First to bring production scale, locally sourced, craft cider to Hawaii.
Raised over $2.5M for equipment, facility build out, and taproom.
Launched our 14,000 sq. foot beverage facility and taproom in December of 2017.
First brew sold out in 4 days. Second sold out in two days. The brand was immediately profitable.
Available in 150+ stores. Adding 5-10 new stores each week.
40% of consumers repurchase.
Over $2.5 million invested from over 1,000 investors in nearly a decade to get to this point in our development.
Distribution in 10 U.S. state including the 4 largest US spirits markets of CA, TX, FL and NY.
Case volume of James FC Hyde Sorgho Whiskey nearly tripled in 2018 vs 2017. Q4 2018 case volume exceeded ALL of 2017.
2x revenue growth year over year.
$256K+ revenue in 2018.
15,000 bottles (2500 cases) sold in 2018.
112% revenue growth from 2016 - 2017. 2018 growth should hit 40% over 2017.
Breakeven projected by mid- 2019; projected profitability by end of year.
Highly experienced management team: Already owns and operates three successful restaurants in Denver; has more than 30 years of hospitality experience each and over 100 years combined, including stints with Wolfgang Puck, Thomas Keller and Michael Mina Group
Profitability: Projected cash-on-cash breakeven in three years for $1M buildout; original location has demonstrated 30% YOY growth
Highly loyal customers and check: 58% of Carbon Cafe & Bar guests visit 2x (or more) daily and spend an average of 4x the industry average per visit
92% YOY revenue growth from 2015-'16. 30% YOY from 2016-'18.
Only commercial producer of Mahia in the Western Hemisphere.
Number of accounts overall across the U.S. grew by at least 63% in 1 year without a paid salesforce.
3.6x revenue growth - $80k in 2016, $280k in 2017. $700k projected for 2018 (2.5x growth)
44,900+ followers on Instagram
Privacy: We won’t share your data, or post to your wall, without your permission.
Already have a Wefunder account? Login
Don't have a Wefunder account? Signup