The Burly Beginning
My name is Gabriel Aiello, and I'm the head honcho over here at Burly Beverages.
We are based in Sacramento, California...which is also the city that I call my home sweet home. We hand make and sell craft, small batch, natural soda syrups, soft drinks, shrubs and old-timey switchels.
This venture started with a quest for a better ginger beer....something without corn syrup or added preservatives. As my searches fell short I decided to teach myself to make some from scratch. While learning how to craft these beverages, I fell in love with the process and quickly realized that I was creating something special. It is my personal mission to use Burly Beverages as a vehicle to promote a quirky and health-minded approach to sodas and soft drinks by using fresh, locally-sourced ingredients, natural sweeteners and a small batch mentality to assure a consistent, high quality product and to create an all-natural product that is an alternative to the status quo of today's soft drinks and beverages.
These tonics, if you will, are designed using quality ingredients, locally-sourced produce, and REAL sweeteners. While sugar is sugar, and should always be consumed in moderation, the sugars and sweeteners used in these elixirs are in their rawest forms and retain all of their nutritional elements. Sodas and soft drinks were, at one time in our history, found in pharmacies across the nation. The original "sodas" may have been recommended by physicians and pharmacists alike in order to ease certain ailments. Burly Beverages is committed to aligning itself with these principles.
Recently, Sacramento locals have enjoyed my monthly pop-up dinner event known as Meatless Monday. This tradition began with four close friends trying a new recipe in my apartment, and has grown exponentially in the past year or so.The last event was held at a local establishment, Old Ironsides, and drew over 100 diners. Old Ironsides has allowed me to utilize these dinners as an opportunity to test market for a variety of my products, used as a mixer for cocktails, or on their own as sodas. At this event, I sold over 100 peach-honey shrub cocktails in under two hours. The success rate continues to increase with each event.
Sacramento is considered one of the leaders in the Farm-to-Fork movement. The current trajectory of local curiosity is inspiring a new generation of culinary pioneers, who focus on high-quality, small batch craft products. I hope to promote this burgeoning culture and celebrate our local innovators; in other words, I would like to nurture and guide other potential entrepreneurs and makers as I have been encouraged by my mentors.