Bay Area entrepreneurs serve up canned ready-to-drink products

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Bay Area entrepreneurs serve up canned ready-to-drink products
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The ready-to-drink market segment is booming. According to the Distilled Spirits Council of the United States, sales for ready-to-drink products nationwide increased by 42.3% in 2021, to the tune o…

), founded by San Anselmo resident Kaitlyn Lo, who went to Stanford on a water polo scholarship earned at then-Drake High School.

“The traditional bottle format was just not in alignment with how we are living our lives,” Lo says. “Really the can size was that perfect glass and a half, and it’s also high-quality wine, the type of wine you’d expect coming out of a bottle.”A corked bottle has never been the ideal format for a perishable product, be it wine or beer. Corks themselves are permeable and the material itself is prone to microbial contaminations.

Lo contends that part of the original problem with canned ready-to-drink products, which have been around since the 1980s, was the lower-quality ingredients used in their production. “ sips like a cocktail,” DeRoma says. “All the ingredients come from the ground. We include real fruit and a light effervesce alcohol and botanical tinctures, which are roots and herbs steeped in alcohol and added as concentrated versions of those elements.”

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