"Bowie's early days and the role of CPG experience": "At that time, I was working at a cocktail bar down here in Austin, feeling pretty burnt out, which was also around the time that I got my job into the CPG space. I started working for a snack bar company called Kate's Real Food at the time and just started out as kind of a local little sales rep for the area. And then the roles kind of grew a little bit more and more, which were super helpful in Bowie's early days with kind of at least getting our heads screwed on, as far know, a path to market. Yeah, you know, as far as CPG experience goes, it was somewhat limited. I worked with Kate's for about a year and a half, and then before know it was just odd jobs and."

The Evolution of Bawi's Carbonation Process: "When we got into the commercial kitchens, it was a little bit more larger format. So we grew into these big five gallon kegs, and we'd roll up to the farmers markets, if you're familiar, they're called Jockey boxes, kind of similar to a kegurator, if you're familiar with that, but basically just a shitty Igloo cooler with some taps on it."

College Side Gigs: "Yeah, we were just kind of messing around and having fun and just kind of doing whatever was interesting to us at that time."

Fundraising Challenges Without Traction: "Yeah, it's pretty tough fundraising with no traction, no product that you can really ship around and be a 20 or 21 year old at the time, too. So, yeah, it took a minute. It took a minute to get any sizable check."

Fundraising and Production Challenges: "We'd been fundraising for what felt like an eternity at that point. But we weren't just fundraising. We were also kind of just getting the PCs into place in the background so that once the Hicks and the Dominoes did start to know we could be a little bit more turnkey and start flipping stuff around."

Bowie's Commercialization Journey: "We figured out pretty quickly we needed a food scientist, which Clark came in clutch again and hooked us up with an amazing food scientist who really helped us kind of get our ducks in a row as far as the commercialization of the formula."

The Importance of Language: "Like, for example, we lead with the flavor name in Spanish on our front panel. And a lot of people, mostly more so investors and people that were not as much consumers but more so invested in us and our success were very much in the realm that we need to lead with the English name. And that's something that I'm really glad we didn't end up adjusting. I think it adds some flair to the brand, especially the front panel."

"Expanding Retail Presence and Focusing on Texas and California: Yeah, as of today, we're in a little over 600 doors across the US."

Scaling Up: "But as far as scaling up goes, it's something that we're in the weeds on right now."