Vanessa Royle of Tilden Cocktails: Embracing Sobriety and Intentional Living

In this episode of The New Pantry, Vanessa Royle, co-founder and CEO of Tilden Non-Alcoholic Cocktails, shares her powerful journey of choosing sobriety during the pandemic and building a brand around intentional living. Vanessa opens up about the challenges of navigating a culture centered on alcohol, the freedom and clarity she’s found in living alcohol-free, and how that decision inspired the creation of Tilden’s premium non-alcoholic cocktails. Tune in for an inspiring story of entrepreneurship and the growing movement redefining how we gather and celebrate.

Transcript

Jillian (00:12)
Vanessa, hi, welcome to the new pantry.

Vanessa Royle (00:14)
Hello. Hi, how's it going?

Thanks for having me. It's exciting to chat today.

Jillian (00:19)
I am so happy that you're here. Do you want to kick things off by introducing yourself and just sharing an overview about Tilden?

Vanessa Royle (00:27)
Sure. So I'm Vanessa. I'm the co-founder and CEO of Tilden. We make premium non-alcoholic cocktails. They're packaged in beautiful elevated glass bottles. This is one of our minis. And essentially, we really wanted to come up with unique flavors that weren't mimicking existing cocktails, flavors and concoctions that...

very much had the complexity of a great alcoholic cocktail. Obviously just without the alcohol, without added sugars, preservatives or any adaptogens. So our drinks are safe if you're pregnant or nursing or taking medications, which was important to me and my co-founder. We both have had babies in the last few years and as we looked around, we noticed that there weren't a lot of new non-alc products that weren't this like buzzy without the booze thing. So we spent about two years coming up with our first two flavors. We're working on some new stuff.

coming out very soon and it's been quite the journey. We launched about two and a half years ago and it's me and my co-founder and our ops lead. So we're a small scrappy team and just pushing ahead.

Jillian (01:27)
Well, congratulations. Such an accomplishment What are the two flavors that are currently on the market?

Vanessa Royle (01:32)
Yeah, so we have two flavors. One is called Lace Wing. It's probably our best seller. It's a cucumber basil litchi, and it has a juniper berry base, a little bit of Sichuan pepper, not for spiciness, but for more mouth feel. So if you're more into a fresh and herbaceous kind of drink or cocktail, that one's definitely for you. It's, like I said, our best seller because I live in Santa Barbara. We sell a ton here. We have pretty great weather year round, so it's definitely a refreshing cocktail.

And then our other cocktail is mine and my co-founder's favorite. It's called tandem. It's a bitter orange tart cherry ginger It has a bit of smokiness thanks to American oak lapsing and suchong art. Sorry lapsing suchong and Roy Beaus, which is a South African plant I love that one because back when I drank I used to enjoy a more savory You know like Manhattan or old-fashioned type of cocktail and this definitely gives that that's

sort of vibe. So I love this cocktail year round over ice or even warmed up with like cinnamon as like a non-alcoholic hot toddy. But that one's definitely a little more seasonal for us. We sell a ton in the fall, lots over the holidays and I love it year round, but you know, it is what it is.

Jillian (02:44)
delicious.

Vanessa Royle (02:45)
Yeah, so we started working on this when we were students at Harvard Business School. And before we even started on the flavor piece of it, we chatted with hundreds of different people. So friends, family, strangers, just to understand.

what they were missing. It was a lot of people who didn't drink and then also people who kind of considered themselves what we call flexi drinkers. People who maybe, you know, like my sister, she drinks during the week, maybe two or three nights, or sorry, on weekends, but not during the week. Or it's someone who maybe goes to a bar and orders one glass of wine and then is also open to opening off the non-alch menu. So we wanted to talk to those people to understand.

their complaints and frustrations with existing non-elks. So what we constantly were hearing was people felt like...

their the options on menus specifically were often soda water with juice, a diet coke, soda water with a lime, or really really sugary virgin versions of existing cocktails. So I go to so many restaurants and they don't have a non-alcoholic menu and they say but we can make any any one of these cocktails without alcohol and you go okay well that's just

the juice maybe with even more sugar added. So there was a lot of complaint about sugar content, just one-noteness with these cocktails. So we knew we wanted to create something really complex and stand out. So we looked at categories of cocktail menus. So I used to drink, I quit drinking five years ago, and that's what really inspired all of this was just my frustration going out to bars and restaurants. But we looked at sort of cocktail categories. So, you know, on a menu, there's always a gin or vodka based cocktail that's maybe that more gardeny.

kind of variety. There's something in the more savory category that's the Manhattan, the old fashioned, you know, maybe a mezcal. And then there's usually like a tequila, fruity type thing. And obviously there's iterations of all that, but those are general categories. So we did hundreds of recipes across those three categories. We hosted dinner parties with friends and professors and

random people on the street with scorecards and we just took ruthless feedback. And like I said, we spent about two years. So we were sourcing ingredients. We worked with a formulator for a bit to understand how to convert what we were doing in our kitchens. were originally squeezing lemons and limes and doing fresh juices and just to get like flavor profiles nailed down. So we worked with a formulator to kind of translate that into shelf stable ingredients and concentrates and extracts and all that fun stuff. And then we brought the formulation back.

in-house. My co-founder Mariah has a little lab set up at her house and that's where we do all of our tinkering with ingredients. So she's now working on our third iteration and yeah it was quite the process but we're happy we did it ourselves. We feel like what we've created is truly unique and she and I are the core customers and we both love them so we're happy we're happy we did we did the way we did it.

Jillian (05:25)
That's great. And how did you move from formulating at home, and then scaling that? What did that look like?

Vanessa Royle (05:31)
So we started in our kitchens, we made prototypes that we sold somewhat illegally on campus just to get feedback on pricing and labels and flavors. We also started building up a bit of like an Instagram following just to kind of build that community.

and have people give us that honest feedback. We ran around Boston and we did giveaways. So we just wanted people to test out what we were creating. So we gave away bottles to.

a lot of people around Cambridge and Boston and then, you know, ask them to write reviews, ask them to give us honest feedback, ask them to host parties and get feedback from their friends. So we were trying to do sort of community building as we were creating these recipes. And then once we nailed down the recipes, which was about six months before we launched, you know, we did our first fundraise. So we raised some money from friends and family. We got our branding all done by this great agency called Ootondall. So they worked on our

labels and our font and our, you know, coloring and all that. I built our website and Shopify. and then Mariah has a background in supply chain management and ops. So she was amazing and getting our whole production set up, with our bottler, going out for our first run. One of our suppliers for our tart cherry juice, which is in the tandem actually, ⁓ offered to produce our sample run. So Mariah went up to Michigan and together they

created a bunch of samples that we then trotted out to bars and restaurants to get like early feedback as well as our initial sales. we kind of just as soon as we had the flavors nailed down we're like we got to produce like a thousand of these so we can run around and see if there's interest and then we launched eventually in February 2023 with a pre-order and it's kind of taken off from there.

Jillian (07:14)
That's incredible. You mentioned you were originally classmates at Harvard. How did you go move from classmates to co-founders?

Vanessa Royle (07:21)
So actually didn't know each other. We, so we started at HBS in August, 2020. So in the thick of COVID, initially it was sort of a Zoom hybrid school. We were super lucky in that HBS had set up and gotten permission to do like a hybrid class situation. So it was around like 25 of us in a classroom and then the rest were at home and then we rotate on days and there was daily testing and masking and distancing and all that stuff. But Mariah and I were in different sections.

So there wasn't much mingling across sections because of the pandemic. So a few months in, I had come up with this idea and applied for this program called Startup Bootcamp. I originally was just going to join someone else's team. And then I had this idea for a non-out cocktail. I didn't really know what it was going to be, but I thought that'd be fun. I come from tech, so I'm like, this is a wildly different thing for me to be working on, something fun to do for two weeks while I'm, again, sitting at home over the break.

not seeing people. So I put out a call on Slack, on the school Slack channel, and I just said, hey, here's my crappy Google slides. If anyone's interested in doing this program with me, let's chat. So I set up a Zoom call and anyone could join. And my goal was to find people with complimentary skill sets who could help me work through this idea for two weeks. So I recruited this finance guy named Carlton, who's amazing, and Nicole, who was one of our early

employees. She has like an awesome background in startup and branding, and just has a really great eye for both, I guess, taste for flavor and eye for eye for branding. And then Mariah joined and she's a lifelong non-drinker from Vegas. So she spent her whole life coming up with interesting cocktails and really feeling this frustration firsthand. And also has, like I said, that supply chain operations background. And she was like from the get go, just like, I want to do this. Let's do this.

So we met on Zoom and I remember talking to her on Zoom and then getting off and telling my now husband like, my God, like she's awesome. Like this is gonna be so fun to do. And I found someone who has totally opposite skillset for me. This is great. And then we did the program for two weeks. Did really well, pitched some VCs at the end, just as like an exercise. And then a few days after that, she and I chatted and it was like.

let's keep going with this. Let's do it. Let's like come up with something. Let's see where this goes. And then I think we never questioned it after that. We kind of just kept going. My husband's like, do you think you want to interview for other jobs? I'm like, no, I think we're doing this. Like, okay. Okay, you sure? No, but it was great. We actually didn't meet in person for the, I think two months just because of the COVID. So yeah, sort of serendipitous meeting, but we somehow found each other.

Jillian (09:55)
Sounds serendipitous and it was meant to be.

Vanessa Royle (09:58)
Yeah, absolutely.

Yeah, we go together very well. I worked in tech before this, like I said, but the founders of that company were always very insistent on this idea of your founding team should be a Venn diagram. You should have enough skills on these outer circles.

that are different from each other so that you can cover a lot of surface area. And then you obviously want some overlaps that you can communicate and agree on things and not be so distant. And she and I definitely fill that Venn diagram piece. We have a lot of different skill sets, but a lot of similarities. And it's really nice to bounce ideas off her and have her as my work wife.

Jillian (10:34)
I love that making sure that you have those complementary yet very different skill sets.

Vanessa Royle (10:39)
Yeah,

I mean, well, a lot of people just start companies with their friends and I'm not anti that, but it'll be like someone who's the exact same person as them almost like they went to school together. They look the same. They think the same. They have the same background. And that's hard because when you're a two person team, like you can't cover much surface area if you're just talking to yourself and there's no diversity of ideas or no pushback like Mariah and I like.

disagree on a lot of things and it ends up making the ultimate end product or the end Result a lot better and we can also spread out she can go work on one thing I can go work on the other and then we can come back together Yeah, it's hard if you're founding a company with a bunch of people who look the exact same as you and think the exact same way

Jillian (11:19)
We got that balance. So much thought went into the formulation, as you've mentioned, ⁓ and you talk about how your cocktails follow this beginning and middle and finish arc. Why does that structure matter?

Vanessa Royle (11:20)
Yeah.

Yes.

We were really obsessed with creating something unique. So I've never wanted to just launch a product that already existed. I wanted to create something different and feel very confident going out that this was something truly standout. I knew we would be pitching bartenders and restaurateurs and people who've tried it all and have very high expectations of taste.

So I wanted to feel good going into those meetings knowing like this is a stellar product. Like this is a product that's worthy of your menu. And then beyond that for the end consumer, we wanted to give them something they'd never tried before. So.

A lot of mocktails, like I said, are just the cocktail without the alcohol. So they end up just being kind of sugary, juicy. Some people love that. I wanted something that was like, this might not be the most delicious thing you've ever tried because that would be like, your smoothie, daiquiri, whatever. But it's a cocktail, meaning it has that complexity. It tastes adult. Maybe your first sip, you're like, hmm, next sip, ⁓

Third sip, okay, I get it. I'm feeling different. I'm tasting different pieces. So we wanted this, like you said, beginning, middle, finish of the aroma. You really get some experience there. You feel the mouth feel in the middle from the Sichuan pepper and the ginger. You get that heat at the back of your throat that sort of forces you to sip it and savor it like a cocktail, not just chug it down like a soda or a juice.

It was important to us to create a true cocktail and not have it just be a juice, a soda, a seltzer, a tonic. Those already exist. People do a great job with those. We wanted to create something that was on its own, could just be poured over ice and really, really enjoyed for what it is.

Jillian (13:07)
very intentional and thoughtful. And you also made that decision to avoid any adaptogens and added sugar. And what went into those decisions?

Vanessa Royle (13:08)
Yes.

Mm-hmm.

Yeah, the sugar piece came first. ⁓ It was when I quit drinking in 2020 that I had started for the first time ordering mocktails, looking at what was out there. And I ordered a lot of those things. And then the next morning I'd have like the sugar hangover. And for me that somewhat defeated the point of why I had quit drinking. It was for, you know, mental health clarity and then also wanting to be healthier. And if you're just substituting that with sugar, that's not a great option. So I wanted to make sure that what we were delivering

was a low sugar component. So all of our sugars come from fruit sugars and then we use allulose, which is a non-nutritive plant-based sweetener. So it's made out of molasses and fig. It's like safe for diabetics. It doesn't raise your insulin or glucose. So it's honestly like an extremely healthy option. And then...

On the adaptogen side, it wasn't that hot when we started for these drinks to have these adaptogens. It's taken off a ton now. ⁓ And part of me thinks it's kind of just buzzwords because if you actually look at quantities, it's like, much are you actually putting in there?

But the other side of it is when I was doing market research in New York, I ran around to these bottle shops and you read the back of these bottles and it says like, if pregnant, nursing or taking medications, please consult with your doctor. And I thought, well, that's a big portion of the people probably wanting these things. I take SSRIs for anxiety. I know a lot of people turn away from alcohol for anxiety or depression or older people taking Lipitor or heart rate medications.

pregnant women, if you're nursing, all this stuff and you have to then go talk to your doctor before you drink something like that just felt a little counterintuitive to me. I...

really thought about that as we were coming up with stuff. We're also very intentional about specific ingredients. like hibiscus not safe during pregnancy. So we left that out. Grapefruit does not mix with a ton of medications. We will never create something that has grapefruit in it, which is hard because grapefruit is great ingredient. So we just wanted to be super intentional and make sure that

A vast majority of people couldn't enjoy our drinks and not have to necessarily go talk to their doctors or consult the internet first. But more than that, we just really wanted to build this brand around being present and intentional and push this idea that you don't have to have a buzz of any kind to really enjoy your night.

You know, we want people to be in the moment and feel like they can have a great time without any sort of substance. If they want to add their own stuff, that's great too. We just wanted to create something accessible for everybody. then obviously we sell to the bar and restaurant venues and, you know, they can't put a CBD drink on the menu or something that's going to be unsafe for people or it would take a lot for them to like have to communicate what something's going to do if it's going to give you a buzz. So.

We wanted to just make it, like I said, as accessible as possible.

Jillian (15:59)
Very smart. And so while you were creating this, there's been a change also in consumer behavior How has that impacted your business and how have you navigated that change?

Vanessa Royle (16:10)
It's been

awesome. When we launched, would do, I still do tons of pop-ups and tasting events, but I feel like, you know, 50 % of the people who came up to my table or booth would, you know, what's this? What's the point? Non-alcoholic, like just curmudgeons. And I live in Santa Barbara where people say it's like the newlyweds and the nearly deads. It's like a funny demographic of human. And it's a lot of older people who grew up drinking and.

want their nightly scotch and glass of wine and I get that. But just in the last two years, it's shifted completely. mean, those same people are like, my doctor told me I need to cut back or my daughter's not drinking or we're doing dry January and we kind of kept going and now it's April. And so that has shifted a ton just in my town. But then I think we're obviously seeing news reports come out every week, it feels like talking about.

alcohol is for you or how Gen Z is not drinking but they're doing other stuff like there's all these shifts happening across generations that I don't think we necessarily we knew were gonna happen because the trend was there but it's all kind of happening at the same time and I don't think I was expecting it to hit every generation so that's been super helpful for the business this year you know obviously as a non-alch brand dry January is huge for us January 3rd I was at my parents house and my mom goes

Did you see this New York Times article? The Surgeon General saying alcohol is bad for you, duh. And they need to redo the warning labels on alcohol bottles. First of all, I did not see the article. Second, I'm not surprised I do work in this industry and this is all I think about. And it was funny because, my parents, they're my parents, they know what I'm doing. They're supporters, they're investors, all this stuff. And they're like.

huh, maybe we'll do dry January. And I had so many older customers being like, well the surge in general, I'm gonna cut back. And it's just funny, because it's just hitting different generations in different ways, all coming together, driving us more business, having people questioning more things. I've gotten a lot more questions about the adaptogenic piece, because I think older generations do not understand what that is, why would you want that, what does that mean?

Younger generations, I think want it a little bit more but still I get tons of questions about all this stuff And I think it's only picking up which has been great for us

for cutting back. I mean, a lot of it's just health related, blanket health and then different pieces within that. But it's funny, Gen Z doesn't really care as much about drinking in a lot of ways because I think with COVID and just how they were brought up, they don't think you need alcohol necessarily to have a good time versus millennials. think a lot of us partied hard in college and now we're like, okay, we're...

we're not feeling it anymore. And then older generations, I feel like they still want to socialize and they don't necessarily know what that means if they're not holding their scotch or their wine. So we actually saw a ton to the 65 and older crowd because they're like, we could just pour it in a glass. And my friends aren't asking me why I'm not drinking. I'm, you know, covertly not drinking. And it's got it versus like they're not holding a neon can being like, I'm not drinking. Like, it's a very

Jillian (19:09)
Yeah.

Vanessa Royle (19:09)
discrete elegant product for that subset of people.

Jillian (19:13)
I love that. And how is that also translating to modern rituals, whether it be weddings, dinner parties, baby showers?

Vanessa Royle (19:22)
Yeah, absolutely.

We're getting more and more requests for product at all those events you mentioned. We served Tilden in lieu of a champagne toast at my wedding. So we had alcohol there, but we had non-alcoholic beers and a non-alcoholic signature cocktail. And then we did the champagne toast was the non-alcoholic. I figured it was like a middle point in the evening for people to like take a break before continuing on. But yeah, we're getting my friend is getting married in a few weeks. Her mom just ordered a bunch of cases for.

a non-alcoholic option at their wedding. She said, you know, about half the people going don't drink, so we want to have something good. We're seeing, we're talking to more catering companies because they're seeing a huge request and you know, their bartenders aren't always wanting to go whip up something complex with all these fresh ingredients. So a product like ours is really great because it's so easy to serve. And then of course, baby showers are huge.

point for that. But I think with rituals in general, it's like people want to cap off their day with something. But they, it doesn't necessarily have to be alcohol anymore. So like having a great glass of Tilden or sitting with a book and a candle or having your like nightly meal, like it isn't just like a nightcap anymore. And so I think people are finding creative ways to do that. I honestly think like COVID burned a lot of us out on the alcohol piece. Like that was a big

push for me was I was having like the 5pm Zoom happy hour with my team every day, having one to two glasses of wine, maybe having a glass of wine with dinner and then waking up the next morning to Groundhog Day going, God, I have a headache and I have to do this all over again in my one bedroom apartment. Like, it sucks. Let's feel better about one piece of this. So I think people now realize like you don't need to have alcohol to be the ritual. You can have other things, which has been a nice shift, I think.

a lot of people.

Jillian (21:00)
And how does that really work with you in terms of your relationship with work and sobriety and life? What does joy look like to you these days?

Vanessa Royle (21:12)
It's definitely been a journey. When I quit, it was not a, I didn't have a rock bottom. It wasn't like, I'm quitting drinking today and my goal is to never drink again. was very much a, I'm having a lot of anxiety during lockdown and I need to cut out alcohol and sugar and caffeine and reset and do yoga and meditate and talk to my therapist and get my head back. you know, sugar and caffeine came back pretty quickly because I love.

coffee and a dessert. But it felt silly to drink during COVID. I was very much a social drinker, so I'm like, I'm not going to bars or restaurants. There's really no point in just having a headache every morning. And then when I went off to business school, which is historically a very party hearty environment, I made this decision to continue and see how far I could go with not drinking. It was an opportunity to re to introduce myself to new people.

They didn't know who I was before. They didn't have any comparison. was like, let's see how this goes introducing myself as a non-drinker. And I really liked my experience. It was stressful with COVID and school and a new environment. And I think not drinking really helped me get through it and stay pretty even keeled during that time. And then with Tilden starting, it was like, well, I can't go back to drinking now. Like, I can't be a non-alcoholic founder and like go back. And so I think...

having Tilden has been extremely helpful. I don't think I would have had all the success I've had, have the family I have, you know, if I was drinking again, like it wasn't that I was a hugely problematic drinker, but it just, caused issues in my life. I didn't like who I was when I was drinking, you know, undue stress, anxiety, all that sort of stuff just associated with drinking and drinking to excess. But yeah, now I'm married. have a one-year-old.

I don't know how people drink and have babies. I get it in a sense of like, I'm exhausted. I wanna have my margarita at the end of the day to relax. I get the relaxation piece, but I don't know, I woke up at 3 a.m. last night to deal with my crying child. I couldn't do that if I was hungover. I'm thankful that I don't drink because I think my life is much less of a roller coaster. I already have my company to be the roller coaster. I don't need my mental health or my...

had to be all over the place. So it's been good. It's been hard. You asked about what brings me joy. I think at the beginning I had no hobbies. I was like, I work really hard and then on the weekends I go out. That's what I do. And then when you're in COVID and you're like, God, there's literally nothing. You figure out things you want to do. For me, it was like trying not to drink, reading books, yoga. And then when I was off in business school, I was like, my God, I literally do not know how to socialize without alcohol.

So I got really good at doing small group events and dinner parties and just like being much more intentional about in, you know, intimate parties and things like that I'm still figuring out what my hobbies are. I had a kid so that like filled that void a bit like I don't have a ton of time to do stuff, but I tried to pick up figure skating. I do lawn bowling now. I Try different workouts. I try to get outside a lot ⁓

to live in a beautiful place where we can do that year round but it's hard. Alcohol is everywhere. Once you quit you realize my god alcohol is literally woven into every piece of our society and every freaking event and you can feel extremely left out or you can say well I'm gonna take advantage of the fact that I don't feel like shit on a Saturday morning and go do stuff. So that's what I've tried to do as much as I can.

Jillian (24:23)
It sounds like that decision has helped you to be really present in all aspects of your life, just really truly be present in the moment.

Vanessa Royle (24:32)
Yeah, you realize

how much time you have when you're not laying in bed on a Sunday feeling awful and wanting to watch reality TV. You could still do that. You just might not have a headache, which is really nice. You feel like you're intentionally doing things instead of having to do things because you don't feel great. So that's been nice. It feels like everything's kind of a choice, which I love as a control freak. I love that I'm mostly in control of my days.

Jillian (24:54)
that's great. And so what's next Anything more to share there?

Vanessa Royle (24:56)
Yeah, so

we're working on our third flavor finally. Yeah, we launched with two flavors. We very much wanted to see how those went, really curate our brand around those. And then people have been asking pretty much since we launched, like, what's next? What's next? And I know all these brands come out with like 50 flavors a year. We don't. We are very slow and steady, and it takes a lot of time to come up with these. I mean, each of our products has about 15 ingredients.

Every tweak is very measurable, we're working on our third flavor coming out hopefully before the holidays is our goal. But it'll be in sort of the red fruit, tart, juicy, yummy, delicious category. If you've tried our drinks, you'll know they're very different from each other's and our goal is to deliver extremely unique experiences with each. So this will be sort of the completion of our little trio.

We're very excited and then in a few weeks we'll be launching a fun sort of gift set. We did a custom candle to go with our tandem cocktail ⁓ last winter and I've been working with my friend locally here in Santa Barbara to create one that goes with our lace wings. So that'll be really exciting. People always tell us how amazing the aroma of the lace wing is. So we tried to sort of infuse that into a candle and it's just a fun like.

gift set for people will be selling like our mini bottle alongside the candle. And it's amazing. I'll show it to you. But yeah, I'm like staring at it, but super cute. The color matches the bottle of the lace wing and it smells amazing. So that'll be fun.

Jillian (26:20)
Beautiful.

Very elegant. I love it and your upcoming recipe sounds delicious and I can't wait to try it.

Vanessa Royle (26:32)
We're excited. It was our

favorite one when we started working on it. We actually started working on it along with the other two and then we paused, launched the other two. So it's fun to like revisit that flavor. It's the one we actually served at my wedding. So the fact that three years on, here it comes. Everyone who's at that wedding is very excited. So I'm personally quite excited to launch it and also just have something new for people to try.

I'm hopeful we see more unique cocktail flavors like ours launch because I think that's really where personally I'm interested in trying new things. So I'm really excited for our new flavor.

because it's something new for the category that they haven't seen before.

Jillian (27:08)
where can people follow your journey? Where can they interact with Tilden and also support you

Vanessa Royle (27:13)
Absolutely. So our website drinktilden.com we ship around the country. You can get free shipping on there with orders over 50. And then we also are officially on Amazon Prime. So if you're an Amazon Galar guy, go on there. We're in about 300 locations around the US. So we also have a page on our or website that you can type in your zip code, see if there's anything near you. We're on Instagram, we're on TikTok. It's very much me.

on those channels, so you want to DM us, I will respond to you. Very organic, scrappy team here. But yeah, always happy to answer questions and take ideas and interact with the community. If you want us to send you product for an event, we're always happy to chat about that. We very much want anyone who wants Tilden to be able to get it, so that's our reason for being across everything and seeing how we can get in with folks.

Jillian (28:05)
So exciting. Vesta, thank you so much for being here. Really appreciate the time.

Vanessa Royle (28:09)
Of course, so happy to do this.

Jillian (28:14)
Thanks for listening to the new pantry. Until next time, take care of one another.