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When Joe Slater returned to New Zealand after years in hospitality overseas, he and Mike Stewart wanted to build something new — outside the late nights of bars and restaurants. They spotted a gap: craft beer was exploding, but there were few creative, non-alcoholic options.
Six Barrel Soda makes natural, low-waste drink concentrates for home and hospitality. Since 2012 they have been shaking up the soda game with experimental batches and flavours that pop.
The path since has been scrappy and pragmatic. Joe recalls the thrill of opening with seven flavours, the constant financial juggling of a bootstrapped business, and the lessons of scaling through supermarkets and export. Over time, Six Barrel has matured into a brand that balances creativity with commercial reality. Their story shows how early consumer brands can test fast, manage cash carefully, and stay adaptable.
⚡️ Six Barrel Soda survived by bootstrapping, testing in public, and treating cash flow as oxygen.
“We bootstrapped it. Our very first business was a little caravan café for about 10 grand. That made just enough money to open the bar, and the bar made just enough money to open the drinks business.”