know, feel like it's okay and it's great when they say yes. When they say no, then that's okay too. And you appreciate the people who say yes and the people who say not. Now you're willing to circle back around, you know, and you're willing to be patient because there's all kinds, especially in the beverage business. My business, there's different levels of business. There's the individual customer, you know, there's people who and then there's companies and corporations. You know, there's different kinds of people who you are selling it's selling to. And some people they buy buy right away, but if you're working with the corporation, then may buy right now, or they may find about your product and by.

23:41 A year later, two years later. YEA to be willing to like engage and. Play the short game and the long game, right, so many instances, Yeah. Yeah, absolutely, and and like you said, sometimes a no, just me not now, it's not a hard, no, never again. So you do circle back and you try again, and you maybe even ask is there something about this that me can you say no? Or something more information I can give you or something like that, you know, and not taking it personally. That is something a lot of people do when they're starting out in business. They take maybe some of the criticism very personally, like it's against you personally, and then it just kind of just begins to affect their energy, affect their mindset, and pretty soon their commitment, their excitement, their enthusiasm is starting to drift away because they've absorbed some comments that are not to be taken personally. It's just how business is. And you never know. These are individuals. You don't know what happened to their day. They may have just gotten fired, they don't want to talk to anybody about anything, so it's

25:13 not necessarily a no, And so just being being ready to go back again and again and again is really really important to do for sure. And what have been kind of the responses about building a culturally rooted product, I mean, how do you protect your authenticity? You know, we're getting ready to. Scale it, and how do you explain this to people or do they even ask. Ask about.

25:56 The cultural aspect of it, so I wouldn't make sure I get your question. Can you rephrase it for me? Well, I was just wondering, you know, your product is one that is culturally rooted all the way in Africa and then of us moved through the islands and things like that. Does anyone ever question anything about that? Or do you have positive feedback on that about the product or or what happens. Yeah, so we get. We typically get like a lot of positive feedback about it.

26:36 You know, it depends on the person because for some people it's striking a memory for them, you know, like they may be Caribbean of a Caribbean background themselves, or they may have a spouse who's Caribbean, or they visited the islands, or they even visit that did some restaurant in Brooklyn or Miami and they had sorrow and it was since then it's been hard to find right or they only get. It at a certain time. They know how labor intensive it is to make, and now it's something that they can acquire relatively easily just by ordering from us or picking up in the stores that we sell at. And so there's this strong appreciation for the accessibility of the product, and then the packaging and the honoring of the history of this drink and the people involved in preserving the history and the culture through the way that we presented and package it and you know, keep it with natural ingredients.

27:53 So there's that appreciation earlier, earlier, wrong. When I first started advertising for Kobut Sorrow then, whether it was at pop up shops or like Facebook ads and Google ads, and I would see, particularly on the Facebook Instagram as you see, like the comments, and there would be a mixture of excitement and then some people who it was it was interesting. There were some people who were even of Caribbean background who it almost seemed like if they didn't think that this drink should be like packaged and you know, and and sold to a wider audience, like as if it was like, oh, I my grandmother makes that, or I make that home, Like what in a bottle? Sorrow in a bottle? It was just so interesting to me as if it and then I and so there were people that I would meet in person and online who would have those kinds of opinions.

29:00 And then there would be some people who because it doesn't have any alcohol in it would question like why it was valuable, Like if you're like, oh, why should you buy this premium drink? Or why is it a premium drink If there's no alcohol, they're not going to get a bus from it. Is more premium without the alcohol, because I mean, I get you know the ingredients I and taste them. Is like, this is a varying not only the bevery is not only tasty, but it's extremely healthy also, And so why would you not want that to be a premium drink something that you enjoy, you can eat with any exotic dinner, and you haven't harmed your body with the alcohol that you're wanting to consume. And I'm not against the alcohol.

29:58 I'm just saying this is a extremely healthy drink. It's more than it. It's almost ceremonial. When I'm drinking. It, it's just so luscious. It just feels like that. And so I always have you know, I'm not sitting eating chips with it. I am having a major dinner when I had my you call it sorrow, sorrow, sorrow, Okay, sorrow, Okay, So I said it wrong because I didn't know any better. It's okay, it might to see whatever accent we have or whatever most people think to say sol because that would be.

30:42 The way English. Yeah, yeah, but not not for it culturally. I thank you for helping me to understand how to pronounce it. I'll be using that from here on out, so they have that. But I just I'm just like I said, I'm just so admire you know, the product itself, and then reading the story and and and you being a young woman, you know, taking on a challenge like this. I was extremely impressed. And so it can be done. You know, if you have the you know.

31:23 The desire, you really are committed to it, and you need to like build up your muscles so that when somebody says, ah no, you don't fall apart and want to throw up your hands. You just say, well, it's too bad for them, they're really missing something wonderful and just keep on stepping. Yeah, I am. And I will say something into the cultural preservation aspect is that for a lot of people like myself are parents of ide who are first generation Caribbean American. Our parents arrived from the Caribbean in maybe like the seventies, you know, and so they came, they established businesses and restaurants, and you can go to some places and you can get authentic Caribbean food. But even in a place like East flappersh Brooklyn, known as Little Caribbean, they are starting to change recipes.

32:32 To the make them a bit more. Americanized, you know, and I don't know that what certain dishes, certain draines will look like ten twenty years from now, the next generation. You would need for those chefs and cooks and. People who know what the real thing is to. Preserve it, to codify, to package it, to systematize it in order to say this is actually what sorrows, this is what h this is how you actually make like a dalperi voti or a bust up shut or these kinds of things, doubles, all these kinds of things that they make in the Caribbean, because otherwise it will some some foods will look unrecognizable or even just not.

33:29 Existing. Yeah, even in African American culture, like there are things that people made sixty seven years ago that people very rarely make now. People do lose recipes. You know, when you're out there being out there buying a Hamburger helper, and you know a lot of packaged foods instead of continuing that you know, made from scratch attitude. A lot of people don't understand even what ingredients even need to be made or what's involved. Everyone's been working, and mothers haven't been teaching daughters and sons how to continue those wonderful recipes that were not only tasty, but very healthy, and so that we're we're losing a lot of traditional cooking that was here four hundred, three hundred, two hundred years ago, and we've a lot of the health issues that we have is because of maybe not sticking to some of those roots there and eating more of these processed things that have fifteen ingredients.

34:50 I want to give you a secret. If it's got more than three and you can't pronounce or spell those other names in it, you don't want to eat or drink it, to be honest, you just don't want to eat or drink it. And I, you know I I that's why I wanted to let people be aware of how things are supposed to really be prepared. And like I said, I prepared everything from scratch. There was you know, nothing coming out of bags. And I had. Guys that you know, wanted to learn how to become cooks and and even when the restaurant closed, they went on to Europe to take classes and become certified chefs.

35:38 And I'm so proud of these guys. They were indigenous guys and I was cooking indigenous foods and you know, I used the whole wheat and not you know, you know, the leach flowers, and you know, bringing back old. Recipes as to how it was prepared to hundred years ago. You didn't have stick with that. It's the moments, right, and so yeah, it's just wonderful. Seeing that, and you're being so committed to maintaining you know, that particular thing. Your company I identifies as black owned and Caribbean owned. So that's coming from your is that coming from your your parents?

36:29 You and that parents are both Caribbean and black. Yeah, that's that's great that you're giving that recognition, you know, to your product, so people understand exactly what the history of it is and appreciate the product that you have. That people know that it's still in the hands of the you know, people someone of the culture. Yeah, because you know there's certain dishes and foods where it may not be you know, it may not be from someone who is of the culture. And sometimes even because it has you know this more I guess it, it has like a you know, I brought.

37:19 A bottle here, Yeah, a bottle, Yeah, you know, it has this aesthetic. It's not giving you just like carnival vibes on the bottle. Then I need people to understand, no, this is all around. I need people to understand like the roots of this and the founder's story. But then also maybe even more because of the packaging, sometimes a person may think like, oh, that doesn't look like whatever their expectation is. Yeah, yeah, I just love I love the fact that you are maintaining that cultural tradition. I mean when I go out to different restaurants, Like I said, my job has had me traveling all over the country and then I've been outside the country, and the wonderful thing that I've always loved doing is going to a restaurant culturally specific so I can get an opportunity to taste another culture because that you know, in the foods, because you know, I'm sure it's that way with you. That food is a place where everyone gathers. It's where all family gathers, and friends is a time of relationship, is the time of sharing. It's a time of laughter and jokes and just having a great, great time with the people around.

38:50 So when I'm eating in different cultures, I'm feeling and understanding that the happiness and the joy and the efforts and every everything of that particular culture when I'm tasting it. And so I love to see the different cultures, you know, expanding and holding holding firm on continuing the traditions because it's just just talking about it, that's just sharing in every meal. It's so wonderful. That's it. That's where it's been at my table a while I'm drinking. Yeah, definitely, And we're connecting to like histories and cultures and all of.

39:36 That, you know, and I think. It's it's like even when I think about like just cultural preservation, you know. Then and they go, Okay, well, this is a drink that's now been started in Brooklyn, you know, from me started in Brooklyn, and it's shared. All over the world. Actually we've had customers all over the world. Mostly we ship throughout the United States. But this is a drink that. Would not have you know, this is a drink that before here it being born and born in Brooklyn and shared all over. It's because of my family having moved from the Caribbean. You know, before that then it was oh they were enjoying it throughout the Caribbean. But before that then it's my ancestors who came from Nigeria and who came from the Congo, you know, who had the you know, who were probably making the drink and brought this idea. And my parents didn't know that this was an African drink. They didn't know that it was an African drink. My dad, I mean he first started making it, he never said anything about this being something that was like from that jay. He just knew it being a Caribbean drink, you know. And so it's just so important

41:09 to you know, make those connections because we are connected in you know, in so many ways. It's it's it's amazing. Yeah, I as I was, you know, reading up on the company itself. Your brand has been highlighted in several outlets and communities including Essence and Vogue and boneu Petite and Epicurious and you know, have any of those you. Know, large you know. Audiences there, have they had any influence on your business or shaping the business or hopefully not but changing the business.

41:54 Certainly not changing it. But it's always wonderful in such a honor when we get various kinds of press and people interested in sharing our story or including it in their story. And you know, of course it spreads the word and it helps the business. It helps other people find something that they were looking for they didn't know they needed, you know, and one it would have wanted like it gets. It helps them be exposed. It helps them have more exposure, you know, through to what's to what's available, to what's out there.

42:38 So even like the Vogue magazine feature that one was in an article that the that the writer was doing about the non alcoholic beverage scene, and she was exploring various beverages and she you know, had got in Brooklyn boot sorrow and she made uh, she made mixer out of it, you know, so she included that mixer mentioned in the article, you know. And then and then Essence. We probably get featured in Essence about maybe every year, every couple of years, and you know that they'll be ranking different non alcoholic drinks and they'll tell you about the history, you know, and Epicurius to like put it in their their giftless suggestion and those kinds of things.

43:30 Whenever that happens, that happens. Oftentimes when that happens, because some really do hit and like help us gain a lot of exposure, and it's hitting the an audience that's really interested then, you know, like especially a magazine like Epicurius and Vunera Petite, like people are looking for new food and all that kind of stuff. Yeah, then it'll automatically. I'll look up, I'll see the website is just like, you know, jump in and we have all these new people ordering it. And I remember the first time that happened, and I was like, well, what's happening today, you know, and it's like, oh, I look on the back end and I see, oh epicurious.

44:13 They got here via something some epicurious article. You know. I don't always know that these articles are are. Coming up or that some editor has been working on an article about it. And so I found it was through an article. I'm like, oh boy, that sounds so good. Well let's just try it. And then after that it's over. I remember which magazine or newspaper. Can't I can't remember. I always well, I do a lot of bona petite because I like to see different recipes and different things like that. So probably that one, but it was.

44:57 Through an article and I thought, oh my gosh, I got to try this. It sounds great, and then it's been nothing but history since then. I'd like to let the audience know that, you know, on your website you even show how to add different things, putting a little lime in there, putting a little different things in to kind of give it a different little flavor, a different little hint or something like that. And so you know, the holidays, how about trying, you know, put it, you know, put it in here, adding a little fruit or. Something like that. So you're always kind of showing different ways of them expanding the drink in several different ways. And if they want to add alcohol, they can. It would it would be a great foundation for it. But it's great all by itself. It really doesn't need it. You can't tell the difference. It's not that smooth and that great.

45:58 It's just wonderful. M Yeah, we do that just. To help bring versatility to the drink because it does. Operating is a great ace, and it's something where that developed out of I think different customers actually giving us these ideas for things that they were doing. And then restaurants, like one time we well, we had a pop up shop at Nordstrom, the flagship location in New York for. About a month a few summers ago. And the bar they have a restaurant called Wolf, and the bar was using the drink to make all kinds of mixers. And one day I went up there and he just a bartender, showed me all these mixers that he was making, and they were so good, Like I hadn't thought about using rosemary in it.

46:59 He was using rosemary sprigs. And like crushing them and then and making a rosemary syrup and then adding he. Might use like two. What are those called two ounces of Booklyn misorrow, and then like four ounces of the sparkling water club soda, and then like a spring and then maybe an ounce of the rosemary simple syrup and some ice and mixed that up, and he was making a drink and then he might throw like a rosemary spray the whole you know, rosemary spring in there. And I tell you, I was like, oh my goodness, this is amazing, you know. And then he was doing it with lime, and he was doing it with you know, extra ginger and all these things I was learning from a professional bartender at just like Evenings North Straw And so then I started incorporating that when I would do pop up shops and like I would do these festivals, like and I would have you know, lots of people would come and we would have one station where it was just by the bottle, and then we had on the other side of the booth, we had another station and that's where we were doing our mocktail bar. And it just added more excitement to have like this live experience and actually give people options. So that was also like a great and it gave people options,

48:31 and it was also a great business decision to have this like versatility, whether it's in an event format or to help like our customers see various ways that they can enjoy the dream because a lot of our customers are like yourself and they're hosting people. Yeah, it's great, Okay, what I'm like you to do is tell everyone their website, their email or whatever however they can get in contact with you so they can place their order.

49:11 So that's great. So the website for Brooklyn bruth Sorrow is Brooklyn Boothsorrow dot com. So that's b r o. O k l y N b r e w E D s O r r e l dot com and it can email us at assist so A s s I s T at Brooklyn Bruthsorrow dot com. And we would love for you know, everybody to just even try Brooklyn Booth Sorrow for the first.

49:51 Time or the emptieth time. And we offer free eight ol samples on the website so you can try it before you commit to a case or even just you know, the larger bottles because we sell it in eight ounce size of eight ounce cases where you could get a four bottle case, eight bottle case of twelve bottle case, and we also sell it in the larger kind of like a wine bottles twenty five ounce size in various you know packets like two bottles or up to twelve bottles at a time. And so yeah, you're.

50:32 Free to get on the website get your free eight ounce sample, or you know, just help on there and get. As many a dB yes yes, or get on the subscription and it just shows. Yes exactly. Yeah, this has been really exceptional. I've just enjoyed talking with you, finding out the history and singing you definitely have everything it takes to. Be the successful entrepreneur that you are. And for those that are thinking about entrepreneurship, this is what it looks like, commitment and strength and loving what you really do. And so I just want to really thank you for being here on a Sharp outbook and sharing the story about this wonderful, wonderful beverage that all of the listeners and the viewers can go and.

51:35 Make a purchase. And I guarantee you you are going to love it, love it, love it. Thank you so much, Anteline like for so many things, for inviting me onto the show and you know, in this new way for us, allowing us to in this new way through you, because I know you've been telling people about it, you've been sharing. It, and then now you know, on your place with you know the audience that comes. Across this this blog or this radio show. And it'll be yes, yes, okay.

52:16 Well, thank you everyone for tuning in to a Sharp Outlook and we're happy that you joined us. And I would like to say we're here every Monday at eleven am Eastern time eight am Pacific time. We're here to inform you and to let you know how to be successful in business and in life, and for whatever you do from here on, stay informed. I want to thank you for joining us on a sharp outlook. We have been informed and energized to take the next steps. We have posted links to websites and videos to learn more on today's topic. Please join us again next week or another thought provoking conversation right here on k for HD radio and Talk for TV. Listen to the podcast on all the podcast apps, and until next week, stay informed.