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A love story sparked a rethink of an entire category. When Ken MacKenzie  followed a friend to Guadalajara, he discovered tequila as a culinary spirit, nuanced, complex, and nothing like the neon shots many of us remember. That revelation set him on a path through brand building and, ultimately, to Fresh Victor, a cold-pressed mixer company designed to make great drinks fast without sacrificing craft.

We dig into why the mix, two-thirds of the glass-deserves the same respect as the spirit. Ken explains how cold-pressing preserves brightness, aromatics, and texture, and why refrigeration is worth the logistics to deliver consistent, bar-quality results at home or in busy service. From jalapeño lime to cactus pear with pomegranate, and pineapple ginger to the foundational Mexican lime with agave, he shares how each flavor becomes a platform: add tequila, rum, mezcal, gin, bubbles, or simply top with sparkling water for an elevated zero-proof serve. We even talk kitchen crossovers, using these blends as marinades and dressings that bring citrus and spice to weekday cooking.

Along the way, we explore the lasting shift toward low-ABV and spirit-free options, not as a fad but as an expansion of choice that lets everyone feel included. Ken opens up about entrepreneurship in CPG: why perseverance beats glamour, how to define two or three real points of difference, and what it takes to stay “all in” when the highs and lows hit hard. If you care about better flavor, smarter hosting, and drinks that match the quality of your food, this conversation will change how you stock your fridge and plan your next gathering.

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