The Tasting Panel magazine

AUGUST 2011

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ResQ Me OveRindulging: Sometimes, it happens to the best of us. Leaving the gimmicks, marketing ploys and, yup, hangovers behind, ResQwater relies on savvy science and heavy-hitting ingredients to help you feel better on those long mornings that follow those even longer nights story by Rachel Burkons / photos by Stephanie Heymann f we can put a man on the moon, there’s got to be a way to process alcohol without a hangover.” These are the words of Steve Earnhart, CEO of ResQwater and a man whose mission it is to bring happy, healthy mornings to consumers everywhere with his innovative new product. “Necessity being the mother of all inventions—and because some people, like my wife, have two glasses of red wine and get a hangover—we knew we had to make this happen,” explains Earnhart, who along with his business partner and ResQwater President David Schuman, launched the brand in late 2009. “This is a product to be consumed by people who use alcohol wisely—you don’t have to drink to excess to need a ResQwater,” chimes in Schuman, who has a background in social work with an emphasis on substance counseling and is quick to emphasize the importance of responsible drinking. However, Earnhart and Schuman admit that excess, and its side effects, do happen, and when it does, the science behind ResQwater works its magic. The primary active ingredient in ResQwater, n-acetal l-cysteine, is an amino acid that helps the liver process the hangover-inducing substance known as acetal- dehyde, and the brand boasts plenty of scientific evidence to back up its claims (visit www.resqwater.com for some super-science-y literature on the topic). “I “The science behind this is real,” states Earnhart; “we’ve done the research, we did a ton of testing, and we’ve got a genuine product that works.” Insists Schuman: “We made the research readily available to counteract disbelief, and avoid that ‘Yeah right’ reaction.” If wading through scientific journals and jargon isn’t your thing, ResQwater’s also got the customer feedback to back up its claims. “The customer reaction has been amazing,” states Earnhart. “It’s been so great that BevMo! reached out to us and said they were getting requests from customers—they reached out to us!” ResQwater is now sold across the Southwest (including BevMo! locations in Arizona, and recently-launched in CA), and now that the product is in the hands of consumers, people are finding their own ways to drink and enjoy ResQwater. “We’re hearing that a lot of people are playing with the idea of ResQtinis, using it as a mixer,” says Earnhart. “They’re covering for tomor- row by mixing it today.” 72 / the tasting panel / august 201 1 ResQswater comes in Lemon + Lime and Pomegranate flaovrs, and a portion of proceeds from all sales goes to water-well digging efforts around the globe.

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