Today we’d like to introduce you to Judy Bennett.
Judy, we appreciate you taking the time to share your story with us today. Where does your story begin?
I’ve been intrigued by Bloody Marys as long as I can remember. My parents and their golfing/boating/business friends bragged about who made them “right.” No other adult beverage inspired this sort of comeuppance, not even their beloved Beefeater martinis. As an adult, going out for boozy brunches was like a game of Choose Your Own Adventure: no two were ever alike. This got my creative juices flowing. Just how many versions of this drink exist? And why are so many versions necessary? My research then began in earnest.
I decided to organize my findings into which type of Bloody Mary would be most suitable for a certain mood or event. This was 2008, when the world needed a silly book to lighten the collective mood. Inspired by Amy Sedaris’s cookbook, I presented 45 different Bloody Mary recipes, and a key to help decide which one to make for a given situation. Peppered with family photos, personal stories, fan fiction, and pop culture references, my book briefly became the source material for successful day drinking everywhere.
About 5 years passed. Then a friend suggested that I mass-produce one of the recipes in bottled form. It was difficult to choose one, and exponentially more difficult to learn the ins and outs of food manufacturing. I ended up engaging the services of a copacker who helped me navigate the tricky waters of pasteurization, hot-filling, shelf stability, ingredient acquisition, and so much more. I drove them crazy for almost 3 years, working together to create a scalable recipe that fit my exacting specifications.
Specification #1: it had to pack a punch. My objection to existing bottled Bloody Mary mixes was that they were resoundingly “meh.” I wanted it spicy, like my mother always insisted. I wanted the texture to be rich, not watery. I wanted to see little pieces of black pepper, garlic, and onion in the bottle so the customer would know I didn’t cheap out and use powdered spices.
Specification #2: it had to be healthy. Too many mixes out there are crazy-high in sodium and sugar. And don’t get me started on caramel color, artificial flavor additives, HFCS, and chemical preservatives that give you cancer. No plastic bottles allowed, either.
Specification #3: it had to be “Portland.” Look, I’m a Pacific Northwest native. I recycle. I eat organic as much as possible. I’ve participated in the Naked Bike Ride twice to protest our reliance on fossil fuels. I champion people’s rights to be vegan and/or gluten-free. Lots of products lean into this philosophy, but not Bloody Mary mixes. Not a one. Until mine.
Specification #4: it had to be ethical. It was important for me to know that the humans picking my tomatoes had health care and a livable wage. My labels had to be sourced from sustainable forests.
My first-ever production was 44 cases of 12 bottles each. That was the minimum order, said the copacker. I cried when I picked it up. How would I ever manage to sell that many bottles of Bloody Mary mix?? I became acutely aware that I hadn’t thought this little vanity project through. I started delivering samples, and selling to stores and restaurants door-to-door, like a hopeful Girl Scout. I peddled my wares at conferences, festivals, expositions, and holiday markets. My network grew, and so did my sales.
Fast-forward 10 years: Portland Bloody Mary Mix is available in 3 flavors: Spicy, Smoky, and Sweet Onion. I sell 300 cases a month throughout Oregon and Washington. I have won 2 local Bloody Mary competitions. I’ve made Bloody Marys on television (The Tra’Renee Show) and on stage at the Craft Beer & Wine Expo. I’ve presented lectures at the Bar & Restaurant Expo in Las Vegas, the American Distilling Institute in San Diego, and The Vibe Conference in Phoenix.
But you know what I still love the most? Hand-delivering to a customer I’ve known for years, and chatting about how their kids have grown, complimenting their new haircut, and collaborating on ways for both of us to be even more successful in these troubling times. Knowing that every bottle finds a loving home means everything to me.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
I gave up several times! Until I had a relationship with my copacker, I was trying to learn to do everything myself. I attended classes at the Oregon State University Food Innovation lab for a time.
Another challenging time was during Covid, when glass was temporarily unavailable. But I refused to package my mix in plastic. My compromise was going from a 32-oz bottle to a 750 ml bottle because that’s what I could get…it turned out to be a more popular size, actually.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I come from a 30-year career in health care as a physical therapist. Five years ago, my husband and I bought a restaurant, so I “retired” and started to manage the beverage program. Health care instilled in me a rigor for tight systems and measurable outcomes, which has proven necessary to the bar’s success as well as my Bloody Mary business. Plus, having a background in pain management, the ability to sling drinks came as second nature.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
I keep hearing that 20% of young people have stopped drinking, but I see no evidence of that in my bottle sales, or at my bar. Perhaps that’s coming, but I hope not. I believe people will gravitate more and more to products and experiences that are authentic, and read labels with even greater scrutiny.
Contact Info:
- Website: https://www.portlandbloodymarymix.com
- Instagram: @portlandbloodymarymix
- Facebook: portlandbloodymarymix
