3rd Bottle: The Wine Cooler Built for Wine, Not Beer Pt. 1-5
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Welcome. Welcome to the best five-minute wine podcast with Forrest Kelly. Hi, I'm Janine Lum, founder of Third Bottle.
What is the third bottle as opposed to the first, second? Good let's clarify that a little bit.
So most wine drinkers understand when you get to the third bottle, if you've been on a roll with bottle one and bottle two, whether you're with one person or several friends and join bottles. When you get to the third bottle, you really should not be opening up that Chateau Margot. And there's been a couple of times where me and my friends have woke up the next morning and realized we opened up a really Expensive bottle and we didn't finish it, we didn't store it correctly. So it's always been an inside joke with my family and friends about the third bottle. And I always said if I ever had a company, I would name it third bottle. So the name came way before the company and the business, and it just kind of stuck, even though it's not relatable.
Well, your logo is circular, and then you've got third bottle on the top half, and then a corkscrew in the middle, and then on the bottom for the love of wine. So I can hear a lot of love for wine already in your product that you've got that's and you're not gonna tell us what it is, but you've got a little uh um introduction to introduce us to the product, so maybe we can let the listeners guess what it is. Are you gonna read this in a theatrical Sean Comments?
I was born because something precious kept getting ruined on the way home. I don't make anything, I don't fix anything. My only job is to stop time, to hold everything inside me exactly as it was the moment you zipped me shut. My heart is frozen, literally, and it locks together like a puzzle, wrapping my cargo on every side. I've been to beaches, boats, tailgates and long stretches of desert highway. People throw me over their shoulder and trust me with hundreds of dollars of cargo. I'm the bodyguard of something that took years to create and minutes to destroy. What am I?
So there's some key words in there, frozen, so I'm guessing there there's chilled, there's a bag involved.
It is a more of an Arctic chamber. You can consider it a transportable cellar, and we offer cellular protection everywhere we go.
So we know how critical, you know, with wine fridges, wine cellars to keep the temperature of wine at a certain temperature, and it's so critical, but lo d let's jump into your journey. So what did you do to prove this idea that how critical it is?
This isn't something I set out to do. This came to me by my own mistakes. The first incident happened in Paso Robles. I had been wine-tasting, purchased some bottles, and somehow in the dark vehicle, one of the bottles got missed and left in the car. And the next day, when I opened the car door, a distinct aroma Of cooked alcohol overwhelmed me and it hit me that I had left a bottle in the car. Cork had pushed out of the bottle due to the heat. After that trip, I didn't think more about it other than be more diligent when emptying my vehicle after collecting my bottles of wine from wineries or wine shops. Fast forward a year later, we were on a road trip and in a windy road, a cardboard box full of approximately fourteen hundred dollars worth of wine tipped over.
And that's when the journey started that I realized I needed a secure vessel to at least contain my wine during travel.
The first experience there in uh Paso Robles, that's not extreme temperatures there. You're not getting a hundred and fifty degrees, you know, palm springs or some heat intense heat temperatures inside the vehicle. That was pretty mild and yet it still happened, right?
Correct. And the cork still found its way out from the heat and the pressure. So I quickly learned that wine does not like heat. And when I started diving deep into the study of wine while getting my W set certifications, 75 starts to really upset wine. And 75 is a very comfortable temperature.
Oh yeah, the the Garden of Eden was supposedly between seventy two and seventy four, the perfect chicken, so seventy five, yeah, that's pretty petite.
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