Avoid the line and the license.
Brothers and Co-founders Paul and Peter Trinh immigrated from Vietnam in their teens, and from there, evolved into distinctly non-agave backgrounds (lawyer and talent agent, respectively). However, that didn’t stop them from seeing a real problem in the hospitality industry. Namely, waiting way too long for a proper drink. Post-Covid life brought this to a head, as the biggest problem then wasn’t the demand, it was the line. Thirst Trap was their solution to this problem. While they were at it, they decided to knock out another restaurant hurdle as well. Licensing. They made their ready-to-drink cocktails with agave wine instead of agave distillate, so they could eliminate the wait AND be equal opportunists. Plus, they went way nerdy on ingredients, because if it’s not quality deliciousness they knew they would be helping zero people. These drinks are for everyone, full liquor license or not. And yes, you’re the one in everyone I’m talking about!
