S7 Ep14: Drink Mindfully: Redefining Booze with Regenerative Organic with Maddy Rotman and Taylor Lanzet
“When we think about our community, we don't feel alone at all. We look at all of our farmers, all of these amazing other CPG brands, we are becoming a loud minority that is shaking and moving the system.” —Maddy Rotman
“Be a little bit more curious when you're out there shopping for alcoholic products. Gravitate towards the brands that fully disclose everything.” —Taylor Lanzet
As the world of spirits embraces regenerative organic farming, a new era of eco-conscious consumption is taking root. By adopting practices that mimic nature's restorative cycles, distillers are not only crafting exceptional spirits but also nurturing a more sustainable and equitable future for the industry. This shift reflects a growing awareness that the spirits we enjoy come not just from the land but also from the hands of those who care for it.
Driven by their passion for sustainability, Maddy Rotman and Taylor Lanzet founded Anytime Spritz, a company offering a line of low-ABV canned cocktails made with ingredients sourced from regenerative organic farms. Their commitment to regenerative agriculture led to the creation of three delicious flavors, expanding distribution from New York to California. This initiative sets a new standard for the alcohol industry, paving the way for a more sustainable future.
Listen in as Maddy and Taylor share how they met, the inspiration and vision behind launching Anytime Spritz, what regenerative farming means to them, and the importance of partnering with organic growers. They also discuss the challenges of entering the alcohol industry as first-time entrepreneurs, why transparency around ingredients is so important to their brand, and their upcoming spirits releases.
Connect with Taylor
Taylor Lanzet is a passionate food policy expert dedicated to transforming the food system for the benefit of farmers, workers, and consumers. Known as a food policy nerd, Taylor blends academic expertise with practical experience, working tirelessly to bridge the gap between policy and action. With a focus on sustainability and equity, Taylor collaborates with diverse stakeholders to advocate for mission-driven initiatives and build a more resilient and ethical food system for all.
Connect with Maddy
Maddy Rotman has extensive experience in sustainable food systems and building farm-to-table supply chains. She met her co-founder Taylor Lanzet while they were students at Brown University where they studied the intersection of food systems and climate change. Maddy brings her passion for organic and regenerative agriculture as well as her business experience to Anytime Spritz's mission of creating transparent, organic canned cocktails.
Connect with Anytime Spritz:
Episode Highlights:
00:55 The Sustainable Farm-To-Can Cocktail
06:31 Identifying Market Need
13:02 Sustainable Spirits and Consumer Impact
19:08 Regen Ag and Natural Flavors
23:30 Lack of Transparency in the Alcohol Industry
25:20 Drink Mindfully
Tweets:
Thirsty for Change? Treat yourself to flavor AND feel good about reducing your carbon footprint as @jreichman and Anytime Spritz Co-Founders Maddy Rotman and Taylor Lanzet. #podcast #entrepreneurship #socialgood #inspiration #impactmatters #NextGenChef #EssentialIngredients #Season7 #AnytimeSpritz #RegenAg #RegenerativeOrganic #FarmToCan #LowImpactLuxury #ConsciousCocktails #CraftCannedCocktails #SustainableSippin
Inspirational Quotes:
06:58 “Every aisle of the grocery store, every sort of moment of your interaction on the internet there's an offering for a better for you product… And yet in the alcohol aisle, there was no one sort of making this transformational shift.” —Maddy Rotman
09:17 “Entrepreneurship is tough. And it's wonderful to have someone to do it with.” —Taylor Lanzet
09:43 “Going to the community can often be that support that we really need.” —Justine Reichman
12:45 “Organic practices are the foundation and regenerative goes deeper to set metrics and outcomes.” —Taylor Lanzet
14:37 “It's the ingredient that matters all the way through the supply chain.” —Taylor Lanzet
21:08 “When we think about our community, we don't feel alone at all. We look at all of our farmers, all of these amazing other CPG brands, we are becoming a loud minority that is shaking and moving the system.” —Maddy Rotman
23:29 “Natural flavors are actually not natural, but they're made in a lab. Creating products that have no natural flavors, and every ingredient listed is transparent— that we think should be normalized.” —Maddy Rotman
27:08 “Be a little bit more curious when you're out there shopping for alcoholic products. Gravitate towards the brands that fully disclose everything.” —Taylor Lanzet
Transcriptions:
Justine Reichman: Good morning, and welcome to Essential Ingredients. I'm your host, Justine Reichman. With me today is Taylor and Maddy, Co-Founders of Anytime Spritz. Welcome.
Maddy Rotman: Thanks for having us, Justine.
Justine Reichman: My pleasure.
Taylor Lanzet: So excited to be here.
Justine Reichman: Me too. It's fun to catch up to get to know you guys a little bit to be nostalgic about New York. But for our guests that are listening that don't know what Anytime Spritz is, let's just kick that off a little bit before we get to know you guys so we know what we're talking about here.
Maddy Rotman: Anytime Spritz is a new farm to can cocktail that's crafted by women and powered by farmers. And we just launched this year in 2023. We're available in New York and California, and also on our website.
Justine Reichman: Okay, you say California. So Northern California too?
Maddy Rotman: All the way from San Francisco down to San Diego.
Justine Reichman: That's a big launch for the first year. So it's just this year. So we've been talking for months.
Maddy Rotman: May 2023 was our first launch into the market. And so we've gone fast and hard. And it's been really exciting.
Justine Reichman: Well, congratulations, I can't wait to taste it myself. I generally like to get things while I'm doing my podcast, but maybe a little early here. But you did say, Anytime Spritz. I'm still thinking of juice at this hour. But in any case, thank you for that. And Taylor, I just want to get to know and understand how you guys come together to come up with Anytime Spritz? How do you guys know each other?
Maddy Rotman: Taylor and I actually met in college. It was my first day. We were at Brown University, and my first day was like an eager freshman. I walk into environmental studies, and Taylor is my TA. Telling her where we would end up, but we really spent those four years in school studying food systems and thinking about the intersection of how farming and agriculture can really be at the cornerstone of mitigating climate change. How we can utilize food systems to not only feed us and give us nutrients, but actually build a world in which we can avoid and mitigate the effects of climate change. And so we both went on after school to work on an amazing food brand. I went on to work for FreshDirect and do strategic merchandising for them. If anyone's in New York, you've definitely--
Justine Reichman: I used to order from them all the time.
Maddy Rotman: We love FreshDirect, and then went on to do sustainability for Imperfect Foods and miss its market. And at the same time, Taylor was working for a big restaurant group doing their direct supply chain, direct to farmer supply chains, and then working for Chipotle to build out regenerative beef for them, and then Daily Harvest. All these incredible food brands. And we were so lucky to get to spend our days on farm trips, sometimes together, sometimes side by side. At night, we dive bars and drink at these places, and we just couldn't figure out why the alcohol industry, we didn't know what was in our alcohol. And we knew what was in every part of our fridge and every part of our pantry, and we had done all this incredible work together. And so this is how we built Anytime Spritz out of this ethos of how we can take all this work we've done building the farm to table ethos in restaurants and retail and really bring it into the alcohol space.
Justine Reichman: I love the whole story. And of course, it takes me back to New York. We're talking about Dig, and we're talking about FreshDirect, and all these places were my local places to go to. So talk to us, Taylor, tell us more.
Taylor Lanzet: And so Maddy and I were just beginning to dive into what was in our bottle. We had no idea and part of that's because the industry is regulated that way. The TTB, the Federal arm of the government that regulates tobacco, alcohol and firearm taxes which is a hysterical conduct designed it such that you don't need to include your ingredients on the back of alcohol, which is so different from every other food product. And so Maddy and I were embarrassed that we had never really figured this out before. And at the core of everything we did, were these incredible agricultural driven supply chains with farmers. And it's kind of obvious and not to be silly about it, but all alcohol comes from agricultural products. And we really sort of decided that the biggest way we could have an impact and expand our network of growers was taking their products where they often said, hey, I don't have a market for my organic weed. Or hey, I would transition more acreages to organic or regenerative if I had someone to sell this to. We really kicked off Anytime to be that foundation to really say, let's take these grains, partner with these growers and distill really high end spirits and products from it.
Justine Reichman: I love that. And your experience really directly talks to it and gives you that foundation that allows you to really build this in a meaningful way. You learned about its process, you learned about supply chain, you learned about the farmers. You are in it in a way that was so meaningful and directly correlates to what you're doing. I can't imagine a better way to do that. I don't know if you planned it or it's just worked out really well.
Taylor Lanzet: Definitely supply chain experts, which is pretty rare for people starting a CPG company, I think a lot of people bring in folks like us to help them. And what our leverage point of what's going to really propel Anytime is that we have this great background and knowledge, and it's paired with this customer demand for better products.
Justine Reichman: That's great. I'm curious, you started this business and you kicked it off, and you had all this experience, but you're both first time entrepreneurs. Is that correct? What was it like on the other side? Now, you're building this business before you were a support in the business, so to speak. What challenges did you face?
“Every aisle of the grocery store, every sort of moment of your interaction on the internet there's an offering for a better for you product… And yet in the alcohol aisle, there was no one sort of making this transformational shift.” —Maddy Rotman
Maddy Rotman: I think it's funny. We talk about this a lot. Many founders start a business because they see a problem, right? They see a problem in the industry or a white space. And we saw too, which was a fun area to sit in where we were having farmers tell us, hey, we need a place to market these grains. We need a market for these products. And at the same time, being in these food brands, these high growth startups, we were seeing every aisle of the grocery store, every moment of your interaction on the internet changing to being there's an offering for a better for you product, there's a better for you shampoo, there's a clean ingredient pet food. We care so much about what we feed our babies, our dogs and our animals, and even put on our body. And yet in the alcohol aisle, there was no one making this transformational shift. And so we were in this really special spot where we were seeing it from the demand side of all these growers saying, hey, what do we do? How do we have higher value for these products? And from the consumer side, we're like, there's this white space. Every aisle has made the shift except for the alcohol industry. And so we were in this really sort of fun sweet spot where we were seeing it from both sides. I think from what challenges that we faced, there's so much craziness to starting a business, specifically an alcohol business. But that purity of knowing like there is need on both sides of the equation to create this always propels us forward.
Justine Reichman: Anything in particular for you, Taylor, that you found is going to be an entrepreneur that maybe you didn't expect, or you thought you had all this experience, and this might have been easier given your experience.
Taylor Lanzet: Two things just stood out to me not as challenges, but more just things to celebrate, which are sometimes hard to stop and do as an entrepreneur. But first is because of our backgrounds, we just want this incredible network and bench of people who really supported us right from coworkers to bosses who, oh, I know somebody who distributes here. Or, oh, you talk to my friend who distills this. And that is because we were in the industry for so long, it really gave us call after call, especially in the early days, hearing someone else say, oh, wow, that's a really good idea. Or like, yes, we need that. It was really gratifying from being in the industry. And then the second is solo entrepreneurship is really tough, and it's so nice to be able to have a co-founder where if you're having a shit day, you can get through it together. But if not, you also can be like, hey, let me divide and conquer. Let me talk to you about this. Just the solo side could feel so lonely. And in itself, entrepreneurship is tough. And it's really, really wonderful that you have someone to do with.
“Going to the community can often be that support that we really need.” —Justine Reichman
Justine Reichman: Being an entrepreneur can be very isolating, and having that community share resources and community experience is bad and good. Really gives you a sense of comfort and enables you to feel like you're less alone, I think. It's really important that people know that coming into this because going to the community can often be that support that we really need. And as a solo entrepreneur, we think about these, what we're doing all day long, all night long. There's very few boundaries often when you're first starting.
Taylor Lanzet: Most of my nightmares are about inventory management.
Justine Reichman: Just to go back to the root, so to speak, of Anytime Spritz, you talked about regenerative agriculture and the importance of that, and the planet as part of your ethos. Can you guys talk to me a little bit about that so we can better understand before you get going, what regenerative means to you? We have like 20 different definitions from all the people we've had on the podcast, just sharing what they feel and means to them.
“Organic practices are the foundation and regenerative goes deeper to set metrics and outcomes.” —Taylor Lanzet
Taylor Lanzet: Just a baseline for the listeners why this is important, the world today has the same amount of carbon that it's had since its origin. It's just that through extractive processes, we've taken it from the ground and put it into the air or into watersheds, but we displaced it. But it's all the same amount of carbon. And so a lot of regenerative analysts are thinking about ways where we can take carbon out of the air and sequester it back into the sinks where they belong, or where they originally were when things were unbalanced. And so when we think about regenerative agriculture, the baseline for us is regenerative organic. We think in order to have the principles of regenerative, which our people plan, and really based on biodiversity sequestering carbon watershed management, ecosystem management, those really need to have the baseline of organic. So our partner in Northstar, and this is the Regenerative Organic Alliance, we work with them on the certification process. And what we do specifically is partner with growers who were farmers who are building out grain sheds across the country who practice regenerative organic agriculture, and buying grains from them. Today, it's wheat. Over the future, it'll probably be rye and some other products, where we can then distill those in partnership with distilleries who care about grain to glass as much as we do. And that is the link for us where we can take a fully certified agricultural product and kick it all the way through to the consumer, and then work with the Regenerative Organic Alliance to certify that final product, which for us is a spirit. But what we've done is we've just talked to growers and learned what works for the East Coast regenerative organic farms looks different than the grain shed we're building out in the Pacific Northwest. And so it's really place based. But the root for us remains that you build upon organic. And organic practices are the foundation, and regenerative goes deeper to set metrics and outcomes that measure carbon in soil, water and soil, biodiversity and soil. And that, for us, is really the route.
Maddy Rotman: I was just going to add to that is this idea of everything Taylor said, it's how we're growing, right? It's how these farmers are growing that we care so much about, and how can we support them as a brand building a consumer product that actually builds a market for these folks and actually says, hey, consumers, you have so many options on the shelf when you're at a bar, when you're at a restaurant, when you're at a grocery store. But we're doing all this hard work to make sure that we're bringing the farmer and these amazing practices closer to you in a way that you can just buy a canned cocktail, or you can just buy in the future a bottle of vodka or gin and know that you're supporting these incredible growers, these practices, and actually helping to solve the climate problem and drinking something that's so delicious in the meantime. Again, through this ethos of how can we actually bring this farmer closer to you and put it into the cab.
Taylor Lanzet: And even today, the spirits or liquor sold in this country, only 1% is certified organic. So even the ability for us to have a massive impact in the organic community and the regenerative community where the organic industry on the whole grows double digit year over year. People are demanding these products. And the alcohol space is really the last frontier where we haven't made that connection that if you're buying organic grapes at home, you should also be buying organic wine. If you're buying organic crackers that are wheat based, you should also be looking for organic wheat bass spirits. And so that's the link that we really want to bring to consumers that the ingredient that matters all the way through the supply chain. And we want to be able to be the brand that brings that.
Justine Reichman: That's amazing. And so what do you hope to achieve with this through the mass population switching from non organic to organic and regenerative? So with your niche, how do you see the impact from there?
Taylor Lanzet: I'll start my day and then sort of popcorn. But this country has incredible capability to build really meaningful grain sheds, and grains are some of the most important rotations for regenerative agriculture. And because they can be grown in so many diverse climates across the country, we could really build out these micro grain sheds where all of a sudden, we have the capacity to support more bakeries, or pizzeria, or flower shops, and it becomes so much larger than just our spirits, which is really special. Because these products in particular are the backbone of what so much of the food we consume is. And so the idea of building out grain sheds where people can learn and experience incredible regenerative organic agriculture in their communities is what really motivates me. And then also bringing flavor to the forefront really saying, what does it look like to focus our spirits or spritzes around flavor first and bring customers through that journey where they're choosing Anytime because they understand the quality and the flavor?
Justine Reichman: Question for you, when you first kicked off Anytime the first product, the first thing that you delivered, it could have been what you have out there now, it could have been something else. What was it?
Maddy Rotman: Today, we launched into the market with three canned cocktails. There's Herby Lime Fizz that's like running through the garden, it's sage, mint, thyme and dill. A Yuzu Ginger Punch, that's a beautiful yuzu, a little bit of ginger and pink peppercorn. And then a Cranberry Amaro Splash, it's got cranberry. It's got this amazing amaro from Fast Penny Distillery. They're just three really lovely low ABV 5% canned cocktails. That was our first product. We did lots of R&D and iterations of them. So what is on the market is pretty close, but a little different than when we first started with. But our journey was, we made kitchen sink recipes at home. Taylor and I, still best friends, but we were living together at the time. And we were making cocktails at home, and we were just writing recipes on the back of napkins. We actually took it to one of our favorite distilleries, Freeland Spirits. They have this amazing team women run and we brought them our kitchen sink recipe. We're like, how can you help us make this into something usable? And they laughed and played with us, and we made some better recipes. And then we really took it into production. And so we did lots of iterations.
There was a moment when we were trying to use tonic instead of just seltzer water, it's quiet and a little hard. It's a little harsh. There were different moments of different levels of cranberry and cherry, and just some of these tweaks, but they were pretty close to what came to market. Herbalife is at one point called the Garden Party on the back of our napkin. We just knew we wanted to feel like you were in a garden. So they were similar. But yeah, we really took these three canned cocktails as the core star. And it was this idea to Taylor's point of what's our impact on how we can help farmers, and how we can make something damn delicious that we've never seen. We love going to bars and getting a freshly made cocktail that has 10 to 15 ingredients, and it's poured, shaken, and stirred just for you. And that high quality we weren't finding in a can even though the Canada alcohol market was booming, and this was where we really used real ingredients to get the flavor and the taste to feel like a bartender just made it for you even though we make a lot of them. And so those were the three products. And as Taylor mentioned, we are going to launch spirits. So our actual custom vodka and our custom gin will come alongside just pretty soon in the fall. And that's really exciting.
Justine Reichman: Awesome. I can't wait to taste all of it. But I want to go back to something in the meantime. So Taylor, you've been mentioning grain sheds, and you mentioned it a few times. I just like to be able to distill what these things mean for our listeners and our viewers in case somebody's not familiar with the term. So given that, can you give us a little explanation as to what a grain shed is?
Taylor Lanzet: So a grain shed usually refers to a group of activists in a community. Be it farmers, distillers, millers, bakers, chefs, people who are deeply committed to better grains and buy better grains. Maybe they're using it to make beer. Maybe they're using it to make crackers, pizzas, croissants, you name it. But these are people who are saying that the commodity grain market is not good enough for their products. And they're interested in potentially working with heritage varieties are working with their local farmers are planning out the next year's rotations depending on the varieties they want. And so it's these grain sheds where we could build out some really incredible partnerships with not just folks who were in the beverage world like us, but folks who are saying, I prioritize exceptional quality grains for flavor in whatever way I use them. And we want to work with you all on that.
Justine Reichman: Thank you for doing that. I really appreciate that. And it really does clarify it. And it makes it understandable for anyone that may have been unclear as to what that was, so thank you for that. Basically, we're talking about the spirit or regenerative punch. I got stuck on the word punch, but it can be a cocktail. I like to punch everyone, you know in high school graduation when your parents made those punches? I'm a lot older than you. But back then, they used sherbert. For those that can't see that, I just stuck my finger off all the ingredients in that. You guys are really in this market, what are you seeing? Are you seeing more people joining you in this market?
Maddy Rotman: Oh, that's a fun question. I think it depends on where we're talking about the market. And so I think in the alcohol aisle or the alcohol industry, we feel a little bit alone. These pioneers of trying to bring the organic and the regenerative movement and the farms into the alcohol industry. But when we think about our community, we don't feel alone at all. Again, all of our farmers, all of these amazing other CPG brands, all of these amazing restaurants, all of these other food activists that feel like we are becoming a loud minority that are really shaking and moving the system. I'll let Taylor there too, but I don't think we feel alone. But we definitely are a little alone in the alcohol industry so far.
Taylor Lanzet: I'll also add, we're a brand that's really focused on being in person. We like to say when people try our product, they're in it, they're customers. Maddy actually did a tasting yesterday at a really great shop in Los Angeles called Wine and Eggs, texting me on the side and people being like, oh, my god, this is the thing I've been looking for a while. I've never tasted a seltzer that actually tasted like ingredients. And being a brand that's so focused not on spending money to acquire customers online, but saying that we're going to meet you where you are. Tell you our story because you're so close. You're interested in buying better products, you're at the Farmers Market, you care. And you just need that one link to say, oh, wow, I have never thought about the same ethos. I need to apply that to the beverages I drink. And so I will say that, the customers and response so far has been super validating. We did an event a couple of weeks ago called Seltzerland in New York for 2000 people. We actually won Best Overall, but these are 2000 strangers who have never tried Anytime. And to have such a strong reaction where someone said to us, I never found a product without natural flavors. This is incredible. All of your ingredients are listed in everything I have in my kitchen, this is what I've been looking for. That is a really organic market fit that we've been using to say, okay, we just get more people to try, get more people to taste, and we know we can build some really lifelong customers.
Justine Reichman: You just mentioned something, natural flavors. I see it in lots of waters. Natural essence is something that, can you talk to me a little bit about that and what that means? What is natural essence? What is natural flavoring? How do we break that down so we better understand what we are drinking when we read that?
Maddy Rotman: So natural flavors, and I'm putting them in air quotes for listeners that are just listening in, are really actually not natural, but they're made in a lab. They come from something that is derived from the ground, but it doesn't have to be the actual thing you are naming. So a lime's natural flavor might not come from a lime. It could come from a beetle, or an acorn, or any sort of thing out there. It's really a misnomer. It's not actually the thing you are saying. And so many products today have natural flavors in them. Almost every canned alcohol beverage has a natural flavor. Most is a malt liquor or maybe a spirit with natural flavors. And so much of that is really disheartening. You don't know what's in it. The brands don't even know what the products are, the labs won't tell you what's in it. We did talk to a few of these, into some of these folks just to actually understand what was going on. And it's really wild to learn that you think you are drinking something that is lime and there is not lime in it. Or you might be drinking something with yuzu in it, and there's no yuzu, possibly even close to it. And for us, it was really about how we can build products that truly have transparency. Every ingredient in Anytime Spritz is on the bottle, on the can. You know all of those ingredients. They're all recognisable, you'd have every single one in your kitchen. It's just truly what it says it is, and this transparency that we've all come to expect. Knowing what's in your food has been such a big mantra over the last 15 years to really be missing in the alcohol industry and not required to put any ingredients was really tough for us. And so really creating products that have no natural flavors, and every ingredient listed is transparent that we think should be normalized, but really quite unique in the alcohol space.
Justine Reichman: I couldn't agree more. Because half the time, I'm somebody that looks at labels. I don't like sugar and rice stuff. That's just a personal thing. You can have sugar and many things. I'd rather have a sweetener, be a piece of fruit or something on a personal level. But you read these things and you're like, I don't really know what that is, or this, or that. There's all these different things. And I think as time has evolved and we see new people innovating, people are being transparent, people are using less ingredients, because it's demanded now, right? Because people want better for your products. They are good for your products, they want to make a better choice. So if somebody was going out into the world today to go buy a spirit, the better choice today would be to buy the Anytime Spritz. So that's going to be a better choice for the day. Because I have a choice. And I think you both have just given everyone every reason as to why it's so important to know what's in your products to understand why you're building regenerative organic products, and why people may want to choose this versus something else. Especially when you talk about things that aren't a can and they're not even what they say they are, which we've all seen. I'm still curious what essence is. Does anybody know what natural essence is?
Taylor Lanzet: We're in the camp of we know for us that name source products, so an extract where we know is exclusively using sage. That's what we use. That's sort of our focus. But the world of natural flavors on artificial flavors is so vast, which is also part of the challenge. Consumers walk away with anything today, it's at least just turn over one of your beverages, and either see that there's no ingredient statement, and be a little bit more curious when you're out there shopping for alcoholic products that gravitate towards the brands that fully disclose everything.
Justine Reichman: I couldn't agree more. So guys, we've been talking about Anytime Spritz, we want people that are viewing this to be able to recognise it and see it when they go to the stores, whether it's in New York or California. So can you show me some products?
Maddy Rotman: Yes, give me one sec. Okay, so we've got three. So you've got the Herby Lime Fizz, Yuzu Ginger punch, and then our Cranberry Amaro Splash. We usually come in four packs, but I'm just holding up singles for you.
Justine Reichman: And what's the fourth one?
Maddy Rotman: There's just three.
Taylor Lanzet: Then I would sell a dozen. Because then you can do 3, 6, 9, 12, and it's all even numbered. So we're gonna call your recap, and meet again. Maybe do an Insta Live little, what's new, and what's next coming soon. Alrighty guys, thanks so much for joining me today. Thanks for sharing all this information about how to make more informed choices around alcohol and cocktails in this world today so we can work towards having a better plan, and I want to be part of that. So thanks for sharing that with me. For those folks that are interested in learning about this product, where can they get it? What's the best way to make that happen for them?
Maddy Rotman: You can go to our website www.anytimespritz.com. You can also follow us on Instagram.
Justine Reichman: What is your Instagram?
Maddy Rotman: @anytimespritz.
Justine Reichman: It was so great to meet you. And congratulations guys, you have done so much in so little time. It's such a wonderful story to share.
