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Tao, founder of Acid Buddy, joined the show to talk about a product that feels early, unusual, and potentially huge: flavored acids.

After years working in bars and consulting, he kept running into the same issue. Citrus was inconsistent, messy, expensive, and limiting. So instead of treating acid like a background ingredient, he turned it into the product itself. That’s the bet behind Acid Buddy, and early traction suggests the market is paying attention: 1,000+ orders in the first 6 weeks, with customers in more than 75 countries.

For DTC founders creating new categories, and beverage operators who want more consistency, speed, and flexibility behind the bar.

In this episode, we get into:

• Why Tao believes flavored acids could become a real new category in beverages
• How Acid Buddy gives bars another place to build flavor, outside the usual syrup-heavy approach
• Why the product works for cocktails, mocktails, coffee, tea, and other drinks
• How this can help with half-sweet and skinny-style drinks that still feel balanced
• What the first 6 weeks looked like, including 1,000+ orders and strong pull without paid ads

Who this is for: DTC founders, beverage brands, bar owners, operators, and anyone interested in category creation inside food and drink.

What to steal:

• Build around a problem professionals already deal with every day
• Make the use case obvious fast, especially when the category is new
• Let early traction validate the story, then widen the market

Timestamps

00:00 Why Acid Buddy exists

02:10 Solving consistency behind the bar

04:12 Turning flavored acid into a product

06:14 Why the cocktail market is huge

08:24 What makes Acid Buddy different

10:31 Mocktails, coffee, and drink less better

13:08 The bar lime hygiene problem

15:18 1,000 orders in the first six weeks

18:03 The content and ambassador strategy

21:12 Why TikTok Shop could be big

23:35 Tao’s Netflix and Drink Masters story

28:42 The Cocktail Buddy long-term vision

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