Taking Alcohol in a Natural Direction – Bill Moses with Dave Asprey : 843

<p>In this episode of Bulletproof Radio, Bill Moses joins the show to introduce you to <a href="https://www.flyingembers.com/dave" rel="noopener noreferrer" target="_blank">Flying Embers</a>, an innovation lab that makes hard&nbsp;kombucha, hard seltzers and other fermented botanical brews.</p><p>Bill founded Flying Embers with the idea of transforming the alcohol industry with what he calls “better-for-you” products. He’s a seasoned expert in the natural beverage industry who helped build the first certified organic winery in Southern California, Casa Barranca. He’s now blended his experience in organic winemaking with the ancient fermentation practices to create modern drinks rooted in ancient botanical traditions.</p><p>“​​I know that I want to have a little bit of fun,” Bill says. “I want to have a drink. I want to relax, whatever it might be. And we know that the alcohol could cause some inflammation. Well, is there an offset? Is there something that may offset some of it? That's the way I rationalize this as better-for-you alcohol.”</p><p>He also wants to change the existing alcohol paradigm. No small goal there.</p><p>I don’t talk about alcohol much on the show, but there’s all sorts of good live bacteria in Flying Embers products made from natural, organic, plant-based sources. You’ll find innovative ingredients, some pretty bold flavors and functional benefits you wouldn’t expect to find in alcohol.</p><p>Flying Embers also diligently manages what goes in and the fermentation process. They have a staff microbiologist who&nbsp;lab tests all products to ensure quality. Our conversation dives into the science behind drink development.</p><p>“We really want to know what's in there,” Bill says. “We really want to test it. We really want to continue to maintain the integrity of the bacteria and the yeast that is fully clean and tested for mycotoxins and all sorts of impurities.”</p><p>Flying Embers drinks contain no residual sugar, reminding us that sugar is not our friend. Instead, turmeric, ginseng